Carnitas Roast Recipe

carnitas roastImage courtesy of Sub-Zero

Our Featured Sub-Zero/Wolf Recipe!

The key to any braise, especially carnitas, is patience. It takes time for the pork to render out and take on the flavor of the braising liquid. Adding a few minutes of broiling at the very end of the preparation method can help create increased flavor and crisp crust.


6 Servings

Cook Time:

3½ – 4 Hours


  • 1 teaspoon chili powder
  • ½ teaspoon paprika
  • 1 teaspoon cumin
  • ¼ teaspoon cayenne pepper
  • 1½ teaspoons coarse salt
  • 1 teaspoon black pepper
  • 1 medium white onion, chopped
  • 2 cloves garlic, whole
  • 1 jalapeño, seeded and minced
  • 1 chipotle pepper in adobo sauce, minced
  • ¼ teaspoon adobo sauce
  • 3 pound pork shoulder
  • 12 ounces beer, such as a Pacífico pilsner or Corona lager
  • Juice of 1 lime
  • Juice of 1 orange
  • Warm tortillas, for serving
  • Fresh cilantro, for serving

Preparation Method

  1. Preheat the oven to 350°F Roast Mode with a rack set at position “2.”
  2. In a small bowl, combine chili powder, paprika, cumin, cayenne, salt, and pepper.
  3. In an 8-quart Dutch oven, combine onion, garlic, jalapeño, chipotle pepper, and adobo sauce.
  4. Gently pat pork shoulder dry and trim off any excess fat. Cut into three or four pieces.
  5. Season with spice mixture, using it all. Add seasoned pork into the Dutch oven.
  6. Pour beer, lime juice, and orange juice over pork. Cover Dutch oven with a lid.
  7. Roast in the oven for 3½–4 hours or until completely tender.
  8. When cooked through, remove pork from Dutch oven and place it on a large baking pan. Shred pork using two forks and spread into an even layer.
  9. Pour ½ cup of remaining braising liquid evenly over the shredded pork.
  10. Set oven to Broil Mode—High with a rack set at position “5.” Broil pork until the edges brown.
  11. Serve with warm tortillas and top with fresh cilantro.

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