Carnitas
Ingredients
- Cinnamon Stick1.3g≈ 0.5 × 1 teaspoon ground
- Pork Butt908g≈ 2 × 1 lb
- Bay Leaves0.4g≈ 0.75 × 1 leaf
- Garlic18g≈ 2 × 3 cloves
- Orange - Medium140g≈ 1 medium
- White Onion226g≈ 1.5 × 1 cup chopped
Estimated Cost
- Cinnamon Stick (1.3g)$0.30
- Pork Butt (908g)$4.99
- Bay Leaves (0.4g)$0.32
- Garlic (18g)$0.30
- Orange - Medium (140g)$1.11
- White Onion (226g)$0.64
Prices are estimates based on Kroger grocery store data, last updated March 2026. Actual prices may vary by location and retailer.
Instructions
- 1
Cut the pork butt into 3-4 inch chunks and season generously with salt and pepper.
- 2
Quarter the onion. Halve the orange and squeeze the juice into the pot, then drop in the squeezed halves.
- 3
Add the pork, onion, garlic cloves, orange juice and peels, cinnamon stick, and bay leaves to a large heavy pot or Dutch oven. Add enough water to barely cover (about 2 cups).
- 4
Bring to a boil over high heat, then reduce to medium. Cook uncovered, stirring occasionally, for about 1½–2 hours until all the liquid evaporates and the pork begins to fry in its own fat.
- 5
Continue cooking, turning the pieces, until the pork is golden and crispy on the outside, about 10-15 more minutes.
- 6
Remove the bay leaves, cinnamon stick, and orange peels. Shred or pull the pork into pieces and serve.
Nutrition per serving
Based on 8 servings · USDA data
Nutrition calculated from USDA FoodData Central using ingredient quantities in grams.
Nutrition values are estimates based on USDA data and may vary.