This Easy Carnitas Recipe makes amazing carnitas: rich, tender shredded pork with crispy, crunchy edges, perfect for tacos, burritos, or just eating by the forkful. The post includes step-by-step instructions and everything you ever wanted to know about making carnitas.
Okay, you all know that I love every recipe I share here, but there are some that I get extra excited about sharing. My Oven-roasted Tri-tip was one (and it has been incredibly pop
ular). My Freezer Meatballs were another (these have not been popular at all, people, go fall in love with them!!), and today I have another recipe I’m really excited about: carnitas!!!
Have you ever made carnitas? Have you ever eaten carnitas? Because, friend, They. Are. So. Good.
What are carnitas?
Carnitas translates literally as “little meats.” It’s a Mexican dish made by braising pork until it yields fall-apart tender meat which is then cooked over high heat to make the outside crispy and delicious.
The result is fantastically rich shredded pork that manages to be both tender and have all sorts of crispy, crunchy bits. It’s the type of meal you’re going to want to share, not just because it tastes great (and makes a ton), but because it makes you look like a genius cook.
You bring these carnitas to one potluck or serve them at one party, and I *guarantee* you will have people asking you for the recipe and talking wistfully about them months later.
Ingredients
- Vegetable oil: Traditional carnitas recipes use lard as their cooking fat, but we’ll use vegetable or canola oil today.
- Pork shoulder roast: The best cut of meat for carnitas is pork shoulder AKA pork butt AKA Boston butt because it is well-marbled with fat and cooks up incredibly tender with a long braise.
- Large onion: A yellow, white, or red onion all work here.
- Lime juice: Just a bit of lime juice gives the pork a slightly tangy flavor.
- Garlic and spices: Garlic and a mix of chili powder, oregano, and cumin help to flavor the pork as it braises.
- Chicken broth: Using chicken broth as our braising liquid instead of water also helps boost the flavor of the pork as it cooks.
A Note on Bone-in vs Boneless Pork Shoulder Roasts: You’ll probably find both bone-in and boneless pork shoulder roasts at your grocery store. Either one works just fine for carnitas, but if you have a choice between the two at a comparable price, go with the boneless roast. The bone-in roasts have a Y-shaped bone that is a bit of a pain to get out cleanly.
If you do end up with a bone-in roast, the good thing is that they are so large and inexpensive that you don’t have to worry too much about getting every single last piece of meat off the bone. Just use a sharp knife (a boning knife if you own one) and slice the meat away from the bone as best you can until you are able to remove it. Don’t stress too much about it. Here’s a good video of someone doing a much nicer job of removing the bone than I usually manage.
Preparing Pork Shoulder for Carnitas
As mentioned, pork shoulder is a pretty fatty piece of meat. Before cooking, you’ll want to remove the large fat cap (the thick layer of fat on one side of your roast) and cut away any silver skin (the thin, silvery blue membrane that sticks closely to the meat). Don’t worry about the smaller bits of fat marbled throughout the meat. Any fat that remains after braising can be picked out while shredding.
Then you just cut your roast into large chunks about the size of a lady’s fist, and you’re ready to start cooking.
PS: Don’t worry if your chunks don’t look pretty or are not completely even in size. You’re going to shred that pork so no one is ever going to know.
How to Make Carnitas
There are three stages to making carnitas. Stages two and three are pretty hands-off, but step one will require your full attention, so make sure you have all your ingredients prepped and ready to go before you begin.
- Salt and brown the meat. Depending on how large your roast and Dutch oven are (this is the Dutch oven I always use for carnitas), you might need to do this in batches. You’ll want to brown all sides of your meat, so don’t crowd the pan too much, and this may take up to 15 minutes.
- Long, slow cooking time. After your meat is browned, you’ll add the onions, garlic, spices, lime juice, and enough chicken broth to mostly cover the meat. That all simmers covered for about two and a half hours, until your meat is tender enough to pull apart with a fork.
- Make it crispy. This is my favorite part. Now that your meat is nice and tender, you get to make it crispy too. You shred the meat, transfer it to a sheet pan, and let it crisp up in the oven at a high temp for 30 minutes, occasionally adding a little cooking liquid to keep it from drying out. As soon as you’ve got enough crispy edges for your liking, it’s done and you get to eat!
FAQ
What to serve with pork carnitas?
Carnitas are super versatile. You can serve them in Carnitas Tacos, tostadas, or make sliders with them. Adding them to nachos, a salad, or made into Carnitas Enchiladas is also highly recommended.
For sides, as with something like Beef Stroganoff or Braised Short Ribs, Carnitas are so rich that you probably want to stick to sides that aren’t too heavy. Something like Cilantro Rice, Skillet Mexican Zucchini, Mexican Coleslaw, Corn and Black Bean Salad or Mexican Street Corn Salad would be perfect. And when in doubt, you can never go wrong with simple universal sides like Green Beans or Steamed Broccoli.
What to do with leftover carnitas?
Store leftover carnitas in an airtight container in the refrigerator for up to 3 days. Drizzle with a couple extra tablespoons of the cooking liquid to help keep them moist before storing. Reheat in the microwave. Second-day carnitas are fantastic in quesadillas, burritos, and burrito bowls.
And not going to lie, it’s also pretty satisfying to stand in the refrigerator and eat cold carnitas leftovers plain the day after a party (they get better on day two!).
Can I freeze carnitas?
Yes! Because carnitas are a real time commitment and the cut of meat you need comes as a pretty large roast, even if you’re part of a small household and not cooking for guests, I still recommend making the full-size carnitas recipe rather than trying to cut it down because carnitas freeze really well.
Just freeze meal-sized batches with a few spoonfuls of the cooking liquid in freezer-safe plastic bags. When you’re ready for more carnitas, defrost in the refrigerator. To reheat, microwave until warm or spread on a baking sheet and bake, loosely covered with foil at 350°F until heated through (usually 10-15 minutes).
Remove the foil and broil on high for just a minute or two until the edges are crisp. (Heads up: If you’ve just cleaned your oven, you might want to skip this step. The carnitas pop and sizzle quite a bit as they broil.)
What kind of meat are carnitas?
Pork! Carnitas are made from nice, marbled (with fat) chunks of pork shoulder, which when braised over a long period of time become incredibly tender.
The nice thing about pork shoulder is that it’s readily available, and it’s usually very cheap. Here is Southern California, I often see it as low .99/ pound. So for parties, feeding a crowd, or even stocking your freezer with leftovers, this is a very low-cost meal option.
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Carnitas Recipe Notes
If you’re making carnitas for an event, make sure to give yourself enough time to cook them. Between prepping the meat (especially if it’s bone-in), browning, the long, low simmer, and crisping time, carnitas always take longer than you expect, so allow yourself that time.
Easy Carnitas Recipe
Ingredients
Special Equipment
Carnitas
- 1/4 cup vegetable oil
- 4-6 pound pork shoulder roast boneless or bone-in, trimmed of fat cap and cut into fist-sized chunks
- Salt and pepper
- 1 large onion diced
- 1 clove garlic crushed
- 3 tablespoons lime juice
- 1 tablespoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 6-8 cups (3-4 14.5 ounce cans) chicken broth
Instructions
- Pre-measure all your ingredients, dice your onion, and prep your garlic. Once you get started cooking, things move fast.
- Generously salt and pepper pork chunks on all sides.
- In a large Dutch oven, heat oil over medium-high heat. Once hot, brown meat on all sides, in batches if necessary. This will take 10 to 15 minutes.
- Add onion, garlic, lime juice, chili powder, oregano, cumin, and enough chicken broth so the meat is mostly covered. Bring to a boil and then reduce heat to a low simmer. Cover and cook for 2 to 2 1/2 hours, until meat is tender and can be easily pulled apart with a fork.
- Preheat oven to 400°F and line a baking sheet with foil for easier cleanup. Use a large slotted spoon to transfer meat to a cutting board (reserve the broth) and use two forks to shred the meat. Transfer shredded meat to the baking sheet and spread it in an even layer over the surface. Drizzle 1/4 cup of the cooking liquid over the meat, sprinkle with salt, and bake for 10 minutes.
- Drizzle a little more broth over the meat, cook 10 minutes more, and repeat for a total of 30 minutes, until edges are crispy and browned.
- Serve and enjoy.
Notes
Recipe Adapted From AllRecipes
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Adrian says
This turned out amazing! I endorse this recipe!!!!!! Tasted way better than I expected I would get when I set out to make carnitas for the first time!
Momof4 says
Amazing!! I LOVE street tacos and I miss having them more often but now I can, it tastes that good! So excited! They turned out great! The whole family enjoyed it. We enjoyed it using just simple corn tortillas and homemade Mexican rice on the side. Thank you!!
Gman says
Wow,
I can’t believe how easy this was, and with so few simple ingredients.
My only thought is to skip the third round in the oven, parts were a bit scratchy in the mouth, otherwise amazing flavor and it looked just like the photo. And next time I might even just dump the meat back in the broth in between oven rounds, looking forwards to next time for sure!
I took the leftover broth, topped it up to 2 cups liquid for my rice maker and made rice with it and ended up with one cup for my dinner, and one cup to freeze for later. I saved some of the carnitas and placed them in the bottom of the bowl before I filled it with the rice, then to reheat it in the microwave all I had to do is dump the bowl out on a plate, and the carnitas came out on top like a pineapple upside down cake…..sooo goood!
Thank You
Gman
C says
Delicious!
Tracy says
Glad you enjoyed it!
Kerry Schutte says
This recipe is fantastic!!!! Made it for dinner tonight and will be a staple recipe for now for carnitas! Easy to follow and just delicious. Only thing i did differently was add a bit more chili powder and 2 bay leaves to suit my taste.
Thank you for sharing!
Tracy says
Thanks, Kerry! So happy you enjoyed it!
Erika says
This recipe is phenomenal and the pork tastes just like the tacos from my favorite authentic Mexican restaurant. If we weren’t already married, these would have made my husband propose to me lol
Tracy says
LOL so happy to hear it!!
sharon says
Could this be done in a crockpot
Tracy says
Yes! It works so well in a crockpot that I wrote a whole post on it: https://bakingmischief.com/slow-cooker-carnitas/ 🙂
Gail Persky says
This is scrumptious and a wonderful winter night meal. I made it a good deal milder than the recipe since our aged stomachs can’t take too much spice. Served with Basmati rice and grated carrots (large hole of box grater) that I steamed with a little butter, good balsamic and balanced with some honey and salt. The colors were beautiful, and we enjoyed thoroughly. Now we have some for tacos!
Valerie says
Gosh, these are so delicious! The family went completely nuts over them. I added a lot more garlic and doubled the cumin. I cooked them for 2 1/2 hours and they meltEd in your mouth. I actually bought a bone in butt because they were so cheap. Because I couldn’t get all the meat off I just threw the bone in the pot and got the rest that way. Definitely a crowd favorite!
Tracy says
So glad the family enjoyed them!! And that’s so smart to toss the bone in there. I’m totally doing that next time instead of fighting trying to get the meat off!!
alison says
I am making them right now, they are in the crock pot. Figured it would be easier to get that done in the morning and then just put in a container in the refrigerator. Should I wait to put them in the oven to crisp up right before I plan on serving them? or crisp them up now and then heat again before serving? thanks so much
Tracy says
Hi, Alison, it’s up to you. Either will work fine, but I’d probably just wait and crisp them up right before serving since you’re going to have to reheat the meat anyway. Hope you enjoy the recipe!!
alison says
Thanks so much that’s what I figured. I made them in the dutch oven (not crockpot) not that that should make a difference. Looking forward to having them tonight.
KitKat says
This sounds really good. I was looking for a recipe for pork loin country ribs and this came up first. Your recipe calls for pork shoulder but could I use the pork loin country ribs? I believe the loin in much more lean than the shoulder and I know fat brings the flavor. Plus I’m wondering if it will come out fry even with the chicken broth.
Thanks for your answer in advance : )
Keep up the good work
I so miss SoCal
and love heritage recipes of our Spanish/South American flavors.
It’s not the same in Georgia
Tracy says
I wouldn’t use loin here, like you said, it’s much leaner and wouldn’t cook up nearly as nicely. Sorry!
And I’m totally with you on SoCal. I went north for college, and while I loved the green, I sure did miss the food while I was away!!
David says
I used a four rib loin roast for these Carnitas, it turned out wonderful. I didn’t trim out any fat, and there was a perfect amount.
teachermrw says
I made these for a Saturday night dinner for my dad, brother and me. They were really yummy! We all enjoyed them. A question: There was a lot of broth left over. What should I have done with it?
Tracy says
So glad to hear you enjoyed the recipe! I haven’t found anything good to do with the braising liquid other than drizzling a bit over rice, so I usually end up discarding most of it it.
Valerie says
@teachermrw
You could freeze it and throw it into a soup next time. So much flavor!
Pattie L. says
Good flavor. So I cooked the pork for 2 hrs till it was nice and tender in the broth. Then on to the “making it crispy” part. Put some on a pan with some juice and heated on 400 degrees for 20 min in my toaster oven until I noticed the meat was getting dried out instead of crispy. Any hints on how to get the crispy effect? Thanks!
Tracy says
Try using the broiler on them for just a couple of minutes. It might give you more of the intense crispiness you’re looking for.
Francine says
This recipe is by far the best of the best. I have tried so many and none of them come close to this one. Kudos to you for a fantastic recipe. Paired with cilantro lime rice and it is pure heaven.
Tracy says
Thank you so much, Francine!! That makes me so happy to hear!
Jodi Robbins says
Hi there! I am making these tonight – and have a quick question…I know I will be freezing a lot of the carnitas. With the carnitas that I’m freezing – should I do the baking process tonight – or just bag up the carnitas immediately upon shredding it? THANK YOU!
Tracy says
I always freeze them after baking them and then re-crisp them after defrosting/reheating by putting them under the broiler for a couple minutes. Either way will work just fine though. Hope you enjoy the carnitas!!!
Annemarie says
How would you convert this to crock pot or instant pot cooking?
Tracy says
Hi, Annemarie. I’ve never made these in an instant pot, but I do have a separate post on making them in a slow cooker. Here you go: https://bakingmischief.com/slow-cooker-carnitas/ Hope you enjoy them!!