Roasted Pork and Florida Grapefruit Carnitas


  • ½ cup vegetable oil
  • 1 1/2 cups Florida Grapefruit Juice
  • 3 thyme sprigs
  • 2 garlic cloves, crushed
  • 1 tsp. cumin
  • 2 tbsp. salt
  • 2 lbs. pork shoulder, cut into medium sized pieces

Marinated Onions:

  • 1 small red onion, sliced thin
  • 1/4 cup Florida Grapefruit Juice
  • 1 habanero pepper, seeded and diced
  • 1 tbsp. salt
  • 1 Florida Grapefruit, zested and segmented


Prep TimeCook TimeTotal Time
30 minutes3 hours30 minutes4 hours
Roasted Pork and Florida Grapefruit Carnitas
Step 1:

Combine onion slices with Florida Grapefruit Juice, segments, zest, habaneros and salt, in a metal bowl, cover and refrigerate.

Step 2:

Coat pork with salt and cumin in a large bowl.

Step 3:

In a Dutch oven, heat oil until wisps of smoke are visible.

Step 4:

Brown pork in batches, then return to pot and add Florida Grapefruit Juice, garlic, and thyme.

Step 5:

Cook over low heat (barely simmering) for 3 ½ hours covered, until meat is tender.

Step 6:

When slightly cooled, remove meat from liquid and shred on a baking sheet lined with parchment paper.

Step 7:

Skim off several tbsps. of oil from the liquid and drizzle over shredded meat.

Step 8:

Bake at 425 degrees Celsius for 30 minutes, until browned, turning occasionally while cooking.

Step 9:

Serve on warmed tortillas topped with onions.