These pork carnitas deliver incredible flavor and texture with minimal effort. Pork shoulder simmers low and slow with citrus and spices until tender, then crisps up to golden perfection. It’s a versatile, crowd-pleasing meal perfect for tacos, bowls, and more.
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Why You’ll Love This Pork Carnitas
- Texture contrast: Tender braised meat with crispy, caramelized edges.
- Effortless cooking: Slow simmering does the work while you relax.
- Versatile uses: Perfect for tacos, bowls, nachos, and burritos.
- Restaurant flavor: Bright citrus and warm spices create complex taste.
Ingredients & Tools
- 1 (3-4 lb) boneless pork shoulder (Boston butt), cut into 2-inch chunks
- 1 large white or yellow onion, roughly chopped
- 1 whole head of garlic, cloves peeled and lightly smashed
- 1 large orange, juiced (about ½ cup)
- 2 limes, juiced
- 2 tbsp vegetable oil or lard
- 1 tbsp ground cumin
- 2 tsp dried oregano (preferably Mexican oregano)
- 1 tsp chili powder
- 1½ tsp kosher salt, plus more to taste
- 1 tsp black pepper
- 1 bay leaf
- ¾ cup chicken broth or water
Tools: A large Dutch oven or slow cooker, a sharp knife, and a sturdy baking sheet.
Notes: Don’t use leaner pork—shoulder fat provides moisture and richness. Fresh citrus juice is essential for brightness.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 35 g |
| Fat: | 26 g |
| Carbs: | 5 g |
| Fiber: | 1 g |
Serves: 6-8 | Prep Time: 20 minutes | Cook Time: 3 hours 30 minutes | Total Time: 3 hours 50 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip the crisping step. This is what separates good carnitas from great ones. That final blast of high heat creates texture and concentrates the flavors in a way that simmering alone just can’t achieve. It’s the signature of the dish.
- Why pork shoulder? Pork shoulder (or Boston butt) is marbled with fat and connective tissue that slowly renders and melts during the long cook, self-basting the meat and making it incredibly juicy and flavorful. Leaner cuts like pork loin will just become dry and tough.
- The power of fresh citrus. Bottled juice just won’t deliver the same bright, vibrant flavor. The fresh orange and lime juice not only add acidity but also a subtle sweetness and aroma that permeates the pork as it cooks. It’s a key flavor builder.
- Salt your meat ahead of time if you can. If you have an extra 30 minutes, season the pork chunks with the salt and let them sit at room temperature before searing. This helps season the meat more deeply and can improve its final texture.
How to Make Pork Carnitas
Step 1: Prep and Sear the Pork. Pat your pork shoulder chunks completely dry with paper towels—this is crucial for getting a good sear. In your Dutch oven or a heavy-bottomed pot, heat the oil over medium-high heat until it shimmers. Working in batches to avoid crowding the pan, sear the pork pieces on all sides until they develop a deep, golden-brown crust. This isn’t just for color; that fond on the bottom of the pot is packed with flavor. Transfer the seared pork to a plate.
Step 2: Sauté the Aromatics. Reduce the heat to medium and add the chopped onion to the same pot. You’ll notice all those browned bits from the pork will start to lift up—that’s exactly what you want! Cook for about 4-5 minutes until the onion softens. Add the smashed garlic cloves and cook for another minute until fragrant. The smell at this stage is just incredible.
Step 3: Build the Braising Liquid. Return all the seared pork and any accumulated juices back to the pot. Sprinkle over the cumin, oregano, chili powder, salt, and pepper, stirring to coat everything. Pour in the fresh orange juice, lime juice, and chicken broth. The liquid should come about halfway up the sides of the pork—this is a braise, not a boil. Toss in the bay leaf.
Step 4: The Long, Slow Cook. Bring the liquid to a simmer, then cover the pot and reduce the heat to low. Let it cook gently for 2.5 to 3 hours. You can also transfer everything to a slow cooker and cook on low for 6-8 hours. The pork is ready when it’s so tender that you can shred it easily with two forks. It should practically fall apart when you poke it.
Step 5: Shred and Reduce. Using a slotted spoon, transfer the pork to a large bowl. Shred it thoroughly with two forks. Now, here’s a pro move: bring the braising liquid left in the pot to a rapid boil over high heat. Let it reduce by about half until it becomes a slightly thickened, glossy sauce. This concentrated liquid is pure flavor gold.
Step 6: The Crispy Finish. Preheat your oven’s broiler to high. Pour the reduced braising liquid back over the shredded pork and toss to coat every strand. Spread the pork in an even layer on a baking sheet. Broil for 5-10 minutes, keeping a close eye on it, until the top is sizzling and the edges get dark and crispy. You can also do this in a skillet with a little oil for stovetop crisping. The sizzle and smell will tell you it’s working.
Storage & Freshness Guide
- Fridge: Store in airtight container with juices up to 4 days.
- Freezer: Portion with juices in freezer bags up to 3 months.
- Reviving: Reheat in skillet or oven to restore crispiness.
Serving Suggestions
Complementary Dishes
- Cilantro-Lime Rice — The fresh, zesty rice is the perfect fluffy base to soak up all the delicious juices from the carnitas.
- Charred Corn and Black Bean Salad — A bright, smoky salad adds a wonderful textural contrast and freshness that cuts through the richness of the pork.
- Simple Slaw with Lime Crema — A crunchy, tangy slaw provides a cool, crisp element that’s essential for balancing out a loaded taco.
Drinks
- A Classic Margarita — The sharp, citrusy notes of a good margarita are a timeless pairing that cleanses the palate between each rich, flavorful bite.
- Mexican Lager with a Lime Wedge — A cold, crisp beer is a no-fuss, always-welcome companion that highlights the savory, spiced notes of the carnitas.
- Hibiscus Iced Tea (Agua de Jamaica) — This tart, refreshing, and vibrantly colored drink offers a sweet-and-sour counterpoint that is incredibly satisfying.
Something Sweet
- Churros with Chocolate Dipping Sauce — The warm, cinnamon-sugar coating and rich chocolate provide a decadent, celebratory finish to your Mexican-inspired feast.
- Mango Sorbet — A scoop of bright, fruity sorbet is a light and palate-cleansing way to end the meal on a fresh, tropical note.
- Tres Leches Cake — You can’t go wrong with this ultra-moist, milky cake. It’s a beloved classic that feels special and indulgent.
Top Mistakes to Avoid
- Mistake: Crowding the pan when searing. If you add too much pork at once, the pot’s temperature plummets and the meat steams instead of sears. You’ll miss out on that deep, flavorful crust that forms the foundation of the dish. I’ve messed this up before too, trying to rush—it’s worth taking the time to do it in batches.
- Mistake: Using a lean cut of pork. Pork tenderloin or loin will become dry and stringy with this long cooking method. The magic happens because the fat in the pork shoulder renders slowly, basting the meat from the inside out. Trust the process and the pork shoulder.
- Mistake: Skipping the reduction of the braising liquid. That liquid is packed with dissolved collagen, fat, and flavor from the pork and spices. Simply discarding it or pouring it back on without reducing it is a huge missed opportunity for amplifying the final taste.
- Mistake: Not getting the carnitas crispy enough at the end. If you stop after shredding, you’ll have tasty pulled pork, but not true carnitas. That final high-heat blast is non-negotiable for creating the signature texture contrast that defines the dish.
Expert Tips
- Tip: Make a big batch and freeze half. Carnitas freeze exceptionally well. Portion the cooled, cooked carnitas (with their juices) into freezer bags. They’ll be a lifesaver on a busy night, ready to be crisped up straight from frozen for a quick and delicious meal.
- Tip: Use the broiler for easy, even crisping. Spreading the shredded pork on a baking sheet and using the broiler is a hands-off method that gives you lots of crispy surface area at once. Just watch it like a hawk to prevent burning!
- Tip: Don’t discard the fat. When you reduce the braising liquid, you’ll see a layer of orange-hued fat rise to the top. This is flavor! Tossing the shredded meat in this fat is what helps it get so incredibly crispy and delicious in the final step.
- Tip: Let the meat rest after shredding. Before you crisp it, let the shredded pork sit in its reduced juices for 10-15 minutes. This allows the meat to reabsorb the flavorful liquid, making every single bite more moist and seasoned.
FAQs
Can I make carnitas in a slow cooker?
Absolutely! It’s a fantastic, hands-off method. After searing the pork (which I still recommend for depth of flavor), transfer everything to your slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours, until the pork is fork-tender. The final crisping step under the broiler is still essential to achieve the classic carnitas texture.
What’s the best way to reheat leftover carnitas?
To maintain the crispy texture, avoid the microwave. Reheat them in a skillet over medium heat with a tiny splash of water or broth. Cover for a minute to steam and heat through, then uncover and let the bottom get crispy again. You can also spread them on a baking sheet and re-crisp in a 400°F oven for about 10 minutes.
Can I use a different cut of meat?
Pork shoulder is really the ideal cut. However, you can use a similar well-marbled cut like pork leg (fresh ham), though it may be slightly leaner. I would not recommend substituting with chicken or beef, as the cooking times, fat content, and final texture would be completely different.
My carnitas turned out a bit dry. What happened?
This usually happens for one of two reasons: either the pork was cooked for too long, causing all the moisture to evaporate, or more commonly, the braising liquid reduced too much during cooking. Next time, ensure there’s always a small amount of liquid simmering at the bottom of the pot, and be careful not to overcook it. The meat should be tender but not disintegrating.
How long will cooked carnitas last in the fridge?
Stored in an airtight container, your carnitas will keep beautifully in the refrigerator for up to 4 days. The flavor often improves after a day as the spices meld further. Remember to include some of the cooking juices when storing to keep the meat moist.
Pork Carnitas
Make authentic Pork Carnitas with this easy recipe! Tender, crispy pork perfect for tacos, bowls, and more. Get the step-by-step guide and cook tonight!
Ingredients
For the Ingredients
-
3-4 lb boneless pork shoulder (Boston butt) (cut into 2-inch chunks)
-
1 large white or yellow onion (roughly chopped)
-
1 head garlic (cloves peeled and lightly smashed)
-
1 large orange (juiced (about ½ cup))
-
2 limes (juiced)
-
2 tbsp vegetable oil or lard
-
1 tbsp ground cumin
-
2 tsp dried oregano (preferably Mexican oregano)
-
1 tsp chili powder
-
1.5 tsp kosher salt (plus more to taste)
-
1 tsp black pepper
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1 bay leaf
-
0.75 cup chicken broth or water
Instructions
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Pat your pork shoulder chunks completely dry with paper towels—this is crucial for getting a good sear. In your Dutch oven or a heavy-bottomed pot, heat the oil over medium-high heat until it shimmers. Working in batches to avoid crowding the pan, sear the pork pieces on all sides until they develop a deep, golden-brown crust. This isn't just for color; that fond on the bottom of the pot is packed with flavor. Transfer the seared pork to a plate.01
-
Reduce the heat to medium and add the chopped onion to the same pot. You’ll notice all those browned bits from the pork will start to lift up—that’s exactly what you want! Cook for about 4-5 minutes until the onion softens. Add the smashed garlic cloves and cook for another minute until fragrant. The smell at this stage is just incredible.02
-
Return all the seared pork and any accumulated juices back to the pot. Sprinkle over the cumin, oregano, chili powder, salt, and pepper, stirring to coat everything. Pour in the fresh orange juice, lime juice, and chicken broth. The liquid should come about halfway up the sides of the pork—this is a braise, not a boil. Toss in the bay leaf.03
-
Bring the liquid to a simmer, then cover the pot and reduce the heat to low. Let it cook gently for 2.5 to 3 hours. You can also transfer everything to a slow cooker and cook on low for 6-8 hours. The pork is ready when it’s so tender that you can shred it easily with two forks. It should practically fall apart when you poke it.04
-
Using a slotted spoon, transfer the pork to a large bowl. Shred it thoroughly with two forks. Now, here’s a pro move: bring the braising liquid left in the pot to a rapid boil over high heat. Let it reduce by about half until it becomes a slightly thickened, glossy sauce. This concentrated liquid is pure flavor gold.05
-
Preheat your oven's broiler to high. Pour the reduced braising liquid back over the shredded pork and toss to coat every strand. Spread the pork in an even layer on a baking sheet. Broil for 5-10 minutes, keeping a close eye on it, until the top is sizzling and the edges get dark and crispy. You can also do this in a skillet with a little oil for stovetop crisping. The sizzle and smell will tell you it's working.06
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