Pork Carnitas
on May 15, 2022, Updated May 14, 2025
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The classic Mexican shredded pork dish is simply irresistible, and can be served and used in so many ways!
Don’t you love it when a dish that you’ve heard breathless praise about lives up to your expectations? Having fallen head over heels for pulled pork —unsurprisingly, since pork incites passionate feelings — the call of Mexico’s carnitas (which translates to “little meats”) had to be addressed.
There are many heated opinions on the subject of what perfect carnitas should be. I did my research, talked to some carnitas experts, and then came up with this version. Chunks of seasoned pork are cooked first in liquid, becoming tender as the liquid evaporates. Then the soft pieces of flavorful pork caramelize in the hot pan and are ready to be shredded into tender bits.
This carnitas recipe makes a lot. Happily enough, that means if you plan right, you’ll have enough to make carnitas tacos at the beginning of the week, and then have leftovers to use in dishes like quesadillas or enchiladas in the days to come.
Pork Carnitas are the perfect centerpiece to any Mexican-inspired meal. Serve it alongside Mexican Grilled Corn, Cilantro Lime Rice, or Stewed Chayote with Tomatoes.
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What's In This Post?
Ingredients
- Pork – I recommend boneless pork shoulder or pork butt for carnitas; see the note below.
- Ground cumin – For a bit of smokiness and spiciness.
- Lime juice – For a bit of acid and brightness.
- Orange juice – For a touch of sweetness.
- Garlic
What Kind of Pork to Use in Carnitas
Carnitas are basically Mexico’s version of pulled pork. The key to carnitas and other slow-cooked pork dishes is to start with a fatty piece of pork, like a pork shoulder or a pork butt (which are from the same part of the animal).
Toppings for Carnitas
I like to serve pork carnitas with warmed corn or flour tortillas. You can top your carnitas in all sorts of ways! Some popular choices are:
- Salsa or Pico de Gallo
- Slivered cabbage or coleslaw (store-bought or homemade)
- Pickled jalapeños
- Sliced or cubed avocado or guacamole
- Lime and orange wedges
- Fresh cilantro leaves
- Chopped onions or pickled onions
- Sour cream or crema
- Crumbled queso fresco (mild white cheese)
Shred the pork (see below). Transfer the meat to a shallow bowl and serve with the warmed flour or corn tortillas and the toppings you like.
How to Make Carnitas
- Prepare the pork: Toss the pork with the cumin, salt, and pepper and put it in a sealed container in the fridge for up to 2 days.
- Simmer the pork: Place the pork in a large stockpot and add the citrus juices, garlic, and enough cold water to cover the pork. Bring to a boil over high heat, then reduce the heat so that the liquid is simmering. Simmer, uncovered, until the liquid has evaporated, 2 to 3 hours.
- Brown the pork: Cook the chunks of meat over medium-low heat in the fat that will have been released during the simmering. Flip the chunks every few minutes or so for 30 minutes, so that all sides have a chance to brown.
- Shred the meat: Remove the meat from the pan, let it cool a bit, and using your fingers or two forks, shred it into small pieces (see Note).
- Serve: Serve with the warmed tortillas and the toppings you like.
How to Shred Pork for Carnitas
Remove the meat from the pan, let it cool a bit, and using your fingers or two forks, shred it into small pieces. Definitely do not over-shred the meat, as you don’t want only little stringy bits. The pleasure of carnitas is the nice chunks and the smaller pieces together. Then, you get the best of the crispy caramelized exterior and the super-tender interior of the braised pork chunks.
Make Ahead
You can make the carnitas a few days ahead of time and keep them in a sealed container in the fridge. Reheat leftover carnitas in a baking pan loosely covered with aluminum foil in a 300 degree F oven for 10 to 15 minutes.
What to Serve With Pork Carnitas
More Pork Recipes
- Oven Pulled Pork
- Pan-Fried Pork Chops
- Grilled Pork Tacos with Salsa Ranchera
- Air Fryer Breaded Pork Chops
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Pork Carnitas
Ingredients
For the Carnitas
- 4 pounds boneless pork shoulder or pork butt (cut into 2- to 3-inch chunks)
- 1 tablespoon ground cumin
- 4 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- Juice of 2 limes
- Juice of 2 oranges
- 8 cloves garlic (peeled and smashed)
To Serve (Pick and Choose)
- Corn or flour tortillas (warmed)
- Salsa or Pico de Gallo
- Slivered cabbage or coleslaw (store-bought or homemade coleslaw)
- Pickled jalapeños
- Sliced or cubed avocado (or guacamole)
- Lime and orange wedges
- Fresh cilantro leaves
- Chopped onions or pickled onions
- Sour cream or crema
- Crumbled queso fresco (mild white cheese)
Instructions
- Toss the pork with the cumin, salt, and pepper. At this point, you can put the meat in a sealed container and refrigerate it for up to 2 days (it’s not necessary to season the meat ahead, but if you plan for it, you will be rewarded with a deeper flavor).
- Place the pork in a large stockpot or Dutch oven and add the citrus juices, garlic, and enough cold water to just cover the pork. Bring just to a boil, uncovered, over high heat, then reduce the heat so that the liquid is simmering. Simmer, uncovered, until the liquid has evaporated, 2 to 3 hours (a longish time frame, but it really varies, that’s a fact, and largely depends on the depth of your pot). You don’t have to monitor it much during this time; in fact, the less messing around you do, the better. You can skim off the slightly foamy stuff that will rise to the surface, but don’t worry about it too much.
- Now, the second part of the cooking process takes place, and here, you need to pay attention. Cook the chunks of meat over medium-low heat in the fat that will have been released during the simmering. Flip the chunks every few minutes or so, so that all sides have a chance to be in contact with the hot bottom of the pan and brown up nicely. After about 30 minutes, the meat should be quite browned on the outside and start to fall apart — that’s how you know it’s done.
- Remove the meat from the pan, let it cool a bit, and using your fingers or two forks, shred it into small pieces (see Note). Transfer the meat to a shallow bowl and serve with the warmed tortillas and the toppings you like.
