Carnitas: Slow-Braised, Crispy-Edged Mexican Pulled Pork for Joyful Gatherings

Introduction

There is a moment when the kitchen fills with the deep, irresistible perfume of citrus and spice, when the slow-simmered meat starts to sigh as it falls apart — that, for me, is Carnitas. This homemade dish is a comforting recipe that takes simple ingredients and turns them into something that tastes like celebration and home all at once. Whether you are after a simple dinner or an easy meal to feed friends, these Carnitas deliver crispy edges, tender interiors, and an aroma that insists everyone crowd into the kitchen.

Why Make This Recipe

• It is a family favorite that brings people together — perfect for a weeknight or festive cooking.
• Hands-off braising means you can prep, relax, and return to the joyful sound of meat shredding.
• Versatile: pile into tacos, bowls, or salads for a homemade dish that feels special.
• Budget-friendly: pork shoulder is affordable and yields a crowd-pleaser.
• Comforting recipe and easy to scale up for parties, game days, or simple dinners.

Ingredients You’ll Need

• 3–4 pounds pork shoulder (Boston butt) — the marbling gives the best tender, juicy results. Substitute pork picnic roast if needed.
• 1 large orange, juiced and zested — brightens the slow-cooked flavors. You can use lime for a sharper citrus note.
• 1 lime, juiced — adds acidity to balance the richness.
• 1 cup low-sodium chicken broth — or use vegetable broth for a lighter option.
• 1 onion, quartered — slow-sweetens and adds depth; shallots work in a pinch.
• 4 cloves garlic, smashed — aromatic backbone. Use 2 teaspoons garlic powder if fresh is unavailable.
• 2 teaspoons kosher salt and 1 teaspoon black pepper — start here and adjust after cooking.
• 1 tablespoon dried oregano — or 1 tablespoon fresh, finely chopped.
• 2 teaspoons ground cumin — warm and earthy.
• 2 bay leaves — for subtle herbal complexity.
• 2 tablespoons vegetable oil — for the final crisping step. Olive oil is fine, but higher smoke point oils give a crunchier edge.
• Optional: 1–2 chipotle peppers in adobo, chopped — for smoky heat. Omit for mild family-friendly carnitas.

Mini-substitutions:

• For a lighter twist, use Greek yogurt as a topping instead of sour cream.
• Make it slow-cooker friendly by using the same ingredients in a crockpot on low for 8 hours.

Prep and Cook Time

• Prep time: 20 minutes
• Cook time: 3–4 hours stovetop or 8 hours in a slow cooker
• Total time: 3 hours 20 minutes (stovetop) or 8 hours 20 minutes (slow cooker)
  Note: This is an easy meal that rewards patience — the long simmer is worth every minute.

How to Make Carnitas

1. Season the pork generously with salt and pepper. Let it sit at room temperature for 15 minutes so the flavors settle in.
2. Heat a large Dutch oven over medium-high heat and add 1 tablespoon of oil. Brown the pork on all sides until a deep, golden crust forms — about 4 minutes per side. That caramelization creates the contrast between tender and crispy that makes Carnitas unforgettable.
3. Remove the pork and set aside. Reduce heat to medium and add the quartered onion and smashed garlic. Sauté until fragrant and starting to color, about 3 minutes — the smell will fill your kitchen and make everyone wander in.
4. Return the pork to the pot. Add orange juice, lime juice, chicken broth, oregano, cumin, bay leaves, and chopped chipotle if using. The liquid should come halfway up the meat; add water if necessary.
5. Bring to a gentle simmer, then cover and transfer to a 325°F oven for 2.5 to 3 hours, or keep on low heat on the stovetop for 3–4 hours. For slow cooker, set on low for 8 hours.
6. Test by shredding a small piece with two forks — it should fall apart easily. Remove pork to a large platter and shred, discarding any large pieces of fat.
7. Strain the braising liquid and reserve 1 cup. Spread shredded pork on a baking sheet, drizzle with a few spoonfuls of the reserved liquid to keep it moist, and then toss under the broiler for 5–8 minutes until the edges are crisped. Watch carefully — those crunchy bits are the prize.
8. Toss the meat, broil another 3–5 minutes if you like extra crispness, then serve hot.

Tips and Creative Variations

• Smoky variation: Add smoked paprika and a splash of ancho chile powder for deeper color and flavor.
• Citrus twist: Swap orange for grapefruit for a slightly bitter-sweet edge that brightens the pork.
• Vegetarian swap: Use jackfruit braised in the same spices for a plant-based, family favorite taco filling.
• Festive cooking: Add pickled red onions, crumbled queso fresco, and fresh cilantro for a celebratory taco spread.

Serving Ideas

Serve Carnitas piled into warm corn tortillas with a squeeze of lime, a pinch of coarse salt, and chopped onion and cilantro for that classic street-taco vibe. For a simple dinner, turn it into a bowl with rice, black beans, avocado, and a drizzle of crema — a comforting recipe that feels like a hug on a plate. On festive nights, set up a taco bar with salsas, grilled pineapple, and chips for friends to assemble their perfect bites. Pair with cold Mexican lager, a tart margarita, or an herbal agua fresca to balance the richness.

Storing and Reheating

• Refrigerate: Store cooled Carnitas in an airtight container for up to 4 days.
• Freeze: Portion into freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator.
• Reheat: Warm in a skillet over medium heat with a splash of reserved braising liquid to restore moisture, then finish with a quick broil or high-heat sear for crisp edges. Microwaving works in a pinch but will soften the crispness.

Pro Tips for Success

1. Brown well: Don’t skip browning — those caramelized bits are essential for flavor.
2. Save the liquid: Use the strained braising liquid to moisten shredded pork before crisping; it keeps meat juicy.
3. Crisp at the end: Finish under the broiler or in a hot skillet for the irresistible contrast of textures.
4. Taste and adjust: After shredding, taste and add a pinch more salt, lime, or a dash of chili if needed.
5. Make ahead: Carnitas often taste even better the next day as flavors meld — perfect for meal prep.

FAQs

Q: Can I make Carnitas in a slow cooker?
A: Yes — cook on low for 8 hours. Finish under the broiler to crisp the edges.

Q: Is pork shoulder necessary?
A: Pork shoulder is ideal for its fat content and tenderness. You can use pork loin if you prefer leaner meat, but results will be less juicy.

Q: Can I freeze leftovers?
A: Absolutely. Freeze in portions for up to 3 months and thaw in the refrigerator before reheating.

Q: How spicy are these Carnitas?
A: Mild by default. Add chipotle peppers or fresh chilies to increase heat according to your taste.

Q: What sides go best with Carnitas?
A: Simple sides like rice and beans, grilled corn, or a bright citrus salad complement the richness.

Conclusion

Making Carnitas is more than following a recipe; it is inviting warmth into your home and creating a moment where the family gathers, hungry and smiling. Whether you are aiming for a simple dinner, an easy meal for a busy night, or festive cooking that feels like a celebration, these Carnitas are a delicious, comforting recipe worth the time. Try them, share them, and watch how strangers become friends over the crackle of crispy pork.

For inspiration and alternative techniques, I love this classic take on slow-cooker carnitas from RecipeTin Eats: Carnitas (Mexican Slow Cooker Pulled Pork) – RecipeTin Eats, and this creative, no-waste approach with salsa verde from Serious Eats is a great twist: No-Waste Tacos de Carnitas With Salsa Verde Recipe. If you make this recipe, tell me how you served it — I live for the stories of family tables and laughter around a warm plate.

Carnitas

This homemade carnitas recipe features slow-braised, tender pork shoulder with crispy edges, perfect for tacos or bowls, bringing comfort and joy to any gathering.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Course Dinner, Main Course

Cuisine Mexican

Servings 8 servings

Calories 300 kcal

Ingredients

  

Main Ingredients

• 3-4 pounds pork shoulder (Boston butt) The marbling gives the best tender, juicy results. Substitute pork picnic roast if needed.
• 1 large orange, juiced and zested Brightens the slow-cooked flavors. You can use lime for a sharper citrus note.
• 1 large lime, juiced Adds acidity to balance the richness.
• 1 cup low-sodium chicken broth Or use vegetable broth for a lighter option.
• 1 large onion, quartered Slow-sweetens and adds depth; shallots work in a pinch.
• 4 cloves garlic, smashed Aromatic backbone. Use 2 teaspoons garlic powder if fresh is unavailable.
• 2 teaspoons kosher salt Adjust after cooking.
• 1 teaspoon black pepper Adjust after cooking.
• 1 tablespoon dried oregano Or 1 tablespoon fresh, finely chopped.
• 2 teaspoons ground cumin Warm and earthy.
• 2 pieces bay leaves For subtle herbal complexity.
• 2 tablespoons vegetable oil For the final crisping step. Olive oil is fine, but higher smoke point oils give a crunchier edge.
• 1-2 pieces chipotle peppers in adobo, chopped Optional for smoky heat. Omit for mild family-friendly carnitas.

Instructions

 

Preparation

• Season the pork generously with salt and pepper. Let it sit at room temperature for 15 minutes so the flavors settle in.
• Heat a large Dutch oven over medium-high heat and add 1 tablespoon of oil. Brown the pork on all sides until a deep, golden crust forms — about 4 minutes per side.
• Remove the pork and set aside. Reduce heat to medium and add the quartered onion and smashed garlic. Sauté until fragrant and starting to color, about 3 minutes.

Cooking

• Return the pork to the pot. Add orange juice, lime juice, chicken broth, oregano, cumin, bay leaves, and chopped chipotle if using.
• Bring to a gentle simmer, then cover and transfer to a 325°F oven for 2.5 to 3 hours, or keep on low heat on the stovetop for 3–4 hours. For slow cooker, set on low for 8 hours.
• Test by shredding a small piece with two forks — it should fall apart easily. Remove pork to a large platter and shred, discarding any large pieces of fat.
• Strain the braising liquid and reserve 1 cup. Spread shredded pork on a baking sheet, drizzle with a few spoonfuls of the reserved liquid to keep it moist, and then toss under the broiler for 5–8 minutes until the edges are crisped.
• Toss the meat, broil another 3–5 minutes if you like extra crispness, then serve hot.

Notes

For a lighter twist, use Greek yogurt as a topping instead of sour cream. Make it slow-cooker friendly by using the same ingredients in a crockpot on low for 8 hours.

Keyword Carnitas, Comfort Food, Pulled Pork, Slow Braised Pork, Tacos

Written by Salaheddine — founder of Tasty Sunrise, sharing easy and comforting homemade recipes for every occasion.

📩 admin@tastysunrise.com • Pinterest