This carnitas recipe turns a humble pork shoulder into something you will crave for weeks.
It is the classic Mexican method of slow braising pork until it falls apart, then crisping it up for those irresistible golden edges.
Carnitas means “little meats” in Spanish, and once you taste the tender, juicy shreds with crispy bits mixed in, you will understand exactly why this dish has such a devoted following.
I make a big batch of this carnitas recipe almost every month. It works for tacos, burrito bowls, nachos, or just piled onto a plate with rice and beans.
The best part is how simple the process actually is. You season the pork, let it braise low and slow until tender, then crisp it up in its own rendered fat for that signature texture.
I love serving a big batch alongside my Mexican street corn pasta salad for a full spread that always disappears fast.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 3 hours |
| Total Time | 3 hours 20 minutes |
| Servings | 8 servings |
| Difficulty Level | Easy |
Why You’ll Love This Carnitas Recipe
This carnitas recipe delivers that perfect contrast of tender, juicy pork and crispy caramelized edges.
It is the kind of dish that makes a regular Tuesday dinner feel like a celebration.
It is also incredibly versatile once it is made. You will find yourself using the leftovers in everything from tacos to salads to breakfast hash.
- Minimal hands-on effort, the oven does most of the work
- Big batch recipe that freezes beautifully for future meals
- Naturally gluten-free and easy to make dairy-free
- Crispy edges and tender center in every bite
- Works for tacos, burritos, bowls, nachos, and more
You might also enjoy: Birria Tacos Recipe
Ingredients
The ingredient list for this carnitas recipe is short, but every item plays an important role in building flavor.
Fresh citrus and aromatic spices are what set homemade carnitas apart from anything you would get from a takeout container.
- 4 pounds pork shoulder (Boston butt), cut into 2 to 3 inch chunks
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon ground cumin
- 2 teaspoons dried Mexican oregano
- 1 medium white onion, quartered
- 8 garlic cloves, smashed
- 2 bay leaves
- 1 large orange, halved
- 1 lime, juiced
- 1/2 cup lard (or vegetable oil)
- 1 1/2 cups water or chicken broth
- Corn tortillas, chopped onion, cilantro, salsa, and lime wedges, for serving
You might also enjoy: Carne Asada Tacos Recipe
Kitchen Equipment Needed
You do not need anything fancy to make this carnitas recipe, but a few key tools make the process much easier.
A heavy pot that holds heat evenly is the most important piece of equipment here.
- Dutch oven or heavy oven-safe pot with a lid
- Baking sheet for crisping the shredded pork
- Tongs
- Instant-read meat thermometer
- Citrus juicer
- Two forks or a stand mixer for shredding
I learned a lot of these techniques while perfecting my pork carne asada recipe, since both dishes rely on getting a great sear before the meat goes tender.
Recommended Products for This Recipe
These are a few products I personally use and recommend based on making this carnitas recipe over and over.
They genuinely make a difference in the final result.
1. Le Creuset Enameled Cast Iron Dutch Oven
This pot distributes heat so evenly that the pork braises at a steady, gentle simmer without any scorched spots on the bottom.
The enameled interior also makes cleanup simple, even after hours of slow cooking. It is a splurge, but it will last for decades of carnitas nights.
2. Rendered Pork Lard
Cooking the pork in real lard instead of oil gives it a richer, more traditional flavor and helps the exterior crisp up beautifully.
A small tub goes a long way and keeps well in the refrigerator. If you want that authentic taquerÃa taste, this is the ingredient that gets you there.
3. Instant-Read Meat Thermometer
Pork shoulder needs to hit a high internal temperature before it becomes tender enough to shred easily.
A reliable instant-read thermometer takes the guesswork out of knowing exactly when the meat is ready. I use mine for nearly every braise and roast I make.
4. Citrus Juicer
Fresh orange and lime juice are essential for the flavor of this carnitas recipe, and a proper citrus juicer gets every last drop without the mess of squeezing by hand.
It speeds up prep considerably when you are working with several pieces of fruit at once.
Another favorite: Beef Short Rib Tacos Recipe
Step-by-Step Instructions: How to Make Carnitas
1. Season the Pork
- Pat the pork shoulder chunks completely dry with paper towels, since excess moisture will prevent a good sear later.
- In a small bowl, combine the kosher salt, black pepper, ground cumin, and dried Mexican oregano.
- Sprinkle the spice mixture evenly over all sides of the pork chunks, rubbing it in with your hands so every piece is well coated.
- Let the seasoned pork sit at room temperature for about 15 minutes while you prep the remaining ingredients.
2. Sear the Pork
- Heat the lard or vegetable oil in a Dutch oven over medium-high heat until it shimmers.
- Working in batches so you do not crowd the pot, add the pork chunks in a single layer.
- Sear each side for 2 to 3 minutes, until a deep golden-brown crust forms. Do not move the pieces too soon or they will not brown properly.
- Transfer the seared pork to a plate and repeat with the remaining batches.
3. Add the Aromatics and Liquid
- Return all of the seared pork to the Dutch oven.
- Add the quartered onion, smashed garlic cloves, and bay leaves around the pork.
- Squeeze the juice of the orange halves directly over the pork, then nestle the squeezed orange halves into the pot as well.
- Pour in the lime juice and the water or chicken broth. The liquid should come about halfway up the sides of the pork, not fully cover it.
4. Braise Low and Slow
- Preheat your oven to 300 degrees Fahrenheit.
- Bring the pot to a gentle simmer on the stovetop, then cover with a tight-fitting lid.
- Transfer the covered pot to the oven and braise for 2 1/2 to 3 hours, until the pork is fork-tender and easily shreds apart.
- Check the internal temperature with a meat thermometer. It should read at least 195 degrees Fahrenheit for the pork to shred easily.
- Remove the orange halves and bay leaves from the pot and discard them.
5. Shred the Pork
- Using tongs or a slotted spoon, transfer the pork chunks to a large baking sheet, reserving the cooking liquid in the pot.
- Use two forks to shred the pork into bite-sized pieces directly on the baking sheet.
- Spoon a few tablespoons of the reserved cooking liquid over the shredded pork to keep it moist.
6. Crisp the Carnitas
- Set your oven to broil, or increase the temperature to 425 degrees Fahrenheit if your broiler runs hot.
- Spread the shredded pork out in an even layer on the baking sheet.
- Broil for 5 to 8 minutes, watching closely, until the edges turn crispy and caramelized in spots.
- Remove from the oven and toss the pork once more to redistribute the crispy pieces throughout.
7. Serve
- Pile the warm carnitas onto warmed corn tortillas.
- Top with chopped white onion, fresh cilantro, salsa, and a squeeze of lime juice.
- Serve immediately while the crispy edges are still warm and crunchy.
For the tortillas, I always recommend making a batch of homemade corn tortillas since they hold up so much better than store-bought ones.
Tips for The Best Carnitas
A few small details make a big difference in how this carnitas recipe turns out.
Pay attention to these tips and you will get restaurant-quality results every time.
- Do not skip the sear, it builds a deep layer of flavor before the braise even starts
- Choose pork shoulder over pork loin, since the extra fat is what keeps the meat tender
- Keep the liquid at a gentle simmer, not a rapid boil, to avoid toughening the meat
- Save the leftover braising liquid, it is fantastic for moistening leftovers or making rice
- Spread the pork in a single layer when crisping so every piece gets contact with the heat
This same slow braising approach is what makes my authentic Mexican tamales filling so flavorful too.
Serving Suggestions
Carnitas is endlessly versatile once it comes out of the oven. Beyond classic tacos, there are plenty of ways to build a full meal around it.
- Pile onto tostadas with refried beans and shredded lettuce
- Fold into burritos with rice, black beans, and cheese
- Scatter over nachos with melted cheese and pickled jalapeños
- Serve over a rice bowl with avocado and pico de gallo
- Stuff into quesadillas with melted Oaxaca cheese
My flour tortillas work beautifully here if you prefer a soft burrito-style wrap over corn tortillas.
Variations of Carnitas
Once you have the base carnitas recipe down, there is plenty of room to make it your own.
These variations keep things interesting without straying too far from the classic method.
- Add a chipotle pepper in adobo sauce to the braising liquid for smoky heat
- Swap the orange for pineapple juice for a sweeter, tropical twist
- Use a slow cooker instead of the oven for a hands-off version, then crisp under the broiler
- Stir in a splash of Coca-Cola along with the broth for a caramelized, slightly sweet finish
- Try an Instant Pot for a faster version, pressure cooking for about 60 minutes on high
For another slow-braised pork option, my chicken pozole recipe uses a similar low and slow philosophy with a completely different flavor profile.
Storage and Reheating
This carnitas recipe stores exceptionally well, which makes it perfect for meal prep.
I almost always make a double batch just so I have leftovers ready to go.
- Refrigerate in an airtight container for up to 4 days
- Freeze in a freezer-safe bag or container for up to 3 months
- Reheat in a skillet over medium heat with a splash of the reserved braising liquid to keep it moist
- For extra crispy edges when reheating, spread on a baking sheet and broil for 3 to 5 minutes
- Thaw frozen carnitas in the refrigerator overnight before reheating
Read Also: Pozole Verde Recipe
Nutritional Facts
These values are approximate and will vary depending on the exact cut of pork used and how much fat is trimmed before cooking.
This estimate is for one serving of plain carnitas, without tortillas or toppings.
| Nutrition (Per Serving) | |
|---|---|
| Calories | 410 |
| Protein | 34g |
| Fat | 29g |
| Carbohydrates | 3g |
| Sodium | 520mg |
These carnitas are a great high-protein topping for my huevos a la Mexicana if you want to turn breakfast into something heartier.
Health Benefits of Key Ingredients
Beyond being delicious, several ingredients in this carnitas recipe bring real nutritional value to the table.
Pork shoulder in particular is often overlooked as a good source of protein and nutrients.
- Pork provides high-quality protein along with B vitamins like thiamine and B12
- Garlic contains compounds linked to heart and immune support
- Orange juice adds vitamin C and a natural boost of antioxidants
- Cumin has long been used to support digestion
- Onions contribute fiber and beneficial plant compounds
This pairs well with my enchilada sauce if you want to turn the leftovers into a baked enchilada casserole.
FAQs About Carnitas
1. What cut of pork is best for carnitas?
Pork shoulder, also called Boston butt, is the best choice because of its marbling.
The fat renders slowly during the braise, keeping the meat tender and flavorful.
2. Can I make carnitas in a slow cooker?
Yes, you can sear the pork first, then transfer everything to a slow cooker and cook on low for 8 hours.
Finish it under the broiler afterward to get the crispy texture.
3. Do I have to use lard?
Lard gives the most traditional flavor, but vegetable oil works well as a substitute.
Either option will still produce tender, flavorful pork.
4. Why is my carnitas dry instead of tender?
This usually means the pork was pulled from the oven too early.
It needs to reach an internal temperature of at least 195 degrees Fahrenheit before it will shred easily.
5. Can I make this recipe ahead of time?
Absolutely, carnitas actually taste even better the next day.
Braise the pork ahead, then crisp it up right before serving for the best texture.
Carnitas
Ingredients
- 4 pounds pork shoulder (Boston butt) 1.8kg, cut into 2 to 3 inch chunks
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon ground cumin
- 2 teaspoons dried Mexican oregano
- 1 medium white onion quartered
- 8 garlic cloves smashed
- 2 bay leaves
- 1 large orange halved
- 1 lime juiced
- 1/2 cup lard or vegetable oil
- 1 1/2 cups water or chicken broth
- Corn tortillas for serving
- chopped onion for serving
- cilantro for serving
- salsa for serving
- lime wedges for serving
Equipment
- Dutch oven or heavy oven-safe pot with a lid A heavy pot that holds heat evenly is the most important piece of equipment here
- Baking sheet For crisping the shredded pork
- Tongs
- Instant-read meat thermometer
- Citrus juicer
- Two forks or a stand mixer For shredding
Method
- Pat the pork shoulder chunks completely dry with paper towels. Combine kosher salt, black pepper, ground cumin, and dried Mexican oregano in a small bowl, then sprinkle evenly over all sides of the pork, rubbing it in with your hands. Let sit at room temperature for 15 minutes.
- Heat lard or vegetable oil in a Dutch oven over medium-high heat until it shimmers. Working in batches, add pork chunks in a single layer and sear each side for 2 to 3 minutes until deep golden-brown. Transfer seared pork to a plate and repeat with remaining batches.
- Return all seared pork to the Dutch oven. Add quartered onion, smashed garlic cloves, and bay leaves. Squeeze orange halves over the pork and nestle the squeezed halves into the pot. Pour in lime juice and water or chicken broth; liquid should come about halfway up the sides of the pork.
- Preheat oven to 300 degrees Fahrenheit. Bring pot to a gentle simmer on the stovetop, cover with a tight-fitting lid, and transfer to the oven. Braise for 2 1/2 to 3 hours until pork is fork-tender and reaches at least 195 degrees Fahrenheit internally. Remove and discard orange halves and bay leaves.
- Transfer pork chunks to a large baking sheet using tongs or a slotted spoon, reserving cooking liquid in the pot. Shred pork into bite-sized pieces with two forks. Spoon a few tablespoons of reserved cooking liquid over the shredded pork to keep it moist.
- Set oven to broil, or increase temperature to 425 degrees Fahrenheit if your broiler runs hot. Spread shredded pork in an even layer on the baking sheet. Broil for 5 to 8 minutes, watching closely, until edges turn crispy and caramelized. Toss once more to redistribute crispy pieces.
- Pile warm carnitas onto warmed corn tortillas. Top with chopped white onion, fresh cilantro, salsa, and a squeeze of lime juice. Serve immediately while the crispy edges are still warm and crunchy.
Nutrition
Notes
- Do not skip the sear, it builds a deep layer of flavor before the braise even starts.
- Choose pork shoulder over pork loin, since the extra fat is what keeps the meat tender.
- Keep the liquid at a gentle simmer, not a rapid boil, to avoid toughening the meat.
- Save the leftover braising liquid, it is fantastic for moistening leftovers or making rice.
- Spread the pork in a single layer when crisping so every piece gets contact with the heat.
- For a slow cooker version, sear the pork first, then transfer everything to a slow cooker and cook on low for 8 hours. Finish under the broiler afterward for crispy texture.
- For an Instant Pot version, pressure cook for about 60 minutes on high, then crisp under the broiler.
- Add a chipotle pepper in adobo sauce to the braising liquid for smoky heat, or swap the orange for pineapple juice for a sweeter, tropical twist.
- Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. Reheat in a skillet with a splash of reserved braising liquid, or broil for 3 to 5 minutes for extra crispy edges.
- Carnitas actually taste even better the next day. Braise the pork ahead, then crisp it up right before serving for the best texture.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This carnitas recipe is one of those dishes that turns a simple pork shoulder into something truly special.
It takes a little patience, but the payoff of tender, crispy pork is always worth it.
I hope this becomes a regular in your kitchen the way it has in mine.
Give it a try this weekend, and let me know in the comments how your carnitas turned out.
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