Carnitas, meaning “little meats,” is a Mexican dish of slowly braised pork that’s then crisped up until golden and tender. This version, inspired by the technique popularized by Food Wishes, uses a simple combination of citrus, spices, and a final broil to achieve that perfect contrast of crispy exterior and melt-in-your-mouth interior. It’s a foolproof method for making restaurant-quality carnitas at home, perfect for tacos, burritos, or serving over rice.
Ingredients
- 4 lbs (1.8 kg) boneless pork shoulder (also called pork butt), cut into 3-4 inch chunks
- 1 tablespoon (15 g) kosher salt
- 1 teaspoon (2 g) black pepper
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (2 g) dried oregano
- 1 teaspoon (2 g) chili powder
- 1 medium orange, halved
- 1 medium lime, halved
- 1 medium white onion, quartered
- 6 cloves garlic, smashed
- 2 bay leaves
- 1 cup (240 ml) chicken broth
- 2 tablespoons (30 ml) vegetable oil, for searing
Instructions
- Preheat your oven to 300°F (150°C). Pat the pork chunks dry with paper towels. In a small bowl, mix the salt, pepper, cumin, oregano, and chili powder. Rub this spice mixture all over the pork pieces.
- Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid crowding, sear the pork chunks on all sides until deeply browned, about 3-4 minutes per side. Transfer the seared pork to a plate.
- Once all the pork is seared, return it to the pot. Add the orange and lime halves (squeeze them slightly to release some juice before adding), onion quarters, smashed garlic, bay leaves, and pour in the chicken broth. The liquid should come about halfway up the pork; add a little water if needed.
- Bring the liquid to a simmer on the stovetop, then cover the pot with a tight-fitting lid and transfer to the oven. Braise for 2.5 to 3 hours, or until the pork is fork-tender and easily shreds apart.
- Remove the pot from the oven. Preheat your broiler to high. Using tongs or a slotted spoon, transfer the pork pieces to a large baking sheet lined with foil. Discard the orange, lime, onion, garlic, and bay leaves from the pot. Reserve the braising liquid.
- Shred the pork into bite-sized pieces using two forks, discarding any large chunks of fat if you wish (though some fat adds flavor).
- Spoon about 1/2 cup (120 ml) of the reserved braising liquid over the shredded pork to keep it moist. Spread the pork in an even layer on the baking sheet.
- Broil the pork for 5-7 minutes, until the top is crispy and browned in spots. Stir the pork, spoon a bit more braising liquid over it if it looks dry, and broil for another 3-5 minutes until the newly exposed edges are also crispy. Watch carefully to prevent burning.
- Remove from the oven and serve immediately while hot and crispy.
Tips
- Don’t skip the searing: This step builds a deep, savory flavor base. It’s worth the extra few minutes.
- Use a meat thermometer: Pork should reach a safe minimum internal temperature of 145°F (63°C) with a 3-minute rest, but for carnitas, you’ll cook it much longer until it’s fork-tender, which is well above that. The thermometer is more useful for checking doneness when shredding.
- Make it ahead: Carnitas taste even better the next day. You can braise the pork a day in advance, refrigerate it in the braising liquid, then shred and crisp it up right before serving.
- Adjust the heat: For spicier carnitas, add a chopped chipotle pepper in adobo sauce to the braising liquid. For a milder version, reduce the chili powder.
Serving Suggestions
Serve the crispy carnitas in warm corn or flour tortillas with diced white onion, fresh cilantro, and a squeeze of lime. Add salsa verde, pico de gallo, or sliced avocado. They’re also excellent over Mexican rice, in burritos, or on top of a salad.
Variations
- Beef Carnitas: Substitute beef chuck roast for the pork shoulder. Cook until fork-tender, about the same time. The flavor will be richer and beefier.
- Chicken Carnitas: Use boneless, skinless chicken thighs. Reduce braising time to about 1.5 hours, until tender. Shred and crisp as directed.
- Spicy Chipotle Carnitas: Add 2 chipotle peppers in adobo sauce, minced, to the braising liquid for a smoky, spicy kick.
- Pineapple Carnitas: Add 1 cup (170 g) of fresh pineapple chunks to the pot during braising. It adds a subtle sweetness that pairs beautifully with the pork.
Storage and Reheating
Store leftover carnitas in an airtight container in the refrigerator for up to 4 days. To reheat, place the carnitas in a skillet over medium-high heat with a splash of water or broth, and cook until heated through and crispy again. You can also reheat in a 375°F (190°C) oven for 10-15 minutes. For longer storage, freeze the carnitas in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
What cut of pork is best for carnitas? Pork shoulder (also called pork butt) is ideal because it has the right amount of fat and connective tissue that breaks down during long cooking, resulting in tender, juicy meat. Pork loin is too lean and will dry out.
Can I make carnitas in a slow cooker? Yes, you can. Sear the pork first, then transfer to the slow cooker with the other ingredients and cook on low for 8-10 hours. Shred and crisp under the broiler as directed.
Why are my carnitas not crispy? The most common reason is that the pork is too moist when you broil it. Make sure to drain off excess liquid before spreading it on the baking sheet, and don’t overcrowd the pan. Also, make sure your broiler is fully preheated.
Can I use the braising liquid for anything else? Yes! The braising liquid is full of flavor. You can skim off the fat and use it as a sauce for the carnitas, or save it to cook rice or beans in for extra flavor.
How do I know when the pork is done? The pork is done when it is fork-tender and easily shreds apart. It should not be tough or chewy. The internal temperature will be well above 145°F (63°C), but the texture is the best indicator.
Can I make carnitas without a Dutch oven? Absolutely. Use a large oven-safe pot with a lid, or use a roasting pan covered tightly with foil. If you don’t have a lid, foil works perfectly.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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