Carnitas – WellPlated.com (2024)

You can think ofCarnitas as the Mexican version of pulled pork. Most often served as tacos, carnitas taste warmly spiced, juicy, and slightly citrusy, with a texture that’s both fall-apart-tender and crispy. They are FABULOUS.

Why You’ll Love This Authentic Carnitas Recipe

• The BEST Taco Filling. Carnitas meat is made with pork shoulder or pork butt, a tough, marbled cut that needs low-and-slow cooking to become succulent and tender. Freshly shredded, carnitas taste fabulous, then they’re fried on the stove top or under the oven broiler until the edges are tantalizingly crispy.
• But Versatile Too! In addition to pork carnitas tacos, you can also eat carnitas as a filling for enchiladas, tuck them into a quesadilla, turn them into a burrito bowl, make an epic grilled cheese—there’s pretty much no wrong way to enjoy them.
• Flavorful, But Not Overly Spicy. While this recipe is packed with deep, smoky flavors and does have a bit of heat, it’s not burn-your-mouth-out spicy. If you are sensitive to spice, reduce the chipotle.
• Stovetop Method. No special equipment needed! Carnitas are often made in the crockpot (see my Slow Cooker Carnitas) or a pressure cooker (see Instant Pot Carnitas), but my absolute favorite way to make them is on the stovetop.

How to Make Carnitas

The Ingredients

• Pork. Pork shoulder is the perfect choice for carnitas. It has a higher fat content, meaning the meat will be ultra tender, flavorful, and juicy. Pork butt will also work well for this recipe.
• Orange. Orange zest and juice add that must-have citrusy flavor and a hint of sweetness.
• Garlic + Onion. Two simple ingredients that help create big flavor.
• Spices. Chipotle chili powder, cumin, oregano, salt, pepper, cinnamon, and cloves come together to create the perfect carnitas spice blend. They make the carnitas taste smoky, earthy, and warm.

The Directions

1. Prepare. Trim and cube the pork.

2. Add the Orange. Place the pork in a large pot, then add the orange zest and juice.

3. Combine. Add the garlic, onion, and spices. Pour in enough water to just cover the pork.

4. Cook. Bring the pot to a boil, then let the carnitas simmer over medium-low heat for 1 1/2 hours.

5. Increase the Heat. Turn the stove to medium high, then cook the carnitas for another 20 to 30 minutes.

6. Finish. Stir frequently, breaking the meat apart and allowing the edges to get crispy. Pile the carnitas meat into tortillas, add toppings, and ENJOY!

Storage Tips

• To Store. Refrigerate leftover carnitas in an airtight storage container for up to 3 days.
• To Reheat. Rewarm carnitas on a baking sheet in the oven at 350 degrees F or in the microwave.
• To Freeze. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

How to Serve Carnitas

• Tacos. Our go-to. Try them topped with this Healthy Coleslaw or the avocado slaw from my Shrimp Tacos.
• Quesadilla. Take a note from this Pulled Pork Quesadilla, but use carnitas meat for an extra layer of Mexican flair.
• Burrito. Wrap your carnitas up in a tortilla with rice, Instant Pot Black Beans, and cheese.
• Nachos. Swap the carnitas for the chicken in these crockpot Healthy Nachos.
• Salad. Change up this Taco Salad by using carnitas in place of the ground turkey.
• Right off the Stove. You must nibble a few bites of the carnitas meat hot off the pan with your fingers. This pork recipe is that kind of good.

Recipe Tips and Tricks

• Use Fresh Spices. Make sure you’re using fragrant spices. If your jars have been sitting in the pantry for a little too long and you open them up and they’re no longer aromatic, they’re due for replacement. Your carnitas meat will be better for it!
• The Stovetop Is the Key. Because authentic carnitas recipes call for simmering pieces of pork in lard, I found that making them on the stovetop allows the meat to slowly cook down in its own fat and juices in a way that the crockpot and Instant Pot don’t replicate.
• Don’t Skip the Crisping. What makes carnitas different than Slow Cooker Pulled Pork (in addition to the use of spices) is crispy meat that forms at the edges. It’s the best part! First, the juices cook down and concentrate, giving the meat unparalleled depth and richness. Once all the liquid cooks away, it’s easy to crisp the bits of the carnitas right in the pot (otherwise, you can crisp the carnitas in the oven, but the pot saves a dish).