Carnitas Seasoning Recipe for Pork

Carnitas seasoning is a fragrant Mexican-inspired spice blend for pork, usually made with cumin, oregano, garlic, and a little chile. This small-batch mix is designed for about 3 pounds of pork shoulder and brings warm, savory flavor whether you cook the meat in a slow cooker, oven, or pressure cooker.

Ingredients

2 teaspoons fine sea salt (12 g)
2 teaspoons ground cumin (4 g)
2 teaspoons dried Mexican oregano (2 g); regular dried oregano works, though it has a slightly more minty, less citrusy flavor
1½ teaspoons garlic powder (4.5 g)
1 teaspoon onion powder (2.5 g)
1 teaspoon smoked paprika (2 g)
¾ teaspoon ground black pepper (1.5 g)
½ teaspoon ground coriander (1 g)
½ teaspoon ground ancho chile or mild chili powder (1 g)
¼ teaspoon ground cinnamon (0.5 g)
⅛ teaspoon ground cloves (a small pinch)
Optional: ¼ teaspoon cayenne pepper (0.5 g), for extra heat

Instructions

Measure the salt, cumin, oregano, garlic powder, onion powder, smoked paprika, black pepper, coriander, ancho chile, cinnamon, and cloves into a small bowl. Add cayenne if you want a noticeably hotter blend.
Stir thoroughly for about 30 seconds, breaking up any clumps with the back of a spoon. The finished seasoning should look evenly mixed, with no pockets of salt or chile.
Use the blend on about 3 pounds (1.36 kg) boneless pork shoulder, cut into 2-inch (5 cm) chunks. Pat the pork dry, then rub the seasoning over all sides. For fuller flavor, cover and refrigerate the seasoned pork for 30 minutes; this is optional, and the meat can be cooked right away.
For a straightforward oven method, heat the oven to 300°F (150°C). Put the seasoned pork in a covered Dutch oven or roasting pan with ½ cup (120 ml) water or broth. Cook for about 3 hours, turning the pieces once halfway through, until the pork is fork-tender. Cooking time varies with the size of the pieces and the cut.
Check the thickest 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; for carnitas, continue cooking beyond that point until the shoulder is tender enough to shred easily. If it is still firm, cover and cook in 20- to 30-minute increments.
Transfer the pork to a board and let it rest for 5 minutes. Shred it with two forks, then toss it with a little of the cooking liquid to keep it moist. For crisp edges, spread the shredded meat on a baking sheet and broil briefly, watching closely and turning once; broilers vary, so remove it as soon as the edges are browned.

Tips

Adjust salt for the cooking method. This blend includes enough salt for about 3 pounds (1.36 kg) of pork. If your broth, stock, or cooking liquid is salty, reduce the seasoning salt to 1½ teaspoons (9 g), then taste the finished meat before adding more.
Use fresh spices. Ground spices lose aroma over time. If your cumin or oregano smells faint, replace it or increase it slightly; avoid adding large amounts of extra salt to compensate for bland spices.
Choose a tender cut. Pork shoulder, also labeled pork butt or Boston butt, has connective tissue that softens during slow cooking. Lean pork loin cooks differently and is more likely to dry out, so it is not the best direct substitute for this method.
Keep the spice blend dry. Mix it with a clean, dry spoon and store it separately from raw meat. If you want to save a portion for later, set it aside before seasoning the pork rather than returning a spoon that touched raw meat to the jar.

Serving Suggestions

Serve the shredded pork in warm corn or flour tortillas with chopped white onion, cilantro, and lime wedges. It also works in burrito bowls with rice and beans, over nachos, or tucked into quesadillas. Add salsa, pickled jalapeños, or shredded cabbage for brightness and crunch. If you crisp the pork under the broiler, serve it promptly so the edges stay browned rather than softening in the cooking liquid.

Variations

For a citrus-forward blend, add 1 teaspoon (2 g) finely grated orange zest when you season the pork; zest is best added fresh rather than stored in the dry mix. For more heat, increase the cayenne to ½ teaspoon (1 g), or use a hot chili powder. To make the flavor smokier, add another ½ teaspoon (1 g) smoked paprika. For a less sweet, more savory profile, omit the cinnamon and cloves. Mexican oregano is a traditional option and is sold in many Latin American grocery stores; Mediterranean oregano is a practical substitute, with a different, more herbal flavor.

Storage and Reheating

Store unused dry seasoning in an airtight container in a cool, dark cupboard for up to 6 months for best flavor. Label it with the date and keep it away from steam and moisture. Discard the blend if it gets damp or shows signs of contamination.

Refrigerate cooked pork within 2 hours in a covered, shallow container; it keeps for 3 to 4 days. Freeze portions in airtight freezer-safe containers for up to 3 months for best quality, then thaw in the refrigerator. Reheat leftovers on the stovetop with a splash of water or broth, or in the microwave, until the center reaches 165°F (74°C). Do not leave cooked pork at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).

Frequently Asked Questions

How much seasoning should I use per pound of pork?
Use about 1½ tablespoons of this blend per pound (450 g) of pork shoulder. For the recipe as written, the full batch seasons approximately 3 pounds (1.36 kg). If you prefer a lighter coating, begin with less and add more before cooking.

Is this seasoning spicy?
It is mildly warm rather than hot when made without the optional cayenne. Ancho chile or mild chili powder contributes gentle chile flavor. For a very mild blend, leave out both the cayenne and the ancho chile; for more heat, add cayenne a little at a time.

Can I make the seasoning ahead?
Yes. Combine the dry ingredients and store them in an airtight container for up to 6 months for best flavor. Keep citrus zest and other fresh ingredients out of the stored mix, and add them when you season the pork.

Can I use this blend in a slow cooker or pressure cooker?
Yes. Season the pork as directed, then follow your appliance’s instructions and use its recommended amount of liquid and cooking time. The key is to cook the shoulder until it shreds easily, rather than relying on a fixed time alone. Use a thermometer to check temperature and tenderness.

Can I use it on chicken or vegetables?
Yes, though the flavor and cooking time will differ. For chicken, check that the thickest part reaches the USDA FSIS safe minimum internal temperature of 165°F (74°C). Toss vegetables with a smaller amount of seasoning and a little oil, then roast until tender and browned.

Why is there cinnamon and clove in carnitas seasoning?
Small amounts of warm spices can add depth alongside cumin, oregano, and garlic. They should not dominate the blend. If you prefer a more straightforward savory flavor, omit either or both without needing to change the other quantities.

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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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