I finally nailed an Easy Carnitas Recipe that yields tender shredded pork with crisp, crunchy edges and a surprising step that delivers authentic results ready for tacos or burritos.

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I can’t stop talking about this Easy Carnitas Recipe, its my go-to when I want rich, tender pork that still has those crunchy, caramelized edges. I use boneless pork shoulder and a large orange, juiced, and somehow the combo makes the meat sing with salty and bright notes.

Every time I make it friends hover in the kitchen, trying to guess what I did different, and I just smile because its almost too easy to keep to myself. If you like pork shredded recipes but want something with actual bite and texture, this will make you curious enough to try it tonight.

Ingredients

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Pork shoulder gives lots of protein and rich fat so very flavorful but fatty.
Garlic adds punch heart healthy compounds and savory depth not sweet.
Orange brings acid and bright citrus vitamin C helps cut richness.
Onion gives sweetness when cooked, fiber and antioxidants, layers of flavor.
Cumin adds warm earthy spice low calories aids digestion pretty savory.
Lard or oil helps crisp edges and mouthfeel adds saturated or neutral fats.
Brown sugar gives caramelized sweetness simple carbs so use just a little.
Lime adds bright acidity tangy aroma extra vitamin C brightens flavors.

Ingredient Quantities

3 to 4 lb boneless pork shoulder (Boston butt), trimmed and cut into large chunks

2 teaspoons kosher salt, plus more for finishing

1 teaspoon freshly ground black pepper

1 teaspoon ground cumin

1 teaspoon dried Mexican oregano

4 to 6 garlic cloves, smashed

1 medium yellow onion, quartered

1 large orange, juiced (reserve the halves for the pot)

1 lime, juiced (optional but nice)

2 bay leaves

1 cup low sodium chicken broth or water

2 tablespoons lard or vegetable oil

1 tablespoon brown sugar (optional, for a little caramelized flavor)

How to Make this

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1. Pat 3 to 4 lb boneless pork shoulder dry, trim big hunks of excess fat and cut into large 2 to 3 inch chunks; season everything liberally with 2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon cumin, 1 teaspoon dried Mexican oregano and, if you want a touch of sweetness, 1 tablespoon brown sugar. Rub it in good so the spices stick.

2. Heat a heavy Dutch oven or large ovenproof pot over medium high and add 2 tablespoons lard or vegetable oil. Dont overcrowd the pot; sear pork in batches until well browned on all sides, about 3 to 5 minutes per side. Browning = flavor, so take your time.

3. Remove browned pork to a plate. Lower heat a bit and add the smashed 4 to 6 garlic cloves and the quartered medium yellow onion to the pot; cook 1 to 2 minutes until fragrant and slightly softened.

4. Return pork to the pot, pour in the juice of 1 large orange (reserve the orange halves and tuck them into the pot too), add the juice of 1 lime if using, 2 bay leaves and 1 cup low sodium chicken broth or water. Nestle everything so the liquid comes about halfway up the meat, not completely covering it.

5. Bring to a gentle simmer, cover the pot and braise on low on the stovetop or in a 300 F oven for 2 to 3 hours, until the pork is very tender and pulls apart easily with a fork.

6. Remove pork to a cutting board and discard bay leaves and orange halves. Shred the pork with two forks, pulling out any big bits of fat you dont want. Meanwhile skim or spoon off excess fat from the braising liquid and save a couple tablespoons for crisping later.

7. Optional but recommended: reduce the braising liquid over medium high heat until slightly thickened and concentrated, taste and adjust salt; then toss the shredded pork back into the reduced sauce so it soaks up flavor.

8. For those classic crispy edges: spread the shredded pork in a single layer on a rimmed baking sheet, drizzle or dot with the reserved fat, and broil 4 to 8 minutes until edges are crunchy and browned, stirring or flipping once. Or crisp in a hot skillet in batches with a little fat until crunchy. Dont burn it, but get good crust.

9. Finish with a sprinkle of extra kosher salt to taste and a little extra lime juice if you like bright acid. Serve hot for tacos, burritos, or just eat it with a fork because yes its that good.

Equipment Needed

1. Heavy Dutch oven or large ovenproof pot
2. Chef’s knife
3. Cutting board
4. Tongs
5. Measuring spoons
6. Citrus juicer or reamer
7. Wooden spoon or heatproof spatula
8. Rimmed baking sheet
9. Two forks for shredding

FAQ

Q: Can I make these carnitas in a slow cooker or Instant Pot?
A: Yes. For a slow cooker, sear the pork first, then toss everything in and cook low 6 to 8 hours until pull apart tender. For an Instant Pot, sear on Sauté, add liquid, pressure cook 60 to 75 minutes then natural release 15 minutes. After either method, shred and crisp under the broiler or in a hot skillet for best texture.

Q: How do I get those crunchy, caramelized edges everyone loves?
A: Shred the cooked pork, spread in a rimmed baking sheet, drizzle a little of the cooking liquid or oil, then broil 3 to 6 minutes until edges brown, stir and broil again if you want more. You can also crisp in a hot cast iron skillet with 1 tablespoon lard or oil. The optional brown sugar helps caramelize, but go easy so it does not burn.

Q: Can I use a different cut of pork or make it leaner?
A: Pork shoulder (Boston butt) is best because it has enough fat to stay juicy when long cooked. You can use a picnic roast but avoid very lean cuts like loin if you want tender, shreddable carnitas. If you must use lean meat, add a little extra fat or reduce cook time and be prepared for a drier result.

Q: How should I store and reheat leftovers?
A: Refrigerate in an airtight container up to 3 to 4 days, or freeze up to 3 months. To reheat, warm gently in a skillet with a splash of broth or water, covered a few minutes, then uncover and crisp. Oven 325 F wrapped for 15 to 20 minutes works too, then finish under the broiler to restore crispiness.

Q: What internal temperature should I aim for and how do I know it's done?
A: For safety, pork needs 145 F, but for shreddable carnitas you want the collagen broken down so cook until the meat reaches about 195 to 205 F and easily pulls apart. It might look overcooked at first but thats the point for tender, juicy shredding.

Q: How can I tweak the flavor or make it spicier?
A: Add chopped jalapeño, a canned chipotle in adobo, or a pinch of cayenne to the braise for heat. If you want more citrus brightness stir in extra orange or the optional lime juice at the end. Taste after cooking and adjust salt, because citrus and long cooking can mellow flavors.

Easy Pork Carnitas Recipe Substitutions and Variations

Pork shoulder: if you cant find Boston butt use pork picnic roast or a boneless pork butt, theyre basically the same cut. For a leaner finish use pork loin but add 2 tablespoons of oil or bacon fat because it’s much drier and cooks faster.
Lard or vegetable oil: swap with canola or sunflower oil for neutral flavor, or use olive oil if you like a bit more taste. For extra richness try duck fat or bacon grease when crisping the meat.
Orange juice: use fresh grapefruit or pineapple juice for a tangy sweet twist, or stir 2 tablespoons of orange marmalade into water if you dont have fresh fruit. A splash of apple cider vinegar plus a little sugar also works in a pinch.
Chicken broth or water: use low sodium beef or vegetable broth for deeper flavor, or use water plus 1 teaspoon bouillon. For a sweeter, caramelized edge try a 1/2 cup of cola or beer instead of broth.

Pro Tips

– Dont skip the browning. Sear in batches on a really hot pan so you get a deep mahogany crust, and scrape up the browned bits when you add liquid — that fond is where most of the flavor lives.

– Trim the giant hunks of fat but leave a good layer on some pieces, it keeps the meat juicy. After braising skim off excess fat, save 1 to 2 tablespoons of the flavorful fat to crisp the shredded pork later.

– Pat the meat dry before searing and pat the shredded pork dry before crisping. Moisture is the enemy of good crunch, so drying first gives way better edges whether you broil or fry.

– Taste and balance at the end. Reduce the braising liquid to concentrate flavour then toss the pork back in, but always finish with extra lime or orange to brighten it and a final sprinkle of kosher salt to make it pop.

– Make-ahead hack: this actually tastes better the next day, chill to let fat solidify and remove it easily, rewarm gently then crisp just before serving. Saves time and concentrates flavor.

Easy Pork Carnitas Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I finally nailed an Easy Carnitas Recipe that yields tender shredded pork with crisp, crunchy edges and a surprising step that delivers authentic results ready for tacos or burritos.

Servings

servings

Calories

500

kcal

Equipment: 1. Heavy Dutch oven or large ovenproof pot
2. Chef’s knife
3. Cutting board
4. Tongs
5. Measuring spoons
6. Citrus juicer or reamer
7. Wooden spoon or heatproof spatula
8. Rimmed baking sheet
9. Two forks for shredding

Ingredients

3 to 4 lb boneless pork shoulder (Boston butt), trimmed and cut into large chunks
2 teaspoons kosher salt, plus more for finishing
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano
4 to 6 garlic cloves, smashed
1 medium yellow onion, quartered
1 large orange, juiced (reserve the halves for the pot)
1 lime, juiced (optional but nice)
2 bay leaves
1 cup low sodium chicken broth or water
2 tablespoons lard or vegetable oil
1 tablespoon brown sugar (optional, for a little caramelized flavor)

Directions

Pat 3 to 4 lb boneless pork shoulder dry, trim big hunks of excess fat and cut into large 2 to 3 inch chunks; season everything liberally with 2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon cumin, 1 teaspoon dried Mexican oregano and, if you want a touch of sweetness, 1 tablespoon brown sugar. Rub it in good so the spices stick.
Heat a heavy Dutch oven or large ovenproof pot over medium high and add 2 tablespoons lard or vegetable oil. Dont overcrowd the pot; sear pork in batches until well browned on all sides, about 3 to 5 minutes per side. Browning = flavor, so take your time.
Remove browned pork to a plate. Lower heat a bit and add the smashed 4 to 6 garlic cloves and the quartered medium yellow onion to the pot; cook 1 to 2 minutes until fragrant and slightly softened.
Return pork to the pot, pour in the juice of 1 large orange (reserve the orange halves and tuck them into the pot too), add the juice of 1 lime if using, 2 bay leaves and 1 cup low sodium chicken broth or water. Nestle everything so the liquid comes about halfway up the meat, not completely covering it.
Bring to a gentle simmer, cover the pot and braise on low on the stovetop or in a 300 F oven for 2 to 3 hours, until the pork is very tender and pulls apart easily with a fork.
Remove pork to a cutting board and discard bay leaves and orange halves. Shred the pork with two forks, pulling out any big bits of fat you dont want. Meanwhile skim or spoon off excess fat from the braising liquid and save a couple tablespoons for crisping later.
Optional but recommended: reduce the braising liquid over medium high heat until slightly thickened and concentrated, taste and adjust salt; then toss the shredded pork back into the reduced sauce so it soaks up flavor.
For those classic crispy edges: spread the shredded pork in a single layer on a rimmed baking sheet, drizzle or dot with the reserved fat, and broil 4 to 8 minutes until edges are crunchy and browned, stirring or flipping once. Or crisp in a hot skillet in batches with a little fat until crunchy. Dont burn it, but get good crust.
Finish with a sprinkle of extra kosher salt to taste and a little extra lime juice if you like bright acid. Serve hot for tacos, burritos, or just eat it with a fork because yes its that good.

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.