Pork Carnitas

We like to call these Mexican Pork Carnitas “the absolute best carnitas you’ll ever eat in your whole life.” Yes, they’re that good. The meat is flavorful and super tender with lots of magical crispy bits. You’ll love it!

This recipe uses mostly kitchen staples, so once you grab the pork from the grocery store, there’s a good chance you already have everything else waiting for you at home. It’s the kind of low-effort setup I love, especially when the payoff is this big.

The pork simmers in a rich broth for several hours, becoming melt-in-your-mouth tender and juicy — but that’s not even the best part. After braising, the cooking liquid is reduced, the meat is shredded, and the two are mixed together. Then it all goes under the broiler, where those irresistible, swoon-worthy crispy bits are born.

Traditionally, carnitas are made by cooking a fatty cut of pork, like pork shoulder, in lard. Since I don’t keep tubs of lard hanging around my pantry (and I’m guessing you don’t either), this recipe takes a slightly different approach. Don’t worry — it delivers every bit of the flavor, tenderness, and crispy goodness you’re hoping for.

How to make carnitas crispy

Once your pork roast has been turned into tender Mexican pulled pork, it’s time to crisp it up — this is where the real magic happens. You have two options for getting those irresistible crispy bits.

Option #1: Broil the carnitas in the oven
This is my preferred method. Broiling creates beautifully crisp spots, similar to traditional carnitas that are cooked in lard for hours. The texture and flavor are outstanding, and it’s the best way to get that classic carnitas finish.

Option #2: Sear the carnitas on the stovetop
This method works well in the summertime when using the broiler would heat up your kitchen, and it’s a bit faster. While the carnitas still taste good, the results aren’t quite as consistent — the sauce and meat can burn before the pork crisps. I recommend this option only as a backup if you’d rather not turn on the oven.

Serving ideas

I usually make pork carnitas when I’m craving a big taco feast. Some warm corn tortillas, a big batch of my easy guacamole, pico de gallo, refried beans, a few bottles of hot sauce, and maybe even some Spicy Mexican Rice all find their way to my table.

If you (hopefully!) find yourself with leftover meat, here are a few of my favorite ways to use it up:

• Top with eggs and salsa for breakfast
• Make a pork carnitas sandwich
• Turn them into enchiladas
• Use them to step up your nacho game
• Round it out and put some on top of salad greens

How to store leftovers

Store: Leftover carnitas can be stored in a covered container in the refrigerator for 3-4 days.

Reheat: They can be reheated gently on the stovetop or in the microwave.

Freeze: Carnitas also freeze very well! Store them in a freezer-proof container for up to 3 months.

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Pork Carnitas Recipe

Prep: 10 minutes mins

Cook: 8 hours hrs

Total: 8 hours hrs 10 minutes mins

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We like to call these Mexican Pork Carnitas “the best carnitas you’ll ever eat in your whole life.” Yes, they’re that good. The meat is super flavorful and tender with lots of magical crispy bits. You’ll love it!

6

Ingredients

The Spice Rub

• ▢ 2 teaspoons EACH: salt and paprika
• ▢ 1 teaspoon EACH: black pepper, garlic powder, onion powder, cumin, and oregano
• ▢ Optional: ½ teaspoon chili flakes (if you like it a little spicy)

The Pork Carnitas

• ▢ 2 ½ lb pork butt (or pork shoulder)
• ▢ Juice from 2 oranges
• ▢ Juice from 2 limes
• ▢ 1 tablespoon honey (omit for sugar-free)
• ▢ 4 cloves garlic (minced)
• ▢ 2 bay leaves
• ▢ 1 tablespoon avocado oil

Instructions 

• Mix the spice rub ingredients together in a small bowl. Evenly coat all sides of the pork with the spice rub.
  2 teaspoons EACH: salt and paprika, 1 teaspoon EACH: black pepper, garlic powder, onion powder, cumin, and oregano, Optional: ½ teaspoon chili flakes
• Add the orange juice, lime juice, honey (if using), garlic, and bay leaves to your pot. Stir then set the pork on top.
  Juice from 2 oranges, Juice from 2 limes, 1 tablespoon honey, 4 cloves garlic, 2 bay leaves, 2 ½ lb pork butt
• Choose which method you will cook the pork carnitas and follow those directions.
• When the pork is very tender, remove it from the pot and shred it using 2 forks. Turn your oven to broil.
• Pour the cooking juices into a pot and boil for 10 minutes, or until it is reduced to about ½ cup.
• Place the shredded pork on a large, rimmed baking sheet, drizzle it with the avocado oil, and put it on the top rack in your oven. Let it broil for 10 minutes then mix the pork around and broil for 10 minutes more.
  1 tablespoon avocado oil
• Pour the reduced cooking liquid over the pork and toss to coat.

Stovetop cooking method

• Bring the pot to a boil then reduce the heat and cover the pot. Simmer very gently for 5-6 hours, or until the pork is very tender.

Oven cooking method

• Preheat your oven to 325 degrees Fahrenheit. Cover the pot and put it in your oven for 7-8 hours, or until the pork is very tender.

Notes

You can also try our crockpot pork carnitas!

Nutrition

Serving: 1 serving = ⅙ of the recipe, Calories: 297kcal (15%), Carbohydrates: 7g (2%), Protein: 36g (72%), Fat: 13g (20%), Saturated Fat: 4g (25%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 113mg (38%), Sodium: 899mg (39%), Potassium: 707mg (20%), Fiber: 1g (4%), Sugar: 5g (6%), Vitamin A: 49IU (1%), Vitamin C: 14mg (17%), Calcium: 36mg (4%), Iron: 2mg (11%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.