Pork Carnitas
Pork Carnitas are a wonderfully tender and flavorful dish made from slow-cooked pork that gets crispy edges and melts in your mouth. The pork is typically cooked with spices like…
Tip: save now, cook later.Pork Carnitas are a wonderfully tender and flavorful dish made from slow-cooked pork that gets crispy edges and melts in your mouth. The pork is typically cooked with spices like cumin, garlic, and oregano, giving it a rich and comforting taste. It’s a classic Mexican favorite that brings together the best of soft and crispy textures in every bite.
I love making pork carnitas because they’re so versatile and forgiving. You can cook them in a slow cooker or on the stovetop, and they’re perfect for meal prep since the flavors get even better the next day. My favorite tip is to crisp the pork up in a hot skillet right before serving, so you get those amazing crunchy bits that everyone always raves about.
Serving carnitas with warm tortillas, fresh cilantro, diced onions, and a squeeze of lime makes for a simple, feel-good meal that’s perfect for any day of the week. I often like to add some salsa or guacamole to make the meal a little more special. It’s the kind of dish that brings people together around the table and always leaves everyone smiling and asking for seconds.
Key Ingredients & Substitutions
Pork Shoulder: This cut is perfect because it’s fatty and tender when slow-cooked. If you can’t find pork shoulder, pork butt or pork leg are fine substitutes, but they might be a bit leaner.
Orange & Lime Juice: The citrus adds a fresh, bright flavor that cuts through the richness. If you don’t have fresh citrus, bottled juice works in a pinch, but fresh is best.
Spices: Oregano, cumin, and garlic give carnitas that classic Mexican taste. If you prefer less heat, skip or reduce the chili powder.
Chicken Broth: Adds moisture and flavor for slow cooking. Water can be used too but broth adds more depth.
How Can You Get Crispy Edges on Slow-Cooked Pork Carnitas?
Crisping the shredded pork is the trick to great carnitas. Here’s how:
- Drain the pork well to avoid steaming.
- Heat a skillet until it’s very hot before adding pork.
- Add pork in batches and press it down so it has good contact with the pan.
- Leave it undisturbed for a few minutes to form a crispy crust.
- Flip and crisp the other side.
This step transforms the tender pork into irresistible, crunchy-edged carnitas that everyone loves.
Equipment You’ll Need
- Large heavy pot or Dutch oven – perfect for slow-cooking the pork evenly and keeping it tender.
- Slow cooker (optional) – makes the cooking hands-off and easy if you prefer set-it-and-forget-it.
- Sharp knife – helps you cut the pork into even chunks for even cooking.
- Wooden spoon or tongs – great for stirring and moving the pork without breaking it too much.
- Large skillet – essential for crisping the shredded pork to get those delicious crunchy edges.
Flavor Variations & Add-Ins
- Swap pork shoulder for chicken thighs for a quicker, lighter version that stays juicy.
- Add diced pineapple or mango to the final dish for a sweet, tropical twist that pairs well with the spices.
- Mix in chipotle peppers in adobo sauce for smoky heat when you want more spice.
- Top with crumbled queso fresco or shredded cheddar for a creamy, cheesy contrast.
How to Make Pork Carnitas?
Ingredients You’ll Need:
Main Ingredients:
- 3 to 4 pounds boneless pork shoulder (pork butt), trimmed of excess fat
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 2 teaspoons chili powder (optional, mild)
- 4 cloves garlic, minced
- 1 onion, quartered
- 1 orange, juiced (keep the spent halves)
- 1 lime, juiced
- 1 bay leaf
- 1 cup chicken broth or water
For Serving:
- Fresh cilantro, chopped (for garnish)
- Chopped white onion (for garnish)
- Flour or corn tortillas
- Lime wedges
- Optional sides: salsa verde or red salsa, diced red onion with cilantro
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and about 3 to 4 hours to cook the pork on low heat until tender. If you choose to use a slow cooker, cooking will take 6 to 8 hours. Finally, you’ll spend about 10 to 15 minutes crisping the shredded pork in a skillet before serving.
Step-by-Step Instructions:
1. Prepare the Pork:
Cut the pork shoulder into large chunks, about 3-4 inches, so it cooks evenly. Pat the pieces dry. Rub all sides with salt, black pepper, oregano, cumin, and chili powder if using.
2. Layer Aromatics:
Place the quartered onion and minced garlic at the bottom of a large heavy pot or Dutch oven. Add the bay leaf and the used halves of the orange for extra flavor.
3. Add Pork and Liquid:
Put the seasoned pork chunks on top of the aromatics. Pour in the orange juice, lime juice, and chicken broth (or water) to add moisture and flavor.
4. Cook the Pork:
Cover the pot and cook on low heat for about 3 to 4 hours until the pork is very tender and shreds easily. Alternatively, use a slow cooker on low for 6 to 8 hours until tender.
5. Shred the Meat:
Remove the pork chunks from the pot and shred the meat with two forks. Discard any large pieces of fat.
6. Crisp the Carnitas:
Heat a large skillet over medium-high heat. Add shredded pork in batches, pressing down to make good contact with the pan. Let it brown and crisp without stirring for a few minutes, then flip to crisp the other side. Repeat until all pork has a crispy edge.
7. Serve and Enjoy:
Warm your tortillas and pile on the crispy carnitas. Garnish with chopped white onion and fresh cilantro. Serve with lime wedges and your favorite salsas for a delicious meal!
Can I Use Frozen Pork Shoulder for Carnitas?
Yes, you can use frozen pork shoulder, but be sure to thaw it completely in the refrigerator overnight before cooking. This helps the meat cook evenly and shred easily.
Can I Make Pork Carnitas Ahead of Time?
Absolutely! You can cook and shred the pork a day ahead, then refrigerate it. When ready to serve, crisp the carnitas in a skillet to refresh the texture.
How Should Leftovers Be Stored?
Store leftover carnitas in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, and crisp them again in a pan for the best flavor.
What’s the Best Way to Heat Tortillas for Serving?
Warm tortillas on a dry skillet over medium heat for about 30 seconds per side or wrap them in foil and heat them in a low oven to keep them soft and pliable.
