Pork Carnitas (with crispy edges and dried Mexican peppers)

My pork carnitas braise in a sauce of dried Mexican peppers and citrus, then go under the broiler until the edges crisp and caramelize. Every bite is tender and juicy, with charred, chile-coated bits that make the extra steps worth it.

My pork carnitas are tender and juicy inside with crispy, charred edges, and every bite tastes of dried chiles, citrus, and caramelized pork. The sauce is earthy and a little sweet from the dried Mexican peppers, and bright from the orange and lime. It coats every strand of shredded pork, then chars under the broiler into crispy bits you’ll find yourself picking straight off the pan.

This is the carnitas recipe I make 99% of the time, and I have three techniques that add a ton of flavor to the pork. First, I make the sauce from soaked dried peppers blended with citrus, sautéed onion, garlic, and tomato paste that is cooked until it darkens and smells sweet. The pork braises in that sauce until it’s fall-apart tender.

After years of making this recipe, I’ve learned that most of the flavor ends up in the braising liquid, so I don’t leave it behind. I boil the liquid down until it’s a thin paste, drain off the fat, then toss it with the shredded pork.

To get the crispiness that everyone raves about, I give the carnitas two rounds under the broiler to lightly char the edges. The citrus and tomato paste caramelize, and because the sauce is already on the pork, the crispy edges carry all that pepper flavor.

If you’re looking for a weeknight option, my easy crockpot carnitas is simpler: season the pork, slow-cook it, shred it, and broil it. This recipe takes more time, with searing, a blended pepper sauce, and a final reduction. That extra work is what gives these pork carnitas their deeper flavor, and it’s why I make this version whenever I have the time.

Is this an authentic carnitas recipe?

No, and I’d rather be upfront about that. Traditional carnitas come from Michoacán, where pork is slowly simmered in lard, often in a big copper pot, until it’s tender. Then the heat comes up, and the pork fries in its own fat until it crisps.

My recipe takes a different route to the same tender-and-crispy contrast. Slow cooking 5 pounds of pork the traditional way takes several pounds of lard, and in North America, finding that much is almost impossible at most grocery stores. So I developed a chili-based braising sauce which borrows the flavors associated with Mexico.

So this is a carnitas-style recipe built on Mexican flavors, not a traditional one. If you ever have the chance to eat carnitas made the Michoacán way, cooked in lard and served with warm tortillas and salsa, it’s worth seeking out.

Choosing your dried peppers

I think that the peppers are the most important part of this recipe. I use three different kinds: two mild and one medium. That combination makes carnitas that aren’t spicy but have layers of flavor. Guajillo and pasilla are my favorites, and they always go in my mix. If you like heat, swap in one or two from the hot end of the chart.

A few things are useful to know when you shop. Pepper labels get mixed up, and anchos are sometimes sold as “pasilla.” A true pasilla is long, thin, and almost black. An ancho is wide, wrinkled, and heart-shaped. Choose peppers that bend like a raisin. If they crack when you fold them, they’re old, and their flavor will be flat. Mexican grocery stores have the widest selection, and many large grocery stores stock guajillo, ancho, and chipotle in the international aisle.

What to serve with pork carnitas

Tacos are the classic way to serve carnitas, and they’re how this recipe shows up most often at my house. Warm tortillas, a pile of pork with plenty of crispy bits, and simple toppings like diced white onion, cilantro, and a squeeze of lime let the dried pepper flavor stay front and center. My carnitas tacos walk through exactly how I build them.

For a fresh contrast to the rich, charred pork, spoon it into crisp lettuce leaves. The cool crunch next to the warm pork is what makes my carnitas lettuce wraps so good.

This recipe makes a big batch, so plan on leftovers. Carnitas are great in burrito bowls with rice and black beans, folded into quesadillas, or piled over nachos. Guacamole, pickled red onions, and a tangy salsa verde all balance the richness of the pork.

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Pork Carnitas (with crispy edges and dried Mexican peppers)

Prep: 40 minutes mins

Cook: 9 hours hrs

Total: 9 hours hrs 40 minutes mins

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I add soaked dried peppers, orange, lime, and caramelized tomato paste to make the braising sauce. Then I reduce the sauce to a paste and toss it with the shredded pork before broiling. The result is tender carnitas with crispy edges that carry all that pepper flavor.

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Ingredients

The Pork Carnitas

• ▢ 6 dried Mexican peppers (see notes)
• ▢ 5 lb pork butt (or pork shoulder)
• ▢ 3 tablespoons avocado oil (more as needed)
• ▢ 1 cup beef stock (divided)
• ▢ 1 medium onion (diced)
• ▢ 4 cloves garlic (smashed with the side of your knife)
• ▢ 4 tablespoons tomato paste
• ▢ ½ cup orange juice (from 2 oranges)
• ▢ ¼ cup lime juice (from 2 limes)

The Spice Rub

• ▢ 2 teaspoons EACH: salt and paprika
• ▢ 1 teaspoon EACH: black pepper, garlic powder, onion powder, cumin, and oregano

Instructions 

• Remove the stems and seeds from the peppers, then place them into a bowl. Break them up as needed to fit. Pour in 1 cup of hot water and set them aside to soften while you prep the pork.
  6 dried Mexican peppers
• Cut the pork into fist-sized pieces and dry with paper towels.
  5 lb pork butt
• Mix the spices together in a small bowl, then sprinkle them evenly over all sides of the pork. (After searing the pork in the next step, scrape any spices left on the cutting board into the slow cooker.)
  1 teaspoon EACH: black pepper, garlic powder, onion powder, cumin, and oregano, 2 teaspoons EACH: salt and paprika
• Heat the oil in a cast iron or heavy-bottomed pan over medium-high heat. Working in batches, sear the pork until browned on all sides. Reduce the heat if the spices begin to darken. When the meat is seared, place it into your slow cooker in a mostly single layer.
  3 tablespoons avocado oil
• Add ½ cup of stock to the pan and scrape the bottom to remove any stuck-on bits. Pour the liquid into the blender.
• Heat another splash of oil, then add the onion and cook until it softens, about 5 minutes. Add the garlic and cook for 30 seconds. Push the onion to the side of the pan and add the tomato paste to the middle. Cook for 3-4 minutes, stirring occasionally, until the tomato paste darkens and becomes sweet-smelling. Pour in the remaining ½ cup of stock and scrape the bottom to lift any stuck bits. Pour everything in the pan into the blender.
  1 medium onion, 4 cloves garlic, 4 tablespoons tomato paste, ¼ cup lime juice, ½ cup orange juice
• Pour the softened peppers and soaking water into the blender. Add the orange juice and lime juice and blend until smooth.
• Pour the sauce over the pork in the slow cooker, then cook on high for 4-5 hours or low for 8-10 hours.
• Remove the pork from the slow cooker and place it on a baking sheet.
• Pour the liquid in the slow cooker into a pot and bring it to a boil over high heat. Boil it rapidly for 10-15 minutes, until it starts to splatter. Reduce the heat to medium, prop the lid halfway on the pot (DO NOT cover the pot or it won't thicken), and simmer until it becomes a thin paste. Stir it frequently as it thickens to prevent it from scorching. If there is a lot of oil on top of the sauce (there usually is), spoon or drain it off.
• While the sauce reduces, position an oven rack at the top and preheat to broil. Shred the pork using 2 forks.
• Pour the reduced sauce over the pork and stir gently to coat. Broil the pork for 5-7 minutes, until many dark/charred pieces form. Remove the pan from the oven, stir, then return the pan to the oven for another 5-7 minutes.
• Mix in the crispy charred pieces, then serve right away.

Notes

Dried Mexican Peppers: Other than the pork, this is the most important part of the recipe. I choose 3 kinds of peppers and use 2 of each: 2 mild and 1 medium heat. This makes carnitas that aren’t spicy but have tons of flavor. If you like it hot, swap in one or two spicy peppers. Guajillo and pasilla are my favorites, and I always use them. See the chart in the post to choose your peppers.

Nutrition

Serving: 1, Calories: 466kcal (23%), Carbohydrates: 10g (3%), Protein: 55g (110%), Fat: 22g (34%), Saturated Fat: 6g (38%), Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Trans Fat: 0.1g, Cholesterol: 170mg (57%), Sodium: 894mg (39%), Potassium: 1166mg (33%), Fiber: 2g (8%), Sugar: 5g (6%), Vitamin A: 157IU (3%), Vitamin C: 13mg (16%), Calcium: 55mg (6%), Iron: 4mg (22%)

© Author Kristen Stevens

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