Carnitas
Pork shoulder braises low and slow until spoon-tender, then crisps in its own rendered fat until the edges crackle. These carnitas are juicy inside, golden outside, and built for tacos. Make a big batch — they disappear fast.
- Prep time
- 20 mins
- Cook time
- 3 hours
- Total time
- 3 hours 20 mins
- Servings
- 8 servings
- Calories
- 610
Ingredients
- 2kg boneless pork shoulder, cut into large 8cm chunks
- 2 teaspoons fine salt
- 1 teaspoon black pepper
- 1 tablespoon dried oregano (preferably Mexican oregano)
- 2 teaspoons ground cumin
- 1 large onion, quartered
- 6 garlic cloves, smashed
- 2 bay leaves
- 1 orange, halved
- 500ml chicken stock or water
- 2 tablespoons lard or neutral oil, for crisping
Instructions
- Toss the pork chunks with the salt, pepper, oregano, and cumin until evenly coated.
- Place the pork in a large heavy pot or Dutch oven with the onion, garlic, bay leaves, and orange halves. Pour in the stock — the liquid should come about two-thirds of the way up the meat.
- Bring to a gentle simmer over medium heat, then cover, reduce to low, and cook for 2 1/2 to 3 hours, turning the pieces once, until the pork is completely fork-tender.
- Lift out the pork with a slotted spoon and shred it into coarse chunks with two forks, discarding the onion, bay leaves, and orange.
- Heat the lard in a large skillet over high heat until shimmering.
- Crisp the pork in batches, undisturbed, for 4 to 5 minutes per side until the edges are deeply browned and crackly.
- Squeeze the juice of half the cooked orange over the crisped meat and toss once more.
- Pile into warm corn tortillas with diced onion, coriander, salsa, and lime wedges.
Pro tips
- Do not rush the braise — the long, gentle cook is what makes the pork spoon-tender.
- Crisp in batches with space between the pieces; crowding steams the meat instead of browning it.
- Save a ladle of the braising liquid to drizzle over the meat and keep it juicy.
- Carnitas freeze brilliantly for up to 3 months — crisp straight from thawed.
Frequently asked questions
What is the best cut of pork for carnitas?
Boneless pork shoulder (also called pork butt) is ideal — its marbling of fat keeps the meat juicy through the long braise and crisps beautifully.
Can I make carnitas in a slow cooker?
Yes. Cook on low for 8 to 10 hours until tender, then shred and crisp the meat in a hot skillet or under the grill as directed.
How do I get the crispy edges?
High heat, a little fat, and patience: spread the shredded pork in a single layer and leave it undisturbed for several minutes per side until deeply browned.
How long do leftover carnitas keep?
Refrigerate for up to 4 days or freeze for up to 3 months. Reheat in a hot skillet to bring back the crisp edges.