Carnitas are Mexican braised and then crisped pork, traditionally made by simmering pork shoulder in lard until tender, then frying it until golden. This version uses a simpler method with citrus, garlic, and spices, giving you that same rich, savory flavor with crispy edges and melt-in-your-mouth meat. Serve it in tacos, burritos, or over rice, with salsa, cilantro, and lime.
What You’ll Need
- 3-4 lbs (1.4-1.8 kg) pork shoulder (also called pork butt), cut into 2-inch chunks
- 1 orange, juiced (about 1/4 cup / 60 ml)
- 1 lime, juiced (about 2 tbsp / 30 ml)
- 4 cloves garlic, minced
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) dried oregano
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2.5 g) black pepper
- 1 small white onion, quartered
- 2 bay leaves
- 4 cups (960 ml) chicken broth or water
- 2 tbsp (30 ml) vegetable oil (for crisping)
Step-by-Step
- Season the pork: In a large bowl, toss the pork chunks with the orange juice, lime juice, garlic, cumin, oregano, salt, and pepper. Let it sit at room temperature for 15 minutes while you prepare the pot.
- Start the braise: Place the pork and all its marinade into a large Dutch oven or heavy-bottomed pot. Add the onion quarters, bay leaves, and enough chicken broth or water to just barely cover the meat (about 4 cups / 960 ml). Bring to a boil over high heat, then reduce to a gentle simmer.
- Cook until tender: Cover and simmer for 2 to 2 1/2 hours, or until the pork is fork-tender and easily shreds. Check occasionally, adding more broth if the liquid evaporates too much. The meat should be submerged for most of the cooking.
- Shred the pork: Remove the pork from the liquid (discard the onion and bay leaves). Let it cool slightly, then shred it with two forks. Reserve about 1 cup (240 ml) of the cooking liquid.
- Crisp in batches: Heat the vegetable oil in a large skillet over medium-high heat. Working in batches, add a single layer of shredded pork. Cook without stirring too much for 3-5 minutes per side, until deeply browned and crispy. Drizzle a little reserved cooking liquid over the meat as it cooks to keep it moist and add flavor.
- Finish and serve: Once all the pork is crispy, toss it together with any remaining juices. Taste and add salt if needed. Serve immediately with warm tortillas, salsa, pickled onions, and lime wedges.
Common Mistakes
- Not cooking long enough: Pork shoulder needs time to break down its collagen. If it’s not fork-tender, keep simmering—it can take up to 3 hours.
- Too much liquid: You want the pork mostly submerged, not swimming. Too much liquid makes the meat bland and watery.
- Skipping the crisping step: Carnitas are defined by their crispy edges. Don’t skip the skillet step—it’s what makes them carnitas, not just pulled pork.
- Overcrowding the pan: If you pile the pork too high in the skillet, it steams instead of crisping. Work in batches.
- Not resting the meat: Letting the pork rest for 5 minutes after shredding helps it retain juices before crisping.
Tips
- Use pork shoulder (butt): It has the right fat-to-meat ratio. Lean cuts like loin will dry out.
- Don’t skip the citrus: Orange and lime add brightness that cuts through the rich pork. If you don’t have fresh, use 2 tbsp (30 ml) of bottled lime juice plus 1 tsp (5 ml) of orange extract—but fresh is better.
- Make it ahead: Carnitas taste even better the next day. Store the shredded pork in its juices, then reheat and crisp as needed.
- Use the leftover liquid: The braising liquid is gold—use it to moisten the pork while crisping or to cook rice.
- Try a slow cooker: Cook on low for 8 hours, then crisp in a skillet. Same result, less watching.
Troubleshooting
- Pork is tough after 2 hours: It needs more time. Return to a simmer and cook another 30-60 minutes until it shreds easily.
- Meat is dry after crisping: You likely overcooked it during crisping. Drizzle with the reserved cooking liquid and cover for 2 minutes to steam and rehydrate.
- Too salty: If the braising liquid reduced too much, it can concentrate salt. Add a splash of water or unsalted broth to the pan when reheating.
- Not crispy enough: Your pan wasn’t hot enough or you didn’t cook long enough. Increase heat to medium-high and cook in a single layer, undisturbed, for 4-5 minutes per side.
- Bland flavor: Season the shredded pork with extra salt and a squeeze of lime before serving. You can also add a pinch of smoked paprika or chipotle powder.
Frequently Asked Questions
Can I use pork loin instead of shoulder? Yes, but it will be drier and less flavorful. If you do, reduce cooking time to about 1 1/2 hours and add 2 tbsp (30 ml) of olive oil to the braise to compensate.
How do I store and reheat carnitas? Refrigerate in an airtight container for up to 4 days. Reheat in a skillet over medium heat with a splash of water until hot and crispy again.
Can I freeze carnitas? Yes, freeze shredded pork (without crisping) in its juices for up to 3 months. Thaw overnight in the fridge, then crisp as directed.
What’s the difference between carnitas and pulled pork? Carnitas are simmered in lard or oil with citrus and spices, then crisped. Pulled pork is usually smoked or slow-cooked with a dry rub and barbecue sauce, and not crisped.
Can I make this in an Instant Pot? Absolutely. Cook on high pressure for 45 minutes, natural release for 15 minutes, then shred and crisp on the sauté setting.
Is the pork safe to eat if it’s slightly pink? Pork should reach a safe minimum internal temperature of 145°F (63°C) with a 3-minute rest, but for carnitas, you’ll cook it much longer until fork-tender, so it will definitely be safe.
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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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