Pork Carnitas
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These Crispy Pork Carnitas are absolutely irresistible – packed with flavor and perfectly tender. Whether you’re planning tacos, burritos, or a hearty sandwich, this recipe will elevate your meal to new heights. Plus, it’s surprisingly easy to prepare, making it a winner for any night of the week.
These pork carnitas are one of the first recipes I shared with you years and years ago. This recipe is a classic and about as authentic and traditional as they come! It’s simple to prepare, simple to make and can be done in your oven, crockpot or your instant pot. Don’t worry, I’ve provided instructions for all!
Before You Begin
- Choose the Right Cut: Use pork shoulder (also known as pork butt) for best results. Its higher fat content keeps the meat tender and juicy during the long cooking process.
- Marinate for Maximum Flavor: If you have time, marinate the pork shoulder in the dry rub for a few hours or overnight in the refrigerator. This allows the flavors to penetrate deeper into the meat.
- Cut for Faster Cooking: To reduce the cooking time, cut the pork shoulder into 4-inch chunks. This will help the meat cook more evenly and faster, saving you about an hour in the oven.
- Don’t Skip the Citrus: The juice from the oranges and limes not only adds a tangy flavor but also helps tenderize the pork. Be sure to include the spent halves in the pot for added depth of flavor.
- Broiling for Crispiness: For perfectly crispy carnitas, don’t skip the broiling step. It’s essential for achieving those crispy edges that make carnitas so delicious. If your oven doesn’t have a broiler, you can crisp them up at 450℉ for about 30 minutes, turning halfway through.
- Save the Juices: After shredding the meat, ladle about 1 cup of the cooking liquid over the shredded pork. This step ensures the carnitas stay moist and flavorful.
- Versatile Serving Options: These carnitas are incredibly versatile. Serve them in tacos, burritos, tamales, or even on sandwiches. They’re also great on a salad or with a side of rice and beans.
Ingredients You’ll Need
- Pork Shoulder (aka Pork Butt): This cut of meat is perfect for carnitas due to its higher fat content, which keeps the meat tender and juicy. You can substitute with pork loin, but the results will be less moist.
- Oranges and Limes: Juice these fruits to add a tangy flavor and natural tenderizer for the pork. Keep the spent halves in the pot for added depth.
- Onion and Garlic: These aromatics infuse the meat with a robust flavor as it cooks. You can substitute shallots for a milder taste.
- Spices and Herbs: Such as cumin, red pepper flakes, oregano, salt & pepper.
Preheat your oven to 300℉. In a small bowl, combine 1½ teaspoons salt, ¾ teaspoon black pepper, 1 teaspoon ground cumin, 1 teaspoon red pepper flakes, and 1 teaspoon dried oregano. Tip: Mixing the dry rub ingredients thoroughly distributes the flavors evenly on the pork.
Place a 4-pound boneless pork shoulder in a large Dutch oven. Rub the dry rub all over the pork on all sides. Throw in 1 peeled and halved onion, 3 crushed garlic cloves, juice from 2 medium oranges and 2 limes, along with the spent orange and lime halves. Tip: The citrus juice adds a tangy flavor and helps tenderize the meat.
Cover the pot and place it in the preheated oven. Bake for 3½ hours until the meat is tender and shreddable. Tip: Slow cooking at a low temperature breaks down the connective tissue in the pork, making it tender and easy to shred.
Remove the meat from the pot and place it on a baking sheet. Using two forks, shred the meat into small pieces. Ladle about 1 cup of the liquid left in the pot all over the shredded pork. Tip: Adding the cooking liquid keeps the meat moist and flavorful.
Place the shredded meat under the broiler for about 5 to 10 minutes. Halfway through, turn the meat over with a spatula to crisp up both sides. Tip: If your oven doesn’t have a broiler, you can crisp them up at 450℉ for about 30 minutes.
How To Serve
Serve the crispy pork carnitas hot on tortillas, in burritos, tamales, sandwiches, or your favorite dish. They also pair beautifully with both traditional Mexican dishes and simple sides. Here are some great ideas:
3 Ingredient Mexican Rice
Refried Beans
Pico de Gallo Recipe
Pickled Red Onions
Frequently Asked Questions
What Are Carnitas?
Carnitas are a traditional Mexican dish made of slow-cooked pork that is shredded and often crisped up in the oven or on the stovetop. The word “carnitas” means “little meats,” and the dish is known for its tender, flavorful, and slightly crispy texture.
What’s The Best Cut Of Meat for Carnitas?
The best cut of meat for carnitas is pork shoulder, also known as pork butt. This cut is well-marbled with fat, which helps keep the meat moist and flavorful during the long cooking process.
Can You Make Pork Carnitas In A Pressure Cooker such as Instant Pot?
Yes, you can make pork carnitas in a pressure cooker like an Instant Pot. Place the pork shoulder in the Instant Pot along with the juice, lemon, and lime halves. Add an extra cup of water or broth. Set the Instant Pot to the Meat/Stew setting and cook for 90 minutes. Once done, let the natural release cycle complete, which should take about 15 minutes. Follow the instructions in the recipe to finish crisping up the pork.
Can You Make Pork Carnitas In A Slow Cooker?
Yes, you can make pork carnitas in a slow cooker. Place the pork shoulder and all other ingredients in the slow cooker. Cook on low for 8 hours or on high for 4-5 hours until the meat is tender and easily shredded. For detailed instructions, check out the recipe on my blog here.
How Do I Store Leftover Pork Carnitas?
Store leftover pork carnitas in an airtight container in the refrigerator for 3 to 4 days. Reheat them gently in a skillet or in the oven until heated through.
Can I Freeze Pork Carnitas?
Yes, you can freeze pork carnitas. Let the carnitas cool to room temperature, then place them in an airtight container or a freezer bag and freeze for 4 to 6 months. To reheat, thaw in the fridge overnight and then place them on a baking sheet and reheat in the oven at 400℉ for about 15 to 20 minutes or until heated through.
Why These Pork Carnitas Are The Best
This has been my go to recipe for the past few years, so we’ve been making these over and over. I tried a lot of recipes and I can honestly say these are the best. Here’s why:
- Quick 5 minute prep time
- Made with easy ingredients, you probably already have all the spices and herbs required
- Packed with lots of flavor
- Perfectly crispy done the easy way
- Easy to freeze
- A crowd favorite
- They’re versatile – perfect for tacos, tamales, burritos, or even on their own loaded with salsa, sour cream and guacamole!
More Mexican Recipes You’ll Love
- Chicken Fajitas
- 3 Ingredient Mexican Rice
- Mexican Street Corn Salad
- Mexican Chicken Egg Rolls
- Breakfast Burritos
- Carne Asada
- Barbacoa
- Refried Beans
- Pozole Rojo Recipe
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Pork Carnitas
Video
Ingredients
- 4 pound pork shoulder ((aka pork butt), bonless)
- 1 onion (peeled and halved)
- 3 cloves garlic (crushed)
- 2 medium oranges (juiced and keep the spent halves)
- 2 limes (juiced and keep the spent halves)
Dry Rub
- 1½ teaspoon salt
- ¾ teaspoon black pepper
- 1 teaspoon cumin (ground)
- 1 teaspoon red pepper flakes
- 1 teaspoon oregano (dried)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat the oven to 300℉.
- In a small bowl, combine all the dry rub ingredients together.
- Place the pork shoulder in a large Dutch oven or an oven safe pot and rub the dry rub all over the pork on all sides. Throw in the onion, garlic juice from the oranges, limes and the spent orange and lime halves.
- Cover the pot and place it in the oven. Bake for 3½ hours until the meat is tender and shreddable.
- Remove the meat from the pot and place it on a baking sheet. Using two forks shred the meat into small pieces. There should be about 1½ cups of liquid left in the pot. Ladle about 1 cup of that liquid all over the shredded pork.
- Place the meat under the broiler, for about 5 to 10 minutes. Half way through turn them over with a spatula to crisp up on both sides. You can crisp them up 450℉ for about 30 minutes, especially if your oven doesn’t have a broiler.
- Serve hot on tortillas, burritos, tamales, sandwiches, etc.
Equipment
Notes
- Cooking: To speed up the cooking process you can cut the pork shoulder into 4-inch chunks. This will save about an hour from the cooking process.
- Pork Carnitas In the Instant Pot: Place the pork shoulder in the instant pot along with the juice, lemon and lime halves. Add another cup of water/broth to the pot. Set the Instant Pot to the Meat/Stew setting and set the timer to 90 minutes.
- Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 15 minutes. Follow the manufacturer’s guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot. Using a slotted spoon, transfer all the pork to a baking sheet and shred with two forks. Follow the instructions in the recipe to finish crisping up the pork.
- Pork Carnitas in the Slow Cooker: Find the recipe here.
- Leftovers: Store them in an airtight container in the fridge for 3 to 4 days.
- Freezing: Let the carnitas cool to room temperature. Place them in an airtight container or a freezer bag and place in the freezer. It will last anywhere from 4 to 6 months in the freezer. To reheat, thaw in the fridge overnight.
- Place them on a baking sheet and reheat in the oven at 400℉ for about 15 to 20 minutes or until heated through.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
