✔ Updated · clearer method, slow cooker option + safe reheating
Pork carnitas are Mexican pulled pork: pork shoulder braised until tender, then crisped so every bite is juicy with browned, crunchy edges. My first carnitas tacos came from a food truck in Austin, and I’ve chased those edges ever since.
At a glance
The one tip that matters: Reduce the braising liquid to a thick syrup before folding the pork back in. It glazes the meat and helps it brown under the broiler.
This oven method gets there with a Dutch oven, a citrus braise and a few minutes under the broiler.
Why You'll Love These Carnitas
- Crispy and juicy, thanks to a slow braise followed by a hot broiler finish.
- Hands-off: the oven does most of the work, and a slow cooker version is below.
- Feeds a crowd and reheats well for tacos, burritos, bowls and nachos all week.
What Are Carnitas?
Carnitas means little meats. The dish comes from the state of Michoacán in Mexico, where pork is cooked slowly until tender and then browned so it has soft, juicy centers and crisp edges.
This recipe is a home-oven take on that style. A citrus braise with cumin, oregano and bay seasons the pork, and the broiler supplies the crunch without a pot of lard.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Use pork butt (shoulder). Its marbling keeps the meat juicy through a long braise. Lean cuts like loin dry out and won't shred well.
- Trim, but not too much. Remove thick fat caps but leave the marbling, which renders and crisps under the broiler.
- Cut even 2-inch cubes so every piece is tender at the same time.
- Don't skip the reduction. The syrupy liquid seasons and glazes the pork and gives the browned, caramelized edges.
- Watch the broiler. The sugars in the glaze go from browned to burnt quickly, so check after 5 minutes. I set a timer every time now, after I scorched a whole tray while warming tortillas.
- Shred chunky, not fine. Bigger pieces stay juicy inside and get more crisp edges.
Mexican Pork Carnitas (Crispy Oven Method)
12
servings15
minutes2
hours45
minutes365
kcal3
hoursMexican-style pork carnitas: cubes of pork butt braised low and slow with orange, lime, onion, cumin, oregano and bay, then shredded, tossed in the reduced cooking juices and broiled until the edges turn crisp. Perfect for tacos, burritos and bowls.
Ingredients
- For the Pork
4 pounds boneless pork butt (shoulder), excess fat trimmed, cut into 2-inch cubes
1 1/2 teaspoons kosher salt, plus more to taste
3/4 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon dried oregano, preferably Mexican
2 bay leaves
- For the Braising Liquid
1 small onion, peeled and halved
2 tablespoons fresh lime juice
1 medium orange, juiced, spent halves kept
2 cups water
- To Serve
warm corn tortillas, chopped onion, cilantro, lime wedges and salsa
Directions
- Braise
- Heat the oven to 300°F (150°C) with a rack in the lower-middle position.
- In a large Dutch oven, combine the pork, salt, pepper, cumin, oregano, bay leaves, onion, lime juice, water, orange juice and the spent orange halves.
- Bring to a simmer over medium-high heat, uncovered. Cover, move the pot to the oven and braise until the pork falls apart when prodded with a fork, about 2 hours.
- Reduce and Shred
- Heat the broiler. Lift the pork out with a slotted spoon onto a large foil-lined rimmed baking sheet. Discard the onion, bay leaves and orange halves.
- Boil the cooking liquid over high heat, stirring now and then, until thick and syrupy and reduced to about 1 cup, 20 to 30 minutes.
- While the liquid reduces, use two forks to pull each pork cube into 2 or 3 chunky pieces.
- Fold the pork into the reduced liquid. Taste and add more salt and pepper if needed.
- Crisp
- Spread the pork in a single layer on the foil-lined sheet. Broil until the top is well browned and the edges are crisp, 5 to 8 minutes.
- Flip the pieces with a spatula and broil the other side until browned and crisp, 5 to 8 minutes more.
- Serve right away in warm tortillas with onion, cilantro, lime and salsa.
Notes
- If you’re using an Instant Pot, cook for about 60 minutes on high pressure followed by a natural release. For a Slow Cooker, cook on low for 8-10 hours or high for 6 hours.
Like this recipe?
Follow us @recipefairy on Pinterest
Slow Cooker and Instant Pot Carnitas
- Slow cooker: add all the braising ingredients and cook on low for 8 to 10 hours or high for 5 to 6 hours, until the pork falls apart.
- Instant Pot: pressure cook on high for 40 minutes with a 15-minute natural release.
- Then finish the same way: boil the liquid down to about 1 cup on the stove (or on Sauté), shred the pork, fold it into the syrup and broil until crisp.
What to Serve With Carnitas
- Tacos: warm corn tortillas, diced white onion, cilantro, lime and salsa verde or a spicy red salsa.
- Rice: Mexican rice or our cilantro lime rice for Chipotle-style burrito bowls.
- Beans: refried, black or pinto beans.
- Fresh toppings: guacamole, Mexican crema or sour cream, crumbled queso fresco, sliced radishes and pickled red onions or jalapeños.
- Corn: grilled corn with lime and chili, or buttery corn on the cob.
- More ideas: see what to serve with pulled pork.
Storing, Freezing and Reheating
- Fridge: cool and refrigerate within 2 hours, in an airtight container with some of the juices, for up to 4 days.
- Freezer: freeze in portions for up to 3 months. Thaw overnight in the fridge.
- Reheat: crisp in a hot skillet with a splash of juices, or spread on a sheet and broil for a few minutes, until steaming hot and 165°F in the center.
Frequently Asked Questions
What cut of pork is best for carnitas?
Boneless pork butt, also called pork shoulder or Boston butt, is the best cut. Its fat and connective tissue break down during the long braise, so the meat stays juicy and shreds easily. Bone-in shoulder works too; add about 30 minutes and remove the bone before shredding.
How are carnitas traditionally made?
In Michoacán, Mexico, carnitas are traditionally simmered slowly in lard in a large copper pot until tender and then browned in the same fat. My home version braises the pork in citrus and water instead and gets the crisp edges under the broiler, with far less fat.
Can I make carnitas in a slow cooker?
Yes. Add all the braising ingredients to a slow cooker and cook on low for 8 to 10 hours or high for 5 to 6 hours, until the pork falls apart. Then reduce the liquid on the stove, shred the pork and broil it as in the recipe.
How do I store and reheat carnitas?
Refrigerate leftovers within 2 hours in an airtight container for up to 4 days, or freeze them for up to 3 months. Reheat in a hot skillet with a splash of the juices, or under the broiler, until crisp and steaming hot, 165°F in the center.
What do you serve with carnitas?
Serve carnitas in warm corn or flour tortillas with diced onion, cilantro, lime and salsa. Good sides include Mexican rice or cilantro lime rice, refried or black beans, guacamole, pickled red onions and grilled corn.
){kind=link}