Mediterranean-Style Carnitas with Citrus & Asteri EVOO
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Mexican comfort food meets Mediterranean flavor.
Some recipes are worth slowing down for, and these carnitas are one of them.
Slow-braised until fall-apart tender, then roasted until irresistibly crispy around the edges, this recipe gets an Asteri makeover with Asteri Extra Virgin Olive Oil and a touch of our Greek Salad Blend. The result? Rich, juicy pork with bright citrus notes and layers of Mediterranean flavor that pair beautifully with tacos, rice bowls, salads, or even stuffed pita.
Whether you're feeding a crowd or meal-prepping for the week, this recipe delivers every single time.
Why You'll Love This Recipe
✔ Fall-apart tender pork
✔ Crispy caramelized edges
✔ Bright citrus flavor
✔ A Mediterranean twist using Asteri EVOO
✔ Perfect for tacos, bowls, nachos, or sandwiches
Ingredients
For the Carnitas
- ¼ cup Asteri Extra Virgin Olive Oil
- 4–6 lb pork shoulder (bone-in or boneless), cut into large chunks
- Kosher salt
- Freshly ground black pepper
- 1 large onion, diced
- 4 garlic cloves, minced
- Juice of 2 limes
- 1 whole Orange, halved
- 2 teaspoons Asteri Greek Salad Blend
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
- 6–8 cups chicken broth
Instructions
Step 1 – Prep
Dice the onion, mince the garlic, and measure all ingredients before cooking.
Generously season the pork with salt and freshly cracked pepper.
Step 2 – Build the Flavor
Heat Asteri Extra Virgin Olive Oil in a large Dutch oven over medium-high heat.
Working in batches, brown the pork on all sides until deeply golden.
Don't rush this step—those browned bits equal incredible flavor.
Step 3 – Slow Braise
Add
- onion
- garlic
- lime juice
- orange halves
- Asteri Greek Salad Blend
- chili powder
- smoked paprika
- oregano
- cumin
Pour in enough chicken broth to nearly cover the pork.
Bring to a gentle boil.
Reduce heat, cover, and simmer for about 2½ hours until the pork easily shreds with a fork.
Step 4 – Crisp It Up
Preheat oven to 400°F (200°C).
Transfer pork to a cutting board and shred with two forks.
Spread evenly on a foil-lined baking sheet.
Drizzle with a few spoonfuls of the cooking liquid.
Bake for 10 minutes.
Turn the meat, drizzle with a little more broth, and repeat every 10 minutes for about 30 minutes until deliciously crispy around the edges while remaining juicy inside.
Serving Ideas
Pile into warm tortillas and top with:
- Pickled red onions
- Crumbled feta
- Fresh cilantro
- Sliced avocado
- Jalapeños
- Fresh lime wedges
Or serve over rice, tucked into pita, on nachos, or over a crisp salad.
Asteri Kitchen Tip
Before serving, finish the carnitas with a light drizzle of Asteri Extra Virgin Olive Oil, an extra squeeze of fresh lime, and a small sprinkle of Asteri Greek Salad Blend. It brightens the rich pork and adds that unmistakable Mediterranean finish.
Why Asteri EVOO?
Great carnitas deserve great ingredients.
Our single-estate Greek Extra Virgin Olive Oil adds a smooth, fruity richness while helping build deep flavor during browning. Combined with the citrus and herbs, it transforms a classic Mexican dish into something uniquely Asteri—where bold flavors meet Mediterranean simplicity.
Pair It With
- Fresh guacamole
- Mexican street corn
- Greek tomato salad
- Cilantro-lime rice
- Grilled vegetables
- An ice-cold margarita