Easy Carnitas Recipe

I perfected my Pork Carnitas Recipe that yields rich, tender shredded pork with crispy edges and a surprising splash of citrus that gives it an unexpectedly bright finish, perfect for tacos, burritos, or eating by the forkful.

I love a good carnitas that hits you with tender pork and those crackly crisp edges that make you forget manners. This Easy Carnitas Recipe delivers that exact contrast, with bold notes from orange zest pushing through the slow cooked richness of pork shoulder.

Every time I make what friends call my Authentic Mexican Carnitas Recipe they vanish off the platter in minutes because people can not resist trying a forkful, or rolling them into Shredded Pork Tacos. I’m not gonna pretend it always looks perfect, but the flavor is stupid good and keeps me coming back for more.

Ingredients

• Pork shoulder: Rich in protein and fat, gives tender, juicy texture and classic savory flavor.
• Orange zest and juice: Adds bright citrus note, slightly sweet, vitamin C, balances pork richness.
• Lime juice: Gives sharp sourness, cuts fat, adds vitamin C and fresh tang.
• Garlic: Aromatic and bold, it provides savory depth, small amounts add antioxidants.
• Cumin and oregano: Warm cumin and herbal oregano lend earthy, slightly bitter spice, low calories.
• Bay leaves: Subtle herbal aroma, used for background depth not eaten, negligible calories.
• Onion: Adds sweetness when cooked, provides fiber and mild savory foundation.
• Lard or oil: Fat for browning and crisping, increases calories but boosts mouthfeel.

Ingredient Quantities

• 3 to 4 lb (1.4 to 1.8 kg) pork shoulder, called pork butt by some, bone in or boneless
• 2 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano preferably Mexican oregano
• 3 bay leaves
• zest of 1 orange
• 1/2 cup fresh orange juice (about juice of 1 large orange)
• juice of 2 limes
• 6 garlic cloves, minced
• 1 large white or yellow onion, quartered
• 1 cup low sodium chicken broth or water
• 2 tablespoons lard or vegetable oil
• Optional for serving: corn tortillas, chopped fresh cilantro, diced white onion, lime wedges, sliced radishes, hot sauce

How to Make this

1. Pat 3 to 4 lb pork shoulder dry, trim big excess fat, then rub all over with 2 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp ground cumin and 1 tbsp dried oregano; sprinkle on the zest of 1 orange too so the flavor sticks.

2. Heat 2 tbsp lard or vegetable oil in a heavy Dutch oven or large ovenproof pot over medium-high heat. Brown the pork on all sides until deeply golden, about 6 to 8 minutes per side, working in batches if needed. Browning adds a lot of flavor so dont rush it.

3. Push the pork to one side, add the quartered large onion and 6 minced garlic cloves to the pot and cook 2 to 3 minutes until softened and fragrant. Toss everything together.

4. Add 1/2 cup fresh orange juice, juice of 2 limes, 1 cup low sodium chicken broth or water, and 3 bay leaves. Bring to a gentle simmer, scraping up browned bits from the bottom.

5. Cover the pot and transfer to a 300 F oven, or lower the heat and simmer on the stove top, and cook low and slow for about 3 to 4 hours until the meat is falling apart and a fork slides in easily.

6. Remove the pork to a large rimmed baking sheet or bowl and let rest 10 minutes. Skim excess fat from the cooking liquid if you want less grease, then simmer that liquid on the stove until reduced and slightly syrupy, about 8 to 12 minutes; discard the bay leaves.

7. Shred the pork with two forks, removing any bone if used, and toss shredded meat with a few tablespoons of the reduced cooking liquid for moisture and extra flavor. Save the rest for serving or to moisten tacos later.

8. For the signature crispy edges: spread the shredded pork on a rimmed baking sheet and dot with a little of the reserved fat, then broil on high 3 to 5 minutes until edges are crunchy, flipping and broiling another 2 to 4 minutes. Or heat a tablespoon of the fat in a cast iron skillet and fry small batches until they get brown and crisp. Both ways work, pick whichever you like.

9. Serve hot with warm corn tortillas and optional toppings: chopped cilantro, diced white onion, lime wedges, sliced radishes and hot sauce. Leftovers reheat great and you can keep extra cooking liquid to refresh the meat when reheating.

Equipment Needed

1. Heavy Dutch oven or large ovenproof pot (for browning and slow braise)
2. Rimmed baking sheet (resting meat and broiling crispy edges)
3. Chef’s knife and cutting board (trim fat, quarter onion, zest orange)
4. Tongs and two forks (turn and brown pork, then shred)
5. Measuring spoons and 1/2 cup measuring cup (salt, spices, juices)
6. Microplane or zester and citrus juicer (orange zest and juice, lime juice)
7. Wooden spoon or spatula and a slotted spoon or ladle (scrape browned bits, skim fat)
8. Cast iron skillet or broiler-safe pan (for crisping shredded pork)
9. Oven mitts and kitchen towels (safety when handling hot pot and sheets)

FAQ

Easy Carnitas Recipe Substitutions and Variations

• Pork shoulder (3–4 lb): swap for pork butt or pork picnic roast; if you gotta go lean, pork loin works but it’ll be drier and not as easy to shred.
• 1/2 cup fresh orange juice: use pineapple juice for a brighter sweet-tart note, or 1/2 cup apple cider plus 1 tbsp orange zest, or bottled OJ if fresh ain’t available.
• 2 tablespoons lard or vegetable oil: use canola, grapeseed, or olive oil, or rendered bacon fat for extra smoky richness.
• 1 cup low sodium chicken broth: substitute beef or vegetable broth, or plain water plus 1 tsp bouillon or a splash of soy sauce for more depth.

Pro Tips

– Dont trim off every bit of fat. Leave some so the meat stays juicy and the rendered fat is perfect for crisping later, or for frying tortillas. If you can get a bone in shoulder you will get more flavor, but boneless is fine too.

– Pat the pork super dry before you sear and dont rush the browning. Browned bits are flavor, they matter. If you have a probe thermometer pull it when the center hits about 195 to 205 F, otherwise go by feel when a fork slides in easy.

– Save and chill the cooking liquid if you can. Once the fat solidifies you can scrape it off cleanly and either toss, save for frying, or spoon a little back into the shredded pork to keep it moist. Reduce some of the liquid to a syrupy glaze, it concentrates the citrus and really wakes the meat up.

– For the crispy edges: spread the shredded pork in a single layer and either broil but watch it like a hawk because it burns fast, or crisp small batches in a screaming hot cast iron with a tablespoon of the reserved fat. Both give great texture, pick the method that fits your timing.