
This authentic pork carnitas recipe transforms humble pork shoulder into a Mexican masterpiece with juicy, tender meat and irresistibly crispy edges. The slow cooking method allows the pork to absorb the citrus and spice flavors, creating a versatile dish that shines in tacos, burritos, or simply enjoyed on its own.
I first made these carnitas for my sister's birthday fiesta, and the silence that fell over the table as everyone took their first bite told me everything I needed to know. Now it's requested at every family gathering, no matter the occasion.
Ingredients
- 4 pounds boneless pork butt: Fat trimmed and cut into 2 inch cubes. Choose pork with good marbling for the most tender results.
- 1 ½ teaspoons kosher salt: Essential for enhancing all the flavors.
- ¾ teaspoon black pepper: Adds subtle heat and depth.
- 1 teaspoon ground cumin: Brings earthy warmth to balance the citrus.
- 1 teaspoon dried oregano: Adds traditional herbaceous notes.
- 2 bay leaves: Infuse subtle aromatic complexity during braising.
- 2 tablespoons fresh lime juice: Brightens the rich pork flavor.
- 1 onion: Peeled and halved creates a flavor foundation.
- 2 cups water: Creates steam and prevents burning.
- 1 medium orange: Juiced with halves reserved, the secret ingredient that tenderizes and flavors.
Step-by-Step Instructions
- Preheat and Prepare:
- Set your oven to 300°F with the rack in lower middle position. This gentle heat allows for slow cooking which breaks down the collagen in the pork shoulder, resulting in that melt in your mouth texture we're after.
- Create the Braising Mixture:
- Combine all ingredients in a Dutch oven, including the orange halves after juicing them. The oils in the orange peel release during cooking, adding incredible depth and authentic flavor that you simply can't get from juice alone.
- Slow Braise:
- Bring everything to a simmer on the stovetop first, then cover and transfer to the oven. This two hour braise is where the magic happens as the pork becomes fork tender while absorbing all those beautiful flavors. You'll know it's ready when the meat easily shreds with light pressure.
- Reduce the Cooking Liquid:
- Remove the tender pork pieces to a foil lined baking sheet, then strain and discard the solids from the cooking liquid. Boil the strained liquid until it becomes syrupy, about 20 30 minutes. This concentrated sauce is packed with flavor and will help caramelize the pork in the next steps.
- Shred and Prepare:
- While the liquid reduces, shred the pork into bite sized pieces. Don't shred too finely you want some texture and larger pieces that will crisp beautifully under the broiler.
- Create the Crispy Edges:
- Mix the shredded pork with the reduced cooking liquid, ensuring every piece gets coated. Spread evenly on the baking sheet and broil until you get those coveted crispy, caramelized edges, typically 5 10 minutes per side. Watch carefully to prevent burning.
- Serve and Enjoy:
- Serve immediately while hot and crispy. These carnitas are spectacular in warm tortillas with simple toppings like diced onion, fresh cilantro, and a squeeze of lime.
The orange is my secret weapon in this recipe. My neighbor's abuela from Michoacán, the birthplace of carnitas, taught me that the natural enzymes in orange help tenderize the meat while adding subtle sweetness. Ever since incorporating this authentic touch, my carnitas have reached a whole new level.
Storage and Reheating
Carnitas store beautifully in the refrigerator for up to 4 days in an airtight container. For longer storage, freeze portions for up to 3 months. The best way to reheat is in a hot skillet with a touch of oil to recreate that crispy exterior. Avoid microwaving if possible as it tends to make the meat rubbery rather than maintaining the ideal texture contrast.
Perfect Pairings
Traditional carnitas shine brightest when served with simple accompaniments that complement rather than compete with their flavor. Warm corn tortillas, diced white onion, fresh cilantro, and lime wedges are all you really need. If you want to expand your spread, consider offering pickled red onions, sliced radishes, or a simple tomatillo salsa verde for brightness against the rich pork.
The Regional Tradition
Carnitas originated in Michoacán, Mexico, where they were traditionally prepared in large copper pots over open flame. The copper conducted heat evenly while the lard the pork was cooked in created the signature texture. Our oven method adapts this technique for the home kitchen while preserving the authentic flavor profile and textural contrast that makes this dish so beloved throughout Mexico and beyond.

Recipe FAQs
- → What cut of meat works best for carnitas?
Boneless pork butt (also called pork shoulder) is ideal for carnitas because of its high fat content and connective tissue. When slow-cooked, these elements break down to create tender, flavorful meat with the perfect texture. The fat helps keep the meat juicy during the long cooking process and adds richness to the final dish.
- → How can I make my carnitas crispier?
For extra crispy carnitas, ensure you're spreading the shredded pork in a thin, even layer on your baking sheet before broiling. You can also increase crispiness by broiling in smaller batches, giving each piece more surface area exposure. Another technique is to drizzle a little extra fat (like the reduced cooking liquid) over the meat before the final broil.
- → Can I make carnitas in a slow cooker?
Yes, carnitas adapt well to slow cooker preparation. Simply combine all ingredients in your slow cooker and cook on low for 8-10 hours or high for 5-6 hours until the meat is fall-apart tender. You'll still want to finish them under the broiler after cooking to achieve those signature crispy edges that make carnitas special.
- → What are the best toppings for carnitas tacos?
Traditional carnitas taco toppings include diced white onion, chopped cilantro, fresh lime wedges, and salsa verde. Other excellent options are pickled red onions, sliced radishes, crumbled queso fresco, guacamole, or a simple cabbage slaw. The bright, fresh toppings balance perfectly with the rich, savory pork.
- → How long do leftover carnitas stay good?
Properly stored in an airtight container in the refrigerator, carnitas will remain good for 3-4 days. They reheat beautifully in a hot skillet to re-crisp the edges. Carnitas also freeze exceptionally well—portion them into freezer bags with some cooking liquid and they'll keep for up to 3 months.
- → What's the purpose of the orange and lime juice?
The citrus juices serve multiple functions in carnitas. They add bright flavor that balances the richness of the pork while their natural acids help tenderize the meat during the long cooking process. Additionally, the sugars in the orange juice contribute to the caramelization when the meat is broiled, creating those delicious crispy edges.