Air Fryer Pork Carnitas
Description
Tender, shreddable pork shoulder marinated in orange juice, garlic, and cumin, then air fried until the edges turn crisp and caramelized. Real carnitas texture without a braising pot or a bottle of lard — just an air fryer and a little planning ahead.
Ingredients
- 3 pounds boneless pork shoulder, pork butt, cut into 1½-inch chunks
- 1 cup fresh orange juice
- 2 tablespoons fresh lime juice
- 6 cloves garlic , minced
- 1 tablespoon kosher salt
- 2 teaspoons ground cumin
- 2 teaspoons dried Mexican oregano
- 1 teaspoon black pepper
- 2 bay leaves
- 1 tablespoon olive oil
- For serving: corn tortillas, diced white onion, chopped cilantro, lime wedges
Instructions
- In a large bowl, whisk together the orange juice, lime juice, garlic, salt, cumin, oregano, black pepper, and bay leaves. Add the pork chunks and toss until fully coated. Cover and refrigerate at least 4 hours or overnight.
- Preheat the air fryer to 350°F for 3 to 5 minutes. Drain the pork in a colander, discard the bay leaves, and reserve ¼ cup of the marinade. Pat the pork dry.
- Toss the pork with olive oil. Arrange in a single layer in the air fryer basket, working in batches if needed. Cook at 350°F for 25 minutes, shaking the basket every 8 to 10 minutes.
- Increase the temperature to 400°F and cook 10 to 15 minutes more, until the edges are deeply browned and the pork pulls apart easily. Internal temperature should read 195°F to 205°F.
- Rest 10 minutes, then shred with two forks. Bring the reserved marinade to a simmer in a small pan and drizzle over the meat.
- Return the shredded pork to the basket in a thin layer and cook at 400°F for 3 to 5 minutes to crisp the torn edges. Serve in warm tortillas with onion, cilantro, and lime.
Equipment
- Instant-read thermometer
- Cooking spray or silicone liner
Notes
Storage: Refrigerate up to 4 days in an airtight container with a spoonful of the cooking juices. Freeze up to 3 months.
Reheating: Air fryer at 375°F for 4 to 6 minutes is best — it restores the crisp edges. Microwave in 30-second intervals if you are in a hurry.
Temperature note: 145°F is the USDA safe minimum for pork, but shoulder needs 195°F to 205°F before the collagen breaks down enough to shred.
Nutrition
Serving: 1ServingCalories: 338kcalCarbohydrates: 7gProtein: 52gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 136mgSodium: 1288mgPotassium: 983mgFiber: 1gSugar: 4gVitamin A: 109IUVitamin C: 23mgCalcium: 46mgIron: 3mg