Looking for a delicious and authentic Mexican carnitas recipe? Look no further! This traditional Mexican pulled pork dish is easy to make and perfect for feeding a large crowd. So it’s perfect for serving at your next party or get-together. Gather your ingredients and get ready to cook up some amazing pork carnitas!
What are carnitas?
Carnitas is a type of Mexican pulled pork that is traditionally made with pork shoulder. The meat is slow-cooked until it is fall-apart tender, then shredded and served with various dishes.
Carnitas, literally meaning “little meats” and is said to have originated in the state of Michoacán (Mexico). The dish is often served as street food and can be found at many Mexican restaurants because it’s a popular Mexican cuisine.
While authentic Mexican carnitas is typically cooked in lard, for this recipe we will be substituting it with lime juice.
Why carnitas makes a great dish
- Quick preparation
- Feeds a large crowd: Carnitas is perfect for feeding a large group of people.
- Requires simple ingredients
- Serve in a variety of ways
- Can be frozen for later – reheats easy
- Easy recipe
Ingredients to make traditional pork carnitas
To make this traditional carnitas recipe, you will need:
- Skinless Pork shoulder (pork butt)
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- 2 teaspoon kosher salt
- 3/4 cup juice from oranges
- 1 tablespoon lime juice
If you don’t have lime juice you can just use juice from the orange. The acidity from orange juice and lime juice help to break down the tough fibers in the pork shoulder, making it more tender.
Traditionally coke is also used in the cooking process, however, we will be substituting this with the lime and orange.
You can find many of these ingredients in your local grocery store.
How to make Mexican pulled pork Carnitas in a slow cooker
- Rinse and dry the boneless pork shoulder. Cut into pork chunks and place into slow cooker.
- Combine the Rub ingredients (salt, ground cumin, chili powder, garlic powder, dried oregano, onion powder, and black pepper) to the raw pork. Mix seasoning well into the meat and add in the lime juice and orange juice.
- Cover and slow cook on low for 8-10 hours or on high for 4-6 hours.
- Shred with two forks (Pork should be tender enough to shred)
Optional: Skim off the excess fat from the juices remaining in the slow cooker and discard.
To brown/crisp for crispy pork carnitas:
- Heat 1 tbsp of olive oil in a large pan over high heat on the stove top.
- Add some shredded pork and drizzle in some juices.
- Let the juices evaporate and the bottom side get golden brown and crispy.
- Flip and briefly sear the other side for those crisp edges
Oven:
Follow the recipe above and place pork in a large roasting pan.
Add 2 cups of water or chicken broth around the pork. Cover with foil, cook at 350F oven for 2 hours, then cook for another 1 to 2 hours uncovered.
Add more water if the liquid dries out too much. You should have 1 1/2 to 2 cups of liquid when it finishes cooking.
Shred the carnitas meat and serve with some of the cooking liquid with warm tortillas and your favorite toppings.
What to serve with traditional carnitas
There are many ways to enjoy carnitas. Serve them in soft flour tortillas with all the fixings, use them as a filling for enchiladas or burritos, or simply enjoy them on their own with a side of beans and rice.
Carnitas also make a great topping for salads, nachos, sliders, or quesadillas. And, of course, they are always delicious with a cold beer or margarita!
More ways to enjoy Mexican pork carnitas:
- pork carnitas tacos (use warm corn tortillas, diced onions, cilantro, crumbled cotija cheese, lime juice, jalapenos, Guacamole, Pico de Gallo, or salsa Verde for your tacos)
- stuffed in gorditas (made with masa and stuffed with cheese, meat, or other fillings)
- In burrito bowls with sour cream or Mexican crema
- Top on loaded fries with queso fresco
- Add in stuffed Sweet Potatoes
- With easy refried beans and
- With Potato Skins
- Carnitas Soup
- Grilled Corn with Spicy Aioli and a squeeze of lime
- Chipotle chicken nachos with lime wedges
Pork carnitas are perfect for occasions like Cinco de Mayo, potlucks, dinner time, or simply when you’re in the mood for something delicious! This traditional carnitas recipe is easy to make and can be enjoyed in so many different ways with a variety of Mexican food.
The options are endless when it comes to enjoying carnitas! So, what are you waiting for? Get cooking!
How to store carnitas?
Leftover carnitas can be stored in the fridge for up to five days in an airtight container.
When reheating, I recommend crisping them up again in a pan with a little bit of oil before serving. This will help them regain some of their crispiness and flavor.
Can slow cooker carnitas be frozen?
Yes! This dish freezes well. Simply place the shredded carnitas in a freezer-safe container and store in the freezer for up to three to six months.
When you’re ready to enjoy, thaw in the refrigerator overnight and reheat in the oven, microwave, or on the stovetop.
Can I make pork carnitas recipe with pork loin?
Yes, you can use pork loin in this recipe. If you do choose to use pork loin add in 1-2 tablespoons of fat (avocado oil, olive oil, or vegetable oil, etc.) and use juice from an orange because the meat is leaner and will need the extra moisture.
PrintAuthentic Mexican Carnitas (Slow Cooked Pulled Pork)
An authentic and easy way to make tender, juicy, and crispy Mexican carnitas using your slow cooker or oven!
Ingredients
- 2 1/2 Skinless, boneless Pork shoulder (pork butt)
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- 2 teaspoon kosher salt
- 3/4 cup juice from orange (2 oranges)
- 1 tablespoon lime juice
Instructions
- Rinse and dry the boneless pork shoulder. Cut into pork chunks and place into slow cooker.
- Combine the Rub ingredients (salt, ground cumin, chili powder, garlic powder, dried oregano, onion powder, and black pepper) to the raw pork. Mix seasoning well into the meat and add in the lime juice and orange juice.
- Cover and slow cook on low for 8-10 hours or on high for 4-6 hours.
- Shred with two forks (Pork should be tender enough to shred)
Optional: Skim off the excess fat from the juices remaining in the slow cooker and discard.
To brown/crisp for crispy pork carnitas:
- Heat 1 tbsp of olive oil in a large pan over high heat on the stove top.
- Add some shredded pork and drizzle in some juices.
- Let the juices evaporate and the bottom side get golden brown and crispy.
- Flip and briefly sear the other side for those crisp edges
Oven:
Follow the recipe above and place pork in a large roasting pan.
Add 2 cups of water or chicken broth around the pork. Cover with foil, cook at 350F oven for 2 hours, then cook for another 1 to 2 hours uncovered.
Add more water if the liquid dries out too much. You should have 1 1/2 to 2 cups of liquid when it finishes cooking.
Shred the carnitas meat and serve with some of the cooking liquid with warm tortillas and your favorite toppings.