Sheet Pan Carnitas-Style Pork
Sheet pan carnitas-style pork roasts seasoned pork shoulder chunks until crisp-edged and shreddable for tacos — a weeknight-leaning take on Mexican-inspired USA carnitas without the fryer. Pork reaches 195–205°F for shredding (safe well above 145°F).
🛒Ingredients
- 3 pounds boneless pork shoulder (Boston butt), cut into 2-inch chunks
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 2 teaspoons cumin
- 2 teaspoons oregano
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 orange, juiced (about 1/3 cup) plus zest
- 1 lime, juiced
- 1 onion, thickly sliced
- Warm corn tortillas
- Toppings: onion, cilantro, salsa verde, lime
🔧Kitchen Tools Needed
- Rimmed sheet pan
- Heavy foil
- Instant-read thermometer
- Two forks
📝Instructions
- 1
Preheat oven to 325°F. Toss pork with oil, salt, spices, orange juice/zest, and lime on a rimmed sheet pan. Scatter onion around.
- 2
Cover tightly with foil. Roast 2–2 1/2 hours until pork is fork-tender and probes 195–205°F for easy shredding.
- 3
Uncover, raise oven to 450°F. Shred pork on the pan; spread out. Roast 10–15 minutes until edges crisp.
- 4
Serve in warm tortillas with toppings. Refrigerate within 2 hours up to 4 days; freeze 2 months. Reheat to 165°F.
🥗Nutrition Information
⚡Calories per serving: 380
🏷️Recipe Tags
❓Frequently Asked Questions
Why cook past 145°F?
Pork shoulder needs higher heat (around 195–205°F) to break down collagen so it shreds.
Can I use pork loin?
Loin stays dry. Stick with shoulder/butt for carnitas texture.
Slow cooker instead?
Cook on low 7–8 hours until shreddable, then crisp under the broiler on a sheet pan.
How much for tacos?
Plan about 1/3–1/2 pound raw pork per adult serving.
