Mexican carnitas are tender, juicy pork chunks that are slowly simmered with aromatics until meltingly soft, then crisped under high heat for a golden, caramelized exterior. This “plantation-style” version uses a generous amount of citrus and spices to create deeply flavorful meat that’s perfect for tacos, burritos, or serving over rice. The slow-cooking method breaks down the pork’s connective tissue, resulting in succulent shreds that crisp up beautifully without drying out.
Ingredients
- 4 lb (1.8 kg) pork shoulder (also called pork butt), cut into 3-inch chunks
- 2 tbsp (30 g) kosher salt, plus more to taste
- 1 tbsp (8 g) freshly ground black pepper
- 1 tbsp (7 g) ground cumin
- 1 tbsp (7 g) dried oregano (preferably Mexican)
- 1 tsp (2 g) ground cinnamon
- 1 large orange, quartered (with peel)
- 1 large lime, quartered (with peel)
- 1 medium white onion, quartered
- 6 cloves garlic, smashed
- 2 bay leaves
- 1 cup (240 ml) chicken broth, preferably low-sodium
- 1 cup (240 ml) water
- 2 tbsp (30 ml) vegetable oil, for crisping
Instructions
- In a small bowl, combine the salt, pepper, cumin, oregano, and cinnamon. Rub the spice mixture all over the pork chunks, pressing to adhere. Let sit at room temperature for 15 minutes while you prepare the aromatics.
- Place the seasoned pork in a large Dutch oven or heavy-bottomed pot. Add the orange quarters, lime quarters, onion, garlic, bay leaves, chicken broth, and water. The liquid should come about halfway up the pork; add a bit more water if needed.
- Bring the liquid to a boil over high heat, then reduce to low, cover, and simmer gently. Cook for 2 hours, turning the pork pieces occasionally to ensure even cooking. The pork should be fork-tender and easily shreddable.
- Preheat your oven to 400°F (200°C). Using tongs, transfer the pork chunks to a large baking sheet, discarding the orange, lime, onion, garlic, and bay leaves. Reserve the cooking liquid.
- Drizzle the pork with the vegetable oil and toss gently to coat. Spread the chunks in a single layer, leaving space between them for crisping.
- Roast for 20 minutes, then flip the pork and roast for another 15-20 minutes, until the edges are deeply browned and crispy. If you prefer extra-crispy carnitas, broil for the last 2-3 minutes, watching closely.
- Transfer the crispy pork to a cutting board and let rest for 5 minutes. Shred with two forks, mixing the crispy bits with the tender interior. If the meat seems dry, drizzle a little of the reserved cooking liquid over it. Season with additional salt if needed.
Tips
- Don’t skip the resting step: Letting the pork rest after roasting allows the juices to redistribute, keeping the meat moist. If you shred it immediately, the juices will run out and leave the meat dry.
- Use the reserved liquid wisely: The cooking liquid is packed with flavor. Skim off the fat and use it to moisten the shredded carnitas or as a base for a sauce. You can also reduce it on the stovetop to make a rich, concentrated glaze.
- Make it in a slow cooker: To use a slow cooker, cook the seasoned pork with aromatics and broth on LOW for 8 hours, then shred and crisp in the oven as directed. The result is equally delicious and even more hands-off.
- Don’t overcrowd the pan: When crisping, leave space between the pork chunks. If they’re crowded, they’ll steam instead of crisp, and you’ll miss out on those golden, caramelized edges.
Serving Suggestions
Serve these carnitas in warm corn or flour tortillas with diced white onion, fresh cilantro, and a squeeze of lime. Add a spoonful of salsa verde or pico de gallo and sliced avocado for extra richness. They also work beautifully over Mexican rice, in a burrito bowl with black beans, or as a filling for tamales. For a crunchy contrast, top with shredded cabbage or radish slices.
Variations
- Spicy Carnitas: Add 2-3 chipotle peppers in adobo sauce to the cooking liquid for a smoky, spicy kick. Reduce the water slightly to compensate for the extra liquid.
- Beer-Braised Carnitas: Substitute one cup of the chicken broth with a Mexican lager or dark beer. The beer adds a subtle maltiness that complements the pork beautifully.
- Herb-Infused: Add a few sprigs of fresh thyme or rosemary to the pot during simmering for an earthy, aromatic note. Remove the stems before shredding.
- Orange-Glazed: After crisping, toss the carnitas with a mixture of 2 tablespoons of honey and the juice of one orange, then return to the oven for 2-3 minutes until sticky and caramelized.
Storage and Reheating
Refrigerate any leftover carnitas in an airtight container for up to 4 days. To reheat, place the desired amount in a skillet over medium heat with a splash of the reserved cooking liquid or water, and cook until heated through and crispy edges are restored. You can also reheat in the oven at 350°F (175°C) for 10-15 minutes. For longer storage, freeze the carnitas in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator before reheating. Always reheat leftovers to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I use pork loin instead of pork shoulder? Pork loin is leaner and will dry out during the long cooking time. If you must use it, reduce the simmering time to 1 hour and check for doneness earlier. The result will be less tender and juicy, but still flavorful.
Why is my carnitas not crispy? The most common reason is overcrowding the baking sheet. Make sure the pork chunks are in a single layer with space between them. Also, ensure the oven is fully preheated and consider using the broiler for the last few minutes to achieve extra crispiness.
Can I make this recipe in an Instant Pot? Yes. Use the sauté function to brown the pork first, then add the aromatics and broth. Cook on HIGH pressure for 45 minutes, then natural release for 15 minutes. Shred and crisp in the oven as directed.
Do I need to remove the orange peel? No, the peel adds essential oils and bitterness that balance the richness of the pork. However, be sure to remove the orange pieces before shredding, as they will have softened and can be unpleasant to bite into.
What is the safe internal temperature for pork? Whole cuts of pork should reach a safe minimum internal temperature of 145°F (63°C) with a 3-minute rest. However, for carnitas, you are cooking well beyond that to break down the connective tissue, so the pork will be much more tender. Always use a food thermometer to check that the pork has reached at least 145°F (63°C) before serving.
Can I use lard instead of vegetable oil? Traditionally, carnitas are cooked in lard. You can substitute lard for the vegetable oil when crisping, or even add a few tablespoons to the simmering liquid for extra richness. The flavor will be more authentic and deeply savory.
Related
- Bagel Lady Rockwall: Copycat Recipe
- Chicken Broth Coleslaw: A Tangy, Savory Twist
- Bacon Wrapped Shrimp Calories: Recipe & Nutrition
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).