Carnitas ("little meats") are pork slowly cooked in its own fat until meltingly tender, then crisped. This stovetop/oven method gets you the same juicy-inside, crispy-edge result without a vat of lard — the secret is letting the braising liquid cook away so the pork finishes by frying in its own rendered fat.
Ingredients
- 3–4 lb pork shoulder, cut in 2-inch cubes
- 1 orange — juice it, then add the halves too
- 1 onion, quartered + 6 cloves garlic
- 2 bay leaves
- 1 tbsp cumin + 1 tsp oregano + 2 tsp salt
- Water or broth to nearly cover
Method
- Braise. Put the pork in a heavy pot with the orange juice and squeezed halves, onion, garlic, bay, cumin, oregano and salt. Add water/broth to nearly cover. Simmer gently (or cover and oven-braise at 300°F) 2–3 hours until fork-tender.
- Reduce. Fish out the orange, onion and bay. Turn up the heat and let the liquid cook off until only the rendered pork fat remains.
- Crisp. Let the pork fry in that fat, turning, until the edges are deep golden and crackly (or spread on a tray and broil a few minutes).
- Shred & serve. Roughly shred and pile into warm corn tortillas with onion, cilantro, salsa and lime.
🍊 Don't skip the orange
The orange (and a splash of its juice) is traditional — it tenderizes and balances the rich pork with a subtle sweetness. Some cooks add a little Mexican cola or milk for the same effect.
Michoacán’s golden pork
Carnitas — "little meats" — come from the Mexican state of Michoacán, where pork is slowly braised in its own fat until meltingly tender, then crisped at the end so you get silky and crunchy in every bite. It's fiesta food, piled into warm tortillas with onion, cilantro and a squeeze of lime.
That final crisp is the difference between good pork and true carnitas.
Ingredient notes & substitutions
- Pork — shoulder (butt): fatty and forgiving over long cooking.
- Fat — traditionally lard, though the pork renders plenty of its own.
- Aromatics — orange (juice and peel), onion, garlic, bay, cumin and oregano; some regions add a splash of milk.
- For crisping — high heat or a broiler at the very end.
🔥 Pro tips
Cut the pork into big chunks and braise it low and slow for two and a half to three hours until fork-tender. Orange brightens the meat and helps it caramelise. The crucial final step: crank the heat or run it under the broiler to crisp the edges — that contrast of tender and crunchy is what makes carnitas carnitas.
Common mistakes to avoid
- Skipping the crisp-up. Without it you have soft braised pork, not carnitas.
- Using a lean cut. Shoulder's fat keeps it juicy; loin dries out.
- Rushing. It needs hours to turn tender.
- Shredding too fine. Leave some chunks for texture.
What to serve with carnitas
Storage & reheating
Carnitas keep for up to 4 days in the fridge and freeze for up to 3 months. When reheating, spread the meat in a hot pan to re-crisp the edges rather than microwaving it soft.
Carnitas FAQ
What are carnitas?
Mexican braised-then-crisped pork from Michoacán. The pork cooks slowly in fat until tender, then gets crisped for the signature texture.
What's the best cut of pork for carnitas?
Pork shoulder (butt). Its fat keeps the meat juicy through long cooking and helps it crisp.
Do I need lard?
Traditionally yes, but the pork renders plenty of its own fat. A little lard deepens the flavour but isn't essential.
How do I get crispy edges?
After braising, spread the pork out and blast it under a broiler or in a hot pan until the edges catch and crisp.
Can I make carnitas in a slow cooker or Instant Pot?
Yes. Braise until tender, then finish under the broiler or in a hot pan to crisp — don't skip that step.