Easy Pork Carnitas Recipe

Why You Should Make Slow-Cooked Mexican Carnitas Tacos

• It’s almost hands-free. Most of the work is left to the oven, and there’s really only 5-10 minutes of hands-on prep to sear the pork and combine everything beforehand.
• Juicy, crispy, tender. The pork is easy to shred after cooking for hours. I’ll show you how to crisp it up in the pan afterward so the edges get nice and caramelized.
• The house will smell incredible. My oldest daughter used to beg to stay home from school whenever I made carnitas. She wanted to smell it cooking all afternoon. Which, if you’ve ever made carnitas, is very relatable. The whole house smells of savory spices while the oven works its magic.
• Crowd-pleasing. Carnitas Night with family and friends is always a special treat, as this recipe is excellent for larger gatherings. And it works great if you want to make it ahead of time!

What Are Carnitas?

You might recognize carnitas from Mexican restaurant menus. Carnitas, literally “little meats”, is braised or roasted pork. Basically, the Mexican version of pulled pork. A chunk of inexpensive, heavily marbled pork shoulder is braised in a heavy Dutch oven until it’s fall-apart-tender.

When done right, carnitas meat is flavorful enough to eat all on its own. But you’ll most likely find it added to tacos, taco salads, rice bowls, and nachos. And if you’re a breakfast person, it’s fantastic with huevos rancheros (or my huevos rancheros wraps).

Recipe Ingredients

A great meal of carnitas requires just a few ingredients. Here’s what you’ll need. Be sure to scroll down to the recipe card for specific amounts.

• Bone-in pork shoulder –This is also called Boston butt. The bone will lend more flavor, but if you can’t find bone-in, boneless shoulder will work, too.
• Salt, pepper, and vegetable oil – To season the pork and get it ready for searing. You can use any cooking oil you’d like.
• Low-sodium chicken broth – You can also use beef or vegetable broth.
• Onion – White or yellow onion works.
• Dried oregano leaves – If you’re using fresh, you’ll need about three times the amount.
• Ground cumin – One of my favorite spices, and a classic in this carnitas seasoning.
• Paprika – I used regular paprika, but smoked paprika would also be tasty.
• Bell peppers – You’ll also see sweet bell peppers included in the recipe. We like to cut them into strips and sautée them fajita-style to add to our carnitas tacos. It’s optional, but we love it.

What kind of meat is best for carnitas?

For me, the best meat for pulled pork will always be pork shoulder, aka pork butt. I like to use bone-in for extra flavor, but can’t always find it. Boneless works great, too. Both will give you that juicy, tender pulled pork you’re craving.

How to Make Pork Carnitas

When it comes to my family’s favorite recipes, pork carnitas is a top contender. Because who can resist slow-cooked pork that’s crazy delicious and fall-apart tender?! Here’s how to make crispy pork carnitas.

1. Prep the pork. To start, take the pork shoulder out of the fridge about an hour before cooking to take the chill off. Rinse the pork and pat it dry, then season it all over with salt and pepper.
2. Sear the pork. Next, heat the oil in a 5 to 7-quart Dutch oven, and sear the whole shoulder until it’s browned on all sides.
3. Add broth and seasonings. To the same pot, add the chicken broth, onion, oregano, cumin, and paprika. Bring the pot to a boil, spooning some of the liquid over the top of the meat.
4. Slow cook. Now, place the lid on the pot. Transfer the pot to a 350° F oven. Let the pork cook for 4 hours, or until the meat is literally falling apart.
5. Crisp and shred the pork. Lastly, remove the pot from the oven. Transfer the pork to a large cutting board or rimmed platter, and shred it, discarding the bone and any large pieces of fat. Afterward, return the pork chunks to the Dutch oven. Over medium-high heat, stir the pork, breaking it up while it cooks. Most of the liquid will evaporate, letting the carnitas sizzle and caramelize.

Serve With Sautéed Peppers

Our family loves sweet peppers, so we always make sautéed peppers to serve with our pork carnitas. The peppers add elements of flavor, color, and texture that we can’t live without. And lucky for everyone, it’s super easy to sauté peppers.

• Cut the peppers into long slices, about 1/4″ wide or so. And then, about half an hour before the meat is done cooking, heat a wide skillet over medium heat. I like to use a large cast-iron skillet.
• Add butter and olive oil to the skillet & cook the peppers. When the butter has melted, add the peppers and stir to coat. Cook until softened, and then turn up the heat to medium-high. Let the peppers start to darken and char, stirring every couple of minutes. They’re beautiful. And so yummy. I love that charred texture and flavor!

More Taco Toppings to Consider

When it comes to topping these pulled pork tacos, just think about it like you’d be making any other kind of taco. Here are some of my family’s favorite toppings:

• Sautéed peppers (of course!)
• Pickled red onions (my absolute FAVORITE topping!!!)
• Sliced or chopped red, yellow, or white onion
• Fresh cilantro
• Freshly sliced or chopped tomato
• Sour cream or Mexican crema
• Shredded Mexican cheese or crumbled cotija cheese
• Guacamole or avocado slices
• Your favorite taco sauce or hot sauce
• Pico de gallo or watermelon jicama salsa
• Fresh lime (I always serve carnitas with fresh lime wedges for squeezing over the top!)

Tips for Successful Carnitas

• Carnitas seasoning. This recipe has a very simple seasoning, just oregano, cumin, and paprika, along with fresh onion. When seasoning the pork with salt and pepper before searing, I sprinkle it on fairly heavily. This gives enough flavor to eat the finished pork plain (you won’t be able to resist it!), while still being subtle enough to add to any Mexican dish.
• Cook until absolutely tender. The biggest mistake you could make with carnitas is to undercook the pork. It MUST be cooked until it is absolutely fork-tender. That wonderfully tender meat is the JOY of carnitas!
• Crisp the pork for added texture. The carnitas will be fabulous without the crisping step, but I think it’s over-the-top fabulous with those crispy edges!

What Else to Serve With Pork Carnitas

When we set out a taco bar, we like to offer a variety of ways for guests to enjoy carnitas. You’ll find soft taco shells, tortilla chips, a pot of rice, and a big bowl of shredded Romaine lettuce or jalapeño coleslaw. This way, people can construct a traditional soft shell taco, a plate of taco-covered chips, a rice and taco bowl, or a loaded taco salad. It makes EVERYONE happy.

And for the adults, margaritas are always, always, ALWAYS a good idea! I make a Classic Margarita most often, but you can also try this Orange Margarita or a spicy Mezcal Margarita.

Ways to Use Leftover Carnitas

This recipe is perfect for leftovers and freezing, so I always buy a larger piece of pork to make sure I have extras to use later. In addition to making more tacos, you can also use leftovers to make:

• Burritos – Wrap carnitas in a warm tortilla with rice, beans, lots of cheese, and maybe add some guacamole for good measure.
• Quesadillas – Place the carnitas on one side of a tortilla, top with cheese, then fold the tortilla in half and heat until the cheese is melty.
• Soups – You can add carnitas to minestrone, lasagna soup, and even tomato soup. It’s really good!
• Huevos rancheros – Add carnitas over a warm corn tortilla topped with refried beans, melty cheese, and a fried egg. Don’t forget the salsa and guacamole.
• Nachos – There’s nothing like a pile of crunchy chips topped with cheese and carnitas. In fact, I like to freeze leftover carnitas in smaller containers just so I have some when we’re hungry for nachos!
• Grilled Cheese – My family thinks goes crazy for grilled cheese. And when I add delicious carnitas to that crispy, golden sandwich, it really kicks it up a notch!
• Salads – Add carnitas to your favorite salad for an added bite of tasty protein. I like to warm it slightly before topping my salad.

How to Store and Reheat

• In the fridge. Let your extras cool, then transfer them to an airtight container and store in the fridge for up to 4 days. You can reheat leftovers in the microwave or on the stovetop.
• To freeze. Simply let pork cool to room temperature and then transfer to freezer-safe bags or containers. Place in freezer for up to 3 months.

More Mexican Dinner Ideas

• Blackened Shrimp Tacos
• Grilled Pork and Pineapple Tacos
• Fish Tacos
• Fajita Bowl
• Mexican Pizza