Carnitas, meaning “little meats,” is a Mexican dish of pork slowly braised or simmered until tender, then crisped up, often in its own rendered fat. The magic of carnitas comes from the cut of pork you choose: it needs enough fat and connective tissue to break down into fork-tender, juicy shreds. The best choice is pork shoulder (also called pork butt or Boston butt), which delivers the rich flavor and texture that makes authentic carnitas so satisfying.
Ingredients
- 4 lbs (1.8 kg) pork shoulder (pork butt), cut into 3-4 inch chunks
- 1 tablespoon (8 g) kosher salt, plus more to taste
- 1 teaspoon (2 g) black pepper
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (2 g) dried oregano
- 1 medium white onion, quartered
- 6 cloves garlic, smashed
- 1 orange, juiced (about 1/4 cup / 60 ml) and the spent halves reserved
- 1 lime, juiced (about 2 tablespoons / 30 ml)
- 2 bay leaves
- 1 cup (240 ml) chicken broth or water
- 2 tablespoons (30 ml) vegetable oil or lard, for crisping
Instructions
- Pat the pork chunks dry with paper towels. Season generously on all sides with salt, pepper, cumin, and oregano.
- In a large Dutch oven or heavy-bottomed pot, heat the oil or lard over medium-high heat. Working in batches, sear the pork until deeply browned on at least two sides, about 3-4 minutes per side. Do not crowd the pot; this step builds flavor.
- Return all the pork to the pot. Add the onion, garlic, orange juice, lime juice, bay leaves, and chicken broth or water. Nestle the spent orange halves into the liquid—they add a subtle citrus aroma.
- Bring the liquid to a simmer, then cover the pot with a tight-fitting lid. Reduce the heat to low and cook gently for 2 1/2 to 3 hours, until the pork is very tender and shreds easily with a fork.
- Preheat the oven broiler to high. Using a slotted spoon, transfer the pork to a rimmed baking sheet. Discard the orange halves, bay leaves, and any large pieces of onion (or reserve the onion for serving). Shred the pork into bite-sized pieces, discarding any large pieces of fat if you wish.
- If you want extra crispy bits, spoon about 1/2 cup (120 ml) of the cooking liquid over the shredded pork. Broil for 5-7 minutes, stirring once, until the edges are browned and crispy. Keep a close eye to prevent burning.
- Check the internal temperature of the pork before serving: it should read at least 145°F (63°C) as the USDA FSIS safe minimum for whole cuts of pork, though it will be well above that after braising. Serve immediately.
Tips
- Substitute cuts: If you can’t find pork shoulder, use pork picnic shoulder (the lower part of the front leg). It has a bit more connective tissue and works just as well, though it may be slightly leaner. Avoid lean cuts like pork loin or tenderloin—they will dry out and shred into tough, stringy pieces.
- Don’t rush the sear: The browning step is crucial for developing deep, savory flavor. Take your time and let the pork develop a dark crust before adding liquid.
- Make it in a slow cooker: After searing, transfer everything to a slow cooker and cook on low for 8 hours. Then follow the broiling step to crisp the meat.
- Common mistake: Adding too much liquid. You want just enough to come about halfway up the pork; too much will make the meat waterlogged and prevent browning. If you have excess liquid after cooking, simmer it on the stovetop until reduced to a glaze and drizzle over the carnitas.
Serving Suggestions
Serve carnitas in warm corn or flour tortillas with diced white onion, fresh cilantro, and a squeeze of lime. Add a spoonful of salsa verde or pico de gallo, and a side of refried beans or Mexican rice. Carnitas also make excellent tacos, burritos, quesadillas, or topping for nachos.
Variations
- Traditional style: Cook the pork in lard or oil until fully submerged, then crisp it in the same fat. This yields the most authentic, rich result.
- Spicy carnitas: Add 2-3 chipotle peppers in adobo sauce to the braising liquid for a smoky, spicy kick.
- Citrus twist: Replace the orange with grapefruit or add a few strips of orange zest to the pot for a more pronounced citrus flavor.
- Instant Pot method: Sear the pork using the sauté function, then pressure cook on high for 45 minutes with a natural release. Finish under the broiler.
Storage and Reheating
Refrigerate leftover carnitas in an airtight container for up to 4 days. To reheat, place in a skillet over medium heat with a splash of water or broth, and cook until hot and crispy edges return. You can also reheat in the oven at 350°F (175°C) for 10 minutes. For longer storage, freeze in a single layer on a baking sheet, then transfer to a freezer bag and keep for up to 3 months. Thaw overnight in the refrigerator before reheating. Always reheat leftovers to an internal temperature of 165°F (74°C).
Frequently Asked Questions
Can I use pork loin instead of pork shoulder?
Technically yes, but it won’t be as good. Pork loin is very lean and will dry out during the long cooking time, resulting in tough, stringy carnitas. If you’re in a pinch, add some bacon or extra fat to the pot to compensate, and reduce the cooking time to about 1 1/2 hours.
Should I remove the fat cap?
No, leave it on during cooking. The fat renders down and keeps the meat moist and flavorful. You can trim large excess pieces after shredding if you prefer a leaner result.
Why are my carnitas not crispy?
Crispy edges come from high heat and some fat. Make sure the pork is dry before broiling, and don’t skip the broiling step. If the meat is too wet, it will steam instead of crisp. Pat it dry with paper towels before broiling.
Can I make carnitas ahead of time?
Yes. Cook and shred the pork, then store it in the refrigerator for up to 4 days. When ready to serve, reheat and crisp it under the broiler or in a skillet. This is a great make-ahead option for parties.
What is the difference between carnitas and pulled pork?
Carnitas is typically braised in fat (or with citrus and seasonings) and then crisped, while pulled pork is usually smoked and coated in a barbecue sauce. Carnitas is more savory and less saucy, with a crispy texture that pulled pork doesn’t have.
Can I use a bone-in pork shoulder?
Absolutely. A bone-in shoulder adds even more flavor. Just increase the cooking time by about 30 minutes, and remove the bone before shredding.
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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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