Authentic Mexican Carnitas Recipe

Ingredients

  • 4 pounds boneless pork shoulder, cut into 2-inch chunks
  • 1 tablespoon salt
  • 1 tablespoon ground black pepper
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 jalapeno, seeded and chopped
  • 1 orange, cut into halves
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 2 bay leaves
  • 1 cup chicken broth
  • 1 cup fresh cilantro, chopped (optional for garnish)
  • 1 cup diced white onion (optional for garnish)
  • 2 limes, cut into wedges (optional for serving)

Steps and instructions

  1. Season the pork chunks with salt and pepper, ensuring all pieces are well-coated.
  2. Heat vegetable oil in a large pot or dutch oven over medium-high heat. Add the pork chunks in batches, searing on all sides until browned. Remove browned pork from the pot and set aside.
  3. In the same pot, add the chopped onion, minced garlic, and chopped jalapeno. Cook until the onion is translucent and the garlic is fragrant.
  4. Return the browned pork to the pot. Squeeze the juice from the orange halves over the pork, then add the spent halves to the pot. Also add the cumin, oregano, bay leaves, and chicken broth. Stir everything together.
  5. Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for about 2 hours or until the pork is tender and can be easily pulled apart with a fork.
  6. Preheat your oven to broil. Use a slotted spoon to transfer the pork to a baking sheet, spreading it out in an even layer. Broil in the oven for about 5 to 10 minutes, or until the pork starts to crisp on the edges.
  7. While the pork is broiling, strain the cooking liquid left in the pot, discarding the solids. Skim off any fat from the surface, then return the liquid to the pot and simmer until it thickens slightly.
  8. Remove the pork from the oven and drizzle some of the reduced cooking liquid over it. Toss to coat.
  9. Serve the carnitas warm, garnished with chopped cilantro and diced white onion if desired. Serve lime wedges on the side for squeezing over the carnitas.

Tools for making

Recipe variations

  • Use bone-in pork shoulder instead of boneless for added flavor.
  • Marinate the pork in a mixture of citrus juices (such as lime, lemon, and grapefruit) and spices for a few hours before cooking.
  • Add diced green chilies or chipotle peppers in adobo sauce for a smoky and spicy kick.
  • Replace the orange with pineapple juice for a tangy twist.
  • Experiment with different herbs and spices like smoked paprika, chili powder, or cinnamon to customize the flavor profile.
  • For a healthier version, use lean cuts of pork or substitute with chicken or beef.
  • Vegetarian or vegan option: Replace the pork with jackfruit or mushrooms, and adjust the seasonings to enhance the flavors of the plant-based ingredients.
  • For a crispy texture, fry the carnitas in a pan with some oil after simmering, instead of broiling in the oven.
  • Serve the carnitas in tacos, burritos, or quesadillas with your favorite toppings like guacamole, salsa, sour cream, or shredded cheese.
  • Add a splash of tequila or beer to the cooking liquid for an extra depth of flavor.

Recipe overview

This flavorful Carnitas recipe will transport you straight to Mexico with its delicious and authentic flavors. The pork is seasoned with a blend of spices, braised until tender, and then broiled to achieve a delightful crispiness on the edges. It's then tossed in the reduced cooking liquid for an extra layer of flavor. This recipe may take a bit of time, but the end result is absolutely worth it. You'll be rewarded with the most tender and flavorful Carnitas you've ever tasted. Perfect for tacos, salads, or just on its own, these Carnitas are sure to be a hit. Enjoy them with optional garnishes of fresh cilantro and diced white onion, and don't forget the lime wedges for a bright citrusy kick. Get ready for a delightful culinary journey to Mexico!

Common questions

  1. How long does it take to cook the pork until it is tender? It takes about 2 hours of simmering on low heat for the pork to become tender and easily pulled apart with a fork.
  2. Can I use a different cut of pork? While boneless pork shoulder is the traditional choice for carnitas, you can also use bone-in pork shoulder or pork butt for this recipe. The cooking time may vary slightly.
  3. What can I serve with carnitas? Carnitas are delicious served in tacos, burritos, or alongside rice and beans. You can also use them as a filling for enchiladas or add them to salads.
  4. Can I make this recipe ahead of time? Yes, you can make the carnitas ahead of time and store them in the refrigerator for up to 3 days. Reheat them in a skillet or in the oven before serving.
  5. Can I freeze the leftovers? Absolutely! Allow the carnitas to cool completely, then store them in an airtight container or freezer bags in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
  6. Is it necessary to broil the carnitas? Broiling the carnitas at the end helps to crisp up the edges, giving them a delicious texture. However, if you prefer softer carnitas, you can skip this step.
  7. Can I adjust the spiciness? If you prefer less heat, you can reduce or omit the jalapeno. Additionally, you can control the spiciness by adjusting the amount of jalapeno seeds you include.
  8. Do I need to use fresh orange juice? Using fresh orange juice adds a bright and citrusy flavor to the carnitas. However, if you don't have fresh oranges, you can use store-bought orange juice as a substitute.

Serving dishes and utensils

  • Cutting board - Use a cutting board to safely chop the onion, garlic, and jalapeno.
  • Chef's knife - A sharp chef's knife is essential for cutting the pork shoulder into chunks.
  • Large pot or Dutch oven - This is needed for searing the pork and simmering it with the other ingredients.
  • Slotted spoon - Use a slotted spoon to transfer the cooked pork to a baking sheet for broiling.
  • Baking sheet - A baking sheet is used to broil the cooked pork, giving it a delicious crispy texture.
  • Saucepan - You'll need a saucepan to strain and simmer the cooking liquid to thicken it.
  • Strainer - Use a strainer to separate the solids from the cooking liquid.
  • Serving platter - Transfer the crispy carnitas to a serving platter for a beautiful presentation.
  • Optional: Lime squeezer - A lime squeezer can be helpful for extracting maximum juice from the limes.

Origin stories

Carnitas, a delicacy originating from the Mexican state of Michoacán, holds a cherished place in the heart of Mexican cuisine. This dish, whose name literally translates to "little meats", is traditionally made by simmering pork in its own fat in a copper pot, a method known as confit. This age-old technique results in exceptionally tender and flavorful meat, a treat enjoyed at family gatherings and festive occasions. Interestingly, the copper pot isn't merely a rustic touch—it chemically interacts with the meat during cooking, leading to an enhanced flavor profile unique to this method. The use of copper pots for cooking carnitas is a testament to the fusion of culinary practice and science, a characteristic that makes Mexican cuisine so extraordinary.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.