The Best Homemade Carnitas Recipe

What You’ll Love About This Recipe

This homemade carnitas recipe is perfect for anyone craving tender, flavorful pork with minimal effort. You’ll love how easy it is to make a dish that tastes like it came straight from your favorite Mexican restaurant.

• Simple ingredients: With just a handful of pantry staples, you can create a dish bursting with flavor.
• Versatile and crowd-pleasing: Serve it in tacos, burritos, or on its own—it’s sure to be a hit at any meal.
• Perfect texture: Slow-cooked until crispy on the outside and melt-in-your-mouth tender on the inside, every bite is pure comfort.

Recipe

Homemade carnitas are a flavorful and tender Mexican dish made from slow-cooked pork, seasoned with simple ingredients, and finished with a crispy texture. This recipe is perfect for tacos, burritos, or any dish where you want a savory, melt-in-your-mouth pork filling.

Ingredients:

• 3–4 pounds boneless pork shoulder (or pork butt), cut into 2-inch chunks
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 4 cloves garlic, minced
• 1 medium onion, quartered
• 1 orange, halved
• 3/4 cup chicken broth or water
• 2 bay leaves
• 3 tablespoons vegetable oil (for frying, optional)

Instructions:

1. In a large bowl, season the pork chunks with salt, pepper, cumin, and oregano. Toss to coat evenly.
2. Place the seasoned pork in a large Dutch oven or heavy-bottomed pot. Add garlic, onion, orange halves (squeezing the juice into the pot), chicken broth, and bay leaves.
3. Bring the mixture to a simmer over medium-high heat. Once simmering, reduce the heat to low, cover, and cook for 2–2.5 hours, stirring occasionally, until the pork is tender and easily shreds.
4. Once the pork is tender, remove it from the pot and shred it using two forks. Discard the orange halves, onion, and bay leaves.
5. (Optional) For crispy carnitas: Heat vegetable oil in a large skillet over medium-high heat. Add the shredded pork in batches and cook until the edges are golden and crispy, about 3–5 minutes per batch.

Notes:

• For extra flavor, add a splash of beer or citrus juice to the cooking liquid.
• Leftover carnitas can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Equipment:

• Large Dutch oven or heavy-bottomed pot
• Skillet (optional, for crisping)
• Tongs or fork

Time:

• Prep time: 15 minutes
• Cooking time: 2.5 hours

Cuisine:

Mexican

Servings:

6–8 servings

Nutrition

Carnitas are a flavorful and satisfying dish, but it’s important to be mindful of their nutritional content. Below is the breakdown per serving.

What To Serve With It

I love pairing my homemade carnitas with fresh sides like cilantro-lime rice or a zesty avocado salad to balance the rich flavors. A cold, crisp drink, such as a light Mexican beer or a tangy margarita, complements the meal perfectly. Don’t forget warm tortillas and a sprinkle of diced onions for that extra touch!

Side Dishes

You can’t go wrong with pairing carnitas with sides that balance its rich, savory flavor—I love how a bright, tangy slaw or creamy guacamole cuts through the richness. Warm tortillas are a must for making tacos, and I always include a bowl of pico de gallo or salsa verde for extra freshness. Rice and beans, whether refried or black, are classic and comforting. Roasted veggies, like charred corn or zucchini, add a smoky touch. Don’t forget lime wedges for squeezing over everything—it’s a game-changer. These sides make every bite of carnitas feel complete and full of flavor.

Drink Pairings

Nothing beats a cold, crisp drink to balance the richness of carnitas—it’s like they were made for each other. I love pairing them with a light Mexican lager or a citrusy margarita; the tangy flavors cut through the savory meat perfectly. If I’m feeling fancy, a glass of chilled white wine, like Sauvignon Blanc, does the trick. For non-alcoholic options, I go for agua fresca, especially lime or watermelon—it’s revitalizing and just sweet enough. A horchata, with its creamy cinnamon notes, is another favorite. Trust me, the right drink turns a great carnitas meal into an unforgettable one. Cheers to that!