Pork Carnitas

This pork carnitas recipe creates tender, flavorful, and absolutely irresistible shredded pork every time. 

What Is Carnitas? 

Carnitas (which means "little meats" in Spanish) is a Mexican dish. It consists of pork that is simmered or braised with seasonings and fat until it’s tender enough to be shredded. The shredded meat is then roasted until it’s brown and crispy. 

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How to Make Carnitas

You'll find a detailed ingredient list and step-by-step instructions in the carnitas recipe below, but let's go over the basics:

Pork Carnitas Seasoning

Pork shoulder is extra flavorful thanks to kosher salt, a chopped onion, fresh garlic, lime juice, chili powder, dried oregano, and ground cumin. 

In addition to the pork shoulder and seasonings, you’ll need vegetable oil and to make carnitas.

How to Make Pork Carnitas

Here’s a brief overview of what you can expect when you make these homemade carnitas: 

1. Brown the pork shoulder on all sides in a Dutch oven. 
2. Add the remaining ingredients and bring to a boil. 
3. Reduce the heat to a simmer and cook until tender. 
4. Transfer the meat to a baking sheet, drizzle with cooking liquid, and season with salt. 
5. Bake in the oven, drizzle with cooking liquid often, until the meat is browned. 

What to Serve With Carnitas

Carnitas can be served as an entree with side dishes or as a filling for tacos, burritos, or enchiladas. Explore our entire collection of for delicious inspiration. Here are a few of the recipes you’ll find: 

How to Store Carnitas

Store your leftover carnitas in an airtight container in the refrigerator for about three days or in the freezer for about three months. 

Allrecipes Community Tips and Praise

“An absolute hit with everyone I've served this to,” says . “I don't change a thing other than tossing in some extra garlic because there's no such thing as too much garlic.”

“Outside of my favorite Mexican food restaurant, these are the best pork carnitas I've had,” raves . “Follow the instructions. Don't skimp on cooking time. Definitely use cast iron with a tight fitting lid.”

“The only change I made was I used a Crock-Pot for the first cooking,” according to . “I cooked it on low for 8-9 hours. They turned out so tender and flavorful.”

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