Main Dishes Recipes
Recipe:

Pork Carnitas

By Chef Costa - 04/06/2025

Pork Carnitas is a traditional Mexican dish featuring slow-cooked, seasoned pork that is shredded and crisped in its own juices. The result is a flavorful, tender yet crispy meat that can be used in tacos, burritos, or rice bowls.

Preparation and Yield

Cook time: 3h Prep time: 15 min Total time: 3h 15 min 6 servings

Nutrition:

400 calories per serving 20 grams of fat per serving

Ingredients:

1.5 kg pork shoulder, cut into large chunks 2 teaspoons salt 1 teaspoon black pepper 1 teaspoon cumin 1 teaspoon oregano 1 teaspoon chili powder 4 cloves garlic, minced 1 onion, quartered 1 orange, juiced 1 lime, juiced 1 cup chicken broth 2 tablespoons vegetable oil

Instructions:

Season the pork shoulder chunks with salt, pepper, cumin, oregano, and chili powder. Ensure all sides are coated evenly.
Place the pork into a large pot or slow cooker. Add the minced garlic, quartered onion, orange juice, lime juice, and chicken broth. Stir to combine.
If using a stovetop, bring the mixture to a simmer, then reduce the heat to low. Cover and cook for about 2.5 to 3 hours, or until the pork is fork-tender.
Once cooked, remove the pork from the pot and shred it with two forks. There should be a small amount of liquid left in the pot. Heat a large skillet over medium-high heat and add the vegetable oil.
Transfer the shredded pork to the skillet and cook in batches, pressing it down slightly. Let it crisp for about 2 to 3 minutes before flipping. Repeat until all pork is crispy.
Serve the crispy pork carnitas in warm tortillas, with toppings such as chopped onions, cilantro, and lime wedges. Enjoy!

The Secret to Perfect Pork Carnitas

The magic of pork carnitas lies in the slow-cooking process, which allows the meat to become tender while absorbing all the rich flavors from spices, citrus, and broth. The final step—crisping the shredded meat in a skillet—gives carnitas its signature texture. The balance between tender and crispy is what makes this dish truly irresistible.

Why Pork Shoulder is the Best Cut

Pork shoulder, also known as pork butt, is the ideal cut for carnitas due to its perfect fat content. The fat slowly renders during cooking, keeping the meat juicy and flavorful. Leaner cuts, like pork loin, can dry out during the slow-cooking process, making them less suitable for authentic carnitas.

Best Ways to Serve Carnitas

Pork carnitas can be served in a variety of ways beyond just tacos. Try it in burritos, over a bed of rice with beans, or as a topping for nachos. It pairs beautifully with fresh salsas, avocado slices, and a squeeze of lime. Leftovers can also be used for breakfast tacos with scrambled eggs.

FAQs about Pork Carnitas

1 What makes pork carnitas different from pulled pork?

While both are slow-cooked and shredded, pork carnitas is crisped in its own fat after cooking, giving it a crispy texture. Pulled pork is often softer and is typically mixed with barbecue sauce.

2 Can I make pork carnitas in an Instant Pot?

Yes! Cook the pork on high pressure for about 45 minutes, then allow a natural release. Once shredded, crisp it in a skillet for the perfect texture.

3 What are the best toppings for pork carnitas?

Traditional toppings include diced onions, fresh cilantro, and lime wedges. You can also add salsa, avocado slices, or crumbled cotija cheese for extra flavor.

4 How do I store and reheat leftover carnitas?

Store in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat to restore crispiness.

5 Can I use a different cut of pork for carnitas?

Pork shoulder is best due to its fat content, but pork butt or Boston butt also work well. Leaner cuts may dry out and lack the desired texture.