Carnitas are proof that patience is an ingredient. Pork, orange, a few spices, and a couple of quiet hours on the stove, and you end up with meat that is juicy inside, golden and crispy at the edges, and impossible to stop picking at before dinner is served.
In Michoacán they cook carnitas in giant copper pots of bubbling lard. At home we do a humbler version, braised in a Dutch oven with orange and a little milk, then crisped in its own fat at the end. The smell alone will bring everyone to the kitchen asking when the tortillas are getting warmed.
Why These Carnitas Work
One pot, ten minutes of real work, and a mountain of meat that works for tacos tonight, burritos tomorrow, and chilaquiles on the weekend. It is the kind of recipe that makes the rest of the week easier.
Ingredient Notes
Pork shoulder has the fat and connective tissue that make carnitas tender, so do not substitute a lean cut. Orange is traditional and essential: the juice goes into the pot and the spent halves simmer along with everything, perfuming the meat. A splash of whole milk is an old trick that helps the pork brown and stay tender; you will not taste it, but you will see the difference. If you are in the mood for tender beef in a rich red chile sauce, try my Chile Colorado.
How to get tender pork with crisp edges
Start with a gentle braise and give the pork time to become truly tender. Before you move on to crisping, press a piece with a fork: it should separate easily instead of springing back. If it still resists, keep braising. Turning up the heat early gives you browned meat without the soft, juicy center that makes carnitas so satisfying.
Remove the orange halves, onion, and bay leaves before reducing the liquid. As the water cooks away, the sound shifts from a soft simmer to a sizzle. That is your cue to watch the pot more closely. Let the pork rest against the hot surface long enough to brown, then turn it gently; constant stirring keeps the edges from getting crisp. If using the broiler finish from the recipe card, spread the pork out and watch closely so the browned tips do not burn.
I like bringing the pork to the table while those edges are still crisp. Have the tortillas and toppings ready before the final browning, and everyone can build a taco as soon as the pot comes off the heat.
Frequently Asked Questions
What do I serve with carnitas?
Warm corn tortillas, diced onion, cilantro, and lime let the juicy pork and crisp edges shine. Add Mexican red rice for a fuller plate, spoon roasted salsa roja over the tacos, and set out chunky guacamole for a creamy contrast. Start the rice while the pork is finishing its braise, so you can focus on crisping the carnitas at the end.
Why add milk to carnitas?
The milk sugars help the pork caramelize as the liquid reduces, and the meat comes out a little more tender. It is optional, but it is the quiet secret of many family recipes.
Storage
Carnitas keep for 4 days in the fridge and freeze beautifully for 3 months. Always re-crisp leftovers in a hot skillet rather than the microwave.
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Carnitas (Mexican Pulled Pork)
Ingredients
- 4 lb pork shoulder cut into 2 inch chunks
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon dried oregano
- 2 teaspoon ground cumin
- 1 white onion quartered
- 6 garlic cloves
- 2 bay leaves
- 1 large orange juiced, halves reserved
- ¼ cup lard or vegetable oil
- ½ cup whole milk optional, for extra tenderness and browning
- 1 cup water
Instructions
- Season. Toss the pork chunks with the salt, pepper, oregano, and cumin.
- Build the pot. Place the pork in a Dutch oven with the onion, garlic, bay leaves, orange juice and the squeezed orange halves, lard, milk if using, and water.
- Braise. Bring to a gentle simmer, then cover and cook on low for 2 ½ to 3 hours, until the pork is completely fork tender.
- Crisp. Remove the orange halves, onion, and bay leaves. Raise the heat and cook uncovered, stirring gently, until the liquid evaporates and the pork browns and crisps in its own fat, 15 to 20 minutes. You can also spread it on a sheet pan and broil for about 5 minutes.
- Serve. Pile onto warm corn tortillas with diced onion, cilantro, salsa, and a squeeze of lime.
Notes
Save a sweet finish for taco night
My arroz con leche is a gentle, cinnamon-scented finish after a plate of carnitas. Make it ahead if you like it chilled, then bring out small bowls once everyone has had their tacos.
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