Carnitas

The Best Carnitas Recipe, 3 Ways! My Ultimate Guide to Mexican-Style Pulled Pork.

Carnitas are one of the most delicious things that’s ever come out of my Crock-Pot (or Dutch oven, or Instant Pot!). Consider carnitas banished from the list of “things I only order at a restaurant because surely it’s too hard to make at home,” thanks to this beautifully easy carnitas recipe. 

I've whittled our carnitas recipe down to the basics: A great hunk of pork shoulder, cooked low and slow until it’s so tender that it’s falling apart, with irresistibly golden, crispy edges. Perfect for Carnitas Tacos or to serve as-is over Cilantro Lime Rice with a big Mexican Street Corn Salad on the side! For more taco ideas check out our Best Taco Recipes post, and for another riff on pulled pork, try our Honey Chipotle Pulled Pork. Want something beefier? Try our Margarita Beef.

Carnitas Ingredients (What You'll Need)

• Pork shoulder: Tell the butcher what you’re making, and let them select a piece of boneless pork shoulder for you. Remember, fat is your friend when you’re making carnitas!
• Herbs: Bay leaves, dried oregano
• Mexican spices: Chili powder, cumin, cayenne pepper
• Onion: Just the right amount of subtle, savory flavor.
• Citrus: An orange and a lime make the carnitas soooo juicy and tender. You’ve got a little zip from the lime, and a lovely sweetness from the orange.
• Chicken stock: We braise the pork in stock instead of lard, but these homemade carnitas are still plenty rich, we promise!

The Best Cut Of Pork For Carnitas

Pork shoulder (also labeled pork butt or Boston butt) is the ideal cut for carnitas because:

• Pork shoulder is rather fatty, and that’s a good thing in this case! All that lovely pork fat will melt as it cooks, helping to keep everything moist and juicy as it cooks.
• Tough connective tissues break down into gelatin for richness.
• More affordable than premium cuts. I especially love this!
• And also....this carnitas recipe is a perfect size for feeding a crowd!

Pro tip: Ask your butcher to select a well-marbled piece with good fat distribution.

How to Make Carnitas: Step-by-Step Instructions

Method 1: Slow Cooker Carnitas (8 Hours)

1. Season the pork: Cut pork shoulder into 4-6 large chunks. Combine all dry seasonings and rub over pork pieces.
2. Add to slow cooker: Place seasoned pork in slow cooker with onion quarters, orange juice, lime juice, and chicken broth.
3. Cook low and slow: Cover and cook on LOW for 8 hours or HIGH for 4 hours, until pork shreds easily with a fork.
4. Shred and crisp: Remove pork and shred with two forks. Strain and reserve cooking liquid. Spread shredded pork on baking sheet, brush with reserved liquid, and broil 3-5 minutes until crispy.

Method 2: Instant Pot Carnitas (1 Hour Total)

1. Pressure cook: Add all ingredients to Instant Pot. Pressure cook HIGH for 40 minutes with natural release (10 minutes).
2. Shred and crisp: Follow step 4 above for shredding and crisping.

Method 3: Dutch Oven Carnitas (4 Hours)

1. Preheat oven: Heat oven to 325°F.
2. Braise: Place all ingredients in Dutch oven, cover tightly, and braise for 3-4 hours until fork-tender.
3. Shred and crisp: Follow step 4 above for shredding and crisping.

How to Serve Carnitas (10+ Ideas)

You can serve your homemade carnitas however you’d like! They’re good as part of basically any Mexican meal you love — served simply with Mexican Rice and Beans, or use those juicy, crispy carnitas as a filling or toping for:

Classic Mexican Dishes:

• Carnitas Tacos with Salsa Verde and Guacamole
• Carnitas burritos with Mexican rice and beans (see above!)
• Carnitas Quesadillas....add Oaxaca cheese if desired!
• Carnitas nachos, just swap the steak or chicken for shredded pork. Add jalapeños and Queso just for fun. 

More Fun Ideas:

• Use my carnitas in this Fajita Bowl with Cilantro Lime Rice
• Carnitas Breakfast Hash with sweet potatoes and a fried egg!
• Carnitas grilled cheese sandwich. YUM!

How to Store Leftover Carnitas + Tips

• In Mexico, authentic carnitas are cooked in lard. Most of us don’t have easy access to lots of lard, though, so for our easy carnitas recipe, we braise the pork shoulder in chicken stock. Don’t worry, though! You’ll still have plenty of richness, because we suggest leaving the fat on the pork shoulder to get plenty of that juicy, pork fat flavor. Any excess fat can easily be removed when you’re shredding that pork carnitas after they’re done cooking.
• Store leftover carnitas refrigerated in an airtight container for up to 5 days.
• Yes, you can freeze carnitas! Let the carnitas cool, and store them in the freezer for up to 3 month. Thaw and broil on a rimmed baking sheet before serving.
• Reheating: Broil on baking sheet 2-3 minutes to restore crispiness

Meal Prep Strategy: Make a large batch on Sunday (or any day!) and use throughout the week for quick tacos, salads, and rice bowls. 

How Did Your Carnitas Turn Out?

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