This post may contain affiliate links. Please read our disclosure policy.
Crispy, tender, and juicy Pork Carnitas have been one of my family’s favorite (and most frequent) meals for over ten years now. This is one of those recipes I love because it looks super impressive, but the actual work takes less than 30 minutes. It’s easier than you think.
Carnitas are hard to resist when they first come out from the broiler, juicy and tender with all those glorious crispy bits. But they’re even better as an ingredient, piled into street tacos or burritos. I’ve used this meat in countless meals. I even have a slow cooker pork carnitas recipe. But, no matter how I serve them, I always find myself stealing bites along the way!
Pork Carnitas
Growing up and living in the Southwest, I got to experience some incredible, traditional cuisine. My friend Sandra introduced me to slow cooker carnitas almost 15 years ago, and I’ve tried pretty much every possible variation since. But, this Dutch oven take on carnitas was love at first sight.
My recipe still incorporates some of the traditional elements like oranges and their juice. But, I’ve also made some changes to make it more approachable while still delivering the same fantastic results. This version puts all that incredible, pure pork flavor on full display. And, I can’t get enough!
Ingredients and Substitutions
The Meat – I use a 3-4 lb boneless pork shoulder or butt roast for this recipe. But, if using a bone-in cut of meat, it needs to be 1-2 lbs heavier.
Onion – Some other recipes don’t include onions, but I find that this aromatic makes a wonderful difference. I use a white or yellow onion here.
Lime Juice – I add 2 tablespoons of fresh squeezed lime juice. This is not a traditional ingredient, but I have found that the higher acidity helps this recipe achieve those perfect bites of melt in your mouth pork.
Oranges – As with traditional recipes, I include the juice and spent halves of 4 clementines. You can also swap these for 1-2 large oranges.
Water – I use water in this recipe instead of the traditional lard. The extra liquid helps with the reduction process on the stove.
Bay Leaves – I find that adding dried bay leaves to the pot while simmering the pork adds a very subtle earthy note to the meat and helps balance the other flavors nicely.
Seasonings – In my opinion, including a bit of cumin and oregano enhances the flavor of the meat. And, I always use kosher salt and freshly ground black pepper in my cooking.
Equipment List
How to Make Pork Carnitas
Warming the Oven: I preheat the oven to 300°F.
Prepping the Ingredients: While the oven heats up, I cut the pork into 2-3″ chunks. They don’t need to be perfectly uniform. I also peel, halve, and trim the ends off the onion.
Combining the Ingredients: I place all the ingredients except for the oranges into a large Dutch oven with an oven-safe lid.
Juicing the Oranges: I halve the oranges and squeeze them by hand into the pot. Then, I place the spent halves around the roast.
Cooking the Meat: Setting the pot over medium-high heat on the stove, I bring the contents to a steady simmer. Then, I cover the pot and transfer it to the oven to cook for about two hours.
Checking Doneness: I use a fork or tongs to test the tenderness of the meat after two hours in the oven. If it’s not falling apart, I let it continue cooking and check again in 15 minute increments.
Removing the Meat: I remove the pot from the oven, then set the oven to broil.
Pulling Apart the Meat: Using a set of tongs, I remove the pork from the pot. Then, I carefully break it apart into bite-sized chunks on a large baking sheet lined with aluminum foil.
I have made these 3 times in the last 6 weeks or so for company. They are beyond delicious! Preparation is so easy. I add about 3 cloves of crushed garlic. Reducing the liquid is key to amping up the flavor.
Reducing Liquids the Final Broil
Straining the Liquid: After straining the remaining contents of the pot, I keep only the liquid. Everything else gets discarded.
Reducing the Liquid: I place the pot on the stove over medium high heat to boil it down for 10-20 minutes, until the liquid is thick and syrup-like.
Coating the Meat: I transfer the meat to the pot of reduced liquid, then gently stir to ensure it is completely coated.
Crisping the Carnitas: I spread the bites of coated pork out across the baking sheet and place them under the broiler for up to 8 minutes, until golden brown and crispy on the edges.
Flipping the Meat: Once the meat has caramelized and crisped up a bit, I use a spatula or the tongs to flip the pork over to broil for another 6-8 minutes.
Serving the Meat: When the edges have caramelized a second time, I pull the sheet pan out of the oven. It’s now ready to serve!
Expert Tip
Let me just tell you, the kind of meat you buy matters. While pork shoulder and pork butt both come from the shoulder, pork butt (often called Boston butt) comes from higher on the shoulder and contains more intramuscular fat.
That marbling is exactly what I want for carnitas. It renders slowly, keeping the meat succulent. And, it helps create those coveted crispy edges while it finishes under the broiler. I strongly recommend using a pork butt, if you have the option.
Bone-In or Out – I prefer boneless cuts of meat simply for the ease. Bone-in meat is the more traditional option. But, either will work for the sake of this recipe. Just be sure to increase the weight if you’re buying bone-in meat.
Trim the Meat – Most of the time, I don’t have to trim anything. At most, I have to remove the very thick, hard surface fat. The rest of the fat will render during cooking, and it’s essential for flavor and crisping.
Reduce the Sauce – I typically gauge how close the sauce is to being reduced by swirling it with a spoon. I know the sauce has been reduced enough when it reaches the consistency of syrup. This lets it coat the meat more thoroughly.
Do Not Shred – While it might be tempting to shred the pork completely, I don’t do this. I only break it into bite-sized pieces. If you shred it too small, the broiler will dry it out completely.
Serving Suggestions
This delicious meat is so incredibly versatile. I serve it on top of a carnitas salad bowl, piled high in carnitas street tacos, and even with eggs and potatoes in a carnitas breakfast skillet.
And, pork carnitas goes well with every side dish you could want in a homemade Mexican meal. We enjoy it with chipotle lime rice and Mexican street corn dip. My boys like to drizzle it with homemade queso blanco dip. Then, if I’m feeling fancy, I whip up a batch of arroz con leche for dessert.
Make Ahead & Storage
Make Ahead: Absolutely! This is a terrific recipe to make in advance.
How to Store: I allow the meat to cool, then store it in an airtight container. It will keep for several days in the fridge. If I am lucky enough to have a lot of leftovers, I also portion some of it out into freezer-safe bags where it will keep for several weeks.
How to Reheat: To warm the leftovers back up, I recommend heating the carnitas in a skillet on the stove. This helps recreate the crispy edges that I think make this meat so incredible.
More Pork Recipes
Frequently Asked Questions
Trust me on this. The peels release aromatic oils and add a gentle bitterness to balance the pork fat. While it isn’t a requirement, I do recommend trying it!
I flip the pork when it gets those glorious golden brown edges. After flipping, I test the meat as it gets more caramelized to make sure that it’s still juicy and tender when I pull it out of the oven.
If the carnitas are not crisping under the broiler, then I spread them out a bit more on the pan, even going so far as to use two pans and alternating them in the oven, in order to allow for enough space around the pieces of meat. Proper airflow is critical for getting the results I want.
Pork Carnitas
Ingredients
- 4 pounds boneless pork shoulder or butt roast fat trimmed slightly and then cut into large 2-3" chunks (they don't need to be perfect)
- 1 onion ends cut off, halved and peeled
- the juice of 1 medium orange or 4 tiny clementines save the spent halves
- 2 tablespoons fresh lime juice
- 2 cups water
- 2 bay leaves
- 1½ teaspoons kosher salt
- ¾ teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
Instructions
- Adjust the oven rack to the lower middle of the oven. Preheat the oven to 300°F. Combine all the ingredients (including the spent orange halves) in a dutch oven or a large pot with an oven-safe lid. Bring the pot to a simmer over medium high heat. Once the pot is simmering, move the pot to the oven and cook for about 2 hours, until the meat is fork tender and falling apart.
- Remove the pot from the oven and preheat the oven to broil. Use a slotted spoon or a set of tongs to remove the meat from the pot and place it on a large foil lined baking sheet.
- Discard everything else in the pot, leaving only the liquid. Place the pot over high heat on the stove, for about 10-20 minutes. Boil it until the liquid is thick and syrup-like. There should be about 1 cup of liquid left in the pot.
- While the liquid is boiling and reducing, use the tongs or a pair of forks to very gently pull each piece of pork into 3 pieces. Avoid shredding the pork at this point, it will be very tender.
- Once the liquid has become thick and syrup-like, remove from the heat and place the pork back into the pot with the liquid. Gently fold the pieces into the liquid and try not to break them up further. Transfer the coated pork back onto the baking sheet, spreading it in just one layer across the pan. Place the baking sheet back in the oven on the same lower middle shelf.
- Broil for 6-8 minutes, until the meat is quite browned and slightly crispy on the edges. Remove from the oven and use your tongs or a large spatula to flip over each piece. Return the pan to the oven and broil the other side for 6-8 minutes, until both sides are well-browned and the edges are crisp. Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
recipe slightly adapted from and with thanks to Cooks Illustrated via My Kitchen Escapades {originally posted 12/15/12 – recipe notes and photos updated 1/5/26}
It's so cool. I definitely will try this recipe tomorrow. Thanks a lot!
This is delicious
OMG you’ve just made me very hungry Mary ~ you’re the Queen of carnitas in my book 🙂
I need to make these again (or maybe need you to come back and make them for me again 🙂 ), they’re so good they barely make it to the table because I want to eat it right off the pan!!
I Actually tried this and i don’t like the oranges taste, but the recipe overall is pretty good!
Pork carnitas have always been in my top favorite’s list, and the way you have explained is commendable. This is what I was looking for.
I have made these 3 times in the last 6 weeks or so for company. They are beyond delicious! Preparation is so easy. I add about 3 cloves of crushed garlic. Reducing the liquid is key to amping up the flavor.
Very good recepy!😋😋😋 Served it with jalapenos, black beans & guacamole.
Never heard of Dutch oven before but now know is just our regular roasting pan.😉
I’m so glad that you enjoyed the carnitas!
Could you use boneless pork ribs?
That should work fine, Brooke.
Hi .. do you cover the pot when roasting?
Keep the pot covered in the oven.
Tenderest pork ever .. I added a jalapeño to the pot and a bit more seasoning to give it a little zip . Delicious
I’m so happy you like the pork, Steve!
Amazing recipe! Came out perfect when following directions to the T, I’m going to play around with it now the second time. 🙂
It was one of the first to pop up just a few months ago, now Google has buried it. 🙁 A bunch of “slow cooker/Instant Pot” recipes pop up now. Luckily I took screenshots of it!
I’m SO glad that you love the carnitas, Jay! I agree that it’s frustrating when random recipes start showing up in search. I’m glad you found this one again!
The pork came out great but the liquid in the Dutch oven did not thicken After I took out the pork what did I do wrong?
Did you simmer the liquids for the full time, Bob?
Yes, I seemed to have more then a cup of liquid left in my pot so I poured some out and simmered the rest it for 20 min and I still Rolled the chucks of meat in it it just wasn’t thick like I thought it would be. It was still delicious.
It doesn’t get super thick, but it definitely should’ve reduced. I’m glad you enjoyed the carnitas, Bob!
Same here
Very good
I’m so glad you like the carnitas, Eliza!
Crunched for time tomorrow. Best advice on making it tonight and then doing the crisping part tomorrow right before serving in the afternoon? Thank you SO much.
I do that almost every time I make these, Kimberly. Just store the cooked pork in an airtight container in the fridge until you’re ready to crisp it and serve.
Hi!
Since we don’t eat pork at home, do you think I could use chicken breast fillets instead?
Thank you!:)
Unfortunately, this won’t work the same way with chicken. It’s far too long a cooking process and it won’t cook the same way with this method.
I’m about to make these for tonight’s dinner and can’t wait! Do you cover the pot before sticking it into the oven?
Yes, the pot should be covered while in the oven, Jess.
Fall is definitely here in Minnesota! It’s a brisk 41 degrees as we are getting ready for our first snow (2 to 5 inches) on Tuesday. I would use the enameled pot to make your pork carnita recipe. It sounds delicious and I can only imagine how wonderfully warm and inviting the citrusy smell of the roasting pork would be after a day working outside in the chilled air. I think it would take a little of the sting out of The forecast and help to warm my old weary bones.
This is definitely a favorite winter meal here too, Cyndee!
One of my favorite recipes! I double everything to use a full butt that comes from Costco. Makes multiple easy recipes over the week. Just add a little more than hour to reach the right consistency.
I know you said you freeze yours. Do you typically also freeze the reduction with it? I have been jarring it and scoping out as I use it ( bacon fat consistency when chilled).
Yes! That’s exactly how I freeze it. I add the extra liquid into the freezer bags with the meat.
I’m from Belgium, where Carnitas are very unknown. I made these last week and everyone loved them. Thank you so much for this amazing recipe!! I only got a bit worried when I took the carnitas out of the oven because the orange peel smelled very bitter and you could taste it a bit in the liquid. I added some extra sugar to balance out the bitter while thickening the liquid. You couldn’t taste it at all in the pork. Is it normal the peel gets bitter? If not, do you have any tips to prevent this?
I haven’t noticed the peel tasting bitter in the sauce at all. I do scrub the oranges most of the time before adding them to the pot. Maybe there was a residue on them? I’m so glad that you love the carnitas!