Pork Carnitas

Make mouthwatering Pork Carnitas. This traditional Mexican dish consists of slow-cooked, seasoned pulled pork that's tender on the inside with crispy edges. Perfect in a taco. Methods given for Slow Cooker, Oven Baked or Instant Pot.

If there's one dish that's synonymous with Mexican street food and comfort cuisine, it's got to be Pork Carnitas.

Pork carnitas are a traditional Mexican dish, often associated with Michoacán cuisine. They’re a staple in Mexican street food, particularly in tacos.

Just the name conjures images of sizzling shredded tender meat with crispy edges, fragrant spices, and the promise of a delicious taco or burrito in your hands.

In this blog post, I'm going to walk you through the art of making these delectable morsels of slow-cooked pork goodness.

For the best results you want to cook your pork long and slow. You can make it in a slow cooker, Instant Pot or Dutch oven. I've given all methods below.

Serve up your pork carnitas in a taco, burrito with a side of Mexican Stuffed Poblano Peppers and a drizzle of Lime Crema.

Jump to:

• What are Carnitas?
• What do Pork Carnitas Taste Like?
• Why You Should Make This Recipe
• Ingredients
• Instructions
• Serving Suggestions
• Storage Advice
• Other Flavor Add-Ins
• Recipe Tips
• FAQ
• 📖 Recipe
• 💬 Comments

What are Carnitas?

Carnitas are a traditional Mexican dish consisting of slow-cooked, seasoned pork that's tender on the inside and crispy on the outside.

The name "carnitas" translates to "little meats," and that's exactly what they are - savory, bite-sized pieces of heaven.

Carnitas is usually served in tacos, but scroll down for other serving suggestions.

Carnitas trace their roots to the Mexican state of Michoacán. This traditional dish emerged as a way to preserve pork before the advent of refrigeration.

Pork shoulder or butt was slowly simmered in its own lard, along with spices, until it reached a flavorful, tender state. T

his method not only preserved the meat but also created a dish loved by Mexicans and, eventually, people all over the world.

What do Pork Carnitas Taste Like?

Pork carnitas are rich and savory with a balance of citrus brightness and warm, earthy spices.

The tender meat contrasts beautifully with the crispy edges, creating a perfect bite every time.

The orange juice imparts a subtle sweetness that complements the spices, making each mouthful flavorful and satisfying.

Why You Should Make This Recipe

• Flavor Explosion: Imagine tender, juicy pieces of pork infused with cumin, oregano, chili powder, and the zesty brightness of oranges. That's what you get with Pork Carnitas - an explosion of flavors in every bite.
• Versatility: These succulent pork chunks aren't just for tacos. Use them in burritos, nachos, salads, or even as a topping for loaded fries. The possibilities are endless.
• Budget-Friendly: Pork shoulder or butt is an economical cut of meat, making this recipe perfect for those watching their wallets without sacrificing taste.
• Impress Your Guests: Planning a get-together? Serve up a batch of homemade Pork Carnitas, and your guests will be begging for the recipe.

Ingredients

• Pork Shoulder or Pork Butt: The star of the show, this cut's marbling ensures tender, flavorful meat. Pork butt is often used interchangeably with shoulder.
• Ground Cumin: Provides earthy warmth and depth of flavor.
• Dried Oregano: Adds an aromatic, herbaceous note.
• Chili Powder: For a touch of heat and smokiness.
• Paprika: Offers a sweet and smoky undertone.
• Coriander Seeds: Deliver citrusy, nutty hints. Optional.
• Salt: Enhances all the flavors.
• Black Pepper: Adds a subtle kick.
• Vegetable Oil: Used for searing and crisping the pork.
• Onion: Brings a sweet, savory element.
• Garlic: Provides pungent, aromatic richness.
• Bay Leaves: Infuse a subtle herbal note.
• Oranges: The secret ingredient for brightness and a hint of sweetness.

See the recipe card for the full method and quantities.

Instructions

If you're wondering how to make this pork carnitas recipe, don't worry, it's easy!

Just follow this step-by-step photo tutorial. Then scroll down to the recipe card for the full ingredients list and recipe method.

Oven Method

Preheat your oven to 325°F (163°C).

In a large bowl, mix the pork chunks with cumin, oregano, chili powder, paprika, coriander, salt, and pepper.

Heat 1 tablespoon of oil in a Dutch oven or skillet over medium-high heat, then sear the pork on all sides until crispy.

In the same Dutch oven or a large roasting pan, combine the seared pork with chopped onion and minced garlic.

Add bay leaves and sliced oranges to the mix.

Cover the Dutch oven or pan tightly with aluminum foil or a lid to trap the steam.

Bake in the preheated oven for 2.5 to 3 hours until the pork is tender and shreds easily.

After cooking, remove from the oven and discard the bay leaves and oranges.

Use two forks to shred the pork.

Heat a large skillet over medium-high heat and add the remaining 1 tablespoon of vegetable oil.

Transfer the shredded pork to the skillet in batches and cook for a few minutes on each side until it becomes crispy and caramelized.

Slow Cooker Method

1. Follow the recipe up to the searing step.
2. Transfer the seared pork, onion, garlic, orange juice, bay leaves, and orange slices to your slow cooker.
3. Cook on low for 6-8 hours or until the pork is tender and shreds easily with two forks.
4. Heat a large skillet over medium-high heat and add the remaining 1 tablespoon of vegetable oil.
5. Transfer the shredded pork to the skillet in batches and cook for a few minutes on each side until it becomes crispy and caramelized.

Instant Pot Method

1. Use the Instant Pot's "Sauté" function to sear the seasoned pork as in the recipe.
2. Add the remaining ingredients to the Instant Pot.
3. Close the lid, set the valve to "Sealing," and cook on high pressure for 45 minutes.
4. Allow for a natural pressure release.
5. Remove the pork from the Instant Pot and shred with two forks.
6. Use the Instant Pot's "Sauté" function and add the remaining 1 tablespoon of vegetable oil.
7. Transfer the shredded pork to the pressure cooker and cook for a few minutes until it becomes crispy and caramelized.

Serving Suggestions

• Taco Filling: The classic choice—pork carnitas are perfect in tacos.
• Sandwiches: Use carnitas as a filling for sandwiches or sliders.
• Stuffed Peppers: Fill bell peppers with carnitas, rice, and cheese, then bake.
• Burritos: Wrap carnitas with rice, beans, cheese, and your favorite salsa.
• Carnitas Bowls: Layer over rice or cauliflower rice, with black beans, salsa, and avocado.
• Nachos: Pile onto tortilla chips with cheese, jalapeños, and a drizzle of sour cream.

Storage Advice

Leftover carnitas can be refrigerated for up to three days or frozen for up to three months. Reheat on the stove or in the microwave for a quick meal.

Other Flavor Add-Ins

• Chipotle in Adobo: For smokiness and heat.
• Cinnamon Stick: Adds a warm, slightly sweet undertone.
• Beer: Replace some or all of the orange juice with beer for depth.
• Spicy: Add diced jalapeños or a splash of hot sauce to the cooking liquid for an extra kick.
• Sweet and Smoky: Mix in a spoonful of honey or maple syrup with the orange juice, and use smoked paprika or chipotle powder.
• Herby: Add fresh herbs like cilantro or parsley to the braise, or finish the carnitas with fresh herb garnish.
• Citrus: Swap orange juice for a mix of lime and grapefruit for a different citrus profile.

FAQ

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