Pork Carnitas

Ingredients

• 1.5 lbpork shoulder, cubed$4.90
• 0.25 cuporange juice$0.20
• 2 tbsplime juice$0.10
• 3 eachgarlic cloves$0.10
• 1 tspcumin$0.10
• 1 tsporegano$0.10
• 1 tspkosher salt$0.01
• 0.5 tspblack pepper$0.05
• 12 eachcorn tortillas$3.55
• 0.5 cupwhite onion, diced$0.18
• 0.5 cupfresh cilantro$0.85
• Total for 4 servings$10.14

Most of the cost is pork shoulder, cubed ($4.90) and corn tortillas ($3.55). Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Preheat the oven to 325°F (160°C). In a Dutch oven or heavy ovenproof pot, combine the cubed pork shoulder, orange juice, lime juice, minced garlic cloves, cumin, oregano, kosher salt, and black pepper, tossing thoroughly to coat the pork.
2. Cover the pot tightly with a lid and transfer to the oven. Braise at 325°F (160°C) for 2 to 2.5 hours, until the pork is completely fork-tender and shreds easily.
3. Using tongs, transfer the pork pieces from the pot to a rimmed baking sheet, leaving the braising liquid behind. Shred the pork into coarse bite-sized chunks using two forks and spread it into an even single layer.
4. Set the oven to high broil. Place the baking sheet on the upper oven rack and broil for 4 to 6 minutes, watching closely, until the tips and edges turn crispy and caramelized.
5. Warm the corn tortillas on the stovetop in a dry skillet over medium heat for about 30 seconds per side, until soft, pliable, and lightly toasted.
6. Drizzle 2 to 3 tablespoons of the reserved braising juices from the pot over the crisped pork to moisten and enhance flavor.
7. Spoon the crisped carnitas into the warm corn tortillas. Top with the diced white onion and fresh cilantro, and serve warm.