I perfected my Carnitas Recipe to deliver richly shredded pork with crispy, caramelized edges and a single unexpected pantry ingredient that adds uncommon depth of flavor.

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I keep coming back to this Easy Carnitas Recipe because it nails that contrast everyone talks about: tender, rich pork and those wicked crunchy edges you can’t stop biting. I start with a pork shoulder and a splash of orange juice and somehow it becomes louder and more addictive than it has any right to be.

It’s messy, a little greedy, and makes people argue over whose plate gets picked. Serve it up for Pork Shredded Tacos or call it your new Pork Carnitas Recipe and watch forks disappear, no one’s pretending they’re saving room for dessert.

Ingredients

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Pork shoulder Rich in protein and fat makes carnitas tender deeply savory and indulgent
Orange juice Adds bright citrus sweetness and natural sugars helps tenderize meat with acid
Garlic Sharp aromatic punch offers flavor depth and small amounts of fiber and antioxidants
Onion Adds savory sweetness when cooked down contributes carbs and mellow background flavor
Cumin Warm earthy spice low calories gives that classic Mexican savory note we crave
Oregano Herbaceous slightly bitter boosts aroma and pairs well with cumin and bay leaves
Lime Tart fresh acidity brightens flavor and cuts through fat for a cleaner bite
Chicken broth Brings gentle saltiness and moisture without heavy extra fat

Ingredient Quantities

3 to 4 lb pork shoulder (bone in or boneless)

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

1 tablespoon ground cumin

1 tablespoon dried Mexican oregano

2 bay leaves

4 garlic cloves smashed or minced

1 large white or yellow onion

1 cup freshly squeezed orange juice about 2 oranges

2 tablespoons fresh lime juice about 1 lime

1 cup low sodium chicken broth or water

2 tablespoons vegetable oil or lard

How to Make this

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1. Pat the 3 to 4 lb pork shoulder dry and trim only big pieces of fat, then rub all over with 1 tablespoon kosher salt, 1 teaspoon freshly ground black pepper, 1 tablespoon ground cumin and 1 tablespoon dried Mexican oregano.

2. Cut the pork into 2 or 3 large chunks so it fits your pot, heat 2 tablespoons vegetable oil or lard in a heavy Dutch oven or large skillet over medium-high heat, then brown the pork on all sides, 3 to 4 minutes per side. Don’t crowd the pan.

3. Remove the pork, lower heat to medium, add the smashed or minced 4 garlic cloves and the sliced large white or yellow onion, sauté until soft and starting to brown, about 4 minutes.

4. Pour in 1 cup freshly squeezed orange juice, 2 tablespoons fresh lime juice and 1 cup low sodium chicken broth or water, scrape up any browned bits from the bottom, then add 2 bay leaves and the pork back to the pot so it’s partially submerged.

5. Bring to a gentle simmer, cover with a tight lid or foil, and braise in the oven at 300 F for 2 1/2 to 3 hours, or simmer on the stove on low, until the pork is fall-apart tender and a fork slides through easily.

6. Transfer the pork to a cutting board, let rest 10 minutes, then shred with two forks. Skim and reserve some cooking liquid and fat from the pot; discard the bay leaves.

7. For extra crispy crunchy edges, spread the shredded pork on a rimmed baking sheet, drizzle with a few tablespoons of the reserved fat or a little oil, then roast at 425 F for 12 to 18 minutes, stirring once, or broil briefly watching carefully until edges are browned and crisp. You can also crisp in a hot cast iron skillet in batches.

8. If the pork seems dry, warm a little of the reserved cooking liquid and toss with the shredded meat before crisping, or drizzle after crisping to keep it juicy.

9. Taste and adjust salt if needed, then serve in tacos, burritos, or straight up with onions, cilantro and lime. Leftovers store in fridge with juices for up to 4 days or freeze for 3 months.

Equipment Needed

1. Heavy Dutch oven or large heavy skillet with tight-fitting lid (for browning and braising)
2. Large cutting board
3. Sharp chef’s knife
4. Measuring spoons and 1-cup measuring cup
5. Tongs, youll need them to turn the pork safely
6. Wooden spoon or silicone spatula to scrape up browned bits
7. Two forks for shredding
8. Rimmed baking sheet for crisping shredded pork
9. Heatproof bowl or small measuring cup to skim and reserve juices
10. Oven mitts or thick kitchen towels, dont forget them when pulling hot pans

FAQ

3 to 4 lb pork shoulder (bone in or boneless)

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

1 tablespoon ground cumin

1 tablespoon dried Mexican oregano

2 bay leaves

4 garlic cloves smashed or minced

1 large white or yellow onion

1 cup freshly squeezed orange juice about 2 oranges

2 tablespoons fresh lime juice about 1 lime

1 cup low sodium chicken broth or water

2 tablespoons vegetable oil or lard

Q: Can I use a slow cooker instead of the oven? Yes. Brown the pork first, then put everything in the slow cooker and cook on low for about 8 hours or until fork tender. Finish by crisping under the broiler or in a hot skillet.

Q: How do I get the meat crispy without drying it out? Reduce the braising liquid a little then toss shredded pork with just enough to keep it moist. Spread on a rimmed sheet and roast at a high temp or pan fry in a little fat until edges crisp, that way the inside stays juicy.

Q: Can I make this with pork loin or another cut? You can but pork shoulder is best because of the fat and connective tissue which break down and make the meat tender and flavorful. Lean cuts may dry out, so watch them closely.

Q: Do I have to add orange juice? The citrus helps tenderize and adds classic flavor, but if you don't have oranges you can substitute a mix of apple juice and a splash of lime juice, or just use extra broth and a little vinegar for acid.

Q: How long will leftovers keep? Stored in an airtight container in the fridge the carnitas keep 3 to 4 days. You can freeze for up to 3 months, thaw overnight in the fridge before reheating and crisping.

Q: Should I trim the fat off before cooking? You can trim excess exterior fat but leave some. The fat renders during braising and helps flavor and moisture. Trim only the really large pieces if you want less grease.

Easy Carnitas Recipe Substitutions and Variations

Pork shoulder: swap with pork butt (Boston butt) or pork picnic roast, they shred the same and cook the same. If you want leaner meat try pork loin but it dries faster so watch the time, or use beef chuck for a beefy twist.
1 cup orange juice: use 1 cup store bought OJ or 1 cup pineapple juice plus 1 tablespoon lime juice for similar sweet/tart balance. You can also dilute 3/4 cup orange juice with 1/4 cup chicken broth to cut sweetness.
1 cup low sodium chicken broth or water: swap for low sodium beef broth for more depth, vegetable broth to keep it lighter, or a Mexican lager beer (same volume) for extra flavor.
2 tablespoons vegetable oil or lard: use canola or avocado oil for high smoke point, rendered pork fat or beef tallow for richer porky flavor, or butter for taste but be careful it can burn at high heat.

Pro Tips

1) Salt ahead, like the night before if you can. A good dry brine firms the meat and actually helps it hold onto juices so when you shred it later it wont be floppy and bland.

2) Get a really hot pan and brown in small batches, dont crowd it. That dark crust is flavor city, and if you pile the meat in you’ll just steam it and lose those tasty browned bits.

3) Save and separate the cooking liquid and fat, chill if you can to skim clean fat from juices. Warm a little of the juices and toss with the shredded pork if it looks dry, and use a tablespoon or two of the fat to help get crunchy edges when you roast or pan-fry.

4) Shred smart: let the meat rest a bit then either use two forks or throw chunks in a stand mixer on low for 20-30 seconds if you want fast, uneven shreds that soak up sauce better. After crisping, taste and adjust salt and acid because flavors concentrate when you reduce the juices.

Easy Carnitas Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I perfected my Carnitas Recipe to deliver richly shredded pork with crispy, caramelized edges and a single unexpected pantry ingredient that adds uncommon depth of flavor.

Servings

servings

Calories

840

kcal

Equipment: 1. Heavy Dutch oven or large heavy skillet with tight-fitting lid (for browning and braising)
2. Large cutting board
3. Sharp chef’s knife
4. Measuring spoons and 1-cup measuring cup
5. Tongs, youll need them to turn the pork safely
6. Wooden spoon or silicone spatula to scrape up browned bits
7. Two forks for shredding
8. Rimmed baking sheet for crisping shredded pork
9. Heatproof bowl or small measuring cup to skim and reserve juices
10. Oven mitts or thick kitchen towels, dont forget them when pulling hot pans

Ingredients

3 to 4 lb pork shoulder (bone in or boneless)
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon ground cumin
1 tablespoon dried Mexican oregano
2 bay leaves
4 garlic cloves smashed or minced
1 large white or yellow onion
1 cup freshly squeezed orange juice about 2 oranges
2 tablespoons fresh lime juice about 1 lime
1 cup low sodium chicken broth or water
2 tablespoons vegetable oil or lard

Directions

Pat the 3 to 4 lb pork shoulder dry and trim only big pieces of fat, then rub all over with 1 tablespoon kosher salt, 1 teaspoon freshly ground black pepper, 1 tablespoon ground cumin and 1 tablespoon dried Mexican oregano.
Cut the pork into 2 or 3 large chunks so it fits your pot, heat 2 tablespoons vegetable oil or lard in a heavy Dutch oven or large skillet over medium-high heat, then brown the pork on all sides, 3 to 4 minutes per side. Don’t crowd the pan.
Remove the pork, lower heat to medium, add the smashed or minced 4 garlic cloves and the sliced large white or yellow onion, sauté until soft and starting to brown, about 4 minutes.
Pour in 1 cup freshly squeezed orange juice, 2 tablespoons fresh lime juice and 1 cup low sodium chicken broth or water, scrape up any browned bits from the bottom, then add 2 bay leaves and the pork back to the pot so it’s partially submerged.
Bring to a gentle simmer, cover with a tight lid or foil, and braise in the oven at 300 F for 2 1/2 to 3 hours, or simmer on the stove on low, until the pork is fall-apart tender and a fork slides through easily.
Transfer the pork to a cutting board, let rest 10 minutes, then shred with two forks. Skim and reserve some cooking liquid and fat from the pot; discard the bay leaves.
For extra crispy crunchy edges, spread the shredded pork on a rimmed baking sheet, drizzle with a few tablespoons of the reserved fat or a little oil, then roast at 425 F for 12 to 18 minutes, stirring once, or broil briefly watching carefully until edges are browned and crisp. You can also crisp in a hot cast iron skillet in batches.
If the pork seems dry, warm a little of the reserved cooking liquid and toss with the shredded meat before crisping, or drizzle after crisping to keep it juicy.
Taste and adjust salt if needed, then serve in tacos, burritos, or straight up with onions, cilantro and lime. Leftovers store in fridge with juices for up to 4 days or freeze for 3 months.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.