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Having an easy pork carnitas recipe up your sleeve is always a good idea. Mexican pulled pork flavored with lime and orange juice, slow cooked for hours, always comes out perfect and is delicious served as street tacos in corn tortillas, burrito bowls or over rice. You could even enjoy it as a filling for baked potatoes. You just can’t go wrong with this beautiful crispy pork carnitas recipe.
The very best tender pork carnitas are those made with love by slow braising in a Dutch oven. The carnitas meat is the perfect filling for tacos, burritos or nachos.
Also try jerk spiced shrimp, breakfast tacos, jalapeno popper tacos, Mexican smoked elote or what about some watermelon jalapeno margaritas?
Why You’ll Love It
Authentic: Go to any Mexican restaurant or take a vacation in Mexico itself, and you’re sure to come across pork carnitas tacos made with pork butt or pork shoulder.
Tasty: This is a great recipe if you a delicious meal with plenty of flavors. The fresh citrus juices, garlic, chilies, and spices make these pork tacos so flavorful.
Versatile: Pork carnitas can be served in various ways, from serving them over a salad to filling a baked potato with them, making the best pork tacos, or serving them over cilantro lime rice. You will find plenty of ways to impress your whole family with this versatile dish.
Crispy Pork Carnitas Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Pork roast or shoulder: The main protein, providing tender, flavorful meat.
Lard: Used for frying the pork, adding richness and a traditional cooking medium.
Water and additional salt: Creates a seasoned liquid to keep the meat moist and flavorful.
Garlic: Adds a deep, aromatic flavor that infuses the meat as it cooks.
Orange and lime: Citrus juices brighten the dish, adding a touch of acidity and a hint of sweetness.
Worcestershire sauce: Contributes a tangy, umami depth.
White onion: Provides a savory, slightly sweet flavor base.
Bay leaves: Add a subtle earthy, herbal aroma.
Guajillo chiles: Bring mild heat and a smoky depth to the dish.
Garlic powder, cumin, and smoked paprika: Essential spices that enhance the meat’s savory, smoky, and aromatic qualities.
Whole cloves: Add a warm, slightly sweet spice note that complements the richness of the pork.
How to Make Mexican Pulled Pork
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Pan fry the pork: Chop and season the pork, then fry in hot lard until golden brown all over.
Add more flavors: Add salt water, lime juice and Worcestershire sauce to the pork, then add the orange juice and skins, along with the chopped onion and remaining spices.
Cook the carnitas: Give the pork carnitas about 2½ hours to slow cook and discard the juices.
Serve the carnitas: Enjoy the carnitas topped with onion, cilantro and lime wedges if you like.
Substitutions and Variations
Pork: Traditional carnitas are typically made using pork shoulder roast, but pork tenderloin, pork loin or any pork roast would also work.
Fruit juices: You can use bottled juices if you prefer. However, the fresh juices do add a lovely fresh flavor.
Serving Suggestions
With classic toppings: The carnitas can be served with anything you like – pickled onions, shredded cheese, shredded cabbage, pico de gallo, sour cream, and freshly chopped cilantro always pair well. You can serve the shredded pork in a corn or flour tortilla, or over rice.
With more side dishes: Consider elote street corn salad, shrimp ceviche with avocado or asparagus and fennel salad.
How to Store Carnitas
Store: Once the carnitas are completely cool, store them in an airtight container in the refrigerator for up to 4 days.
Freeze: Freeze this Mexican pulled pork recipe in an airtight container or freezer bag for up to 3 months.
Thaw: Thaw them overnight in the refrigerator.
Reheat: Warm them back up in a pan on the stove or in the microwave.
Top Tips
Start with well-marbled pork: Using pork shoulder or pork butt ensures the meat stays tender and juicy as it cooks.
Trim excess fat: Removing some of the excess fat helps prevent the dish from becoming overly greasy, while still keeping enough for flavor.
Fry in batches: Cooking the pork in smaller batches allows it to brown evenly, which enhances the overall flavor.
Use fresh citrus: Freshly juiced orange and lime brighten the dish and provide a more vibrant flavor than bottled juice.
Don’t rush the simmering: Allowing the pork to simmer slowly lets the flavors meld together and ensures the meat becomes tender enough to shred easily.
Add spices gradually: Incorporate spices a bit at a time, tasting as you go, to achieve a balanced, well-rounded flavor.
Rest before shredding: Letting the pork rest briefly after cooking makes it easier to shred and helps it retain moisture.
Mexican Pulled Pork FAQs
Carne is Spanish for meat, so “carnitas” means “little meats,” which refers to how it’s shredded.
Yes, you can use your slow cooker or Instant Pot to make these. Brown the meat first in a pan (or for the Instant Pot version, sauté setting) and then cook on low for 10 hours or high for 6.
Pork Carnitas – Mexican Pulled Pork Recipe
Easy Pork Carnitas – Mexican Pulled Pork
Equipment
- Dutch Oven or Stockpot
Ingredients
- 4 Pounds pork roast, pork shoulder
- 2 Teaspoons salt
- 2 Teaspoons black pepper
- 2 Pounds lard
- 1 Cup water
- 2 Tablespoons salt
- 1 Bulb garlic
- 1 orange
- 1 lime
- 2 Tablespoons Worcestershire sauce
- 1 white onion
- 3 bay leaves
- 2 guajillo chiles
- 2 Teaspoons garlic powder
- 2 Teaspoons ground cumin
- 1 Teaspoon smoked paprika
- 1 Teaspoon cloves, whole
Instructions
- Melt lard in a large Dutch oven or stock pot over medium high heat.
- Season the pork with salt and pepper.
- Cut pork into 2” to 3” chunks.
- Remove the excess fat from the pork.
- Once the lard is fully melted and hot, add the pork and fry for about 5 minutes, or until lightly browned. Turn over halfway through cooking time. Work in batches to evenly cook. Set pork aside as you work.
- Once all the pork is fried, lower the heat to medium low and return the pork to the Dutch oven.
- In a bowl with a pour spout, combine 1 cup water and 2 tbsp salt and mix until dissolved.
- Pour salted water, juice from 1 lime, and Worcestershire into the Dutch oven with the lard still in there too.
- Slice the orange in half and juice it into the pot. Add the orange skins to the pot.
- Remove most of the skin from the garlic clove and slice to expose the cloves. Cut onion into wedges. Add both to the pot.
- Next, add the garlic powder, cumin, smoked paprika, bay leaves, guajillo chiles, and cloves. Cover and cook for 30 minutes.
- After 30 minutes, lower heat to low and let simmer for 2 hours.
- Remove pork from the Dutch oven and discard the juices. Shred the pork.
- Garnish with diced onions, cilantro and lime wedges and serve over rice or in tacos.
Notes
Trim excess fat: Removing some of the excess fat helps prevent the dish from becoming overly greasy, while still keeping enough for flavor.
Fry in batches: Cooking the pork in smaller batches allows it to brown evenly, which enhances the overall flavor.
Use fresh citrus: Freshly juiced orange and lime brighten the dish and provide a more vibrant flavor than bottled juice.
Don’t rush the simmering: Allowing the pork to simmer slowly lets the flavors meld together and ensures the meat becomes tender enough to shred easily.
Add spices gradually: Incorporate spices a bit at a time, tasting as you go, to achieve a balanced, well-rounded flavor.
Rest before shredding: Letting the pork rest briefly after cooking makes it easier to shred and helps it retain moisture.
Nutrition
Easy pork carnitas should be crispy on the outside and juicy on the inside. They’re a great candidate for weekend meal prepping or if you want to make the best carnitas recipe for Cinco de Mayo parties. You just need simple ingredients to make the best juicy pork carnitas. You’ll find lots of ways to enjoy this Mexican pulled pork.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
The citrusy slow-cooked pork is melt-in-your-mouth delicious. These take my tacos to the next level!