Carnitas

By Kay Chun

Updated June 20, 2022

  • Christopher Testani for The New York Times. Food Stylist: Monica Pierini.
Media 1 of 1
Total Time
3 hours
Rating
4(1,306)
Comments
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Carnitas (or “little meats”) are a traditional Mexican dish of cubed pork shoulder braised with spices and citrus until tender. Fresh orange, crushed garlic, earthy oregano and aromatic cinnamon and bay leaf create a rich and fragrant braising liquid that imparts its savory flavors into the pork as it cooks. There’s very little hands-on work involved, and the carnitas can be made a day ahead. Store the pork in the liquid overnight, then gently reheat before serving. A final finish under the broiler creates a golden, crispy exterior on the meat.

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Ingredients

Yield:4 to 6 servings

  • 3 pounds pork shoulder, cut into 2-inch chunks

  • 1 tablespoon kosher salt (such as Diamond Crystal), plus more for seasoning

  • 1 teaspoon black pepper, plus more for seasoning 

  • 1 ½ teaspoons dried oregano

  • 1 navel orange, quartered

  • 1 white onion, quartered

  • 7 garlic cloves, crushed

  • 1 cinnamon stick, broken into 2 pieces 

  • 1 bay leaf (dried or fresh)

  • ¼ cup neutral oil, such as safflower or canola

  • Warmed tortillas, chopped white onion, chopped cilantro, sliced avocado and lime wedges, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

10 grams carbs; 161 milligrams cholesterol; 612 calories; 19 grams monosaturated fat; 7 grams polyunsaturated fat; 15 grams saturated fat; 45 grams fat; 1 gram fiber; 663 milligrams sodium; 41 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350 degrees. In a large Dutch oven, combine pork, 1 tablespoon salt, 1 teaspoon pepper and the oregano, and toss to evenly coat the meat in the spices. Squeeze orange juice all over the pork and add the juiced orange quarters to the pot. Add onion, garlic, cinnamon stick and bay leaf, and toss until well incorporated, nestling everything in an even layer. Drizzle oil evenly over the meat. Cover and braise in oven until pork is tender, about 2 ½ hours, stirring once halfway through the cooking.

  2. Step 2

    Heat broiler to high, setting a rack 6 inches from the heat source. Transfer pork to a rimmed baking sheet and shred the meat. Strain juices from the pot through a fine-mesh sieve into a small bowl, pressing on the solids; discard solids. Skim fat from top and reserve the juices.

  3. Step 3

    Broil pork until golden and crisp in spots, about 4 to 5 minutes. Transfer carnitas to serving plates and drizzle with some of the reserved juices. Serve warm with tortillas and toppings of choice.

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Ratings

4 out of 5
1,306 user ratings
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Comments

Chad

This is pretty spot on, but in Texas, cooks season and fry the meat in lard in the Dutch oven. Then they add the juices and a little Mexican coke to the lard to make a braising liquid. Then transfer the Dutch oven to the oven to finish. You get the crispy at the beginning when frying. You’ll loose some after braising so some cooks will still broil at the end.

Leslie

I make carnitas in my slow cooker all the time. This recipe looks good but I would use sour orange if you can get it. If not add some lime juice. And no cinnamon! About six hours on low. Be sure to do the broiling for authenticity but we often don’t bother and everyone loves them anyway.

Tamara

For those asking- Slow cooker the whole pork shoulder until it easily shreds with a fork. Use some of the pan juices to fry up quickly in a cast iron pan if not wanting to use the broiler. Serve with fresh salsa, greens, red onions, crema, guacamole and a hit of lime with a margarita for a fantastic meal!

Pattie Bell

I have used this recipe to make Carnitas for about 15 years and it’s a winner! I serve it in tacos, on top of salads and eggs. It freezes and reheats nicely. This process renders much of the fat from this particular cut of meat, which is so flavorful and has such great texture. Plan for a lot of shrinkage.

Donna D.

Just pork, salt and water in the instapot for 45 minutes cuts time and energy consumption. Lots of additional spices/flavors in the toppings and sides.

Kent

If you juice the pork after the seasoning, it will probably wash off the spices. To add "kick" try some turmeric or paprika. It may be authentic but broiling just adds another step. It's tasty after slow cooking.

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