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This carnitas recipe is the perfect way to learn how to make carnitas! You’ll love how simple these are, but oh my gosh, the flavor is just out of this world!
Can we talk for a minute?
I mean, yes. I’ve said before that Mexican food is my life, but I want to, like, pound that into your head with a hammer or something.
When I say that I love Mexican food, I mean it. I love the authentic stuff and I love the stuff that comes from Taco Bell. I love these carnitas tacos and I love ground beef + a packet of seasoning + flour tortillas. I especially love our fried tacos and I could eat those every day. I am an equal opportunity Mexican and Tex-Mex food lover!
So, what I’m saying is that there is a lot of competition when it comes to there being a favorite Mexican food in my life, but these pork carnitas? They take the number one spot, every time.
The meat is crispy around the edges, but it also literally just melts in your mouth. The flavors are rich, thanks to the fat in the pork, but the acidity of the orange and lime just brightens these up perfectly.
These Carnitas inspired me to add a new category to the blog. “Buns In My Oven Favorites.” I should technically have nothing but these carnitas in that category, but I went ahead and added anything from this blog that I truly love and make again and again in my home.
What Are Carnitas?
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In Spanish, Carnitas means “little meats”. An authentic carnitas recipe is made by slowly braising/simmering pork in its own fat or lard. Once it has been cooking for hours and is tender and juicy, the heat gets turned up and the bits of meat fry until they are nice and crispy!
I’m cooking these carnitas in orange juice and lime juice too. The citrus really adds a lot of flavor, especially the orange juice. Not all authentic carnitas recipes use fresh citrus. Some use Mexican Coca Cola, which has real cane sugar instead of the corn syrup stuff we get in America.
What Readers are Saying!
“I’ve made these a few times and we love them! My husband said “you could open a taco wagon with this recipe.”” – Joanie
Crispy Pork Carnitas Ingredients:
Pork – You’ll start with a pork shoulder or pork butt that you cube up. Leave the fat on – it’s an integral part of making these carnitas!
Citrus – Freshly squeezed orange juice and lime juice, they add loads of flavor!
Seasoning – Just some ground cumin and kosher salt. Plus crushed garlic cloves. You don’t need to add a lot of seasoning to this pork. The majority of the flavor comes from the citrus and the richness of the pork fat.
Tortillas & Toppings – I like to serve these carnitas with corn tortillas! Flour tortillas are okay too. See below for more topping suggestions!
What We Love About This Recipe:
- These carnitas are both crispy and tender at the same time. They practically melt in your mouth after simmering for a few hours and then crisping up in the pork fat.
- The richness of the pork is perfectly balanced with the acidity and sweetness of the orange juice. It’s truly a magical combination.
- These are so versatile! Turn them into tacos, serve the leftovers in an omelette the next morning, make a burrito, or pop them on a pizza.
How To Make Carnitas:
Chop: Chop the pork shoulder into 2 inch cubes. Be sure to leave the fat on the meat – you’ll be tempted to trim it off, but it’s going to melt down and fry the bits of meat after it’s tender so you’ll want it left intact.
Simmer: We’re making these carnitas without a slow cooker so just toss the cubed pork into a Dutch oven or heavy bottomed pot, pour in the orange juice and lime juice, and add the garlic, cumin, and salt! Finally, pour in some water until there is enough to just cover the pork. Bring to a boil, reduce to a simmer, and cook, uncovered and without stirring, for 2 hours.
Stir & Shred: Turn the heat up to medium high and let any liquid left in the pot evaporate as you stir every couple of minutes. We use tongs to move the meat around and squeeze it together to shred it. It’ll start to fall apart easily the more you cook it and stir it.
Fry: The next part is where the magic happens. All the glorious fat from the pork shoulder will have melted and the meat will just magically start frying and crisping up in it’s own fat. I’m not sure why I find this so fascinating, but I do. Let this go for as long as you like, depending on how crispy and browned you want your carnitas. We like the edges to get a nice crisp to them.
Carnitas Taco Toppings:
One more thing, because I know I’m getting exceedingly wordy (but you guys, these carnitas! I could write a novel about them!) please resist the urge to top your tacos with every single taco topping in the land.
I usually keep it perfectly simple with this southwestern slaw from Perry’s Plate (even my slaw haters eat this up…it’s simple and fresh and the perfect compliment to any sort of Mexican food), a small amount of Monterey Jack cheese, and a spoonful of my roasted salsa verde.
I served these on warmed corn tortillas. You can do flour, but the corn really works well with the carnitas! Some other possible toppings include:
- Sliced Jalapenos
- Pickled Red Onions
- Pico de Gallo
- Homemade Guacamole
- Cojita Cheese
- Queso Fresco
- Sliced Avocado
- Sliced Radishes
- Diced Tomatoes
Storing & Freezing Carnitas:
You’ll probably have leftovers, about which you should be exceedingly happy. They reheat like a dream. Then again, they make a fabulous Carnitas Pizza. Try it live it, love it! To store leftovers:
Fridge – You can keep the leftover carnitas taco meat stored in your fridge for about 3 days in an airtight container. The carnitas will reheat perfectly in the microwave or oven too!
Freezer – Let the pork carnitas cool completely before transferring to a freezer safe bag or container. You can keep it frozen for up to a few months. Thaw completely in the fridge overnight before reheating.
FAQ’s:
You certainly could, but then it wouldn’t really be an authentic carnitas recipe. If you used beef for example that would end up more like beef barbacoa, which is delicious, but not quite the same.
Pulled pork is similar, but the cooking method isn’t quite the same. You end up with tender, juicy pork either way but carnitas have a different flavor profile, a different cooking method, and those addictive crispy edges.
Sure, if you need it. The pork butt should have plenty of fat in it already which you can use to braise the meat but you could also add lard (manteca), if you end up with a leaner piece of pork.
MORE CARNITAS RECIPES!
- Carnitas Chilaquiles – Perfect for breakfast!
- Carnitas Empanadas
- Pressure Cooker Carnitas – This is an easy, fast way to make carnitas with the Instant Pot! No simmering for two hours in this recipe!
MORE TACO RECIPES!
- Turkey Tacos
- Bang Bang Shrimp Tacos
- Air Fried Fish Stick Tacos
- Slow Cooker Chicken Tacos
- Baja Shrimp Tacos
- Low Carb Taco Casserole
Carnitas
Ingredients
For the carnitas
- 4-5 pounds boneless pork shoulder or pork butt cut into 2-inch cubes, fat left intact
- 1 cup orange juice
- 1/4 cup lime juice from about 2 to 3 limes
- 4 cloves garlic peeled and crushed
- 2 teaspoons ground cumin
- 2 teaspoons Kosher salt plus more to taste
For serving
- 20 corn tortillas
- cotija cheese, diced onion, cilantro, salsa verde
Instructions
- Place the pork in a large, heavy bottomed pot or dutch oven. Add the orange juice, lime juice, garlic, cumin, and salt. Add just enough water to the pot to cover the pork.
- Bring to a boil and reduce the heat to a simmer. Simmer uncovered, without stirring, for 2 hours.
- Increase the heat to medium high and stir/turn the meat occasionally. The more you move the meat around the more it will fall apart. We like our meat to be fairly shredded so we stir often.
- Continue cooking for 45 minutes or until all of the water has evaporated, leaving only the pork fat. Let it fry, stirring often to break up the meat, until the pieces are somewhat crispy and browned.
- Add more salt as needed and serve on tortillas with your preferred toppings.
Tips & Notes:
Nutrition Information:
This recipe was originally published in January 2013. We’ve been making it as often as possible ever since. Updated with new photos in October 2023.
Dianna says
Mix left over Carnitas with Mac and Cheese… yummy!!!
Karly Campbell says
Delicious!
Brittany says
Amazing flavor and the crispy texture makes it sooo good! My family loves Mexican food, and this was certainly a hit!
Loredana says
Hi,
Is there another way of cooking this? It sounds delicious. I have a lot of pots and pans, but no Dutch oven or something really thick 🙁
If not, where would you suggest I buy one from? I think my family would really like this recipe
Btw, we make a lot of your recipes and really enjoy them ?
Thank you
Karly says
You could definitely make this in a large, deep skillet. You’ll need it to be 3-4 inches deep and probably 12 inches in diameter, though. 🙂
Susan Seals says
Get a 12 inch Lodge Cast Iron pan or a cast iron Dutch Oven, can be ceramic glazed if you want. They sell them at WalMart, Sam’s, Academy or online.
Holiday Caton says
I’ve been making this since about 2014, not long after you posted it and it never fails to impress. Absolute perfection. It never goes to waste.
Karly says
Love to hear that! It’s one of our favorites that we make for guests often!
Ali says
This has become a family favorite. The meat is always tender and so flavorful.
Karly says
One of our favorites too…thanks for the reminder that I need to make this again soon! 🙂
Randall Moyer says
This how I make it. I add orange juice from 1 orange, onion, garlic, and water to cover. The rest is the same.
Dick Reynolds - San Joaquin Valley, CA says
I’ve made this once and short of cooking it in manteca this was the best carnitas I’ve made and easy. I too through in the orange rinds. And you’re right about the pot, it took a good soaking overnight. Making it again in a couple of days
Karly says
So glad you enjoyed the recipe, Dick!
Maggie A Martin says
OOPS, forgot to tell you you will fall in love with AUSTIN! I did.
Maggie Martin says
I am with you girl! I can eat Mexican 24/7 and still want it and CARNITAS is the favorite! Only difference is, I cut 2 oranges in quarters and throw them in the pot too, including the rind. Reduce the OJ to 1/2 cup, works for me.
Thanks Karly!
Maggie
Lola says
Top with Queso Fresco or Cotija cheese & Mexican creama or sour cream………..heaven between a tortilla!
Josh N. says
I was born and raised in Texas. Still here 42 years later. I have made this recipe at least half a dozen times, and am making it again tonight. This is a keeper that my family loves and requests often. Just wanted to sing your praises for sharing and to say thank you!
Marcia says
How much water should I use if I’m doing it in a slow cooker?
Karly says
I haven’t made this in a slow cooker, but I’d guess around 1 cup.