Carnitas: Slow-Braised, Crispy-Edged Pork That Feels Like Home

Introduction: Carnitas and the Kitchen That Smells Like Sunday

There are few smells as instantly comforting as a pot of Carnitas bubbling away on the stove—the citrus tang of orange, the warm perfume of garlic and cumin, and the slow, steady whisper of pork turning tender. The first time I made Carnitas for my family, the house hummed with conversation and the air tasted like possibility. Carnitas is a simple dinner that turns into a celebration, an easy meal you can trust to feed a crowd, and a homemade dish that becomes a family favorite with every crispy bite.

Why Make This Carnitas Recipe

It’s a crowd-pleaser: tender inside with golden, crunchy edges that please every age.
Versatile and festive cooking: use it for tacos, bowls, salads, or nachos.
Comforting recipe for weeknights and perfect for weekend celebrations.
Little hands-on time: mostly slow braising while you do other things.
Economical and efficient: feeds a crowd and makes excellent leftovers.

Ingredients You’ll Need for Carnitas

3 to 4 pounds pork shoulder (Boston butt), trimmed and cut into large chunks — the marbling gives flavor and renders into silky sauce.
1 onion, quartered — adds sweetness and depth.
4 cloves garlic, smashed — for aromatic lift; use garlic paste if in a hurry.
1 orange, juiced and zested — brightens the richness; substitute lime for sharper tang.
1 lime, juiced — balances the fattiness.
1 cup low-sodium chicken broth — use vegetable broth for a lighter option.
2 teaspoons kosher salt and 1 teaspoon black pepper — adjust to taste.
1 tablespoon ground cumin — earthy warmth.
1 tablespoon dried oregano — Mexican oregano if you have it.
1 bay leaf — optional, but comforting.
2 tablespoons lard or vegetable oil — lard gives authentic richness; use olive oil for a lighter feel.
Optional: 1 cinnamon stick or a pinch of ground cloves for a festive twist.

Substitution notes: For a lighter finish, trim excess fat before cooking and swap half the chicken broth for water. Use Greek yogurt as a topping instead of sour cream for a brighter, creamier finish.

Prep and Cook Time

Prep time: 20 minutes
Cook time: 2.5 to 3 hours (braise) plus 10 to 15 minutes to crisp
Total time: About 3 hours
Note: This is not a quick 30-minute dinner—Carnitas is worth the patience. The low-and-slow braise builds depth, then a quick crisp makes it unforgettable.

How to Make Carnitas

Preheat and season: Pat the pork pieces dry and season them generously with salt, pepper, cumin, and oregano. The spices will form the backbone of the flavor.
Brown the pork: In a heavy Dutch oven or oven-safe pot, heat the lard or oil over medium-high heat. Brown the pork in batches, getting a deep caramelized crust. Transfer to a plate as you go.
Aromatics: Reduce heat to medium, add the onion and garlic to the pot, and sauté until softened and fragrant—about 3 minutes. The aroma of garlic sizzling will fill your kitchen and make everyone wander in.
Deglaze and build the braise: Pour in the chicken broth, scraping up browned bits. Add the orange zest and juice, lime juice, bay leaf, and optional cinnamon. Return the pork to the pot, nestling pieces in the liquid.
Braise low and slow: Bring to a gentle simmer, cover, and transfer to a 300°F oven, or keep on the stovetop over very low heat. Braise for 2.5 to 3 hours, until the pork pulls apart easily with a fork and the sauce is flavorful and reduced.
Shred with love: Remove the pork and let it cool slightly. Shred with two forks, mixing in some of the braising liquid to keep it moist.
Crisp the edges: Spread shredded pork on a rimmed baking sheet and broil for 5 to 10 minutes until edges caramelize and become crunchy, or crisp in a hot skillet in batches. Listen for the crackle—those browned bits are what make this an easy meal into something magical.
Finish and season: Toss the crisped pieces with any remaining juices, adjust salt and lime to taste, and serve immediately.

Tips and Creative Variations

Add chipotle in adobo for a smoky heat twist.
For a festive cooking touch, stir in a splash of orange liqueur like Triple Sec during the braise.
Slow cooker option: Brown the pork, then transfer to a slow cooker with remaining ingredients and cook on low for 6 to 8 hours.
Vegetarian swap: Use jackfruit braised in similar spices for a plant-based, comforting recipe.
Make small-batch carnitas by using pork shoulder trimmed to 2 pounds and scaling liquids proportionally.

Serving Ideas

Serve Carnitas piled into warm corn tortillas with chopped onion, cilantro, a squeeze of lime, and crumbled queso fresco. For a family favorite taco night, set up a toppings bar with pickled red onions, avocado slices, salsa verde, and hot sauce. It’s a delicious dessert to any ordinary day when paired with rice, black beans, and a crisp salad. Imagine laughter around the table, a simple dinner turned into ritual as everyone builds their perfect taco—this is what Carnitas does best.

Storing and Reheating

Refrigerator: Store cooled Carnitas in an airtight container for up to 4 days.
Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat gently in a skillet over medium heat to revive crispiness, adding a splash of broth or orange juice if it seems dry. For oven reheating, spread on a baking sheet and bake at 350°F until warmed through, then broil for 1 to 3 minutes to re-crisp.

Pro Tips for Success

Brown in batches: Overcrowding the pan steams the meat instead of caramelizing it.
Keep some braising liquid: Toss shredded pork with a little of the cooking liquid to keep it juicy before crisping.
Crisp at the end: Don’t skip the broil or skillet step—those crunchy edges are the signature.
Use a thermometer for confidence: Pork shoulder is ready when it’s easily shreddable at about 195°F to 205°F.
Taste and adjust: Brighten with lime or orange juice at the end—acid wakes up the flavors.

FAQs

Q: Can I freeze Carnitas?
A: Yes. Cool completely, freeze in airtight containers or freezer bags for up to 3 months. Thaw in the fridge overnight before reheating.

Q: What cut of pork is best for Carnitas?
A: Pork shoulder (Boston butt) is ideal because the fat and connective tissue melt down and make the meat tender and flavorful.

Q: Can I make Carnitas in a slow cooker or Instant Pot?
A: Absolutely. For slow cooker, braise on low 6 to 8 hours. For Instant Pot, pressure cook for about 60 minutes with natural release, then crisp under broiler.

Q: How do I get the meat crispy without drying it out?
A: Shred, then spread on a baking sheet and broil briefly or crisp in a hot skillet with a touch of oil. Toss with reserved juices to maintain moisture.

Q: What are good toppings for Carnitas?
A: Chopped onion, cilantro, lime wedges, salsa verde, pickled onions, avocado, and crumbled queso are classic and joyful choices.

Conclusion

Making Carnitas is like inviting warmth into your kitchen—the slow braise fills the house with memories in the making, and the final crisp brings a joyful sizzle to the table. Whether you’re planning a festive cooking night, a simple dinner with friends, or a family favorite taco bar, this comforting recipe delivers big on flavor and on heart. For extra inspiration and variations on the classic, check out this flavorful slow-cooker take on Carnitas: Carnitas (Mexican Slow Cooker Pulled Pork) – RecipeTin Eats and a clever, zero-waste approach that pairs beautifully with salsa verde here: No-Waste Tacos de Carnitas With Salsa Verde Recipe. Try it, share it, and let the little crispy edges become the reason everyone comes back for seconds.

Carnitas

A comforting, slow-braised Mexican classic of tender pork shoulder with crispy edges, perfect for tacos, bowls, or simply enjoyed on its own.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 3

Total Time 3 20

Course Dinner, Lunch, Main Course

Cuisine Mexican

Servings 10 servings

Calories 290 kcal

Ingredients

Main Ingredients

3 to 4 pounds pork shoulder (Boston butt), trimmed and cut into large chunks The marbling gives flavor and renders into silky sauce.
1 large onion, quartered Adds sweetness and depth.
4 cloves garlic, smashed For aromatic lift; use garlic paste if in a hurry.
1 large orange, juiced and zested Brightens the richness; substitute lime for sharper tang.
1 large lime, juiced Balances the fattiness.
1 cup low-sodium chicken broth Use vegetable broth for a lighter option.
2 teaspoons kosher salt Adjust to taste.
1 teaspoon black pepper Adjust to taste.
1 tablespoon ground cumin Provides earthy warmth.
1 tablespoon dried oregano Mexican oregano if available.
1 leaf bay leaf Optional, but comforting.
2 tablespoons lard or vegetable oil Lard gives authentic richness; use olive oil for a lighter feel.
1 stick cinnamon (optional) For a festive twist.

Instructions

Preparation

Preheat the oven to 300°F.
Pat the pork pieces dry and season them generously with salt, pepper, cumin, and oregano.

Browning

In a heavy Dutch oven or oven-safe pot, heat the lard or oil over medium-high heat.
Brown the pork in batches, getting a deep caramelized crust. Transfer to a plate as you go.

Aromatics

Reduce heat to medium and add the onion and garlic to the pot, sautéing until softened and fragrant—about 3 minutes.

Deglazing and Braising

Pour in the chicken broth, scraping up browned bits.
Add the orange zest and juice, lime juice, bay leaf, and optional cinnamon.
Return the pork to the pot, nestling pieces in the liquid.
Bring to a gentle simmer, cover, and transfer to the oven, or keep on the stovetop over very low heat.
Braise for 2.5 to 3 hours, until the pork pulls apart easily with a fork.

Shredding

Remove the pork and let it cool slightly.
Shred with two forks, mixing in some of the braising liquid to keep it moist.

Crisping

Spread shredded pork on a rimmed baking sheet and broil for 5 to 10 minutes until edges caramelize and become crunchy.

Finishing

Toss the crisped pieces with any remaining juices, adjust salt and lime to taste, and serve immediately.

Notes

For lighter finish, trim excess fat before cooking and swap half the chicken broth for water. Use Greek yogurt as a topping instead of sour cream for a brighter finish. Store cooled Carnitas in an airtight container for up to 4 days; freeze in portions for up to 3 months.

Keyword Carnitas, Comfort Food, Family Meal, Pork, Slow-Cooked

Written by khadija — founder of Dailypan, sharing easy, cozy homemade recipes for every occasion.

📩 contact@dailypan.com • Pinterest