Carnitas is a classic Mexican dish of pork slowly braised or simmered in fat until tender, then crisped under the broiler or in a hot pan. It originated in the state of Michoacán, where the traditional method uses a copper pot and lard to confit the meat, resulting in succulent, flavorful shreds with crispy edges. This recipe delivers that authentic texture and taste using a straightforward stovetop-and-oven method that any home cook can master.
Ingredients
- 4 lb (1.8 kg) pork shoulder (also called pork butt), cut into 3–4 large chunks
- 1 tbsp (15 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) dried oregano
- 1 medium white onion, quartered
- 6 cloves garlic, smashed
- 2 bay leaves
- 1 orange, halved
- 1 cup (240 ml) lard or vegetable oil (or enough to cover the pork)
- 1 cup (240 ml) water
Instructions
- Pat the pork chunks dry with paper towels. Season generously on all sides with salt, pepper, cumin, and oregano.
- Place the pork in a large, heavy-bottomed Dutch oven or pot. Add the onion, garlic, bay leaves, and squeeze the orange halves over the pork, then drop the squeezed halves into the pot.
- Add the lard or oil and water. The liquid should almost cover the pork; add more water if needed. Bring to a boil over high heat, then reduce to a gentle simmer.
- Cover and cook at a low simmer for 2.5 to 3 hours, turning the pork occasionally, until the meat is fork-tender and easily shreds. The internal temperature should read at least 145°F (63°C) with a food thermometer, but it will be much higher after this long braise.
- Preheat the broiler. Remove the pork from the fat and shred it into large pieces, discarding any bones or excess fat.
- Spread the shredded pork on a baking sheet in a single layer. Broil for 5–7 minutes, until the edges are crispy and browned. Alternatively, crisp in a hot skillet with a little of the reserved fat.
- Serve immediately with warm tortillas and your favorite toppings.
Tips
- Use lard for authenticity: Traditional carnitas are cooked in lard, which adds richness. If you prefer, use vegetable oil—it works, but the flavor will be slightly less deep.
- Don’t rush the simmer: Low and slow is key. Rushing at a high temperature will make the pork tough, not tender.
- Reserve the cooking fat: After cooking, strain and save the fat. It can be used to crisp the carnitas or to add flavor to beans and rice.
- Shred gently: Over-shredding can turn the meat mushy. Aim for coarse, chunky shreds that hold their shape.
Serving Suggestions
Serve carnitas in warm corn or flour tortillas with chopped white onion, fresh cilantro, and a squeeze of lime. Add salsa verde, pickled jalapeños, or guacamole for extra flavor. They also work great over rice, in tacos, burritos, or atop a salad.
Variations
- Spicy carnitas: Add 2–3 dried chipotle or guajillo chiles (rehydrated) to the pot during cooking for a smoky heat.
- Citrus twist: Replace the orange with a lime or a mix of lime and grapefruit for a brighter, tangier flavor.
- Slow cooker method: After browning the pork, cook on low for 8–10 hours in the slow cooker with the aromatics and a cup of broth instead of oil. Shred and crisp as directed.
Storage and Reheating
Refrigerate leftover carnitas in an airtight container for up to 4 days. For longer storage, freeze in a freezer-safe bag for up to 3 months. Reheat in a skillet over medium heat until hot and crispy, or in the microwave for a quick option. Always reheat leftovers to an internal temperature of 165°F (74°C).
Frequently Asked Questions
Can I use pork loin instead of pork shoulder? Pork loin is much leaner and will dry out during the long cooking. Pork shoulder (butt) is ideal because its fat keeps the meat moist and flavorful. If you must use loin, reduce the cooking time and add extra oil, but expect a drier result.
Why is my carnitas not crispy? The crisping step is essential. Make sure the shredded pork is spread in a single layer and that the broiler is hot. Also, pat the meat dry before broiling to remove excess moisture.
Can I make this in advance? Yes, carnitas actually improve after a day in the fridge. Cook, shred, and store in the fridge, then crisp right before serving.
What if I don’t have a Dutch oven? Any heavy pot with a tight-fitting lid works, such as a stainless steel pot or an enameled cast-iron casserole. The key is even heat and a good seal.
Is it necessary to use lard? No, but it contributes a traditional flavor and texture. Vegetable oil or even bacon fat are fine substitutes.
Can I cook the pork in the oven instead of the stovetop? Absolutely. After browning, cover the pot and braise in a 300°F (150°C) oven for 3–4 hours, until fork-tender.
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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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