Pork Carnitas are a beloved Mexican favorite, featuring slow-cooked, well-seasoned pork that’s tender and shredded. Ideal for tacos, burritos or bowls, this simple carnitas recipe brings authentic street food flavor straight to your home kitchen.
About This Pork Carnitas Recipe
Pork carnitas are a traditional Mexican dish made by slow-cooking richly seasoned pork until it becomes irresistibly tender on the inside and perfectly crispy on the outside, delivering bold, unforgettable flavor in every bite. These juicy shredded pork carnitas are all about layering spices and slow cooking for maximum depth. Perfect for tacos, burritos or loaded bowls, authentic pork carnitas are a must-try recipe for anyone searching for the ultimate homemade Mexican street food experience.
Ingredients
Using the freshest ingredients in this Pork Carnitas recipe makes all the difference. Below, you will see the ingredients laid out along with a list. Exact measurements and quantities can be found in the recipe card at the bottom of this page. Make sure to have everything ready and prepared before you start cooking for best results.
See recipe card for quantities.
- Pork Butt (shoulder)
- Lard/Frying oil
- Garlic
- Onion
- Orange and peel
- Evaporated milk (optional)
- Soda/sugar (Mexican coke)
- Bay leaves
- Cumin
- Salt and pepper to taste
See recipe card for quantities.
Instructions
You will find photographs of each step below for this Pork Carnitas recipe, along with a full layout including the ingredients in the recipe card. Use whichever format works best for you. These steps are clear and easy to follow, so you can cook along with confidence.
- Step 1: First, cut your pork into large chunks. Salt them generously and set aside for at least an hour or overnight. When ready to cook, preheat your oven to 260F.
- Step 2: When you're ready to cook your pork, in a large oven-proof pot over a high heat (around 400°F) add your pork and sear until nicely browned. It will be best to do this in batches to not overcrowd the pan and get an even sear.
- Step 3: Remove all the pork from the pan and allow the cooking medium to reduce in temperature some, Between 200-250F(100C). Meanwhile remove impurities (and continue to do so throughout the cooking process)
- Step 4: Return the pork to the fat and stir in the garlic, onions, cumin and bay leaves.
- Step 5: Stew in the oven for 2 hours 30 minutes , occasionally skimming the top and removing the impurities. You’re aiming for the fat to be around 250F/125C in temperature during cooking.
- Step 6: After 2 Hours 30 minutes, is up, add the coke (soda), evaporated milk, soda, orange and its peel. Continue cooking for a further 30-40 minutes in the oven.
- Step 7: OPTIONAL If you're choosing to leave overnight in the refrigerator, place the tender pork chunks onto a tray. Allow to cool fully before covering and placing in the fridge.
- Step 8: When the pork is tender, remove the pork and shred into small pieces. Everything else in the pot can be discarded. You can also save the infused fat for other recipes.
- Step 9: Serve with tortillas, your favorite salsa and top with cilantro. Dig in!
- Step 10: You are going to love this! Enoy!
Hint: Use more lard than you would think is necessary to stew the pork slightly and really get that golden sear.
Equipment
Large oven proof pot
Serving Size (Serves 6)
This recipe is written to serve 6, perfect for a family meal or for making sure there are leftovers to enjoy later. Cooking fresh food takes effort, so why not get the benefit of a second meal? If you’re serving fewer people, the recipe can easily be halved—or if you’re feeding a crowd, just scale it up and add extra protein or sides as needed. It’s all about adapting it to suit you.
Note: Nutritional information provided in the recipe card below is a rough guide only. Values can vary depending on the exact ingredients and quantities you use.
Storage
Fridge: Allow your dish to cool completely, then store in an airtight container for up to 3 days. Flavours often develop even more after a night in the fridge.
Freezer: Portion and freeze for up to 3 months. Defrost overnight in the fridge, then reheat gently on the hob or in the oven until piping hot.
Top Tip
Let the pork cook low and slow in its own fat and juices, and avoid stirring too often. This helps develop deeper flavor and keeps the meat beautifully tender before you crisp it up at the end.
FAQ
Pork shoulder (also called pork butt) is ideal because its higher fat content keeps the meat tender and flavorful during slow cooking.
Yes! A slow cooker works perfectly—just cook on low for 6–8 hours until the pork is fall-apart tender, then crisp it up at the end.
Absolutely! Cook and shred the pork in advance, then reheat just before serving for the best texture.
Either the pork is too thin
Pairing...
These are my favorite dishes to serve with Pork Carnitas:
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Recipe
Pork Carnitas
Pork Carnitas are a beloved Mexican favorite, featuring slow-cooked and well-seasoned pork that’s tender and shredded. Ideal for tacos, burritos or bowls.
Ingredients
- 4lbs (2kg) Pork butt (shoulder)
- 4 Cups (1 L) Lard/Frying oil
- 4 Cloves garlic (halved or lightly smashed)
- 1 Large onion (Quartered)
- 1 Orange including zest) (or ¼ cup orange juice)
- 7 oz (200g) Evaporated milk (optional)
- 1 cup (250ml) Soda/sugar (Mexican coke)
- 2 Bay leaves
- 2 tablespoon Cumin
- 2 tablespoon Salt and pepper to taste
Instructions
- First, cut your pork into large chunks. Salt them generously and set aside for at least an hour or overnight. When ready to cook, preheat your oven to 260F.
- When you're ready to cook your pork, in a large oven-proof pot over a high heat (around 400°F) add your pork and sear until nicely browned. It will be best to do this in batches to not overcrowd the pan and get an even sear
- Remove all the pork from the pan and allow the cooking medium to reduce in temperature some, Between 200-250F(100C). Meanwhile remove impurities (and continue to do so throughout the cooking process).
- Return the pork to the fat and stir in the garlic, onions, cumin and bay leaves.
- Stew in the oven for 2 hours 30 minutes , occasionally skimming the top and removing the impurities. You’re aiming for the fat to be around 250F/125C in temperature during cooking.
- After 2 Hours 30 minutes, is up, add the coke (soda), evaporated milk, soda, orange and its peel. Continue cooking for a further 30-40 minutes in the oven.
- OPTIONAL If you're choosing to leave overnight in the refrigerator, place the tender pork chunks onto a tray. Allow to cool fully before covering and placing in the fridge.
- When the pork is tender, remove the pork and shred into small pieces. Everything else in the pot can be discarded. You can also save the infused fat for other recipes.
- Serve with tortillas, your favorite salsa and top with cilantro. Dig in! You are going to love this! Enoy!
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 642Total Fat: 54gSaturated Fat: 21gUnsaturated Fat: 33gCholesterol: 110mgSodium: 392mgCarbohydrates: 17gFiber: 0gSugar: 16gProtein: 21g
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