Easy oven carnitas


  • 2-3 lbs pork shoulder, cut into 2” cubes
  • 1 onion, roughly chopped
  • 6 cloves garlic, chopped
  • 1 orange, halved with peel intact
  • 0.5 tsp ground cinnamon
  • 0.5 tsp ground ancho chile pepper
  • a couple drops of liquid smoke
  • Kosher salt, to taste
  • A few tablespoons of vegetable oil
  • Some honey


  1. Preheat oven to 300°F.
  2. In a large Dutch oven, heat the oil over medium-high heat. Add the pork and brown on all sides. Remove the pork from the pot and set aside.
  3. Add the onion to the pot and cook until softened, about 5 minutes.
  4. Add the pork back to the pot, along with the garlic, orange, cinnamon, ancho chile, liquid smoke, and salt. Stir together, add another tablespoon or two of vegetable oil, then drizzle a little honey on top.
  5. Bake with the lid cracked for 2.5 to 3 hours, until the pork is tender.
  6. Remove the orange halves. Remove the pork and shred.