Wild Boar Bourguignon
Wild boar slowly braised in red wine and herbs until tender, with a glossy, full-bodied sauce and no mushrooms.
RecipeMain courseMexican
Traditional Mexican Carnitas
Slow-braised carnitas flavored with orange, bay leaf and cinnamon, then crisped in a hot pan and served in tortillas with onion, cilantro and lime.
- Prep
- 20 min
- Cook
- 3 hr 15 min
- Total
- 3 hr 35 min
- Serves
- 8
- Per serving
- 420 kcal
In short
Slow-braised carnitas flavored with orange, bay leaf and cinnamon, then crisped in a hot pan and served in tortillas with onion, cilantro and lime. Ready in about 3 hr 35 min (20 min prep, 3 hr 15 min cooking), serves 8, around 420 kcal per serving.
Ingredients
For 8 servings
We get our ingredients from Gurkerl.at. New customers save €10 with code TASTYSEBAS10.
Method
Season pork chunks generously with salt, pepper, and cumin. Let sit for 15 minutes at room temperature.
Heat oil in a large Dutch oven over medium-high heat. Brown pork pieces on all sides, about 8-10 minutes total.
Add quartered onion, garlic, bay leaves, cinnamon stick, oregano, orange zest, and orange juice to the pot.
Pour in enough water or broth to barely cover the meat. Bring to a boil, then reduce heat to low.
Cover and simmer gently for 2.5-3 hours, until pork is fork-tender and falling apart.
Remove pork from liquid and let cool slightly. Shred into bite-sized pieces using two forks.
Heat a large skillet over medium-high heat. Add shredded pork in a single layer and cook without stirring for 3-4 minutes until crispy.
Flip and crisp the other side for 2-3 minutes. Repeat in batches if needed.
Warm tortillas and fill with carnitas, diced onion, cilantro, and a squeeze of lime.
Nutrition per serving
- Calories
- 420kcal
- Protein
- 35g
- Carbohydrates
- 8g
- Fat
- 28g
- Fibre
- 2g
- Sugar
- 6g
Estimated values per serving without tortillas. AI estimate, not medical advice.
Tips & variations
Perfect Crispy Edges
Don't overcrowd the pan when crisping - work in batches so each piece gets golden and crispy rather than steaming.
Save That Liquid Gold
Don't throw away the braising liquid! Strain it and use it as a flavorful base for soups or rice dishes.
Make Ahead Magic
Carnitas taste even better the next day. Braise ahead, then crisp up portions as needed throughout the week.
Spicy Carnitas
Add 2-3 chipotle peppers in adobo sauce during braising for a smoky heat that complements the citrus beautifully.
Beer-Braised Version
Replace half the water with Mexican lager for extra depth of flavor and tender, fall-apart meat.
Questions about this recipe
How long does Traditional Mexican Carnitas take?
About 3 hr 35 min in total: 20 min of prep and 3 hr 15 min of cooking.
How many people does it serve?
This recipe makes 8 servings. The interactive recipe card on our homepage scales the ingredients up or down.
How many calories does it have?
Roughly 420 kcal per serving, with about 35 g protein, 8 g carbohydrates and 28 g fat. These are AI estimates, not lab values.
From our Instagram post
The moment that pot opens and that cloud of citrusy, slow-braised pork hits the air… my whole kitchen melts a little.
The carnitas come out tender enough to fall apart with a sigh, but once they hit the hot pan for their final crisp, they turn into tiny golden shards of joy. I love how the orange, bay leaf, and a hint of cinnamon wrap around the pork, giving it warmth without overpowering its natural richness.
And honestly—nothing beats tucking those juicy, crackly bits into a warm tortilla with just onion, cilantro, and a squeeze of lime.
What's your favorite way to build the perfect carnitas taco?
Save this recipe for your next slow-cooking day and share it with someone who loves crispy edges as much as we do.
Thanks @gurkerl_at for delivering the excellent meat and mais tortillas.
See the original post on Instagram ↗
The ingredient list, method, nutrition and tips were written out with AI from this post.
