Carnitas El Taste Yuma AZ: Make Them at Home

Carnitas are Mexican-style pork cooked slowly until tender, then crisped for a mix of juicy meat and browned edges. This home version takes inspiration from the Yuma, Arizona search for Carnitas El Taste, without claiming to reproduce a restaurant’s exact recipe; it uses pork shoulder, citrus, garlic, and warm spices, served in tortillas or bowls.

Ingredients

4 lb (1.8 kg) boneless pork shoulder, cut into 2-inch (5 cm) chunks
2 tsp (12 g) fine salt
1 tsp (2 g) ground black pepper
2 tsp (4 g) ground cumin
1 tsp (2 g) dried oregano, preferably Mexican oregano
1 medium yellow onion, about 8 oz (225 g), peeled and cut into wedges
6 garlic cloves, peeled and lightly crushed
1 orange, about 6 oz (170 g), halved
2 tbsp (30 ml) fresh lime juice
1 bay leaf
1 cup (240 ml) water or unsalted chicken broth
2 tbsp (30 ml) neutral oil, only if needed for crisping
For serving: 16 small corn tortillas, about 12 oz (340 g), plus chopped cilantro, diced onion, lime wedges, and salsa as desired

Instructions

Heat the oven to 300°F (150°C). Pat the pork dry, then toss it in a large bowl with the salt, pepper, cumin, and oregano. Cut the orange halves into wedges; remove any visible seeds.
Arrange the onion, garlic, bay leaf, and orange wedges in a heavy Dutch oven or covered oven-safe pot. Add the seasoned pork, lime juice, and water or broth. The liquid should come partway up the meat, not cover it. Cover tightly with a lid. If your pot has no lid, seal it with foil.
Braise for 2 hours 45 minutes, turning the pork once after about 90 minutes. Check that the meat is very tender and pulls apart easily with a fork. For food safety, check the thickest pork pieces with a food thermometer: USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of pork; for carnitas, continue cooking until the shoulder is fork-tender, which takes it well beyond that temperature.
Lift the pork onto a rimmed baking sheet or large plate. Discard the bay leaf and orange peel, and skim excess fat from the cooking liquid if desired. Use two forks to pull the meat into bite-size shreds. Spoon over a few tablespoons of the liquid to keep it moist, but do not soak it.
For crisp edges, spread the shredded pork in a single layer on a clean rimmed baking sheet. Broil on high, 6 to 8 inches (15 to 20 cm) from the element, for 3 to 5 minutes, watching closely. Turn and broil for another 2 to 4 minutes, until some tips are browned. Alternatively, crisp batches in a hot skillet; add a little oil only if the pork is lean or the pan is dry.
Warm the tortillas in a dry skillet for about 30 seconds per side, or wrap them in foil and warm in the oven. Serve the carnitas promptly with the toppings and reserved cooking liquid on the side.

Tips

Choose pork shoulder, also sold as pork butt. Its fat and connective tissue make it suitable for a long braise. Lean loin dries out before it becomes pleasantly tender.
Mexican oregano has a brighter, slightly citrusy flavor. If you can’t find it, use the same amount of common Mediterranean oregano; the seasoning will be a little more herbal.
Keep the pot covered during the braise and avoid adding lots of extra liquid. Carnitas should cook gently in a small amount of liquid and rendered fat, not boil like soup.
Broil in a single layer and stay nearby. The meat can go from browned to burnt quickly, so crisp in batches if the pan is crowded.

Serving Suggestions

For tacos, pile carnitas into warm corn tortillas and add diced onion, cilantro, salsa, and a squeeze of lime. A bowl of beans, Mexican rice, or a crisp cabbage slaw makes a satisfying side. You can also serve the pork with sliced radishes, pickled jalapeños, or avocado; keep the garnishes separate so everyone can build a plate to taste.

Variations

For a gentle chile flavor, add one seeded, dried ancho chile to the pot and remove it before shredding. A pinch of cinnamon or two whole cloves can add warmth, but use sparingly so they do not overpower the pork. If you prefer a stovetop method, keep the pot at a low simmer with its lid on and check regularly that the liquid has not evaporated; cooking time can vary with the pot and burner. For a citrus-forward version, add another tablespoon (15 ml) of lime juice after cooking rather than increasing the braising liquid.

Storage and Reheating

Refrigerate leftover carnitas within 2 hours of cooking in a covered, shallow container, with a little cooking liquid to limit drying. They keep for 3 to 4 days in the refrigerator. Freeze in airtight portions for up to 3 months for best quality, then thaw overnight in the refrigerator. Reheat on the stovetop with a splash of water or broth, or in a covered oven-safe dish at 325°F (165°C), until the center reaches 165°F (74°C). Crisp the reheated pork briefly in a skillet or under the broiler. Reheat only the amount you plan to serve.

Frequently Asked Questions

Can I make carnitas without a Dutch oven?
Yes. Use a heavy oven-safe pot with a tight lid, or seal a roasting pan firmly with foil. You can also use a slow cooker, but browning under the broiler or in a skillet is still important for crisp edges.

Why are my carnitas not tender?
The pork likely needs more time. Shoulder becomes shreddable after its connective tissue softens, and the exact timing depends on the cut and pot. Cover it again and continue cooking in 20- to 30-minute increments until a fork pulls it apart easily.

Do I have to use orange?
No. Orange adds fragrance and gentle sweetness, but the recipe will still work without it. Use the lime juice as written and avoid replacing the orange with a large amount of extra liquid.

Can I prepare the pork ahead?
Yes. Cook and shred it, then refrigerate it promptly with some cooking liquid. Reheat to 165°F (74°C) and crisp just before serving so the browned edges stay appealing.

Can I use pork loin instead of shoulder?
It is not the best substitute. Loin is much leaner and can turn dry during a long braise. If it is your only option, use a shorter cooking time and check its temperature and texture frequently, but expect a less succulent result.

How can I make the carnitas less spicy?
This recipe is mild as written. Serve hot salsa and chiles on the side, and choose a mild salsa for children or anyone who prefers less heat.

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).