Pork Carnitas

Pork Carnitas are a deliciously tender and crispy Mexican dish made from slow-cooked pork shoulder that's shredded and then crisped up to perfection. The mix of juicy meat and crunchy…

By Riley • October 9, 2025 • Reading time: 7 min

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Pork Carnitas are a deliciously tender and crispy Mexican dish made from slow-cooked pork shoulder that’s shredded and then crisped up to perfection. The mix of juicy meat and crunchy edges, seasoned with garlic, cumin, and hints of citrus, makes each bite full of flavor and texture. It’s simple comfort food that’s both hearty and satisfying.

I love making pork carnitas because they’re so versatile—you can use them in tacos, burritos, or even as a topping on nachos. The slow cooking allows the pork to soak up all the spices and become super tender, and finishing it in the oven or on the stove gives it a little crunch that I find irresistible. When I make a big batch, I always have some ready to add to meals throughout the week.

My favorite way to serve pork carnitas is with warm corn tortillas, fresh cilantro, diced onions, and a squeeze of lime. It’s simple but brings out all the flavors perfectly. If you’re feeding a crowd, setting up a taco bar with toppings like salsa, guacamole, and shredded cheese makes it a fun and easy meal that everyone can enjoy. It’s one of those dishes that’s always a hit at gatherings and easy to love anytime you want something tasty and filling.

Key Ingredients & Substitutions

Pork Shoulder: This cut is perfect because it has enough fat to stay juicy while cooking slowly. If you can’t find pork shoulder, pork butt is a great substitute as they’re very similar.

Spices: Cumin, oregano, smoked paprika, and garlic create that classic carnitas flavor. If you don’t have smoked paprika, regular paprika with a pinch of chipotle powder works well.

Citrus: Orange and lime juice brighten the dish and balance the richness. If fresh citrus isn’t available, use bottled juices, but fresh always tastes better.

Broth or Water: Chicken broth adds a bit more flavor than water, but water works fine if you want to keep it simple or lower in sodium.

Oil or Lard: For the final crisping step, lard adds authentic flavor and great texture, but vegetable or canola oil are easy and tasty alternatives.

How Do You Get That Amazing Crispy Edge on Pork Carnitas?

The secret to crispy carnitas is in the final pan-searing step. After slow cooking and shredding the pork, you want to crisp it up quickly on high heat.

• Heat a large skillet over medium-high heat and add oil or lard.
• Place shredded pork in a single layer (in batches if needed) without overcrowding the pan.
• Let the pork sit undisturbed for a few minutes to form a golden crust.
• Flip or toss the pork occasionally to get all sides crispy and caramelized.
• Remove when you see a mix of crunchy bits and tender meat together—this contrast is what makes carnitas so good.

This step adds texture and extra flavor. Just be careful not to burn the pork—moderate heat and patience will get you the best results!

Equipment You’ll Need

• Large heavy-bottomed pot or Dutch oven – perfect for slow cooking the pork evenly and keeping moisture in.
• Sharp knife – to cut the pork shoulder into chunks easily and safely.
• Tongs or large spoon – for turning and handling the meat without breaking it before shredding.
• Two forks – to shred the pork once it’s tender and ready.
• Large skillet or frying pan – needed to crisp up the shredded pork and create those delicious crispy edges.
• Citrus juicer (optional) – makes juicing oranges and limes quick and clean.

Flavor Variations & Add-Ins

• Swap pork shoulder for boneless chicken thighs for a leaner, quicker-cooking carnitas alternative.
• Add cinnamon or cloves to the spices for a warm, slightly sweet depth that pairs well with citrus.
• Stir in diced pineapple or mango before crisping for a fresh, sweet twist perfect for tacos.
• Top with crumbled queso fresco or shredded cheddar for extra creaminess and flavor contrast.

How to Make Pork Carnitas?

Ingredients You’ll Need:

• 3 to 4 pounds pork shoulder (also called pork butt), cut into large chunks
• 1 tablespoon salt
• 1 teaspoon black pepper
• 2 teaspoons ground cumin
• 1 tablespoon dried oregano (Mexican oregano if possible)
• 2 teaspoons smoked paprika or regular paprika
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 orange, juiced (keep the spent halves for cooking)
• 1 lime, juiced (plus wedges for serving)
• 1 cup chicken broth or water
• 2 bay leaves
• 1 to 2 fresh jalapeños or other chili peppers, chopped (optional, for heat)
• 2 tablespoons vegetable oil or lard (for final crisping)
• Fresh cilantro, chopped (for garnish)
• Diced fresh tomatoes or small roasted peppers (optional, for garnish or mixing in)

How Much Time Will You Need?

This recipe takes about 20 minutes to prepare, plus 3 to 4 hours of slow cooking time. Add 10 to 15 minutes at the end for shredding and crisping the pork.

Step-by-Step Instructions:

1. Prepare the Pork Shoulder:

Pat the pork chunks dry with a paper towel. Mix salt, pepper, cumin, oregano, and paprika in a small bowl. Rub this spice blend all over the pork pieces until they’re evenly coated.

2. Brown the Meat (Optional but Recommended):

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add a little oil, then brown the pork on all sides until it develops a nice crust. This adds extra flavor.

3. Add Aromatics and Liquids:

Remove pork if necessary. Cook chopped onions and garlic in the pot until softened and fragrant. Put the pork back in, then add chicken broth, orange juice, lime juice, bay leaves, and the used orange halves. Add jalapeños if you like some heat.

4. Slow Cook:

Bring everything to a simmer. Lower the heat and cover the pot tightly. Let it cook slowly on the stove or in a 300°F (150°C) oven for 3 to 4 hours, until the pork is tender and easy to shred.

5. Shred the Pork:

Take the pork out of the pot and shred it with two forks. Discard the bay leaves and orange halves.

6. Crisp the Carnitas:

Heat oil or lard in a large skillet over medium-high heat. Add the shredded pork in batches. Let it sear without moving for a few minutes, then toss occasionally until you get crispy, caramelized bits.

7. Serve:

Place the crispy pork on a serving dish. Garnish with chopped cilantro and diced tomatoes or roasted peppers if you like. Serve with lime wedges on the side.

8. Enjoy Your Meal:

Serve your pork carnitas with warm corn tortillas, salsa, chopped onions, and avocado or guacamole for tasty tacos. They’re also excellent over rice or in burritos.

Can I Use Frozen Pork Shoulder for Carnitas?

Yes, but be sure to fully thaw the pork in the refrigerator overnight before cooking. This ensures even cooking and tender results.

Can I Make Pork Carnitas Ahead of Time?

Absolutely! You can slow cook and shred the pork a day ahead. Store it in an airtight container in the fridge, then crisp it up just before serving for best texture.

How Should I Store Leftover Carnitas?

Keep leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet to bring back the crispy edges or in the microwave if you prefer.

What Can I Substitute If I Don’t Have Orange Juice?

You can substitute with grapefruit juice or a mix of lime juice and a little sugar to mimic the sweet and tangy flavor that orange juice provides.