Authentic Carnitas (Carnitas de Puerco)

Authentic Carnitas on a baking sheet with lime wedges.

Authentic Carnitas (Carnitas de Puerco)

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.

Course Dinner

Cuisine Mexican

Keyword Pork Recipes

Prep Time 10

Cook Time 3

Total Time 3 10

Servings servings

Calories 227kcal

Author Darcey Olson

Cost $15

Equipment

Dutch Oven

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!

Notes

Note 1 - If you don't have Mexican Oregano, sub in regular oregano.

Note 2 - Pork shoulder is ideal, but you can use pork belly, pork loin or pork tenderloin.

Note 3 - You do not need chicken stock if using the slow cooker.

STORAGE TIP - Scrap the excess fat out of the juices before storing to make storage and re-heating easier.

Nutrition