Authentic Mexican Carnitas
Slow-cooked pork carnitas with crispy edges, perfect for tacos, burritos, or bowls.
20 mins
Prep Time
3 hours
Cook Time
6
Servings
Ingredients
- 4 lbs pork shoulder, cut into 2-inch chunks
- 1 orange, juiced
- 1/2 cup water
- 1/4 cup lard or vegetable oil
- 1 onion, roughly chopped
- 4 cloves garlic, minced
- 1 tbsp salt
- 1 tsp black pepper
- 1 tsp ground cumin
- 1 tsp dried oregano
- 2 bay leaves
Nutrition Facts
Share this Recipe
Instructions
Prepare the pork: Cut the pork shoulder into 2-inch chunks, leaving some fat for flavor. Pat dry with paper towels.
Season the pork: In a large bowl, toss the pork with salt, black pepper, cumin, and oregano until evenly coated.
Sear the pork: Heat lard or oil in a large Dutch oven over medium-high heat. Brown the pork in batches until golden on all sides. Remove and set aside.
Slow cook: Return all pork to the pot. Add orange juice, water, onion, garlic, and bay leaves. Bring to a simmer, then cover and cook on low heat for 2.5–3 hours until tender.
Crisp the carnitas: Uncover and increase heat to medium. Cook until liquid evaporates and pork starts to fry in its own fat, stirring occasionally for crispy edges (about 20–30 mins).
Serve: Remove bay leaves. Shred slightly with forks or leave in chunks. Serve warm in tacos, burritos, or bowls with your favorite toppings.
Chef's Tips
- Lard vs. Oil: Traditional carnitas use lard for authentic flavor, but vegetable oil works if preferred.
- Crispy Tip: For extra crispiness, spread carnitas on a baking sheet and broil for 2–3 minutes after frying.
- Make Ahead: Carnitas taste even better the next day. Store in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze cooked carnitas in portions for up to 3 months. Reheat in a skillet for best texture.
- Toppings: Serve with diced onion, cilantro, lime wedges, salsa, and warm tortillas.
