This recipe for Mexican pork carnitas is tender meat slow cooked with citrus and spices, then broiled to crispy perfection. Carnitas is the perfect taco filling and tastes even better if it’s made a day in advance.
Pork carnitas is a restaurant worthy dish that’s actually quite easy to make at home. You can even make a double batch and freeze the leftovers for another night. I serve my carnitas with sides of beans and rice, along with homemade pico de gallo.
Whenever I go to a Mexican restaurant, I find myself ordering carnitas. That crispy, flavorful pork just can’t be beat, and it makes an awesome addition to nachos, tacos, burritos, taquitos, you name it! Carnitas is actually quite simple to make at home, and tastes even better than what you’d get at your local restaurant.
What is carnitas?
Carnitas is a Mexican dish where pork is cut into large chunks then slow cooked with citrus, onions and spices. After the meat is fall-apart tender, it gets broiled for a crispy exterior. Carnitas is traditionally served on its own with a side of tortillas, or as a filling to any number of Mexican dishes.
How do you make carnitas?
This pork carnitas takes about 3 hours to cook so plan accordingly. There’s not a ton of prep work and the ingredient list is pretty minimal; you’re really just waiting for your oven to do its magic as the pork slowly transforms into something tender and succulent.
You can use pork butt or boneless pork country ribs for this recipe. Both cuts are well marbled and are from the shoulder area of the pig. I tend to use the pork country ribs because they’re really inexpensive and they’re already cut into strips which makes it even easier to cut the meat into cubes for the recipe. You basically just brown the meat, add in some herbs, aromatics and oranges and then wait.
Tips for Carnitas
- Now, you can absolutely serve this meat on the day you make it. But it does get better when it sits overnight in the braising liquid.
- When I make this pork carnitas recipe I set up a taco bar with my easy Mexican pinto beans and rice, taco shells and tortillas, olives, sour cream, pico de gallo, lettuce, shredded cheese and guacamole. Then everyone makes their own creations. It is awesome for your picky eaters because they are in total control of their own meal.
- Carnitas is great for meal prep, because it makes a large batch and will last for 4 days in the fridge, or up to 2 months in the freezer.
Slow Cooker Carnitas
If you prefer, you can prepare your carnitas in the slow cooker. Simply brown the meat and then add the pork and flavoring ingredients into a slow cooker. Cook on high for 4-6 hours or low for 6-8 hours. Transfer your meat to an oven safe pan, shred, then broil according to recipe directions.
I find myself making this dish all the time; it’s easy, has a short ingredient list, and the end result is positively amazing!
More mexican food recipes
- Shrimp Fajitas
- Salsa Chicken
- Barbacoa Beef
- Chicken Enchilada Casserole
- Green Chile Chicken Enchiladas
Pork Carnitas Recipe
Ingredients
- 4 pound boneless pork butt or boneless country ribs fat trimmed and cut into 2 inch cubes
- 2 teaspoons canola oil or other vegetable oil
- 1 1/2 teaspoons salt
- 3/4 teaspoon pepper
- 1 teaspoon ground cumin
- 1 onion peeled and quartered
- 2 bay leaves
- 1 teaspoon dried oregano
- 2 tablespoons fresh lime juice
- 2 cups chicken stock
- 1 medium orange quartered and juiced (keep the rinds)
Instructions
- Adjust oven rack to lower middle position and preheat to 300 degrees. Heat a large pot over medium heat, add oil. Season the meat with salt and pepper and brown it in batches. Transfer the browned meat to a plate.
- After all the meat is browned, combine the meat with the rest of the ingredients in the pot, including the orange rinds. Bring the mixture to a simmer over medium-high heat, uncovered. Once it simmers, cover pot and transfer it to the oven. Cook until the meat falls apart when prodded with a fork, about 3 hours.
- Transfer the meat to a 9x13 dish. Degrease the braising liquid by skimming with a large spoon or using a fat separator. Pour the remaining liquid over the meat. Cover the dish with foil and transfer to the fridge; chill overnight.
- The next day preheat the oven to 350 degrees. Remove the dish from the fridge. Bake, uncovered for 30 minutes or until juices are bubbling. Switch the oven to broil. The meat needs to broil for about 6-8 minutes, until the top is well browned and slightly crisp. Taste and add additional salt and pepper. Serve immediately with your favorite mexican fixings.
Notes
Nutrition
This post was originally published on March 10, 2015 and was updated on February 28, 2019 with new content.
Jimmy says
Do you use the 1.5 tsp salt and 3/4 tsp pepper to season pork before browning…. or is that additional salt and pepper that is added to the pot with all other ingredients?
Sara says
That is used to season the meat!
Eric says
I’ve made this a few times now. I brine the pork overnight in a brine I’ve been using for awhile now and then follow this recipe. Sometimes I use the orange, sometimes not, but either way it always comes out super delicious. Even my picky child will devour this. Thank you.
Sandi Jones says
You don’t say when/if to remove the orange segments? I took them and the bay leaves out after braising, before broiling.
That said, DELICIOUS! One guest had never had them before, and had thirds!
Lulu says
Made these over the weekend. They were a huge hit!
Dwain Morgan says
This is fantastic! All I added extra was some garlic powder. Definitely a keeper!!!
Erika says
This recipe looks so good! I’m thinking of making it on New Year’s Eve for a large crowd. Do you think if I double the recipe and still make it in one big pot that I would need to increase the cooking time? Thanks so much
Sara says
I think that should work just fine assuming the pot isn’t full to the top. If the pot is really full then I’d add another hour.
Bryan says
As an afterthought, I pureed 4 Roma tomatoes, 3 jalapeno peppers, 2 garlic cloves, 1/2 of the prescribed onion, the lime and orange juices and the chicken stock. I wanted a slightly spicier version. After browning and 7 hours on low in the crock pot, the result so far is fantastic. And the broth will make for a super delicious carnitas tortilla soup!! Yummy!!
LP says
I love this recipe! I’ve made it several times and am planning to make it again this week. I’m wondering if I can add everything to the crockpot (without browning), broil the meat before serving and still get the same tasty results? I’m cooking like 16lbs of pork and the browning part is very time consuming and messy (it would be fine if I wasn’t making such a big batch), but I don’t want to compromise on the taste.
Tanja Behnke says
Smells delicious! Any need to stir it at all during the 3-hour oven time?
Sara says
No need to stir unless you want to!
Jennifer says
Currently in the crockpot and smells amazing!!! Im a first timer with pork carnitas at home. My daughter is home from college and demanded meat!!!! My fingers are crossed. Thank you for sharing and making an easy to follow budget friendly recipe!!!
Jo says
Sarah , this carnitas recipe is the bomb!! You are the first recipe site I’m signed up for!! Can’t wait to try your other favs!!
Debbie says
The orange was really a nice flavor in these! The meat came out so tender and flavorful! We had extra left so I also made some enchiladas
Darrell says
Thanks for the recipe. I too will order carnitas every time if I see them on the menu. I also love smoked pulled pork. Do you think I could smoke a larger pork shoulder, say 8 or 9 lbs, and once done split it and use half for carnitas? I was thinking for a less sweet rub more Texas style of salt and pepper. Once done take half, pull and then follow your recipe and the sit overnight method. Do you think that great carnita flavor would come through?
Sara says
I’d probably marinate it first in the citrus and spices, and then smoke it, otherwise you’d basically be cooking it twice and I’m not sure how that would work out.
Darrell says
Thanks a lot Sara. I wouldn’t cook again I’d just pick up at step 3. I think I’ll take your advice and marinate then smoke. I’ll let you know how it goes.
MIke Hruska says
you might want to rub it and then smoke it…..and not marinate it……smoke it (to 195 and let rest) and carefully peel off your “bark” (separately and chop finely) and then pull all the pork and then season it/marinate whatever you like …….and you can get some crisp on there by adding to a large skillet (paella pan works great!) with some black garlic ghee (my preference for that final oomph) and your favorite oil….enjoy!
LP says
I served this for a dinner party and everyone loved it. In fact, we loved it so much I’m making it for the second time this week! So good!
Sara says
SO glad to hear you enjoyed it, thanks for commenting!
Becca Wilson says
Carnitas are one of my favorite meals when I go out to eat and they are on the menu. I have never attempted them at home. Maybe I should!
Kristine Nicole Alessandra says
You made me crave for carnitas! I love this pork dish. My family loves it too. We usually have it with salsa. Delicious with guacamole too.
artchee says
I’m trying to cut out pork on my diet but this would do really well served for our visitors.
Jaye Shields says
This is something that I could easily make and take on a work trip, so thanks for sharing!
Beth Pierce says
I made this for my family and they loved it! I am so glad you mentioned to let it sit overnight; it really does add more flavor! Great recipe!
Marcie W. says
I’m a huge fan of carnitas and have made it a point to try it at every new Mexican restaurant I visit. So far, my favorite is a small spot near our house. I cannot wait to make it myself.