Pork Carnitas
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We like to call these Mexican Pork Carnitas āthe absolute best carnitas you'll ever eat in your whole life.ā Yes, they're that good. The meat is flavorful and super tender with lots of magical crispy bits. You'll love it!
Also, make sure to try our carnitas lettuce wraps, carnitas tacos, and our rotisserie chicken carnitas with jalapeƱo pineapple salsa!
Table of contents
We really struggled with naming this recipe. Of course, they're known as pork carnitas. But we really wanted the title of this post to be The Best Pork Carnitas in the Whole Wide World or The Best Carnitas You'll Ever Eat. We decided to keep it simple and call them pork carnitas, but know that they really are the best.
Why this is the best pork carnitas recipe ever
- The Mexican pulled pork is melt-in-your-mouth tender and juicy.
- But not just tender. It's dotted with magical crispy bits that will make you swoon.
- And flavorful. What sets this recipe apart from others is that the cooking liquid is reduced and then poured over the crisped meat. It makes this carnitas recipe unbelievably tasty.
- These carnitas are so easy to make. If you can put a few things into a pot, pull apart tender meat, and set your oven to broil then you can make these.
- Only 10 minutes of prep. And that's generous. If you move quickly you can have the carnitas cooking in 5 minutes.
- This recipe uses pantry staple ingredients. Pick up some pork at the grocery store, and you'll likely have everything else waiting for you in your kitchen.
- Tacos carnitas are the best tacos ever!
- This recipe is gluten-free, paleo, and Whole30. Healthy pork carnitas that are out of this world delicious!
So what are carnitas?
Carnitas is braised pork that has been chopped into small pieces or shredded. Braising means cooking in liquid for many hours on the stovetop or in the oven.
Authentic carnitas are made by cooking a fatty cut of pork (like pork shoulder) in lard. Since most of us don't keep tubs of lard in our pantries (at least we don't!) this recipe is made a little differently. Don't worry, it is every bit as delicious.
How to make pork carnitas
Luckily for us, carnitas are super easy to make. You can braise the meat in your oven or in a pot on your stovetop on low heat.
To make carnitas, rub a pork butt roast (pork shoulder) with some pantry-staple spices then put it into a pot with some lime and orange juice, a little garlic, and bay leaves. Then sit back and drink a fizzy lime margarita while you let the pot bubble away gently for several hours.
How to store leftovers
Leftover carnitas can be stored airtight container in the refrigerator for 3-4 days. Reheat them gently on the stovetop or in the microwave.
Carnitas also freeze very well! Store them in a freezer-proof container for up to 3 months.
How to make carnitas crispy
Once your pork roast has been turned into Mexican pulled pork, you'll want to crisp the meat. This is where the magic happens. You have 2 options here.
Option #1: Broil the carnitas in your oven.
This is our favorite option. The meat gets beautifully crisp spots like authentic pork carnitas that have been simmered in lard for hours. The flavor is incredible.
Option #2: Sear the carnitas in a pan on your stove.
Stovetop carnitas is a good option in the summertime when turning your oven to broil would heat your home like crazy. It's also a little faster. The carnitas are good this way, but not as good as the oven method. We find that the meat and sauce can easily burn before the meat crisps. We only recommend using this method as a backup plan if you don't want to turn on your oven.
How to serve pork carnitas
We typically make a big taco feast when we make pork carnitas. Here's what we like on the table:
- Warm corn tortillas
- Easy guacamole or our creamy avocado sauce
- Spicy Mexican rice
- Pico de Gallo
- Black beans or refried black beans
- Cabbage (Try tossing it in our shrimp taco sauce!)
What to make with leftover carnitas
Leftover carnitas can be stored in an airtight container in your fridge for 3 days. But carnitas freeze beautifully. Pop any leftovers in a freezer bag in portion sizes you'll use. Trust us, you'll be so happy that you did!
Other ideas for using leftover carnitas
- Top with eggs and salsa for breakfast
- Make a pork carnitas sandwich
- Turn them into enchiladas
- Use them to step up your nacho game
- Take a healthy approach and put some on top of salad greens
- Make pork carnitas tacos
Favorite Mexican Recipes
- Grilled Mezcal Chicken Fajita
- Baja Fish Tacos with Southern Slaw
- Shrimp Tacos
- Skillet Enchiladas
- Mexican Corn Dip
Pork Carnitas Recipe
Ingredients
The Spice Rub
- 2 teaspoons EACH: salt and paprika
- 1 teaspoon EACH: black pepper, garlic powder, onion powder, cumin, and oregano
- Optional: Ā½ teaspoon chili flakes (if you like it a little spicy)
The Pork Carnitas
- 2 Ā½ 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: Ā½ 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 Ā½ 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 Ā½ 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
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
For more inspiration, check out all of our Southwest and Mexican recipes!
This recipe is part of our Healthy Super Bowl Recipes series.
This was the first time I made carnitas, and they were amazing. I served this with cilantro, onions and your creamy avocado sauce. I will definitely make these again and again. Thank you for the recipe!
You’re very welcome!!
Wow! This was outstanding. I have tried many carnitas slow cooker recipes over the years, but this one by far is the best. The combination of the spice rub and citrus was great, but broiling until crispy was fantastic. We served with all the suggested toppings — guacamole, pickled onions, cilantro, onions -so good! Really enjoy your recipes and have tried a few- thank you!
That makes me so happy to hear! Hooray!
Hi, I have been making your original recipe for years and love it, but this recipe is different and the link to the old one is no longer active. Is there anywhereI can find the old recipe? thanks
It is a little different. I removed a few ingredients that were hard for people to source.
This recipe is quite similar:
https://www.theendlessmeal.com/mexican-crock-pot-pork-carnitas/
If you have them, I would add a guajillo pepper or two while it’s cooking then blend it into the sauce.
When I made a similar recipe last month with a 7.5 lb bone-in pork butt, I refrigerated the copious juices overnight to remove the congealed fat before boiling it down. In each quart-sized freezer bag of not-yetcrisped leftover meat I included a snack-sized bag of the reduced juice to use when reheating/crisping (per suggestion of RecipeTinEats.) Ate last night in quesadillas with cilantro-lime rice – yummy and juicy. Next time Iāll try your broiler crisping method – thanks for the idea.
It really is all about boiling down the sauce and mixing it with the meat. It makes such a big difference! Do try the broiler method of crisping the meat. I find it works so much better!
You forgot the Instant Pot/Pressure cooker option for cooking the carnitas. I usually cut the pork into 2 inch chunks, rub with spices and throw into the instant pot. Make sure you have about 1 cup of liquid in the bottom. Set to cook on high pressure for 45-60min and voila, the fastest carnitas you can imagine. I love your idea of crisping the meat up afterwards, thanks!!
Thank you for letting us know the IP instructions! You’re awesome!!
I plan on making these tomorrow! I was wondering what your thoughts are on putting the dry rub on and letting sit over night?
I think that would work just fine! Probably even better. š
What do you think about doing these in a smoker??? I know how….just not sure if the taste would be right! It sounds delicious in my head….and my mouth is watering!!!
Iāve actually never used a smoker before so I really canāt say, but I have eaten smoked meat before and it is delicious. If you make it with your smoker Iād love to hear how it turned out. My guess is it would be extra smoky and delicious.
Kristen, How do you think using a slow cooker would work for the 4 – 5 hours (may be extending the cooking time)? I also have a cast iron dutch oven which I could use if you think the slow cooker would not work. I work outside the house and don’t like to leave food cooking on stove while I am gone, so I thought the slow cooker might be an alternative.
Hi Lisa,
This will definitely work in a slow cooker. Just finish it up under the broiler when you get home.
Looks delicious Kristen. Am I right in thinking this amount of pork will serve about 8 people?
Hi Simon,
I’m pretty sure it would be enough for 8 people. 2 of us pigged out more than we needed to two nights in a row and I put a bunch in the freezer to save for later. If you’re worried at all do get a little bigger piece of pork. I do think it will be enough though.
Hope you have a great dinner!
Kristen, this looks wonderful. I would second that the chile you’re asking about appears to be a guajillo. They are a slight bit shorter and broader than New Mexico chiles and typically have a lower Scoville rating. Ancho are the very dark, almost black, dried chiles. Fresh (and picked green before fully ripened) they are known as pablano.
Loved your carnitas! Guacamole is difficult to get here in Greece. Any alternatives?
It looks a lot like a Mexican Gyros version:) Since we love Souvlaki with Gyros (Pita-Gyros) we ‘ll definitely love this variation!
I can’t think of anything similar to an avocado but if they’re hard to find in Greece then just leave out the guacamole. I bet it would be good with some thick sour cream and some fresh salsa too š
I made these tonight and they were SO GOOD! Both my husband and kids devoured them. Will definitely be making them again. Great recipe š
Definitely NOT carnitas, but it looks really good!
Hey Pau,
Not carnitas? Really? They’re what I have always known as carnitas. How do you make them?
Hi
Im a bit confused about the reduced liquid at the end. You say to mix it with the pork before you broil it, however step 14. says Pour liquid over…does this mean we save half of it for the end? Thanks…cant wait to try this!
Look like New Mexican dried peppers to me. You can get them at any grocery store and they have a light smoky flavor with mild heat.
That’s so great to know! Now I’ll just have to figure out what the rest of the peppers I was given are š
Hi, I live in Mexico and I am pretty sure it’s a guajillo dried pepper. Thanks for the recipe, it looks great and very different from what I have tried here!
Hi Francisca,
I’ve never heard of a guajillo pepper before. I love how there are so many different kinds and they all taste a little (or a lot) different. Thank you for letting me know what it is!
Looks just like all of the ancho chilis I have in my freezer.