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 love braised pork in red chile instead, my chile colorado is the cousin of this recipe.
How to Make Carnitas
Season the pork, tuck it into a pot with the aromatics, orange, lard, and water, and let it braise gently until fork tender. Then remove the aromatics, raise the heat, and let the liquid cook away so the pork fries and crisps in its own fat. That last 20 minutes is where carnitas are made.
Frequently Asked Questions
Can I make carnitas in the slow cooker?
Yes. Cook everything on low for 8 hours, then spread the shredded pork on a sheet pan and broil for 5 to 8 minutes to get the crispy edges. Do not skip the broil, that texture is the whole point.
What do I serve with carnitas?
Warm corn tortillas, diced onion, cilantro, salsa verde, and lime is the classic plate. Add Mexican red rice and you have a full spread.
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.
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.
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