Carnitas Recipe

I’ve been perfecting my carnitas recipe for years, and I’m ready to share my tried-and-true method with you. This Mexican pulled pork dish transforms humble pork shoulder into tender, crispy bites of heaven through a careful balance of slow cooking and final crisping. While many recipes skip essential steps, I’ll show you the authentic technique that creates that irresistible contrast between juicy meat and crackling edges.

Recipe

Transform your kitchen into an authentic Mexican taqueria with this foolproof carnitas recipe that delivers incredibly tender, crispy-edged pork that’s infused with citrus and aromatic spices. After years of testing and perfecting this method, I can confidently say these carnitas rival the best street tacos you’ll find in Mexico.

The magic lies in the slow-cooking process, where chunks of pork shoulder are gently simmered in a blend of orange juice, lime, and traditional Mexican spices until they’re melt-in-your-mouth tender.

Then comes the game-changing final step: a quick trip under the broiler that transforms the tender meat into gloriously crispy, caramelized bites while maintaining that signature juicy interior.

Whether you’re stuffing them into warm corn tortillas, topping them with fresh cilantro and onions, or serving them over rice, these carnitas are guaranteed to become your go-to recipe for taco nights, family gatherings, and any occasion that calls for irresistibly delicious Mexican food.

Ingredients

Traditional Mexican carnitas begins with selecting the perfect cut of pork – ideally a well-marbled shoulder (also known as pork butt) that will become tender and juicy during the slow-cooking process. The magic of this dish lies in its simple yet carefully chosen ingredients that work together to create that signature crispy-yet-tender texture that carnitas is famous for.

• 4 lbs pork shoulder (Boston butt), cut into 2-inch chunks
• 1 orange, juiced and zested (can substitute with lime + 2 tablespoons orange juice)
• 4 cloves garlic, minced (fresh is non-negotiable here)
• 2 tablespoons vegetable oil (or lard for maximum authenticity)
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano (Mexican oregano preferred, but Mediterranean works)
• 2 bay leaves
• 1 cinnamon stick (or ½ teaspoon ground cinnamon)
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 cup Mexican Coca-Cola (regular Coke works, but Mexican version’s real sugar makes a difference)
• ½ cup water

Optional garnishes:

• Diced white onion
• Fresh cilantro
• Lime wedges
• Warm corn tortillas (flour works but corn is traditional)

How to Make the Best Mexican Pulled Pork Carnitas

• Cut the pork shoulder into 2-inch chunks, removing any excess fat. Season generously with salt, pepper, oregano, and cumin. This initial seasoning builds the foundation of flavor that will infuse the meat during the slow cooking process.
• Heat a large Dutch oven over medium-high heat and add oil. Working in batches, sear the pork pieces until golden brown on all sides, about 3-4 minutes per side. Don’t overcrowd the pot as this will prevent proper browning and caramelization.
• Return all meat to the pot and add minced garlic, diced onion, orange juice, lime juice, and bay leaves. The citrus helps tenderize the meat while adding brightness to the rich pork flavor.
• Pour in enough chicken broth to cover the meat about 2/3 of the way. Bring to a boil, then reduce heat to low, cover, and simmer for 2-2.5 hours until the meat is fork-tender and easily shreds.
• Remove the lid and increase heat to medium-high. Allow the liquid to evaporate and the pork to fry in its own rendered fat, about 20-30 minutes. Stir occasionally to prevent sticking and guarantee even browning.
• Once the liquid has evaporated, let the meat develop crispy edges while still maintaining moisture inside. Watch carefully during this stage to achieve the perfect balance of crispy and tender.
• Shred the meat using two forks, incorporating the crispy bits with the tender interior. Taste and adjust seasoning with salt and pepper as needed.
• For extra crispiness, spread the shredded meat on a baking sheet and broil for 3-5 minutes, watching carefully to prevent burning. This final step creates the signature crispy texture that defines great carnitas.

Chef Tips



While mastering carnitas requires practice, I’ve found a few key tricks that’ll take your recipe from good to exceptional.

Beyond knife skills for evenly cut meat, I recommend pairing citrus with specific herbs – oregano and bay leaves are my go-to flavor pairing choices.

I also suggest letting the meat rest before shredding to retain its juices.

Nutrition



Carnitas, a traditional Mexican braised pork dish, is rich in protein and essential nutrients.

One serving (4 oz/113g) contains the following nutritional values:

Calories: 330

Total Fat: 23g

Saturated Fat: 8g

Cholesterol: 95mg

Sodium: 580mg

Total Carbohydrates: 1g

Dietary Fiber: 0g

Sugars: 0g

Protein: 31g

Iron: 2mg

Calcium: 20mg

Potassium: 420mg

Vitamin D: 0mcg

What You’ll Love About This Recipe



This authentic Mexican dish transforms humble pork into tender, crispy bites of heaven that will have your family begging for seconds.

Whether you’re meal prepping or hosting a taco night, this recipe delivers restaurant-quality results right in your kitchen.

Incredibly Versatile – Use the meat in tacos, burritos, nachos, quesadillas, or rice bowls for endless meal possibilities.

Make-Ahead Friendly – Prepare a big batch and enjoy throughout the week, as the flavors actually improve over time.

Budget-Friendly – Made with inexpensive pork shoulder and simple pantry ingredients, this recipe feeds a crowd without breaking the bank.

Recipe Card

This authentic Mexican dish features tender, juicy pork shoulder slow-cooked with citrus, garlic, and aromatic spices until crispy on the outside while remaining succulent inside. The meat is braised in its own fat until it becomes melt-in-your-mouth tender, then crisped to perfection.

Ingredients:

• 4 pounds pork shoulder, cut into large chunks
• 2 oranges, juiced
• 4 cloves garlic, minced
• 1 onion, quartered
• 2 bay leaves
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• Salt and pepper to taste
• Water to cover

Instructions:

1. Place pork in large pot with all ingredients
2. Add enough water to barely cover meat
3. Bring to boil, then reduce to simmer
4. Cook uncovered for 2-3 hours until water evaporates
5. Let pork fry in its own fat until crispy
6. Shred meat and serve

Notes:

Best served in tacos, burritos, or tortas with fresh cilantro, onions, and lime

Equipment:

• Large heavy-bottomed pot or Dutch oven
• Tongs
• Fork for shredding

Time:

Prep Time: 15 minutes

Cook Time: 2-3 hours

Cuisine: Mexican

Serving: 8-10 servings