Did you know that the word “carnitas” literally translates to “little meats” in Spanish? This beloved Mexican dish transforms tough cuts of pork into tender, flavorful morsels that practically melt in your mouth! This recipe takes time but is very easy to prepare. You can make large batches to enjoy right away and freeze for easy meal-prep.
Why I love this carnitas recipe
Charred Vegetables The smoky depth from grilling poblano and onion elevates the flavor beyond ordinary carnitas.
Whole Warm Spices Using cinnamon sticks and whole cloves instead of ground spices creates layers of aromatic complexity which you can remove after cooking.
Pre-Salt That one-hour rest transforms the meat’s texture and flavor penetration dramatically. Overnight is optimal results!
Citrus Juice Fresh orange and lime juice cuts through the richness perfectly.
Flexibility in Finishing Choose between broiler or pan-crisping based on your preference and when you are ready to start serving your carnitas.
Make-Ahead Friendly Perfect for meal prep and entertaining – tastes even better the next day.
Selecting & preparing your cut of pork
Pork Cuts
Pork Butt (Boston Butt): This cut is the Gold Standard for Carnitas. Located in the upper portion of the pig’s shoulder, above the shoulder blade. Contains higher marbling and intramuscular fat that is superior for tenderness.
Pork Shoulder (Picnic Shoulder): An Alternative Choice if you can not get ahold of a Boston Butt. Located in the lower portion extending toward the front leg/foreleg area. Fat content is leaner with less marbling than pork butt. Often sold with skin on and has a firmer texture.
Preparing Your Pork
I prefer to cut my pork butt or shoulder into 3 inch chunks. This allows for more surface areas to brown and for the citrus juices to penetrate deeper into the meat while braising -aka flavor!
Salting one hour before cooking allows for the protein to break down and absorb the salt internally instead of just on the surface.. This is a great method for meat you do not wish to marinate or have time to.
Ingredient list
Cooking process overlook
Prepare the pork
- Cut pork shoulder into 3-inch pieces, trim excess fat, salt, cover and rest for 1 hour.
- Juice citrus fruits (oranges and lime) into a measuring cup.
- Char poblano pepper and onion on grill or under broiler until lightly blackened.
Sear the pork
- Heat Dutch oven with coconut or olive oil over medium-high heat and sear all sides of the pork in batches to avoid overcrowding. If you add too may pieces at a time your meat will steam instead resulting in colorless, bland pork.
- Add whole spices (cinnamon sticks, cloves, oregano, bay leaves) to fat drippings. Oh! If you have juniper berries on hand, those are a PLUS!
- Bloom spices for 30 seconds until fragrant, then turn off heat.
- Return pork to pot and add chicken broth, citrus juice, salt, and charred vegetables. You want the liquid to come up 3/4 on the meat. Add water to achieve this level.
- Cover and place in the oven for 3-5 hours until liquid has reduced half-way and the meat is fork-tender.
After Braising
- Remove pork to a baking sheet and shred with two forks.
- Drizzle a couple tablespoons of reserved cooking liquid over shredded meat and broil for a few minutes. Another way to caramelize your “little meats” is by pan. Key tip: Add your corn tortillas on top while the meat is reheating. This perfectly steams the tortillas and adds extra flavor and fat.
Note: If excess liquid remains, simmer on the stovetop to reduce to intensify flavor, if desired.
Serving suggestions and accompaniments
- TACOS, of Course! Check out my Fresh Corn Tortillas recipe and make the pork and tortilla the stars of your dish. Sometimes simple is better!
- Traditional Garnishes: Finely chopped onion, cilantro, radish, lime, and salsa.
- Modern Twist: Arugula, Feta, Pickled Red Onion, Honey-Lime Cabbage Slaw
- Side Dishes: Easy Mexican Rojo Rice & Easy Refried Pinto Beans
Don’t be intimidated by the 3-5 hour cooking time – most of that is hands-off oven braising while your kitchen fills with incredible aromas. Increase the measurements in this recipe to create portions for a large cookout. Also, don’t forget it freezes like a dream, making it perfect for a defrost from the freezer for quick weeknight tacos or using in a tamale recipe.
Pork Carnitas Tacos
Description
Smoky charred poblano, bright citrus, and aromatic whole spices elevate this carnitas recipe beyond the ordinary. The result is incredibly tender pork with crispy, caramelized edges that's perfect for stuffing into warm tortillas.
Ingredients
Instructions
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Cut pork into 3 inch pieces and trim excess fat.
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Salt with each piece liberally with salt. Cover and rest for one hour.
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Juice your citrus fruits into a measuring cup.
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Preheat your oven to 325*F
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Char your poblano and onion on the grill or under the broiler.
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After the hour is up, heat up a dutch oven with coconut oil over medium high heat.
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Sear the pork in batches. Do not overcrowd. You do not want the meat to steam. After each piece is seared, set aside.
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Add your spices to the fat drippings to blossom their aromas.
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Deglaze the brown bits on the bottom of the pot and by adding the remainder of ingredients - chicken broth, citrus juice, salt, and charred vegetables.
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If you still have a lot of liquid in your pot after your pork is finished cooking, place on the stovetop to simmer and cook down the liquid for concentrated flavor if you wish.
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Remove the pork onto a baking sheet and shred. Drizzle reserved liquid over the top.
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If using a broiler, crisp the edges under 500*F for a few minutes. Watch carefully.
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If using a pan to crisp the edges, heat one tsp of coconut or olive oil on medium high heat and fry in batches. Place tortillas on top of the meat while crisping to steam them.
