The Best Pork Carnitas Recipe – Authentic Mexican Street Food Dinner Idea
The best pork carnitas recipe delivers tender, juicy pork with crispy edges and bold flavor. Slow-cooked with citrus and spices, then crisped to perfection, these carnitas are ideal for tacos, burritos, or serving family-style. A true Mexican street food classic that’s easy to make at home.
Equipment
- Dutch oven, slow cooker, or Instant Pot
- Baking sheet or skillet (for crisping)
- Mixing bowls
- Tongs & forks for shredding
Ingredients
- 4–5 lbs pork shoulder (Boston butt), cut into chunks
- 1 large onion, quartered
- 4 garlic cloves, smashed
- 1 orange (juice + peel)
- 2 limes (juice)
- 2 tsp cumin
- 2 tsp oregano
- 2 bay leaves
- 1 tbsp salt
- 1 tsp black pepper
- 1 cup chicken broth or water
Instructions
- Season Pork: Rub pork chunks with salt, pepper, cumin, and oregano.
- Slow Cook: Place pork in Dutch oven/slow cooker with onion, garlic, bay leaves, citrus juice, and broth. Cook until fork-tender (3–4 hours).
- Shred Meat: Remove pork, discard bay leaves, and shred with forks. Reserve cooking liquid.
- Crisp Pork: Spread shredded pork on a baking sheet. Broil 5–7 minutes until edges crisp, or pan-fry with a splash of cooking liquid.
- Serve: Enjoy in tortillas with cilantro, onion, and lime, or use in burritos, bowls, or nachos.
Notes
- Pork shoulder is the best cut—juicy and flavorful.
- Crisping after shredding is essential for authentic texture.
- Reserve cooking liquid to keep meat moist.
- Carnitas freeze well—store for up to 3 months.
- Keep toppings simple (onion, cilantro, lime) to let pork shine.