Crispy Slow-Roasted Carnitas
Perfectly caramelized, slow-roasted carnitas that are great in tacos, on a salad, or on their own!
  • 1 8-pound pork shoulder
  • ½ cup ZICO Chilled Orange Juice Blend
  • 2 shallots, peeled and roughly chopped
  • 8 cloves garlic, peeled
  • 2 canned chipotle peppers (from a can – reserve the rest for another use)
  • 2 tablespoons olive oil
  • 1 tablespoon chipotle paste (from the can)
  • 1 tablespoon kosher salt
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon peppercorns
  • 1 teaspoon ground cumin
  • ⅛ teaspoon ground cinnamon
  • ⅛ teaspoon ground cloves
For Serving:
  • Soft corn tortillas, lightly charred or warmed
  • Sour cream
  • Cilantro
  • Red onions
  • Sliced radishes
  • Sliced avocados or guacamole
  1. If your pork shoulder is bone-in and skin-on, make sure that it is tied for even cooking, then remember to score the skin on the diagonal with a sharp knife. If you pork is boneless, you can either tie it as you would a bone-in roast, or cut it into large, 3-inch sized cubes. There are benefits to both – bone-in leaves you with more flavor, plus you get some of the crispy skin in the end, but boneless is easier to serve in the end. I leave it to you!
  2. In a blender or food processor, combine your ZICO Chilled Orange Juice Blend, shallots, garlic, chipotle peppers, olive oil, chipotle paste, salt, paprika, oregano, peppercorns, cumin, cinnamon, and cloves until a smooth paste forms. Place your pork roast or cubed pork in a shallow baking dish, sprinkle the skin with a little extra salt (if it’s bone-in), and then rub it well with the marinade you’ve just made. Cover and refrigerate for at least 3 hours, but preferably overnight.
  3. When you’re ready to cook, preheat your oven to 375 degrees F. Place your pork in the oven, covered, and roast for 2 ½ - 3 hours. Check on it at 2 ½ hours by sticking a fork in it and seeing if it is tender enough to shred. When ready, you can either shred the pork or cube it, depending on your preference. To make it extra crispy, heat a cast iron pan with a little oil over high head, and place your cubed or shredded pork in the pan for 5 minutes, until crisp. Build your tacos as you see fit and enjoy! This will keep well in the refrigerator for up to 5 days.
Recipe by The Crepes of Wrath at