Slow-Cooked Pork Carnitas

This pork carnitas recipe delivers perfectly tender, juicy, and mouthwatering shredded pork every time.

What Is Carnitas?

Carnitas, which translates to "little meats" in Spanish, is a traditional Mexican dish. It features pork that’s simmered or braised with spices and fat until it’s tender enough to shred, then roasted until the edges are crisp and golden brown.

How to Prepare Carnitas

Below, you’ll find a comprehensive list of ingredients and detailed instructions for making carnitas, but here’s a quick overview of the key steps:

Pork Carnitas Seasoning Blend

To bring out the rich flavor of the pork shoulder, you'll use a combination of kosher salt, diced onion, minced garlic, fresh lime juice, chili powder, dried oregano, and ground cumin.

In addition to the pork shoulder and the seasoning mix, you'll also need vegetable oil and chicken broth to complete the carnitas recipe.

How to Prepare Pork Carnitas

Here’s a quick look at the process of making these irresistible homemade carnitas:

1. Sear the pork shoulder on all sides in a Dutch oven until golden brown.
2. Add the rest of the ingredients and bring to a boil.
3. Reduce the heat and simmer until the pork is fall-apart tender.
4. Transfer the pork to a baking sheet, drizzle with the cooking liquid, and sprinkle with salt.
5. Roast in the oven, basting occasionally, until the meat develops a crispy, golden crust.

Best Sides to Serve with Carnitas

Carnitas can be served as a main dish alongside tasty side dishes or used as a filling for tacos, burritos, or enchiladas. Check out our full collection of Mexican Side Dishes for more mouthwatering ideas. Here are some recipes you can try:

• Quick and Easy Refried Beans
• Mexican Rice
• Mexican Corn on the Cob (Elote)

How to Store Leftover Carnitas

Store any leftover carnitas in an airtight container in the fridge for up to three days, or freeze them for up to three months for later enjoyment.

Dinogo Community Feedback

“A total crowd-pleaser! Everyone loved it,” says Not Chef Jeff. “I always add extra garlic because, in my opinion, you can never have too much garlic.”

“These are hands down the best pork carnitas I’ve ever had, outside of my favorite Mexican restaurant,” says Amy Buettner. “Just follow the instructions exactly, and make sure to use a cast iron pot with a tight-fitting lid.”

“The only adjustment I made was using a Crock-Pot for the initial cooking,” says rogersnan. “I cooked it on low for 8-9 hours, and the result was incredibly tender and flavorful.”

Editorial contributions by Corey Williams

Ingredients List

• ¼ cup vegetable oil

• 4 pounds pork shoulder, cut into several large pieces

• 3 tablespoons kosher salt

• 1 onion, chopped

• 1 clove garlic, crushed

• 3 tablespoons lime juice

• 1 tablespoon chili powder

• ½ teaspoon dried oregano

• ½ teaspoon ground cumin

• 4 (14.5 ounce) cans chicken broth

Instructions

Start by gathering all your ingredients together.

Heat vegetable oil in a large Dutch oven over high heat. Season the pork shoulder pieces with salt, then add them to the Dutch oven. Cook for about 10 minutes, turning to brown on all sides.

Stir in the onion, garlic, lime juice, chili powder, oregano, and cumin. Add the chicken broth, bring it to a boil, then reduce the heat to medium-low. Cover and simmer for about 2 1/2 hours, or until the pork is very tender.

Bake the pork in the preheated oven for about 30 minutes, or until browned. Drizzle with more cooking liquid every 10 minutes and use two forks to shred the pork as it browns.

Serve the pork hot and enjoy every bite!

Nutrition Information (per serving)