Carnitas

Carnitas: Slow-Roasted Pork That Feels Like Home

Introduction

Carnitas are the kind of food that arrives with a memory tucked in every caramelized edge—the smell of citrus and toasted cumin, the soft give of slow-roasted pork, and the joyful clatter of tortillas on a plate. The first time I learned to make this comforting recipe, my kitchen filled with steam and laughter as neighbors drifted by, drawn in by the warm, porky perfume. Whether you need a simple dinner after a long day or an easy meal for a crowd, this homemade dish becomes a family favorite in no time, and it’s just as happy on a weeknight as it is during festive cooking.

Why Make This Recipe

• Heartwarming and nostalgic: tastes like a hug in food form.
• Quick hands-on prep: most of the time is gentle braising or slow roasting.
• Crowd-pleaser: everyone can build their own tacos, bowls, or nachos.
• Versatile ingredients: pantry-friendly spices and a cut of pork that’s forgiving.
• Perfect for leftovers: transforms into salads, burritos, or even a sweet-savory breakfast.

Ingredients You’ll Need

• 3 to 4 pounds pork shoulder (or pork butt) — well-marbled for rich, tender carnitas. Substitute: pork loin for a leaner result, though it won’t shred as luxuriously.
• 1 large onion, quartered — adds sweetness and depth. Substitute: shallots for a milder flavor.
• 4 cloves garlic, smashed — aromatic backbone. Substitute: 1 teaspoon garlic powder in a pinch.
• 1 orange, halved — bright acidity that balances the fat. Substitute: 1/4 cup orange juice plus zest.
• 1 lime, juiced — for finishing brightness. Substitute: extra orange juice if needed.
• 1 tablespoon kosher salt — brings out the pork’s flavor. Reduce to 2 teaspoons for a low-sodium option.
• 1 teaspoon black pepper — for warmth. Substitute: freshly cracked white pepper if you prefer.
• 1 tablespoon cumin — earthy and classic. Substitute: 1 teaspoon ground coriander for a floral note.
• 1 teaspoon dried oregano — for herbaceous lift. Substitute: thyme if you like.
• 1/2 cup chicken broth or water — for braising liquid. Substitute: beer or apple cider for a twist.
• 2 bay leaves — subtle depth. Optional but recommended.
• 2 tablespoons lard, vegetable oil, or olive oil — helps with crisping at the end. Use olive oil for a lighter homemade dish.

Mini note: If you want a lower-fat option, trim the pork slightly and spoon off excess fat after cooking.

Prep and Cook Time

• Prep time: 20 minutes
• Cook time: 3 to 4 hours braise (or 8 hours slow cooker), plus 10 to 15 minutes for crisping
• Total time: about 3 hours 30 minutes (or 8 hours 30 minutes slow cooker)

This recipe is a patient, rewarding project. The hands-on time is short, and the slow roast is where magic happens — worth every minute for the tender, crispy contrast.

How to Make Carnitas

1. Preheat your oven to 300°F (150°C). Pat the pork shoulder dry and season all over with salt, pepper, cumin, and oregano. The seasoning should feel rustic and honest.
2. In a large Dutch oven over medium-high heat, warm the oil until shimmering. Brown the pork on all sides, about 3 to 4 minutes per side, until the surface is golden and aromatic. That first sizzle is when the kitchen begins to sing.
3. Add the quartered onion, smashed garlic, orange halves (cut side down), bay leaves, and chicken broth to the pot. The liquid should come about halfway up the meat—enough to braise, not drown.
4. Cover the pot and transfer to the oven, or lower to the stove and simmer gently. Cook for 3 to 4 hours, until the pork pulls apart with a fork and has that melt-in-your-mouth texture.
5. Remove the pork from the liquid and let it rest for 10 minutes. Reserve the braising liquid (strain and use as a dipping sauce or to moisten leftovers).
6. Using two forks or your hands, shred the meat into bite-sized pieces. Preheat a large skillet with 1 tablespoon of oil over high heat.
7. Add shredded pork in batches, pressing slightly so the edges make contact with the pan. Let it crisp undisturbed for 2 to 3 minutes, then toss and crisp again until edges are lacy and caramelized.
8. Squeeze lime over the carnitas, toss lightly, and serve immediately on warm tortillas or as part of a bowl. As the citrus hits the hot pork, the aroma will brighten everything around you.

Tips and Creative Variations

• Citrus boost: add a splash of orange liqueur to the braising liquid for a subtle floral lift.
• Smoky twist: stir in 1 teaspoon smoked paprika or a chipotle pepper in adobo for a smoky edge.
• Festive touch: top with pickled red onions and crumbled queso fresco for a celebratory spread.
• Vegetarian swap: use jackfruit pulled and crisped with the same spices for a plant-based version.
• Make it a party: keep slow-cooked pork warm in a crockpot for a festive cooking station where guests assemble their own plates.

Serving Ideas

Carnitas shine in tacos with warm corn tortillas, diced onion, chopped cilantro, and a squeeze of lime. For a heartier meal, make a carnitas bowl with cilantro-lime rice, black beans, grilled corn, and avocado. These tender, crisp bites also star on nachos with melted cheese for game day, or folded into a breakfast burrito alongside scrambled eggs. Pour a cold cerveza or a tangy margarita, and you’ve got an easy meal that feels like a celebration.

Storing and Reheating

• Refrigerate: Store cooled carnitas in an airtight container for up to 4 days. Keep reserved braising liquid separately for moisture.
• Freeze: Portion into freezer-safe bags and freeze for up to 3 months. Label with date and thaw in the refrigerator overnight.
• Reheat: Re-crisp in a hot skillet with a splash of reserved braising liquid to keep it juicy, or warm gently in the oven at 350°F (175°C) for 10 to 15 minutes.

Pro Tips for Success

1. Start with well-marbled pork shoulder for the most flavorful, tender carnitas.
2. Browning the meat well adds depth — don’t rush this step.
3. Reserve the braising liquid; it’s gold for reheating and keeps leftovers from drying out.
4. Crisp in batches to ensure maximum caramelized edges.
5. Use fresh citrus at the end — it brightens the whole dish and balances richness.

FAQs

Q: Can I make carnitas in a slow cooker?
A: Yes — cook on low for 8 hours or high for 4 to 5 hours until the pork shreds easily. Finish by crisping under the broiler or in a hot skillet.

Q: What’s the best cut of pork for carnitas?
A: Pork shoulder (pork butt) is ideal because its fat renders slowly and keeps the meat tender. Pork loin is leaner and will be less juicy.

Q: Can I freeze carnitas?
A: Absolutely. Freeze in portioned bags for up to 3 months. Thaw in the fridge and re-crisp in a skillet with a little reserved juice.

Q: What sides go with carnitas?
A: Think simple and fresh — pickled onions, pineapple salsa, cilantro-lime rice, refried beans, and warm tortillas make lovely companions.

Q: Is carnitas spicy?
A: Not inherently. You control the heat—add chipotle or jalapeños for spice, or keep it mild for family favorites.

Conclusion

There’s a special kind of joy in pulling a pot of carnitas from the oven — the kitchen smells like warmth and citrus, and the first forkful tastes like celebration and comfort at once. This recipe turns everyday ingredients into a delicious, versatile homemade dish that brings people together. If you want another riff on pulled pork that’s made in the slow cooker, try this Carnitas (Mexican Slow Cooker Pulled Pork) – RecipeTin Eats for inspiration. For a creative take with bright salsa verde, check out this No-Waste Tacos de Carnitas With Salsa Verde Recipe. Make a batch, gather the people you love, and let the crispy edges and citrusy brightness do the rest.

Carnitas

Carnitas are slow-roasted, tender pork that can be enjoyed in tacos, bowls, or nachos, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 4 hours hrs

Total Time 3 hours hrs 30 minutes mins

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 250

Ingredients Method Notes

Ingredients

  

For the Pork

• 3 to 4 pounds pork shoulder (or pork butt) Well-marbled for rich, tender carnitas. Substitute pork loin for a leaner result.
• 1 large onion, quartered Adds sweetness and depth. Substitute shallots for a milder flavor.
• 4 cloves garlic, smashed Aromatic backbone. Substitute 1 teaspoon garlic powder if needed.
• 1 tablespoon kosher salt Brings out pork's flavor. Reduce to 2 teaspoons for low-sodium option.
• 1 teaspoon black pepper For warmth. Substitute freshly cracked white pepper if preferred.
• 1 tablespoon cumin Earthy and classic. Substitute with 1 teaspoon ground coriander for floral note.
• 1 teaspoon dried oregano For herbaceous lift. Substitute with thyme if preferred.
• 1/2 cup chicken broth or water For braising liquid, substitute with beer or apple cider for a twist.
• 2 bay leaves Subtle depth. Optional but recommended.
• 2 tablespoons lard, vegetable oil, or olive oil Helps with crisping at the end. Use olive oil for a lighter option.

Method

 

Preparation

1. Preheat your oven to 300°F (150°C).
2. Pat the pork shoulder dry and season all over with salt, pepper, cumin, and oregano.

Browning the Meat

1. In a large Dutch oven over medium-high heat, warm the oil until shimmering.
2. Brown the pork on all sides, about 3 to 4 minutes per side, until the surface is golden and aromatic.

Braising

1. Add the quartered onion, smashed garlic, orange halves (cut side down), bay leaves, and chicken broth to the pot.
2. Cover the pot and transfer to the oven, or lower to the stove and simmer gently.
3. Cook for 3 to 4 hours, until the pork pulls apart with a fork and has a melt-in-your-mouth texture.

Crisping

1. Remove the pork from the liquid and let it rest for 10 minutes.
2. Using two forks or your hands, shred the meat into bite-sized pieces.
3. Preheat a large skillet with 1 tablespoon of oil over high heat.
4. Add shredded pork in batches, pressing slightly so the edges make contact with the pan.
5. Let it crisp undisturbed for 2 to 3 minutes, then toss and crisp again until edges are lacy and caramelized.

Serving

1. Squeeze lime over the carnitas, toss lightly, and serve immediately on warm tortillas or as part of a bowl.

Notes

For a smoky twist, add 1 teaspoon smoked paprika or a chipotle pepper in adobo to the braising liquid. Keep slow-cooked pork warm in a crockpot for a festive cooking station.