Carnitas (meaning “little meats”) is the Mexican version of pulled pork in America. They are unapologetically porky, juicy, and tender. Depending on where in Mexico you have them, they also have plenty of crisped-up and browned edges. This recipe is inspired by authentic Mexican carnitas, is really easy to make. My family loves this recipe.
Key Ingredients
Pork: Buy boneless or bone-in pork shoulder (it doesn’t matter which) with a good amount of fat left intact. It is the fat that keeps our pork moist and tender. This is the same cut of meat we use for our American-style pulled pork. Other names for pork shoulder are picnic roast, Boston butt, blade roast, and pork butt. Salt and pepper: We don’t have a particular carnitas seasoning blend, so stick with simple salt and pepper. The pork and aromatics will provide plenty of flavor. Oil: I use a high-heat cooking oil for recipe (usually avocado oil), but lard is also an option. Aromatics: Inspired by authentic carnitas from central Mexico, we use fresh orange, onion, garlic, a bay leaf, and a cinnamon stick. The combination is delicious and doesn’t take over the pork’s natural flavor.
How to Make Carnitas
In Mexico, pork shoulder is slowly cooked in a big pot of lard, making it tender, moist, and rich. To make our recipe a little more home-friendly, we slowly cook our pork with a few aromatics and a few tablespoons of oil to keep it moist and tender. I use my oven to make carnitas. However, you can also make my recipe in a slow cooker, and I have included tips in the recipe. Season your pork with salt and pepper, then place it into a Dutch oven with the fattiest side facing up towards you. Squeeze over fresh orange juice, then scatter the oranges, onion, garlic, bay leaf, and a cinnamon stick around the pork. Cover your pot with its lid, and then slowly bake the pork in the oven until fork tender. I use a 300°F oven, which means the pork slowly cooks for 3 to 4 hours. When our pork is fall-apart tender, we want to pull it into shreds. You can serve them like this or turn them into crispy carnitas (my favorite). To do it, add the pulled pork to a baking sheet and broil until crispy. It only takes a couple of minutes.
Storing Carnitas
Homemade pork carnitas last in an airtight container in the fridge for up to 4 days. I like storing the pulled pork and the cooking liquid in separate containers so that when it comes time to reheat, I can use some liquid to moisten the pork. You can freeze them for up to 3 months. I add the pork to one freezer-safe container and the leftover cooking liquid to another, then freeze both. Thaw overnight in the fridge before reheating. Reheat on the stovetop in a skillet over medium heat, adding a little reserved cooking liquid to keep them moist. Or reheat in a 350°F oven in a baking dish with a splash of cooking liquid. For crispy carnitas, after reheating, place them under the broiler (explained in the recipe below).
What to Serve with Carnitas
My favorite way to serve pork carnitas is to make tacos! I love using homemade corn tortillas, piling on the pork, and then topping with a squeeze of lime, fresh cilantro, and chopped white onion (pickled red onions are delicious, too). It’s simple and tastes incredible. Add carnitas to burritos, bowls, tortas (Mexican sandwiches), nachos, and salads. I love serving them next to homemade Mexican rice, refried beans or homemade black beans, guacamole, and salsa. I especially love this tomatillo salsa. 2 teaspoons fine sea salt 1 teaspoon ground black pepper 3 tablespoons avocado oil or melted pork lard 1 medium orange, halved, or 2 use clementines Half large onion, quartered 5 cloves garlic 1 bay leaf 1 cinnamon stick, broken in half 2Season the pork on all sides with the salt and pepper. 3Add one tablespoon of the oil to a wide, heavy-bottomed, oven-safe pot (like a Dutch oven). If you do not have a Dutch oven, see the tips below. 4Place the seasoned pork in the pot with the fattiest side facing up. Squeeze the oranges over the pork and place them around it. Scatter the onion, garlic, cinnamon stick, and bay leaf around the pork. 5Drizzle the remaining two tablespoons of oil over everything. 6Cover the pot with its lid and slowly bake in the oven until the pork is fork tender, 3 to 3 ½ hours. 2Discard the bone (if there is one), any connective tissue, and larger clumps of fat. I like leaving a few smaller bits of fat. 3Strain the cooking liquid and save it. Discard the onion, oranges, and spices. 4Store the carnitas and cooking liquid in the refrigerator for up to 4 days. 2Set an oven rack 4 to 5 inches below the broiler and turn it on. 3Slide the pork underneath and broil until the pork crisps and caramelizes, 2 to 5 minutes. As you broil, stir once or twice, and keep a close eye on them, as they can burn or smoke quickly. 4Serve carnitas in tacos, burritos, salads, rice, or with your favorite sides.
