If you’ve ever had authentic carnitas — that golden, crispy-yet-tender shredded pork that’s bursting with flavor — you already know why it’s one of the most beloved taco fillings in Mexican cuisine. Originating from the state of Michoacán, carnitas literally means “little meats,” and it’s all about slow-cooked pork that’s rich, savory, and impossibly satisfying.
The best part? You don’t need a trip to Mexico (or a street food stand) to enjoy this dish. With a few simple ingredients and a bit of patience, you can make authentic carnitas at home that rival any taquería. This post walks you through the process, and as always, this recipe is just one of many taco creations we’re featuring here on the blog. Let’s get into it!
Why Carnitas?
Carnitas are the perfect balance of tender, juicy meat and crispy edges — achieved by slow-cooking pork until it practically falls apart, then finishing it in a hot pan or oven for a golden, caramelized crust. It’s comfort food with a punch of flavor and texture, ideal for tacos, burritos, nachos, or even rice bowls.
Traditionally, carnitas are cooked in large pots of lard (a process called confit), but we’re taking a more accessible approach that still delivers those crave-worthy results — no deep fryer required.
Ingredients
- 3–4 lbs boneless pork shoulder (also called pork butt), cut into large chunks
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 onion, quartered
- 4 cloves garlic, smashed
- 1 orange, halved (juice and peel)
- 1 lime, juiced
- 1 bay leaf
- ½ cup chicken broth or water
For Serving:
- Warm corn tortillas
- Chopped onion
- Fresh cilantro
- Lime wedges
- Salsa of your choice
- Avocado or guacamole (optional)
Instructions
1. Season and Prep the Pork:
Pat the pork chunks dry and season them generously with salt, pepper, cumin, and oregano. Place them in a large Dutch oven or slow cooker.
2. Add Flavor:
Add the onion, garlic, bay leaf, orange juice and peels, lime juice, and chicken broth to the pot. Stir to mix and coat everything evenly.
3. Cook Low and Slow:
- Oven Method: Preheat oven to 300°F (150°C). Cover and cook for 2.5 to 3 hours until the pork is fork-tender.
- Slow Cooker: Cook on low for 8 hours or high for 4–5 hours.
- Stovetop: Simmer on low heat, covered, for about 3 hours, checking occasionally to make sure it doesn’t dry out.
4. Shred the Pork:
Remove the pork from the pot and shred it using two forks. Discard any large pieces of fat and remove the bay leaf and orange peel.
5. Crisp It Up (Optional but Recommended):
For crispy edges, spread the shredded pork on a baking sheet and broil for 5–7 minutes until browned and crispy, then toss and broil another 3–5 minutes. Alternatively, you can sear the pork in a hot skillet with a bit of the leftover cooking liquid.
Build Your Carnitas Tacos
Warm your tortillas, then pile on a generous serving of carnitas. Top with chopped onion, cilantro, a squeeze of lime, and your favorite salsa. Want to level it up? Add a slice of avocado or a drizzle of crema.
Tips for Success
- Pork shoulder is key for the right balance of fat and flavor. Avoid leaner cuts — they’ll dry out.
- Don’t rush the cooking. Low and slow is the secret to tender, flavorful meat.
- Save the juices! Use the leftover cooking liquid to moisten the carnitas before serving or for reheating leftovers.
- Make it ahead. Carnitas actually taste better the next day. Store in an airtight container and crisp up when ready to serve.
Homemade Carnitas, Anytime
Carnitas are the kind of dish that brings people together. They’re festive, comforting, and packed with flavor — exactly what taco night should be. And now, with this easy recipe, you can bring that same magic into your own kitchen.
If you love carnitas, you’ll love our al pastor recipe.
Buen provecho!