Authentic Carnitas Recipe: Carnitas, which literally translates to “little meats” in Spanish, is one of Mexico’s most beloved dishes. It’s rich, flavorful, and versatile—perfect for tacos, burritos, or simply served with rice and beans. Authentic carnitas are made by slow-cooking pork until it becomes meltingly tender, then crisping it up to create that perfect balance of soft and crunchy textures.
Carnitas hold a special place in Mexican cuisine because they represent comfort food at its finest. In many parts of Mexico, carnitas are not just a dish but a tradition. They’re often prepared in large quantities for family gatherings, street food stands, and festive occasions. The aroma alone, with hints of garlic, bay leaves, and citrus, is enough to make your mouth water long before the first bite.
So why go homemade instead of grabbing carnitas from a taco truck? Because when you make them yourself, you control the quality of the ingredients, the seasoning, and the cooking method. Homemade carnitas not only taste fresher but also allow you to customize them to your preference—whether you like them extra crispy, citrusy, or spiced just right.
Ingredients You’ll Need for Authentic Carnitas
To achieve authentic carnitas, you’ll need the right ingredients. Don’t worry, they’re simple and easy to find, but each one plays an important role in flavor and texture.
Essential Pork Cut for Carnitas
The star of carnitas is pork. Traditionally, pork shoulder (also called pork butt) is the best choice. This cut has the perfect balance of fat and meat, which ensures the pork stays juicy and flavorful after hours of slow cooking. Avoid lean cuts like pork loin, which can dry out easily.
Flavor-Boosting Ingredients and Spices
Here’s what you’ll need to build that authentic carnitas flavor:
- Lard or oil (for traditional richness and crisping)
- Garlic cloves (whole, for aromatic depth)
- Onion (adds sweetness as it cooks)
- Bay leaves (for a subtle herbal note)
- Oregano (Mexican oregano preferred)
- Cumin (earthy spice that enhances pork flavor)
- Citrus juices (orange and lime for balance)
- Salt and black pepper (basic but essential for seasoning)
Optional Add-Ons for Extra Flavor
Want to make your carnitas stand out? Try these extras:
- Cinnamon stick (adds warmth and depth)
- Coke or beer (some traditional recipes use this for sweetness)
- Chili peppers (for a subtle kick)
Together, these ingredients create a flavor base that transforms simple pork into juicy, crispy, unforgettable carnitas.
Preparing for the Cooking Process
Before you dive into cooking, preparation is key. Setting up properly will save you time and guarantee success.
Choosing the Right Pot or Pan
Traditionally, carnitas are made in large copper pots in Mexico, which distribute heat evenly. At home, you can use a:
- Dutch oven (best option for heat retention)
- Heavy-bottomed pot (great alternative)
- Slow cooker or Instant Pot (modern methods, still effective)
Avoid thin pots that heat unevenly, as they can burn the pork.
Prepping the Pork Before Cooking
Cut the pork shoulder into large chunks, about 2–3 inches each. This ensures even cooking while still leaving room for crisping later. Pat the pork dry with paper towels—removing excess moisture helps achieve a better sear later on.
Setting Up a Flavorful Base
Before adding the pork, prepare your base by combining citrus juices, garlic, onion, spices, and a bit of lard in your pot. This liquid mixture acts as both a marinade and braising liquid, infusing the pork with flavor from the very beginning.
Some cooks prefer to marinate the pork overnight with citrus, garlic, and spices for deeper flavor. If you have time, it’s worth it. If not, cooking the pork directly with these ingredients still works wonders.
Step-by-Step Guide to Cooking Carnitas
Now comes the fun part: cooking your carnitas to perfection.
Step 1 – Cutting and Seasoning the Pork
Start by cutting your pork shoulder into chunks. Season generously with salt, pepper, oregano, and cumin. Don’t be shy with the seasoning—remember, carnitas are all about bold flavor. Rub the seasoning into the meat to help it absorb more flavor.
Next, add the pork into your prepared pot along with the garlic, onion, bay leaves, citrus juice, and a splash of water or broth if needed. This mixture should cover about half the pork.
At this point, your kitchen will already start smelling like something amazing is about to happen.
Step 2 – Slow Cooking for Tenderness
This is the heart of authentic carnitas—low and slow cooking. The key is patience. Once your pork chunks are seasoned and placed in the pot with all the flavor-packed ingredients, you’ll want to bring everything to a gentle simmer. Cover the pot and let it cook on low heat for 2.5 to 3 hours.
During this time, the pork gradually breaks down, becoming fork-tender. The fat renders out, mixing with the citrus juice and spices to create a natural braising liquid. Don’t rush this step—if the heat is too high, the pork can dry out before it becomes tender.
If you’re using a slow cooker, cook on LOW for 6–8 hours or HIGH for 4–5 hours. With an Instant Pot, you can cut the time dramatically, cooking for 40–50 minutes under pressure and letting it release naturally.
As the pork cooks, stir occasionally to make sure all the chunks are absorbing flavor evenly. By the end of this step, you should be able to insert a fork into a piece of pork and have it fall apart with little effort. That’s when you know it’s ready for the next stage.
Step 3 – Shredding and Crisping the Pork
Once the pork is tender, carefully remove it from the pot. Place the chunks on a large tray or cutting board, then shred them into smaller bite-sized pieces using two forks. Don’t shred it too finely—you want a mix of larger chunks and smaller bits for texture.
Now comes the best part: crispy carnitas. This step is what transforms braised pork into the magical carnitas we all love. You have two main options for crisping:
Stovetop Method
- Heat a large skillet over medium-high heat.
- Add a thin layer of the rendered fat (from the braising liquid).
- Spread the shredded pork in a single layer and let it crisp undisturbed for a few minutes.
- Stir and repeat until the edges are golden and crispy.
Oven Method
- Preheat your oven to 450°F (230°C).
- Spread the pork on a baking sheet in an even layer.
- Spoon some of the braising liquid over the top.
- Roast for 15–20 minutes, stirring halfway, until crispy and caramelized.
Either way, the goal is the same: juicy meat with golden, crunchy bits. The combination of soft and crisp textures is what makes carnitas unforgettable.
Step 4 – Finishing Touches for Authentic Flavor
Once your carnitas are perfectly crisped, it’s time to add the finishing touches. Before serving, spoon a little bit of the braising liquid over the pork. This keeps it moist and adds an extra punch of flavor. Don’t soak it—just enough to balance the crispy edges with juicy tenderness.
At this stage, taste the carnitas and adjust seasoning if necessary. You may want to add a squeeze of fresh lime juice, a sprinkle of chopped cilantro, or even a touch more salt.
Some cooks also like to serve carnitas with freshly chopped white onions and salsa on the side, letting everyone customize their own tacos or plates. That’s the beauty of carnitas—they’re endlessly versatile and always delicious.
Serving Suggestions for Carnitas
You’ve done the hard work—now it’s time to enjoy the results. Authentic carnitas can be served in many ways, from simple street-style tacos to full Mexican platters.
Traditional Mexican Sides
In Mexico, carnitas are often served with:
- Warm corn tortillas (the ultimate companion for carnitas)
- Pico de gallo (fresh salsa with tomato, onion, and cilantro)
- Guacamole or avocado slices
- Refried beans or whole black beans
- Mexican rice for a hearty meal
These sides balance out the richness of the pork with freshness, creaminess, and spice.
Making Carnitas Tacos the Right Way
To make the perfect carnitas taco:
- Warm your tortillas until soft and slightly charred.
- Fill with a generous spoonful of carnitas.
- Top with diced onion, fresh cilantro, and a squeeze of lime juice.
- Add salsa verde, salsa roja, or hot sauce if you love heat.
Keep it simple—that’s the authentic way.
Creative Uses for Leftover Carnitas
One of the best things about carnitas is how versatile they are. Leftovers can be used in:
- Burritos (wrapped with rice, beans, and cheese)
- Quesadillas (gooey, cheesy, and meaty)
- Nachos (loaded with melted cheese, jalapeños, and salsa)
- Breakfast hash (mixed with potatoes and topped with eggs)
- Carnitas tortas (Mexican-style sandwiches on crusty bread)
No matter how you serve them, carnitas always steal the show.
Tips and Tricks for Perfect Carnitas
Making carnitas is simple, but if you want that authentic Mexican street-food taste, there are a few tricks worth knowing. These little adjustments can take your dish from good to absolutely unforgettable.
Common Mistakes to Avoid
- Using lean pork: Pork loin or tenderloin may seem like a healthier option, but they dry out quickly and don’t shred well. Stick to pork shoulder for the right balance of meat and fat.
- Overcrowding the pan when crisping: If you dump all the shredded pork into the skillet at once, it will steam instead of crisp. Work in small batches for golden edges.
- Skipping the fat: Traditional carnitas are cooked in lard, and while you don’t need a bucket of it, adding some fat helps with both tenderness and flavor. If you skip it entirely, the result may taste flat.
- Cooking too fast: Carnitas need time. Cranking up the heat won’t make the pork tender any faster—it’ll just leave you with dry, chewy meat.
How to Get the Perfect Crisp
That mix of juicy inside and crispy outside is what makes carnitas magical. To nail it:
- Let the pork cook untouched when crisping. Resist the urge to stir too soon.
- Use high enough heat so the meat caramelizes quickly without drying out.
- Add a splash of the braising liquid to the skillet for extra flavor and moisture before finishing with crisp edges.
Adjusting Spice Levels for Your Taste
Authentic carnitas aren’t usually fiery hot, but they’re full of bold flavors. You can customize the heat and seasoning to your preference:
- Add chili flakes, jalapeños, or chipotle peppers for more spice.
- Use extra citrus juice if you prefer a tangier profile.
- Experiment with smoked paprika or even a touch of ancho chili powder for smoky depth.
The beauty of carnitas is flexibility—you can keep them traditional or give them your own twist without losing their essence.
Storing and Reheating Carnitas
Carnitas are one of those dishes that taste just as good—sometimes even better—the next day. Knowing how to store and reheat them properly ensures they stay delicious.
How Long Can Carnitas Be Stored?
- Refrigerator: Store carnitas in an airtight container for up to 4–5 days. Keep the pork and braising liquid together so the meat stays moist.
- Freezer: Carnitas freeze beautifully. Portion them into freezer bags with some of the braising liquid, then freeze for up to 3 months.
Always label and date your storage containers—you’ll thank yourself later.
Best Methods for Reheating Without Losing Flavor
When reheating carnitas, avoid microwaving if possible. It can make the pork rubbery. Instead, try these methods:
Skillet Method (Best Option):
- Heat a skillet over medium heat.
- Add the carnitas with a spoonful of braising liquid.
- Crisp up the edges again while keeping the inside juicy.
Oven Method:
- Preheat oven to 375°F (190°C).
- Spread carnitas on a baking tray.
- Cover loosely with foil and heat for 15–20 minutes.
Slow Cooker Method:
- Place carnitas and braising liquid in a slow cooker.
- Heat on LOW for 1–2 hours until warmed through.
These methods bring your carnitas back to life without sacrificing the crispy-meets-juicy balance.
Nutritional Value of Carnitas
While carnitas are undeniably indulgent, understanding their nutritional value can help you enjoy them guilt-free and even balance them with healthier sides.
Calories and Macronutrients Breakdown
On average, a 3-ounce (85 g) serving of carnitas contains:
- Calories: ~200–250
- Protein: ~20–22 g
- Fat: ~12–15 g (depends on how much lard/fat you use)
- Carbs: 0–2 g (without tortillas or sides)
Carnitas are naturally low-carb and high-protein, making them a great option for keto or paleo diets when paired with low-carb tortillas or vegetables.
Balancing Carnitas with a Healthy Diet
If you’re watching your diet, here’s how to make carnitas healthier without losing flavor:
- Use less lard and rely more on the pork’s natural fat.
- Serve with whole-grain or corn tortillas instead of flour tortillas.
- Add lots of fresh toppings like lettuce, radish, pico de gallo, and salsa verde for extra nutrients and fiber.
- Pair with a side salad or roasted vegetables instead of rice and beans for a lighter option.
Remember, carnitas are a treat, and when balanced with fresh ingredients, they can fit into almost any lifestyle.
FAQs about Authentic Carnitas Recipe
1. Can I Make Carnitas Without Lard?
Yes! While lard is traditional, you can substitute it with vegetable oil, avocado oil, or even chicken broth. The key is keeping enough fat to prevent dryness.
2. What’s the Best Cut of Pork for Carnitas?
The pork shoulder (pork butt) is the best choice. It has the perfect ratio of fat and muscle, making it juicy and tender when slow-cooked.
3. Can I Make Carnitas in the Oven or Instant Pot?
Absolutely. In the oven, braise pork chunks at 300°F (150°C) for 3–4 hours. In the Instant Pot, cook under high pressure for 40–50 minutes, then shred and crisp as usual.
4. Do Carnitas Taste Better the Next Day?
Many say yes! The flavors deepen overnight as the pork absorbs more of the seasoning and braising liquid. Just reheat properly to get back that crispy edge.
5. How Do Carnitas Differ from Pulled Pork?
Pulled pork is usually smoked or slow-cooked with barbecue flavors, while carnitas are braised in fat and citrus, then crisped. Both are tender and shredded, but the flavor profiles are completely different.
Conclusion
Authentic carnitas are more than just a dish—they’re a culinary tradition full of rich history, bold flavors, and unforgettable textures. With the right pork cut, slow cooking, and that perfect crispy finish, you can recreate Mexican-style carnitas at home that rival your favorite taquería.
Whether you’re making tacos, burritos, or simply enjoying them with rice and beans, carnitas always bring people together around the table. They’re juicy, crispy, and deeply satisfying—a true comfort food classic.
So grab your pork shoulder, set aside a few hours, and treat yourself and your loved ones to the magic of homemade carnitas. Once you try it, it’ll become a recipe you’ll keep coming back to again and again.
