Carnitas means “little meats” in Spanish and refers to tender, browned pork from the Mexican state of Michoacán, traditionally cooked slowly in its own fat. This practical oven version uses pork shoulder, citrus, and warm spices, then crisps the shredded meat under the broiler for a mix of juicy and crunchy edges.
Ingredients
- 4 lb (1.8 kg) boneless pork shoulder, cut into 2-inch (5 cm) pieces
- 2 tsp (12 g) kosher salt
- 1 tsp (2 g) ground black pepper
- 1 tbsp (8 g) ground cumin
- 1 tsp (2 g) dried oregano, preferably Mexican oregano
- 1 medium yellow onion, about 8 oz (225 g), cut into wedges
- 5 garlic cloves (15 g), peeled and lightly crushed
- 1 orange, about 6 oz (170 g), halved
- 2 bay leaves
- 1 cup (240 ml) water or unsalted chicken broth
- 2 tbsp (30 ml) neutral oil or lard, for crisping if needed
Instructions
- Heat the oven to 300°F (150°C). Pat the pork dry. Combine the salt, pepper, cumin, and oregano, then toss the pork with the seasoning until evenly coated.
- Arrange the onion, garlic, and bay leaves in a Dutch oven or other heavy oven-safe pot with a lid. Add the pork in an even layer. Squeeze the orange halves over the meat and put the squeezed halves in the pot. Pour in the water or broth; the liquid should come only partway up the pork, not cover it.
- Cover the pot and cook in the oven for 3 hours, turning the pork once after about 1 hour 30 minutes. Check with a food thermometer: pork should reach at least 145°F (63°C) with a 3-minute rest under USDA FSIS guidance, but for carnitas it should be cooked until very tender and easy to pull apart, usually around 195–205°F (91–96°C). If it is still firm, cover and cook in 20-minute increments until it shreds easily.
- Transfer the pork to a tray and discard the bay leaves and orange halves. Strain the cooking liquid into a bowl and skim off excess fat if desired; reserve the liquid. Shred the pork into bite-size pieces with two forks, removing any large pieces of fat.
- For crisp edges, spread the shredded pork in a single layer on a rimmed baking sheet. Spoon over 2–4 tablespoons (30–60 ml) of the reserved cooking liquid. Broil on high, watching closely, for 3–6 minutes, until the edges are browned. Toss, add a little more liquid if the meat looks dry, and broil for another 2–3 minutes if you want more crisping. Alternatively, crisp in batches in a hot skillet with a little oil or lard.
- Taste and adjust the salt. Serve hot with the remaining cooking liquid on the side so diners can add moisture to the meat as they like.
Tips
- Choose well-marbled pork shoulder, also called pork butt. Lean pork loin tends to dry out during the long cooking and will not give the same tender, rich result.
- Mexican oregano has a brighter, more citrusy flavor than Mediterranean oregano. If it is unavailable, use the same amount of ordinary dried oregano; the flavor will be slightly different but still good.
- Do not discard all the cooking liquid. A little helps keep shredded pork moist while it crisps; too much will steam it instead of browning it.
- Broilers vary, and shredded meat can scorch quickly. Keep the pan several inches from the element and watch continuously during the final minutes.
Serving Suggestions
Serve carnitas in warm corn or flour tortillas with chopped white onion, cilantro, lime wedges, and salsa. They also work in burrito bowls with rice and beans, piled onto tostadas, or served alongside refried beans, pickled jalapeños, and a simple cabbage slaw. Set out the reserved cooking juices so the pork can be moistened just before serving.
Variations
For a more pronounced citrus note, add the finely grated zest of the orange before cooking. A cinnamon stick or a small pinch of ground cinnamon can add warmth, though it is optional and not a defining requirement. For a little heat, add one seeded jalapeño or a dried chile to the pot. If using a slow cooker, cook on low until the pork is fork-tender, usually 8–10 hours, then crisp it under the broiler; slow cookers vary, so judge by tenderness rather than the clock.
Storage and Reheating
Refrigerate cooked carnitas within 2 hours in a shallow, covered container, with some reserved cooking liquid to help retain moisture. Keep for 3–4 days in the refrigerator or freeze in airtight portions for up to 3 months for best quality. Thaw frozen portions in the refrigerator. Reheat on the stovetop with a splash of broth or cooking liquid, or in a covered oven-safe dish at 325°F (163°C), until the center reaches 165°F (74°C). For crisp edges, uncover briefly or finish in a hot skillet after reheating. Reheat only the portion you plan to serve.
Frequently Asked Questions
What does carnitas mean in English?
Carnitas translates roughly as “little meats.” It is the name for Mexican-style pork that is cooked until tender, then often browned or crisped before serving.
What cut of pork is best for carnitas?
Boneless pork shoulder or pork butt is ideal because its fat and connective tissue become tender during slow cooking. A bone-in shoulder also works; remove the bone after cooking and expect the cooking time to vary slightly.
Can I make carnitas without a Dutch oven?
Yes. Use a deep, oven-safe casserole dish with a tight-fitting lid, or cover a baking dish securely with foil. Check that the meat stays moist and add a little water if the pot becomes nearly dry.
Why are my carnitas not shredding?
They probably need more time. Pork shoulder can be safe to eat before it is tender enough to shred. Cover it again and cook in 20-minute increments until a fork pulls the meat apart easily.
Can I make carnitas ahead?
Yes. Cook and shred the pork, then refrigerate it with some cooking liquid for up to 3–4 days. Reheat to 165°F (74°C), then crisp it just before serving for the best texture.
Can I use orange juice instead of a whole orange?
Yes. Use about ¼ cup (60 ml) orange juice and omit the orange halves. The flavor will be less aromatic because you lose the peel’s oils, but the pork will still cook well.
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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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