What You’ll Love About This Recipe
This homemade carnitas recipe is a game-changer for anyone craving tender, flavorful pork with a crispy finish. It’s simple to make, uses pantry staples, and will turn your kitchen into a Mexican taqueria in no time. First, you’ll love how the pork becomes melt-in-your-mouth tender after slow-cooking in its own juices. Second, the crispy edges from broiling add the perfect crunch that will have everyone reaching for seconds. Finally, it’s incredibly versatile—pile it on tacos, stuff it in burritos, or enjoy it on its own!
Recipe
Carnitas, a beloved Mexican dish, features tender, slow-cooked pork that’s crispy on the outside and juicy on the inside. Perfect for tacos, burritos, or as a standalone dish, this recipe brings authentic flavors to your kitchen with simple ingredients and techniques.
Ingredients:
- 3 lbs pork shoulder (also called pork butt), cut into 2-inch cubes
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 1 tablespoon olive oil
- 1 orange, juiced
- 3/4 cup chicken broth
Instructions:
- In a large bowl, season the pork cubes with salt, pepper, oregano, and cumin. Toss to coat evenly.
- Heat olive oil in a Dutch oven or large skillet over medium-high heat. Brown the pork on all sides, working in batches if necessary.
- Return all the pork to the pot and add the orange juice and chicken broth. Bring to a boil, then reduce the heat to low. Cover and simmer for 2 hours, stirring occasionally, until the pork is tender.
- Remove the lid and increase the heat to medium-high. Cook until the liquid has evaporated and the pork is crispy, about 10-15 minutes, stirring occasionally.
Notes:
- For extra flavor, add a bay leaf or a cinnamon stick during the simmering process.
- Carnitas can be stored in an airtight container in the refrigerator for up to 3 days.
Equipment:
- Dutch oven or large skillet
- Mixing bowl
- Tongs
Time:
Prep time: 15 minutes
Cooking time: 2 hours 30 minutes
Cuisine:
Mexican
Serving:
6 servings
Nutrition
Nutritional information is important to contemplate when enjoying homemade carnitas. Here’s a breakdown per serving:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 kcal |
| Protein | 25 g |
| Fat | 20 g |
| Carbohydrates | 10 g |
| Fiber | 2 g |
| Sodium | 500 mg |
What To Serve With It
I love pairing my homemade carnitas with fresh sides, like tangy cabbage slaw and warm corn tortillas, to balance the rich flavors. For drinks, I’ll grab a cold lime soda or a light Mexican beer, which always hits the spot. These combos make the meal feel complete and extra special.
Side Dishes
When I’m whipping up a batch of carnitas, I always think about what sides will make the meal feel complete, because let’s be honest, the right pairings can take it from good to unforgettable. I love serving them with warm corn tortillas, fluffy cilantro-lime rice, and a bright, crunchy slaw for contrast. Refried beans add creaminess, while pickled red onions bring a tangy kick. Don’t forget fresh toppings like diced avocado, salsa verde, or pico de gallo—they’re the finishing touches that make every bite pop. Mix and match these sides, and you’ve got a feast everyone will love.
Beverage Pairings
While the flavors of carnitas are rich and satisfying on their own, pairing them with the right drink can elevate the meal to a whole new level. I love serving them with a cold Mexican lager—its crispness cuts through the richness of the pork perfectly. If you prefer something non-alcoholic, try agua fresca, like watermelon or pineapple, for a revitalizing contrast. For wine lovers, a light red like a Tempranillo complements the savory notes beautifully. And don’t forget a classic margarita—its zesty lime flavor balances the meal’s heartiness. Experiment with these pairings, and you’ll find your perfect match!
