Carnitas: Slow-Braised Pork That Feels Like Home
Introduction (H2)
The first time I made Carnitas for my family, the kitchen smelled like warm citrus and slow-caramelized pork, and everyone gathered at the counter as if drawn by an invisible thread. Carnitas — tender, shredded pork with crisped edges — is the sort of homemade dish that delivers both comfort and celebration. In the first bite you’ll taste the bright zip of orange, the soft yield of pork, and the tiny crunch of seared edges. It’s an easy meal that feels festive, a simple dinner that transforms into a family favorite with tortillas, bright salsa, and laughter.
Why Make This Recipe (H2)
- Heartwarming and nostalgic: A comforting recipe that evokes family dinners and slow Sunday afternoons.
- Crowd-pleaser: Feeds a group without fuss — great for parties or casual weeknight meals.
- Versatile: Use as tacos, burrito bowls, salads, or even a savory breakfast hash.
- Hands-off cooking: Long braise means minimal active time for maximum reward.
- Cost-effective: Uses economical cuts of pork and stretches into multiple meals — perfect for no-waste cooking.
Ingredients You’ll Need (H2)
- 3 to 4 pounds boneless pork shoulder (Boston butt): Well-marbled for richness. Substitute pork loin for a leaner result, but expect less shredding.
- 1 large orange, juiced and zested: Brings bright acidity and tenderizes the meat; you can use lime if you prefer a sharper tang.
- 1 onion, thickly sliced: Adds savory sweetness; swap for shallots in a smaller roast for a subtler onion flavor.
- 4 garlic cloves, smashed: Aroma powerhouse — roasted garlic will add a deeper note.
- 1 teaspoon ground cumin: Warm and earthy; smoked paprika can be added for smokiness.
- 1 tablespoon dried oregano: Traditional flavor anchor — use Mexican oregano if available.
- 1 bay leaf: For gentle herbal depth.
- 1 cup low-sodium chicken broth: Keeps the pork moist; use water in a pinch or vegetable broth for a milder option.
- 1 tablespoon kosher salt and 1 teaspoon black pepper: Adjust to taste.
- 2 tablespoons vegetable oil: For crisping the shredded pork at the end.
Mini-note: For a lighter twist, serve over greens with Greek yogurt instead of sour cream for a creamy finish.
Prep and Cook Time (H2)
- Prep time: 15 minutes
- Cook time: 3 to 4 hours (stovetop or oven) or 6 to 8 hours (slow cooker)
- Total time: 3 hours 15 minutes to 8 hours 15 minutes, depending on method
Note: This is not a fast recipe, but the patience rewards you with deeply flavored, tender pork. It’s a cozy, worth-it slow-cooking experience.
How to Make Carnitas (H2)
- Pat the pork shoulder dry and season all over with salt, pepper, cumin, and oregano. Let it sit while you preheat your oven to 325°F (160°C) or set your slow cooker to low.
- Heat a heavy Dutch oven over medium-high heat and add the vegetable oil. Sear the pork on all sides until golden brown — the smell of caramelizing meat is the moment you know you’re on the right track. If using a slow cooker, sear in a skillet and transfer to the cooker.
- Add the sliced onion, smashed garlic, orange juice and zest, bay leaf, and chicken broth to the pot. The liquid should come about halfway up the pork. Bring to a simmer.
- Cover and transfer to the oven, or set the slow cooker. Cook until the pork is fall-apart tender: about 3 to 4 hours in the oven or 6 to 8 hours in the slow cooker. Halfway through, spoon some braising liquid over the roast for extra tenderness.
- Remove the pork and let it rest for 10 minutes. Reserve the braising liquid. Shred the pork using two forks; you should get large, pillowy pieces and some smaller bits.
- For crisp edges (the signature of great Carnitas), heat a heavy skillet over medium-high heat with a little oil. Add shredded pork in a single layer and cook until the bottoms brown and crisp, then flip to crisp other sides. Alternatively, spread the pork on a rimmed baking sheet and broil for 5 to 10 minutes, watching carefully. Drizzle with a little reserved braising liquid for juiciness right before serving.
- Taste and adjust seasoning. Serve hot with warm tortillas, chopped onion, cilantro, salsa, lime wedges, and your favorite toppings.
Tips and Creative Variations (H2)
- Citrus swap: Use a mix of orange and lime for a lively citrus punch.
- Smoky carnitas: Add 1 teaspoon smoked paprika or a chipotle pepper in adobo for a smoky heat.
- Herb-forward: Fold in chopped fresh cilantro and a squeeze of lime before serving for brightness.
- Slow cooker no-waste: Add leftover bones and trimmings to make a stock base; strain and use for the braise.
- Vegetarian twist: Try the same braising flavors with jackfruit for a plant-based “pulled pork” alternative.
Serving Ideas (H2)
Carnitas are happiest piled into warm corn tortillas with diced onion, cilantro, and a squeeze of lime. Picture a sunlit kitchen, friends laughing as they build tacos, the sound of the tortilla press and a cold cerveza or sparkling agua frescas on the side. For a fuller meal, serve with:
- Mexican rice and refried beans for a comforting plate,
- Grilled corn salad and pickled red onions for a festive touch,
- A bright cabbage slaw for crunch and contrast.
And for dessert? A light, citrusy treat or a spoonful of dulce de leche feels perfect after this savory feast.
Storing and Reheating (H2)
- Refrigerator: Store cooled Carnitas in an airtight container for up to 4 days. Add a tablespoon of reserved braising liquid to keep it juicy.
- Freezer: Freeze in portions for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating: Reheat gently in a skillet with a splash of water or broth, then crisp in the pan or under the broiler for a few minutes to revive the edges. Microwaving works in a pinch; cover and heat in short intervals, stirring between.
Pro Tips for Success (H2)
- Sear well: Browning the pork first locks in flavor — don’t skip it.
- Save the liquid: The braising liquid is concentrated flavor; use a little when crisping so the meat stays moist.
- Broil or pan-crisp: That contrast between tender inside and crunchy edges is essential — aim for both.
- Slice the onion thick: Thick slices melt into the braise better and become sweet and glossy.
- Make ahead: Carnitas often taste better the next day as flavors meld — ideal for meal prep or entertaining.
FAQs (H2)
Q: Can I make Carnitas in an Instant Pot?
A: Yes. Pressure-cook on high for about 60 minutes for a 3 to 4 pound pork shoulder, then natural release until tender. Crisp under the broiler afterward.
Q: Is pork shoulder necessary?
A: Pork shoulder gives the best texture and flavor due to its marbling. Pork butt and bone-in shoulder are excellent alternatives. Leaner cuts will be drier.
Q: Can I freeze the cooked Carnitas?
A: Absolutely. Freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Q: What toppings work best?
A: Classic toppings include diced white onion, fresh cilantro, lime wedges, salsa verde, avocado, and pickled jalapeños.
Q: How spicy is this recipe?
A: This version is mild. Add diced jalapeño, chipotle, or hot sauce to increase heat to your liking.
Conclusion (H2)
There’s something quietly celebratory about a bowl of Carnitas that’s been braised until tender and then finished with a caramelized kiss. It’s a delicious homemade dish that turns ordinary evenings into memorable gatherings, a family favorite that serves as both simple dinner and festive cooking staple. If you want a different take or step-by-step photos, check this thoughtful slow-cooker approach at Carnitas (Mexican Slow Cooker Pulled Pork) – RecipeTin Eats, or explore a no-waste tacos method with salsa verde at No-Waste Tacos de Carnitas With Salsa Verde Recipe. Invite your people, set the table, and let the kitchen fill with that citrus and pork-scented promise of warmth. Share your variations and photos — I love hearing how Carnitas becomes part of your traditions.
Contents
Carnitas
Ingredients
Main Ingredients
- 3 to 4 pounds boneless pork shoulder (Boston butt) Well-marbled for richness. Substitute pork loin for a leaner result.
- 1 large orange, juiced and zested Brings bright acidity; lime can be used for a sharper tang.
- 1 onion, thickly sliced Adds savory sweetness; swap for shallots for a subtler flavor.
- 4 cloves garlic, smashed Aroma powerhouse; roasted garlic adds deeper note.
- 1 teaspoon ground cumin Warm and earthy; smoked paprika can be added for smokiness.
- 1 tablespoon dried oregano Traditional flavor anchor; use Mexican oregano if available.
- 1 leaf bay leaf For gentle herbal depth.
- 1 cup low-sodium chicken broth Keeps the pork moist; use water or vegetable broth for a milder option.
- 1 tablespoon kosher salt Adjust to taste.
- 1 teaspoon black pepper Adjust to taste.
- 2 tablespoons vegetable oil For crisping the shredded pork.
Instructions
Preparation
- Pat the pork shoulder dry and season all over with salt, pepper, cumin, and oregano. Let it sit while you preheat your oven to 325°F (160°C) or set your slow cooker to low.
- Heat a heavy Dutch oven over medium-high heat and add the vegetable oil. Sear the pork on all sides until golden brown.
- Add the sliced onion, smashed garlic, orange juice and zest, bay leaf, and chicken broth to the pot until the liquid comes about halfway up the pork. Bring to a simmer.
Cooking
- Cover and transfer to the oven, or set the slow cooker. Cook until the pork is fall-apart tender: about 3 to 4 hours in the oven or 6 to 8 hours in the slow cooker.
- Halfway through, spoon some braising liquid over the roast for extra tenderness.
Finishing
- Remove the pork and let it rest for 10 minutes. Reserve the braising liquid.
- Shred the pork using two forks into large, pillowy pieces and some smaller bits.
- To achieve crisp edges, heat a heavy skillet over medium-high heat, add shredded pork in a single layer, and cook until browned and crisp. Alternatively, spread on a rimmed baking sheet and broil for 5 to 10 minutes.
- Drizzle with a little reserved braising liquid before serving.