Fried pork carnitas are a Mexican favorite: chunks of pork shoulder slowly braised until tender, then fried in their own rendered fat until the edges turn deeply golden and crisp. This two-step method gives you the best of both worlds—moist, pull-apart meat inside with a crunchy, caramelized exterior. It’s a straightforward stovetop recipe that delivers authentic flavor without needing a special slow cooker or pressure cooker.
Ingredients
- 4 lb (1.8 kg) pork shoulder (also called pork butt), cut into 2-inch chunks
- 1 tbsp (15 g) kosher salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- 1 tbsp (8 g) ground cumin
- 1 tsp (2 g) dried oregano (preferably Mexican oregano)
- 1 medium orange, halved
- 1 medium white onion, quartered
- 6 cloves garlic, smashed
- 2 bay leaves
- 1 cinnamon stick (optional)
- 1 cup (240 ml) water or chicken broth
- 2 tbsp (30 ml) vegetable oil, for frying
Instructions
- Season the pork chunks evenly with salt, pepper, cumin, and oregano. Toss to coat well.
- Place the seasoned pork in a large Dutch oven or heavy-bottomed pot. Add the orange halves, onion quarters, smashed garlic, bay leaves, cinnamon stick (if using), and water or broth. The liquid should come about halfway up the pork—add a little more water if needed.
- Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cover and cook for 2 to 2½ hours, stirring occasionally, until the pork is very tender and easily shreds with a fork. If the liquid evaporates too quickly, add a splash of water to keep the bottom from scorching.
- Preheat the oven to 400°F (200°C). Using tongs, transfer the pork pieces to a plate, discarding the orange, onion, garlic, bay leaves, and cinnamon. Let the pork cool slightly until you can handle it. Reserve the cooking liquid separately.
- Shred the pork into large chunks (about 1½ inches) with two forks, or leave the pieces whole if you prefer bigger bites. Discard any large pieces of fat if you like, but leaving some adds flavor and moisture.
- Heat the vegetable oil in a large cast-iron skillet or heavy frying pan over medium-high heat until shimmering. Working in batches, add the pork in a single layer without crowding. Fry undisturbed for 3–4 minutes until the bottom is deeply browned and crisp.
- Flip the pieces and fry another 3–4 minutes until the other side is crisp. If you want extra-crunchy edges, continue frying, turning occasionally, until the desired crispness is reached.
- Transfer the fried carnitas to a paper-towel-lined plate. If you like, drizzle a few tablespoons of the reserved cooking liquid over the top to add moisture and flavor. Season with a little more salt if needed. Serve immediately.
Tips
- Don’t skip the braise: The initial slow simmer is what makes the meat tender. Rushing this step will result in tough carnitas.
- Use a heavy pan: A cast-iron skillet holds heat best and gives you a better crust. If you don’t have one, use a stainless steel pan; avoid nonstick if possible.
- Dry the pork before frying: Pat the shredded pork with paper towels to remove excess moisture. This helps the fat render and encourages browning instead of steaming.
- Substitute for orange: If you don’t have an orange, use ½ cup (120 ml) of orange juice plus 1 tablespoon of lime juice. The citrus adds brightness and helps balance the richness.
Serving Suggestions
Serve the crispy carnitas in warm corn or flour tortillas with diced white onion, fresh cilantro, and a squeeze of lime. They also shine as a filling for tacos, burritos, or tortas. For a low-carb option, serve over a bed of shredded lettuce with pico de gallo and guacamole.
Variations
- Spicy carnitas: Add 2–3 dried chipotle peppers or 1 minced jalapeño to the braising liquid for a smoky heat.
- Herb twist: Stir in a handful of fresh oregano or thyme sprigs during the braise for an extra layer of aroma.
- No-fry version: After braising, spread the shredded pork on a baking sheet and broil on high for 5–7 minutes until edges crisp. This uses less oil but still gives a nice texture.
Storage and Reheating
Refrigerate leftover carnitas in an airtight container for up to 4 days. For longer storage, freeze in a freezer-safe bag for up to 3 months. To reheat, place the carnitas in a skillet over medium heat with a splash of water or broth, and cook until hot and crisp again—about 5–7 minutes. You can also reheat in a 375°F (190°C) oven for 10 minutes. Avoid microwaving, as it makes the meat rubbery.
Frequently Asked Questions
Can I use pork loin instead of pork shoulder? Pork loin is leaner and will dry out during the long braise. If you use it, reduce the cooking time to about 1 hour and check for tenderness early. The result will be less juicy but still tasty.
Why is my carnitas not crispy? The most common reason is overcrowding the pan—steam prevents browning. Fry in small batches and make sure the pan is hot before adding the pork. Also, patting the meat dry before frying helps.
Can I make this in a slow cooker or Instant Pot? Yes. For a slow cooker, cook on low for 8 hours or high for 4–5 hours. For an Instant Pot, pressure cook on high for 45 minutes with natural release. Then follow the same frying step.
How do I know when the pork is fully cooked? The braise brings the pork to well above the safe minimum internal temperature of 145°F (63°C) for whole cuts of pork, as recommended by USDA FSIS. Use a food thermometer to check that the pork reaches at least 145°F (63°C) during the braise, then rest for 3 minutes before shredding. The meat will be fork-tender.
Can I skip the frying and just eat the braised pork? Yes, you can serve the braised pork as is—it will be moist and flavorful. But the frying step is what creates the iconic crispy texture that defines carnitas.
What do I do with the leftover cooking liquid? You can strain it and use it as a sauce, or reduce it to a glaze and drizzle over the carnitas. It’s also great for cooking rice or beans.
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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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