Why you’ll love this carnitas recipe
Slow-cooked in a tasty mixture of broth and salsa, even a cut as tough as pork shoulder can be transformed into unapologetically delicate meat. This recipe teaches you how to turn an inexpensive cut of pork into a restaurant-worthy dish. While it’s a popular option at Mexican restaurants and fast food places, making them yourself is easy. We love making it because it’s:
Easy. Like barbacoa, carnitas requires some slow cooking, but the process is easy and mostly unattended. Always juicy. The cooking method for carnitas is a tried and true way to make juicy and tender meat (reminds me of carne asada or Al Pastor). Versatile. Use the shredded meat in a burrito, taco, or as a quesadilla filling. You can also use them for wraps and sandwiches (we do this with carne picada, too!).
Whether you are planning to have a large gathering or a Mexican-style evening, this dish will have everyone reaching for seconds and thirds. If you have any leftovers, the flavor intensifies even more!
Ingredients needed
Besides the pork and some seasonings, there isn’t much else that goes into making this dish. Here is what you’ll need:
Pork shoulder. A high-fat cut that yields juicy and tender carnitas. Taco seasoning. Made of salt, paprika, garlic powder, cumin, onion powder, and a range of other spices, taco seasoning adds a bunch of flavor to the dish. Onion and garlic. Chopped onion and minced garlic help develop a deeper flavor for carnitas. Salsa. Any salsa with tomatoes and chiles will work (or homemade salsa). Beef stock. Slow-cooking the pork in stock is one of the secrets to flavorful carnitas. Chicken broth will work too. Olive oil. To brown the pork shoulder before slow-cooking it. You can use any other cooking oil of your choice. Bay leaves. Several tossed throughout to intensify the flavor. Cilantro. To serve.
How to make carnitas
Cooking pork carnitas requires a lot of time and patience and very little skill and technique. Here’s how you make it in a few simple steps.
Storage instructions
To store. Store leftover carnitas in an airtight container in the fridge for up to 4 days. To freeze. If you have made a big batch of carnitas, divide some into portions and freeze them in heavy-duty plastic bags or in airtight containers. Carnitas can be stored in the freezer for at least two months. To reheat. Reheat carnitas in a covered dish in the oven or on the stove over medium heat. Add a splash of water or broth to the meat to reheat it.
Recipe tips and tricks
Brine the pork. Brining the pork shoulder before cooking can infuse it with more flavor and make it extra juicy. You can dry brine the pork for 12 hours or leave it in a saltwater solution for at least 1-2 hours. Bring the meat to room temperature. Before cooking the pork, allow it to sit at room temperature for 20 to 30 minutes. Make it spicy. Rub the pork shoulder with more cayenne pepper if you prefer spicy carnitas. Cook in orange juice. Add some orange juice to the meat and the broth, and allow it to cook off. The citrus juice helps break down the meat and brightens its flavor (like in orange chicken).
More Mexican recipes to try
Sofritas Arrachera Pollo Asado Carne guisida Chilaquiles Quesabirria Tacos (and on Pizza, in Ramen, or in a quesadilla!).
Frequently asked questions
Shredded pork make the best leftovers and is great in many dishes, including chopped cheese, mulitas, tacos torados, torta, and pupusas. You can also make carnitas tacos or nachos by adding them to some taco shells or tortillas (don’t forget the pico de gallo and limes).
