Ingredients

2 1/4–2 1/2 lbs. boneless pork shoulder

2 tsp. dried oregano

1 tsp. dried cumin

2 bay leaves

1 T. extra virgin olive oil

1 medium yellow onion, coarsely chopped

4 cloves garlic, minced

1 serrano pepper, finely chopped (can substitute jalapeño)

1 orange, cut in half

Salt and pepper, to taste

2 medium vine ripe tomatoes, diced

1/4 cup cilantro, chopped

1 small white onion, finely chopped

Juice of 1 lime

1 medium onion, finely chopped (for queso)

2 cloves garlic, minced (for queso)

1 serrano pepper, finely chopped (for queso)

1/2 red bell pepper, finely chopped

2 cups + 2 tablespoons whole milk

2 tablespoons flour

2 cups Colby Jack cheese, shredded

2 cups sharp cheddar cheese, shredded

1/2 cup pepper jack cheese, shredded

1/2 teaspoon cumin (for queso)

1/2 teaspoon chili powder

Pinch of cayenne

Instructions

Prepare the Carnitas: Preheat the oven to 300°F (150°C). Rub the pork shoulder with oregano, cumin, salt, and pepper. In a heavy oven-safe pot or Dutch oven, heat the olive oil over medium heat and brown the pork on all sides. Add the chopped onion, minced garlic, serrano pepper, bay leaves, and the halved orange. Cover and roast in the oven for 3 to 3 1/2 hours, until pork is tender and easily shredded.

Make the Pico de Gallo: In a bowl, combine diced tomatoes, chopped cilantro, finely chopped white onion, lime juice, salt, and pepper. Mix well and set aside to allow flavors to meld.

Prepare the Queso: In a saucepan over medium heat, sauté finely chopped onion, garlic, serrano pepper, and red bell pepper until soft. Sprinkle flour over the vegetables and cook, stirring, for about 1 minute. Gradually whisk in the whole milk and continue stirring until the mixture thickens. Lower heat and add Colby Jack, sharp cheddar, and pepper jack cheeses, stirring until melted and smooth. Season with cumin, chili powder, cayenne, salt, and pepper to taste.

Make the Oven Fries: While the carnitas cooks, prepare your favorite fries—either homemade potato wedges or store-bought oven fries. Bake according to package or recipe instructions until crispy and golden.

Assemble the Dish: Shred the cooked carnitas with two forks, discarding any large chunks of fat and the bay leaves. Layer the fries on a serving platter, top evenly with shredded carnitas, pour warm queso over the top, and finish with a generous spoonful of pico de gallo.

Serve: Serve immediately while warm and enjoy this hearty, flavorful dish that balances crispy, creamy, and fresh elements.

Tips & Variations

For extra crispy carnitas, finish shredded pork under the broiler for a few minutes before assembling.

Substitute serrano peppers with jalapeños for milder heat in both the carnitas and queso.

Use sweet potatoes instead of regular potatoes for a unique twist on the fries.

Add a dollop of sour cream or guacamole on top for additional creaminess and flavor.

Prepare the carnitas a day ahead to enhance the flavor and save time on serving day.

Storage

Store leftover carnitas, queso, and pico de gallo separately in airtight containers in the refrigerator for up to 3 days. Reheat carnitas and queso gently on the stove or in the microwave, stirring occasionally to maintain smooth texture. Pico de gallo is best served fresh but can be refrigerated for up to 2 days. Fries are best eaten fresh, but if storing, reheat in the oven to help retain crispiness.

FAQs

Can I make this recipe with a different cut of pork?

Boneless pork shoulder is preferred for its balance of fat and tenderness, but pork butt or picnic roast can be used as alternatives. They will yield similar flavorful, tender carnitas.

Is it possible to make the queso dairy-free?

Yes. Substitute whole milk with a plant-based alternative like oat or almond milk, and use dairy-free cheese substitutes. Keep in mind this will alter the traditional flavor and texture slightly.