Pork Carnitas (Carnitas de Puerco in Spanish), is a staple of Mexican cuisine. Pork shoulder is low-cooked until perfectly tender, shredded, then crisped up to perfection. Serve the seasoned pork as a main dish next to rice and beans or use it as a filling for carnitas tacos, tortas, burritos and more.
What Are Carnitas
Carnitas, which translates to “little meats” in Spanish, is a traditional Mexican dish that consists of pork that is slowly cooked in its own fat until tender. This method of cooking makes the meat melt-in-your-mouth tender and flavorful. After cooking, the meat is usually shredded and then roasted for a short period to add crispiness to the exterior.
While this pork carnitas recipe utilizes the stovetop or slow cooker, I also have a “quick and easy” Instant Pot Carnitas version as well.
Ingredients
Here are the main ingredients to make the best pork carnitas. For the full list of ingredients, see the recipe card below.
- Pork – Pork shoulder (pork butt) is the best option followed by pork belly. I highly recommend sticking to the fattier cuts although you can use pork tenderloin or pork loin.
- Carnitas Seasonings – Includes popular Mexican seasonings such as cumin, coriander, chili powder and Mexican oregano.
- Orange Juice – you can also use half orange juice and half lime juice.
- Chicken Broth – this isn’t needed if making the slow cooker version.
- Vegetables – onion, garlic and jalapeño.
Step-by-step Instructions
Here are the steps needed to make Mexican pulled pork. I’ve included photos to help those new to making this delicious dish.
Rub – Season the pork and sear it in a dutch oven over high heat.
Cook – Add the rest of the ingredients and bring to a boil. Reduce heat to medium-low, cover and cook for 2.5 hours, until tender.
Shred The Meat – Gently shred the meat using two forks.
Broil (Optional) – Transfer the shredded pork, and a little bit of the cooking juices, to a baking sheet and broil for 5 minutes.
Slow Cooker Carnitas
Here’s how to make slow cooker carnitas:
Rub – season the pork and place in the slow cooker.
Cook The Pork- Add the rest of the ingredients and cook on low for 8-10 hours or on high for 5-6 hours.
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Shred The Meat – Gently shred the meat using two forks.
Broil (Optional) – Transfer the shredded pork, and a little bit of the cooking juices, to a baking sheet and broil for 5 minutes.
Uses
While I highly recommend using the shredded pork to make Loaded Pulled Pork Potato Skins, here are a few more ideas to get you thinking.
- Torta Ahogada
- Quesadilla (just add to this cheese quesadilla)
- Nachos (just swap into Carne Asada nachos)
- Burrito Bowls
- Tamales
- Enchiladas
- Salad
- Pizza
This carnitas recipe works well for tacos and party menus like these Cinco de Mayo food ideas or Mexican party food ideas.
Darcey’s Expert Tips
Most Important Tip – Don’t speed up the slow cooking process. It takes time for the heat to break down the connective tissues of the meat. The meat will be tough if you don’t allow ample time for this process. Sorry, kids. Planning in advance is necessary.
How to Freeze – Carnitas freeze extremely well. Store in a freezer safe bag for up to 6 months. Make sure to freeze the meat in the reserve juices if you go this route.
How to Reheat – Let the meat defrost completely. Add the meat to a large non stick skillet with a little olive oil and juices and heat over medium for a few minutes until warmed.
Drink Pairing
The drink pairing really depends on how you serve the carnitas. For classic carnitas, without heavy sauce, I recommend:
Wines: Pinot Noir, Sparkling Brut Rosé, Mild Sauvignon Blanc
Light Beers: Pale Mexican Lagers, West Coast IPAs, Amber Ale, Vienna Lager
This recipe was originally posted in January 2016, but I’ve updated it with new photos, additional text and a stovetop option.
Authentic Carnitas (Carnitas de Puerco)
Equipment
Ingredients
SEASONING
- 1 tbsp chili powder
- 2 tsp kosher salt
- 1 tsp Mexican oregano (*Note 1)
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp granulated garlic
- 1 tsp granulated onion
- ½ tsp ground black pepper
PORK CARNITAS
- ¼ cup avocado oil
- 3-4 lb pork shoulder, cut into 4" pieces (*Note 2)
- 1 cup diced yellow onion
- 1-2 tsp minced garlic
- 1 large orange, juiced
- 4-5 cups chicken stock (stovetop version only) (*Note 3)
Instructions
STOVETOP DIRECTIONS
- Combine all the seasoning ingredients in a small bowl. Add the chunks of pork and seasoning mix to a large mixing bowl and toss to evenly coat.
- Add avocado oil to a large dutch oven over high heat. Add half the pork chunks to the dutch oven and brown on all sides. Transfer to the previously used large mixing bowl. Repeat until all pieces have been browned.
- Return all pieces to the dutch oven. Stir in onion, garlic, orange juice and chicken broth and bring to a boil. Reduce heat to medium-low, cover, and simmer for 2.5 hours, or until tender.
- Use two forks to shred the meat in their juices.
- Broil (Optional Step) – Using a slotted spoon, transfer the shredded pork to a baking sheet, drizzle with about 1/2-1 cup of the cooking juice and broil on high for 6-7 minutes to crisp up.
- Garnish with chopped cilantro and fresh lime juice and serve. Enjoy!
SLOW COOKER CARNITAS
- Combine all the seasoning ingredients in a small bowl. Add the chunks of pork and seasoning mix to a large mixing bowl and toss to evenly coat.
- Transfer the pork to the slow cooker and add the diced onions, garlic and orange juice. (The slow cooker version does not need chicken stock).
- Cook on low for 8-10 hours or high for 5-6 hours. Use two forks to shred the meat in their juices.
- Broil (Optional Step) – Using a slotted spoon, transfer the shredded pork to a baking sheet, drizzle with about 1/2-1 cup of the cooking juice and broil on high for 6-7 minutes to crisp up.
- Garnish with chopped cilantro and fresh lime juice and serve. Enjoy!