Pork Carnitas

introduction

Since I was very young, cooking has always held a special place in my life. My name is Adam, and it was alongside my mother that I discovered the magic of flavors and homemade dishes. Today I share a hands-down favorite: Pork Carnitas. Pork Carnitas are tender, slow-cooked pork that you shred and crisp.

People search for Pork Carnitas for easy weeknight meals, weekend gatherings, and restaurant-style tacos at home. In this article you will learn how to make Pork Carnitas step by step, how to get crispy edges, and how to serve and store leftovers. If you like hearty Mexican flavors, this Pork Carnitas recipe will become a staple. For a similar protein base, check out this beef and pork recipes collection for more ideas.

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why make this recipe

Pork Carnitas deliver bold flavor with little fuss. The pork shoulder cooks low and slow until it melts apart. Spices like cumin and oregano add warmth. Citrus brightens the rich meat. This recipe uses common pantry spices and simple produce. You can make Pork Carnitas in a slow cooker or an Instant Pot for speed.

The dish scales easily for a family dinner or for a party. Leftovers taste great in tacos, burritos, salads, or even on nachos. Many people worry about long cook times or tough meat. This method avoids that by using the right cut and proper cooking temperature. You will enjoy juicy meat with crispy, caramelized edges. That flavor and texture make Pork Carnitas worth the effort.

how to make Pork Carnitas

Start with a well-trimmed pork shoulder. Cut any very large pieces to fit your slow cooker. Season the pork evenly with the spice mix. This builds flavor at the start. Place the pork in the slow cooker with orange and lime juice, onion, and garlic. The citrus helps tenderize the meat and layers in bright taste.

Cook on low for about eight hours. Low heat breaks down connective tissue. The pork should pull apart easily when done. Remove the meat and discard excess liquid or save it for soups. Shred the pork with two forks. Try to keep some larger pieces for better texture.

Heat a skillet over medium-high heat and add a small amount of oil. Press portions of shredded pork into the pan. Let the meat sit without stirring for a couple minutes. This creates crisp, golden edges. Flip and crisp the other side. Aim for a mix of juicy shreds and crunchy bits. That contrast is the hallmark of great Pork Carnitas.

Key techniques: cook low and slow, use citrus for tenderizing, and finish by frying or broiling for crispness. Watch the frying closely. Too much stirring prevents browning. If you skip the crisping step, you will still have excellent shredded pork, but you will miss that crunchy finish. Also avoid undercooking—pork should be fork-tender.

Ingredients

3-4 pounds pork shoulder

1 tablespoon cumin

1 tablespoon chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon oregano

Salt and pepper to taste

Orange juice from 2 oranges

Lime juice from 1 lime

1 onion, quartered

4 cloves garlic, smashed

Tortillas for serving

Toppings such as cilantro, onions, and lime

Each ingredient plays a specific role. The pork shoulder gives fat and connective tissue that melt into rich flavor. Cumin and chili powder add smoky warmth. Garlic and onion powder build savory depth. Oregano gives a classic Mexican herb note. Orange and lime juice tenderize and brighten. Use fresh citrus for the best flavor. If you lack fresh oranges, unsweetened orange juice works in a pinch but use less to avoid extra sweetness. For a leaner option, trim some fat, but keep enough to stay juicy. For more ideas on pork cuts and recipes, visit this beef and pork recipes page.

Directions

1. Season the pork shoulder with cumin, chili powder, garlic powder, onion powder, oregano, salt, and pepper.
2. Place the pork in a slow cooker and add the orange juice, lime juice, onion, and garlic.
3. Cover and cook on low for 8 hours or until the pork is tender.
4. Remove the pork from the slow cooker and shred it with two forks.
5. Heat a skillet over medium-high heat and add the shredded pork. Fry until crispy and golden brown, about 10 minutes.
6. Serve the carnitas in tortillas and top with desired toppings.

For perfect results, do not rush the slow-cook step. Let the pork reach a fork-tender state. When shredding, remove large pieces of fat if you prefer leaner bites. For crisping, use a hot skillet and work in batches to avoid overcrowding. If you prefer the oven, spread the shredded pork on a baking sheet and broil for 3–5 minutes to get the same crispy effect.

how to serve Pork Carnitas

Serve Pork Carnitas in warm tortillas. Corn or flour tortillas both work. Top with diced white onion, chopped cilantro, a squeeze of lime, and a little salsa. Add sliced radishes, pickled jalapenos, or avocado for extra texture. For a full meal, serve with Mexican rice, refried beans, or a fresh cabbage slaw. The contrast between soft shredded meat and crispy edges keeps every bite interesting. Balance the richness with bright, acidic toppings like lime and cilantro. For casual gatherings, keep a taco bar with tortillas, salsas, and toppings so guests can assemble their own Pork Carnitas tacos.

how to store Pork Carnitas

Cool the Pork Carnitas quickly after cooking. Place the meat in shallow containers and refrigerate within two hours. Stored properly, the pork keeps for 3–4 days in the fridge. To freeze, place cooled pork in freezer-safe bags or containers and remove excess air. Frozen Pork Carnitas last up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat gently to preserve moisture. Warm the meat in a skillet over medium heat with a splash of reserved cooking liquid or a little broth. Finish under the broiler or in a hot pan to regain crispiness. Avoid microwaving for long periods; it can make the meat mushy. For safe handling, always reheat to an internal temperature of 165°F.

For more storage tips and recipe ideas, see this beef and pork recipes resource.

tips to make Pork Carnitas

Use a bone-in pork shoulder if you can. The bone adds flavor and helps keep the meat juicy. Don’t skip the citrus; orange and lime cut the pork’s richness. Season generously. Slow cooking needs bold seasoning to shine. When shredding, remove any large pockets of fat but leave some for flavor. For extra crispness, broil the shredded pork for a minute or two after pan-frying. Save the cooking liquid. It makes a great base for soups, rice, or to moisten reheated carnitas. If you want to speed up the process, use an Instant Pot on high pressure for about 60–70 minutes, then finish by broiling.

variation (if any)

You can adapt Pork Carnitas in several ways.

• Citrus-smoked carnitas: Add a chipotle pepper in adobo and a splash of smoked paprika before cooking. This adds heat and a smoky depth.
• Orange-braised carnitas with beer: Replace half the orange juice with a light beer for a bolder, malty flavor.
• Slow-roasted carnitas: Roast the seasoned pork shoulder at 300°F in the oven for 4–5 hours until tender, then shred and broil.
• Healthier version: Trim more fat and finish under the broiler for crisping instead of frying in oil.
• Instant Pot carnitas: Use high-pressure cooking for faster results and finish crisping under the broiler or in a skillet.

Each variation changes the final character slightly. Pick the one that fits your schedule and flavor preference.

FAQs

Conclusion

If you want more techniques and variations, check this detailed slow-cooker take on carnitas from Carnitas (Mexican Slow Cooker Pulled Pork) – RecipeTin Eats. For a modern approach with Instant Pot options and plating ideas, see Pork Carnitas Recipe (Slow Cooker or Instant Pot) | The Modern Proper. If you prefer a stovetop method and step-by-step instructions for crisping, try this classic guide at Stovetop Pork Carnitas.

Pork Carnitas

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• Author: issam-blogger
• Total Time: 495 minutes
• Yield: 8 servings
• Diet: Paleo

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Description

Pork Carnitas are tender, slow-cooked pork that you shred and crisp for flavorful tacos and meal prep.

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Ingredients

• 3–4 pounds pork shoulder
• 1 tablespoon cumin
• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon oregano
• Salt and pepper to taste
• Orange juice from 2 oranges
• Lime juice from 1 lime
• 1 onion, quartered
• 4 cloves garlic, smashed
• Tortillas for serving
• Toppings such as cilantro, onions, and lime

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Instructions

1. Season the pork shoulder with cumin, chili powder, garlic powder, onion powder, oregano, salt, and pepper.
2. Place the pork in a slow cooker and add the orange juice, lime juice, onion, and garlic.
3. Cover and cook on low for 8 hours or until the pork is tender.
4. Remove the pork from the slow cooker and shred it with two forks.
5. Heat a skillet over medium-high heat and add the shredded pork. Fry until crispy and golden brown, about 10 minutes.
6. Serve the carnitas in tortillas and top with desired toppings.

Notes

For extra crispness, broil the shredded pork for a minute or two after pan-frying. Cool and store leftovers properly to maintain flavor.

• Prep Time: 15 minutes
• Cook Time: 480 minutes
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Mexican