MexicanDinner

Recipe Story

origins & traditions

This traditional Mexican recipe features succulent pork shoulder braised until fork-tender and then crisped to golden perfection, paired with aromatic poblano rice. The pork is slowly cooked with citrus, garlic, and spices until it falls apart, then finished in a hot skillet for crispy edges. The poblano rice is infused with roasted peppers and tomatoes, creating a smoky, savory base that perfectly complements the rich carnitas. This dish brings together the essence of authentic Mexican cooking with layers of flavor from cumin, oregano, and fresh lime. Ideal for weeknight dinners or special occasions, this one-pot style recipe delivers restaurant-quality results at home with minimal hands-on time. The cooking method ensures maximum flavor development while keeping the preparation straightforward and accessible for home cooks.

Instructions

step by step

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Pat the pork shoulder dry and cut into 3-inch chunks. Season generously with salt, black pepper, cumin, and oregano.
Heat olive oil in a large Dutch oven over medium-high heat. Sear pork pieces on all sides until golden brown, about 8-10 minutes total. Remove and set aside.
In the same pot, add diced onions and minced garlic. Sauté for 3-4 minutes until fragrant. Add bay leaves, orange juice from 2 oranges, and lime juice from 2 limes.
Return pork to the pot, add enough water to nearly cover the meat. Bring to a boil, then reduce heat to low. Cover and simmer for 2.5-3 hours until pork is fork-tender.
While pork cooks, roast poblano peppers directly over a gas flame or under broiler until charred. Place in a covered bowl for 10 minutes, then peel, seed, and dice.
In a separate pot, heat olive oil and sauté remaining onions and garlic. Add white rice and toast for 2 minutes. Add diced tomatoes, roasted poblanos, and 2 cups water. Season with salt and bring to a boil.
Reduce rice to low heat, cover, and simmer for 18-20 minutes until tender. Fluff with a fork and stir in fresh cilantro.
Remove cooked pork from braising liquid and shred with two forks. Reserve 1 cup of cooking liquid.
Heat a large skillet over high heat with a tablespoon of oil. Add shredded pork in a single layer and pour some reserved liquid over it. Cook without stirring for 4-5 minutes until bottom is crispy. Flip and repeat.
Serve carnitas over poblano rice, garnished with fresh cilantro, lime wedges, and diced onions.

Pork Carnitas with Poblano Rice

4.6 (55)

Tender slow-cooked pork carnitas served with roasted poblano-infused Mexican rice, creating a hearty and flavorful dinner perfect for any gathering or family meal.

medium

3h 20m

6 servings

Ingredients

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Main Protein

1360 grams Pork Chops, pork shoulder, cut into chunks

Rice Base

2 cups Rice White, rinsed
2 pieces Bell Peppers, poblano peppers, roasted and diced
2 pieces Tomatoes, diced

Aromatics

2 pieces Onions, diced
6 cloves Garlic, minced

Braising Liquid

2 pieces Orange, juiced
2 pieces Lime, juiced, plus wedges for serving

Spices

2 teaspoons Cumin, ground
1 teaspoons Oregano, dried Mexican oregano
2 pieces Bay Leaves, whole

Garnish

4 tablespoons Cilantro, chopped

Cooking Fat

3 tablespoons Olive Oil, for cooking

Seasoning

2 teaspoons Salt, to taste
1 teaspoons Black Pepper, freshly ground

Chef Tips

expert advice

•For extra crispy carnitas, spread the shredded pork on a sheet pan and broil for 3-4 minutes.

•The key to authentic carnitas is the slow braising followed by the high-heat crisping.

•If poblano peppers are too spicy, use Anaheim peppers instead.

•Make the pork a day ahead - the flavors intensify overnight.

•Save the braising liquid to keep leftover carnitas moist when reheating.

•This recipe scales well for larger gatherings.

•The rice can be made while the pork rests, or prepare it simultaneously during the last 30 minutes of pork cooking.

Variations & Substitutions

make it your own

•You can substitute orange juice with a combination of orange and grapefruit for more complexity.

Serving & Pairings

what goes well

•For a complete meal, serve with warm tortillas, pickled onions, and fresh avocado slices.

Storage & Reheating

keeping it fresh

Storage

Store carnitas and rice separately in airtight containers in the refrigerator for up to 4 days. Keep some reserved braising liquid with the pork to maintain moisture. Rice can be stored for up to 5 days. Both components freeze well for up to 3 months in freezer-safe containers or bags. Freeze in portion sizes for easy reheating.

Reheating

Reheat carnitas in a skillet over medium-high heat with a splash of the reserved braising liquid until warmed through and edges are crispy, about 5-7 minutes. Alternatively, reheat in a 350°F oven for 15 minutes. For rice, add a tablespoon of water and microwave covered for 2-3 minutes, or reheat in a covered pot over low heat, stirring occasionally until heated through. If frozen, thaw overnight in refrigerator before reheating.