Carnitas are Mexican-style pork cooked slowly until tender, then browned for crisp edges; they’re commonly served in tacos, bowls, or tortas. This recipe uses pork shoulder, citrus, and simple spices, and includes approximate nutrition facts per serving because portions and toppings can change the totals.
Ingredients
- 4 lb (1.8 kg) boneless pork shoulder, cut into 2-inch (5 cm) chunks
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) dried oregano, preferably Mexican oregano
- ½ tsp (1 g) ground black pepper
- 1 medium yellow onion, about 1 cup (150 g) chopped
- 4 garlic cloves, peeled and lightly crushed
- 1 medium orange, juiced, about ⅓ cup (80 ml), plus the squeezed halves
- 2 tbsp (30 ml) fresh lime juice
- 1 cup (240 ml) low-sodium chicken broth or water
- 1 bay leaf
- 1 tbsp (15 ml) neutral oil, only if needed for crisping
Instructions
- Heat the oven to 300°F (150°C). Pat the pork dry. In a small bowl, mix the salt, cumin, oregano, and pepper, then rub the mixture over all sides of the pork.
- Put the onion, garlic, orange juice and squeezed orange halves, lime juice, broth, and bay leaf in a large Dutch oven or covered oven-safe pot. Add the pork in a single layer as much as possible. Cover tightly with a lid.
- Braise for about 3 hours, checking after 2 hours 45 minutes. The pork is ready when it is very tender and pulls apart easily with a fork. Check several of the largest pieces with a food thermometer; the USDA FSIS safe minimum for whole cuts of pork is 145°F (63°C) followed by a 3-minute rest, while this braise is cooked much longer for shreddable tenderness. If it is not fork-tender, cover and continue cooking in 15-minute increments.
- Lift the pork into a bowl and discard the bay leaf and orange halves. Shred the meat into bite-size pieces with two forks. Skim excess fat from the cooking liquid, then spoon about ½ cup (120 ml) of the liquid over the pork to keep it moist. Taste and adjust salt if needed.
- For crisp edges, spread the shredded pork on a rimmed baking sheet and broil on high for 3–5 minutes, watching closely, or crisp it in batches in a hot skillet. Add a spoonful of the cooking liquid if the meat looks dry. Serve hot.
Tips
- Choose shoulder: Pork shoulder, also sold as Boston butt, has enough fat and connective tissue to become tender during a long braise. Lean pork loin can turn dry and is not a direct substitute.
- Keep the pot covered: A tight lid retains moisture. If liquid has nearly evaporated before the pork is tender, add ¼ cup (60 ml) water or broth and reseal the pot.
- Control the crisping: Broilers vary, so check the pork every minute. Spread it out rather than piling it up so more edges brown without drying the whole batch.
- Nutrition depends on the serving: The estimate below assumes pork only, with some braising liquid and rendered fat left behind. Tortillas, cheese, avocado, and sauces add calories, sodium, and other nutrients.
Serving Suggestions
For tacos, spoon the carnitas into warm corn tortillas and add chopped onion, cilantro, and a squeeze of lime. They also work in rice bowls with beans, salsa, and shredded cabbage, or in tortas with pickled jalapeños. A side of charro beans, rice, or a crisp salad makes a fuller meal. Keep toppings separate when serving so everyone can build a portion to taste.
Variations
For a more traditional citrus profile, replace the broth with water and use the orange and lime as written; the flavor will be slightly brighter and less savory. Mexican oregano has a citrusy, herbal character; regular Mediterranean oregano is a practical substitute, with a more familiar savory note. For a gentle smoky flavor, add ½ tsp (1 g) smoked paprika, though it is not a traditional requirement. To make the recipe in a slow cooker, cook covered on low for 8–9 hours or high for 4–5 hours, until the pork is fork-tender; check doneness with a thermometer and crisp the shredded meat separately.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in a shallow, airtight container. Keep for 3–4 days in the refrigerator or freeze for up to 3 months for best quality. Thaw frozen carnitas in the refrigerator. Reheat only the amount needed in a covered skillet with a splash of broth or reserved cooking liquid, or in the microwave, stirring once; leftovers should reach 165°F (74°C) throughout, checked with a food thermometer. Crisp the reheated pork briefly in a hot skillet if desired.
Nutrition Facts
Approximate nutrition per serving, based on 8 servings of pork without tortillas or toppings: 390 calories, 42 g protein, 23 g fat, 0 g carbohydrates, and about 450 mg sodium. Values vary with the fat content of the shoulder, how much rendered fat is discarded, and the amount of salt and cooking liquid consumed. For a closer estimate, weigh the cooked batch and divide it into eight equal portions; packaged pork and added toppings can substantially change the numbers.
Frequently Asked Questions
Are carnitas high in protein?
Yes. Pork shoulder provides substantial protein, and this recipe estimates about 42 g per serving before tortillas or other additions. The exact amount depends on the cut, trimming, and serving size.
How many calories are in carnitas?
This recipe estimates about 390 calories per serving when divided into eight portions, without tortillas or toppings. The figure is approximate: rendered fat left in the pot and the size of each serving make a difference.
Can I make carnitas ahead?
Yes. Cook and shred the pork, then refrigerate it with a little strained cooking liquid. Reheat it to 165°F (74°C), then crisp it just before serving for the best texture.
Why aren’t my carnitas shredding?
They likely need more time. Keep the pot covered and continue braising in 15-minute increments until a fork slides in easily and the meat separates without force. Cooking time varies with the size of the chunks and the pot.
Can I use pork loin instead of shoulder?
It is possible, but pork loin is much leaner and tends to become dry during a long braise. Shoulder is the better choice for tender, juicy carnitas; if using loin, monitor it closely and expect a less rich result.
How can I reduce the sodium?
Use unsalted broth or water and reduce the added salt, then season lightly at the table. The sodium estimate does not include tortillas, salsa, or other toppings, which may contribute additional salt.
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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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