Carnitas literally means “little meats” in Spanish.
Slow-cooked pork shoulder seasoned with citrus, cumin, and oregano, then finished until the edges are irresistibly crisp. Traditionally, they’re braised for hours on the stovetop, but the Whynter TSO-488GB Combi Steam Oven transforms the process: the steam function keeps the pork unbelievably juicy while the convection heat crisps the outside to perfection.
Serve in warm corn tortillas with diced white onion, fresh cilantro, and a squeeze of lime. Or pile them into burrito bowls, quesadillas, or nachos.
Ingredients
FOR THE CARNITAS
- 3–4 lbs pork shoulder (bone-in or boneless), cut into 3-inch chunks
- Zest and juice of 2 oranges
- Juice of 2 limes
- 6 garlic cloves, smashed
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 2 teaspoons smoked paprika
- 1½ teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 2 tablespoons olive oil
- ½ cup chicken broth or water
TO SERVE
- Warm corn or flour tortillas
- Diced white onion
- Fresh cilantro
- Lime wedges
- Salsa or pickled jalapenos
Instructions
- In a large bowl, combine the orange zest, orange juice, lime juice, garlic, cumin, oregano, smoked paprika, salt, pepper, chili powder, and olive oil. Add the pork chunks and toss to coat thoroughly. Cover and marinate in the refrigerator for at least 2 hours, or overnight for the best flavor.
- Preheat your Whynter TSO-488GB to 325°F on Combi Steam mode (steam + convection).
- Arrange the marinated pork in a single layer in the oven-safe roasting pan. Pour in the chicken broth.
- Roast on Combi Steam mode for 2 to 2.5 hours, until the pork is completely tender and pulls apart easily with a fork.
- Switch the oven to Convection Broil at 425°F. Shred the pork using two forks directly in the pan, spreading it out in an even layer. Return to the oven for 10 to 15 minutes until the edges are caramelized and slightly crispy.
- Taste and adjust seasoning. Serve immediately in warm tortillas with your toppings of choice.
Whynter Tip: Steam mode is the secret here — the steam keeps the pork moist throughout the long cook while the convection heat ensures even roasting. Don’t skip the broil step at the end; the caramelized edges are what make carnitas truly special.
