Del Real Carnitas are a Mexican staple: pork shoulder slowly braised with citrus and aromatics until fork-tender, then crisped under the broiler for that signature contrast of crunchy edges and moist, succulent meat. This recipe replicates the style of the popular store-bought brand at home, using a simple stovetop-to-oven method that yields deeply flavorful carnitas perfect for tacos, burritos, or nachos. The key is cooking the pork low and slow in its own fat, then finishing it with high heat to achieve the irresistible crispy exterior.
Ingredients
- 4 lb (1.8 kg) boneless pork shoulder (also called pork butt), cut into 3-inch chunks
- 1 tbsp (15 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) vegetable oil
- 1 large onion, quartered
- 6 cloves garlic, smashed
- 2 oranges, juiced (about 1/2 cup / 120 ml)
- 1 lime, juiced (about 2 tbsp / 30 ml)
- 1 cup (240 ml) chicken broth (low-sodium)
- 2 dried bay leaves
- 1 tsp (2 g) dried Mexican oregano
- 1 tsp (2 g) ground cumin
- 1 cinnamon stick (optional)
Instructions
- Pat the pork chunks dry with paper towels. Season generously with salt and pepper.
- In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Working in batches, sear the pork on all sides until deeply browned, about 3-4 minutes per batch. Transfer to a plate.
- Reduce heat to medium. Add the onion and garlic to the pot, cooking for 2-3 minutes until fragrant and slightly softened.
- Return the pork to the pot. Add the orange juice, lime juice, chicken broth, bay leaves, oregano, cumin, and cinnamon stick (if using). Stir to combine, scraping up any browned bits from the bottom.
- Bring the liquid to a simmer, then reduce heat to low. Cover and cook gently for 2 to 2 1/2 hours, or until the pork is very tender and shreds easily with a fork. (Alternatively, you can braise in a 325°F / 163°C oven for the same time.)
- Preheat the broiler to high. Using a slotted spoon, transfer the pork to a large rimmed baking sheet. Discard the bay leaves, cinnamon stick, and any large pieces of onion (or leave them if you like).
- Shred the pork with two forks, spreading it out in an even layer. Drizzle with about 1/2 cup (120 ml) of the braising liquid to keep it moist.
- Broil for 5-10 minutes, stirring once, until the edges are crispy and browned. Watch carefully to avoid burning.
- Serve immediately with your favorite toppings.
Tips
- Don’t skip the searing: Browning the pork before braising adds a deep, savory flavor that you won’t get from just simmering. It’s worth the extra few minutes.
- Use the right cut: Pork shoulder (butt) is essential for carnitas. Leaner cuts like loin will dry out and won’t shred properly.
- Make it ahead: The carnitas can be fully cooked and shredded up to 2 days in advance. Reheat and crisp them under the broiler just before serving.
- Adjust the liquid: If the braising liquid reduces too much during cooking, add a splash of water or broth to keep the pork partially submerged.
Serving Suggestions
Serve the carnitas in warm corn tortillas with diced white onion, fresh cilantro, and a squeeze of lime. Offer salsa verde, pico de gallo, sliced radishes, and crumbled cotija cheese on the side. They also make excellent fillings for burritos, quesadillas, or taco bowls with rice and beans.
Variations
- Spicy: Add 2-3 chipotle peppers in adobo sauce to the braising liquid for a smoky heat.
- Beef: Substitute beef chuck roast for pork; cook until it reaches an internal temperature of 145°F (63°C) for medium-rare, or until fork-tender (about 2 1/2 hours).
- No citrus: If you don’t have oranges, use 1/2 cup (120 ml) of pineapple juice or apple cider vinegar mixed with 1/2 cup (120 ml) of water.
Storage and Reheating
Refrigerate leftover carnitas in an airtight container for up to 4 days. To reheat, place the carnitas in a skillet over medium heat with a splash of broth or water, and cook until hot and crispy. You can also microwave in 30-second bursts, but the edges won’t be as crisp. For longer storage, freeze in a freezer-safe bag for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
What is the difference between carnitas and pulled pork? Carnitas are specifically Mexican-style braised pork, traditionally cooked in lard, and finished by crisping the meat. Pulled pork is typically smoked or slow-cooked with a barbecue sauce and not crisped.
Can I use a slow cooker instead of the stovetop? Yes. Sear the pork in a skillet first, then transfer to a slow cooker with the remaining ingredients. Cook on low for 8 hours or high for 4-5 hours, until tender. Finish under the broiler as directed.
Why is my carnitas dry? Dry carnitas usually result from overcooking or using a lean cut. Make sure to use pork shoulder and cook just until fork-tender. Also, don’t skip the step of drizzling with braising liquid before broiling.
Can I make this in an Instant Pot? Absolutely. Sear the pork on the sauté setting, then add the remaining ingredients. Cook on high pressure for 60 minutes, then natural release for 15 minutes. Shred and broil as directed.
Is it necessary to use lard? No. This recipe uses a small amount of vegetable oil for searing and relies on the pork’s own fat for flavor and moisture. Traditional carnitas use lard, but the result is still delicious.
How do I know when the pork is done? The pork should be fork-tender, meaning it shreds easily with a fork. For safety, it should reach an internal temperature of at least 145°F (63°C) with a 3-minute rest, but for carnitas you’ll be cooking it well beyond that, to about 200°F (93°C), to break down the collagen.
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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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