Oh my goodness, you’re in for a treat!
Pork carnitas is one of those magical dishes that transforms an inexpensive cut of meat into something so irresistibly delicious, you’ll be scraping the pan for every last morsel.
The combination of slow-cooked pork with that perfect blend of spices creates meat that’s crispy on the outside yet fall-apart tender inside. This recipe is practically foolproof!
What You’ll Love About These Pork Carnitas
When I think about authentic Mexican carnitas, I imagine that incredible aroma filling the kitchen as the pork slowly cooks to perfection. This recipe captures that exact experience!
All you really need is a heavy pot (like a Dutch oven) and some patience to achieve that restaurant-quality pork that’s crispy, juicy, and packed with flavor.
You’re going to LOVE how versatile this recipe is. The carnitas can marinate overnight for deeper flavor, or you can prepare it same-day when the craving strikes.
The slow-cooking method ensures that even the most budget-friendly cut of pork transforms into something spectacular.
I guarantee that once you bite into that perfectly seasoned, crispy-yet-tender pork, you’ll be hooked!
This will quickly become your go-to recipe for taco nights, family gatherings, or anytime you need a crowd-pleasing meal that delivers big on flavor without requiring constant attention.
Ingredients for Perfect Pork Carnitas
Pork Shoulder (Boston Butt): For this recipe, you want a well-marbled cut with plenty of fat. The pork shoulder (sometimes called Boston butt) is ideal because the fat slowly renders during cooking, keeping the meat incredibly moist and flavorful. The end result will be pork that shreds effortlessly and has that perfect balance of crispy edges and juicy center.
Spices: The spice blend is what gives carnitas its distinctive flavor profile: cumin, oregano, bay leaves, salt, and black pepper form the foundation. Traditional carnitas aren’t spicy, but rather deeply savory with subtle herbal notes. If you prefer a bit of heat, you can add some chile powder to the mix.
Citrus: Orange and lime juice are essential for authentic carnitas. The citrus juices not only add brightness to the rich pork but also help tenderize the meat through their natural acidity. The orange adds a subtle sweetness that balances the savory elements.
Garlic and Onion: These aromatics infuse the pork with depth of flavor as it slowly cooks. The garlic becomes mellow and sweet, while the onion practically melts into the cooking liquid, creating a beautiful foundation for the meat.
Corn Tortillas: While flour tortillas work in a pinch, traditional carnitas are served on corn tortillas. Their slightly sweet, earthy flavor complements the rich pork perfectly. Smaller tortillas (about 6 inches) are ideal so you can enjoy multiple tacos with different toppings.
Toppings: The beauty of carnitas lies in its simplicity and the contrast of textures and flavors. Traditional toppings include fresh cilantro, diced white onion, and lime wedges. The freshness of these simple garnishes cuts through the richness of the pork and brightens each bite.
Optional Ingredients
Cinnamon and cloves: If you want to add complexity and warmth to your carnitas, a small cinnamon stick and a few whole cloves added during the cooking process will infuse the meat with subtle aromatic notes. These spices are traditional in some regions of Mexico.
Traditional garnishes: To make your carnitas experience truly authentic, serve with sliced radishes, pickled jalapeños, and a simple cabbage slaw. A drizzle of Mexican crema (or sour cream thinned with a little lime juice) adds cooling creaminess.
How to Make Mouthwatering Pork Carnitas
Step 1 – Begin by cutting the pork shoulder into large chunks, about 2-3 inches. Leave some fat attached to each piece – this is crucial for flavorful, moist carnitas. Season generously with salt and pepper, making sure each piece is well-coated.
Step 2 – Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add a tablespoon of lard or vegetable oil (though the pork will render plenty of its own fat). Brown the pork pieces in batches, creating a deep golden crust on each side. Don’t rush this step – proper browning develops incredible flavor.
Step 3 – Once all the pork is browned, return all the pieces to the pot. Add the diced onion, minced garlic, cumin, oregano, bay leaves, orange juice, orange zest, and lime juice. The liquid should come about halfway up the sides of the meat – not completely covering it.
Step 4 – Bring the mixture to a gentle boil, then reduce heat to maintain a low simmer. Cover the pot and let it cook slowly for 2-3 hours, until the meat is extremely tender and falls apart when prodded with a fork.
Step 5 – Remove the lid and increase the heat to medium. Allow the cooking liquid to reduce and the fat to render, about 20-30 minutes. As the liquid evaporates, the pork will begin to fry in its own fat. This is where the magic happens – the edges get crispy while the center stays moist.
Step 6 – Once the liquid has mostly evaporated and the pork is sizzling in the rendered fat, use two forks to shred the meat into bite-sized pieces right in the pot. Allow the shredded meat to crisp up in the fat for another 5-10 minutes, stirring occasionally.
Step 7 – While the pork finishes crisping, warm your corn tortillas on a dry skillet or directly over a gas flame until they’re pliable and slightly charred on the edges.
Step 8 – Serve the carnitas immediately on warm tortillas, topped with chopped cilantro, diced white onion, and a squeeze of fresh lime juice.
Alternative Slow Cooker Method
If you prefer a more hands-off approach, you can adapt this recipe for a slow cooker. Brown the meat as directed in steps 1-2, then transfer everything to a slow cooker. Cook on low for 8-10 hours or high for 4-6 hours. Once the meat is tender, transfer it and the reduced liquid to a large skillet to crisp up as directed in steps 5-6.
Tips
Don’t trim too much fat: The fat is essential for carnitas – it renders down during cooking, keeping the meat moist and adding incredible flavor. If your pork seems excessively fatty, you can remove some, but leave plenty attached.
Patience is key: True carnitas cannot be rushed. The slow cooking time allows the collagen in the tough shoulder cut to break down completely, resulting in that distinctive tender texture.
Create texture contrast: The hallmark of perfect carnitas is the contrast between crispy edges and tender, juicy interiors. Don’t skip the final step of crisping the shredded meat in its own rendered fat.
Season in layers: Season the meat before browning, then taste and adjust the seasoning again at the end of cooking. The concentrated flavors may need a final hit of salt to really shine.
Substitutions
Make it spicy: Traditional carnitas aren’t particularly spicy, but you can add chipotle peppers in adobo sauce or dried chile peppers to the cooking liquid if you prefer some heat.
Different citrus: While orange is traditional, you can substitute with a combination of other citrus juices like grapefruit or tangerine if needed.
Leaner cut: If you absolutely must use a leaner cut like pork loin, you’ll need to add extra fat (like lard) during cooking to prevent the meat from drying out, and you’ll want to reduce the cooking time significantly.
What to Serve with Pork Carnitas
Mexican Rice: A side of fluffy, tomato-tinged Mexican rice provides the perfect base for any carnitas that fall out of your taco.
Refried Beans: Creamy refried beans smeared on the tortilla before adding carnitas creates an incredible flavor combination and helps hold everything together.
Guacamole: The creamy, cool avocado provides a beautiful contrast to the rich, crispy pork.
Salsa Verde: The tangy, bright flavor of tomatillo salsa cuts through the richness of the carnitas perfectly.
Storage, Freezing and Reheating
Storage instructions: Store leftover carnitas separate from tortillas and toppings in an airtight container in the refrigerator for up to 4 days. The fat will solidify when cold – this is normal and helps preserve the meat.
Reheating: The best way to reheat carnitas is in a hot skillet with a little of the rendered fat. This restores the crispy edges that make carnitas so special. Microwave reheating works in a pinch but won’t give you the same textural contrast.
Freezing: Carnitas freeze beautifully! Pack cooled meat in freezer-safe containers, leaving some of the rendered fat with the meat to help preserve moisture. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating in a skillet.
FAQ’s
Why is my pork not getting crispy?
The key to crispy carnitas is allowing enough of the cooking liquid to evaporate so the pork can fry in its own rendered fat. If your carnitas aren’t crisping, increase the heat slightly and continue cooking until more liquid evaporates. You can also spread the shredded meat on a baking sheet and broil for a few minutes to crisp the edges.
How do I know when the carnitas are done cooking?
The pork should be extremely tender and easily fall apart when prodded with a fork. If you encounter any resistance, continue cooking until the meat yields easily.
What’s the difference between carnitas and pulled pork?
While both are made from slow-cooked pork shoulder, traditional carnitas are cooked in their own fat until crispy (a process called “confit”), while American pulled pork is typically smoked or braised and sauced. Carnitas are characterized by their crispy exterior and juicy interior, with Mexican seasonings like citrus and cumin.
Can I make carnitas ahead of time?
Absolutely! In fact, carnitas often taste even better the next day as the flavors continue to develop. Complete the cooking process through crisping, then refrigerate. Reheat in a hot skillet with a little of the reserved fat to re-crisp before serving.
Pork Carnitas
Ingredients
- 4-5 pounds pork shoulder Boston butt, cut into 2-3 inch chunks
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon vegetable oil or lard
- 1 large yellow onion roughly chopped
- 6 cloves garlic minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano preferably Mexican
- 2 bay leaves
- Juice and zest of 1 orange
- Juice of 2 limes
- 1 cup chicken broth or water
For Serving
- Small corn tortillas warmed
- Fresh cilantro chopped
- White onion finely diced
- Lime wedges
- Radishes thinly sliced (optional)
- Avocado slices or guacamole optional
- Salsa of your choice optional
Instructions
- Season pork chunks generously with salt and pepper. Heat oil in a large Dutch oven over medium-high heat.
- Working in batches, brown the pork on all sides, about 3-4 minutes per side. Transfer browned pieces to a plate.
- Add onion to the pot and sauté until softened, about 5 minutes. Add garlic and cook for 30 seconds until fragrant.
- Return all pork to the pot. Add cumin, oregano, bay leaves, orange juice and zest, lime juice, and enough chicken broth or water to reach halfway up the meat.
- Bring to a boil, then reduce heat to maintain a gentle simmer. Cover and cook for 2-3 hours, until meat is very tender and falls apart easily.
- Remove lid and increase heat to medium. Allow liquid to reduce while occasionally stirring, about 30 minutes.
- Once most of the liquid has evaporated, use two forks to shred the meat in the pot. Continue cooking, stirring occasionally, until the edges of the pork begin to crisp, about 10 minutes.
- Taste and adjust seasoning if necessary.
- Serve hot with warmed corn tortillas and desired toppings.