This is the recipe my sous chefs used to steal from my station. And I mean that literally — I’d come back from a walk-in and find someone scraping the last of the braising liquid out of the pot with a piece of bread. That’s the test. If the cooks in your kitchen are eating your food on the sly, you got it right. Carnitas — Mexican Pulled Pork — is one of those dishes that transcends the kitchen it came from.
Good food is good food, no matter what flag it flies. I’m an Italian-American cook from New Jersey. I have no claim to this dish except respect and 30 years of experience making it over and over until it’s right. The technique is essentially a confit — pork braised low and slow in its own fat with citrus and spice. French technique, Mexican soul. It works because the fundamentals are sound.
These easy carnitas Mexican pulled pork are made in the slow cooker for maximum hands-off convenience — but finished under the broiler for that essential caramelized, slightly crispy edge that makes carnitas carnitas instead of just pulled pork. That finishing step is not optional. Don’t skip it.
Why This Carnitas Recipe Works
- Pork shoulder is the traditional cut — the fat content is essential for the confit-style cooking. This is one dish where lean cuts genuinely won’t work.
- Orange and lime juice do critical work — the acid tenderizes, the citrus flavor permeates the pork, and the sugars in the juice caramelize during the broil finish.
- Broiler finish is mandatory — no traditional carnitas is served without crispy, slightly caramelized edges. The broiler creates this in 5 minutes. This is the step that separates adequate carnitas from exceptional carnitas.
- Lard is the authentic fat — pork fat cooking in pork fat creates a richness that other oils cannot replicate. If you can find it, use it.
Explore the full pork recipes range alongside slow cooker pulled pork and Southern smothered pork chops.
Ingredients for Carnitas
Serves 8-10 | Prep: 20 min | Cook: 8 hours slow / 5 hours high
The Pork
- 4-5 lbs boneless pork shoulder, cut into 4 large chunks
- 1 tablespoon lard or vegetable oil
Seasoning
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon dried oregano (Mexican oregano preferred)
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon cinnamon (trust this — it’s traditional and subtle)
Braising Aromatics
- 1 medium white onion, roughly chopped
- 6 cloves garlic, smashed
- Juice of 2 large oranges (about ¾ cup)
- Juice of 2 limes
- 2 tablespoons apple cider vinegar
- 2 bay leaves
- 1-2 dried chipotle peppers or canned chipotles in adobo (optional, for smoke and heat)
How to Make Carnitas
Step 1: Season the Pork
Mix all seasoning ingredients together. Cut the pork shoulder into 4 large chunks and season each piece aggressively on all sides with the spice blend. For the best result, season the meat and let it sit uncovered in the fridge for 4-12 hours before cooking. The salt works its way into the meat and the spices start penetrating the surface.
Step 2: Optional Sear
Heat lard or oil in a large heavy skillet over high heat. Sear each piece of pork on all sides until a golden crust forms, about 2 minutes per side. Transfer to the slow cooker. This is optional but adds significant depth to the braising liquid that becomes the finishing sauce.
Step 3: Build the Slow Cooker
Layer the chopped onion and smashed garlic on the bottom of the slow cooker. Add the seared (or unseared) pork pieces on top. Pour the orange juice, lime juice, and apple cider vinegar over the pork. Add the bay leaves and chipotles if using. The liquid should come about halfway up the sides of the pork.
Step 4: Slow Cook
Cook on LOW for 8-10 hours or HIGH for 5-6 hours until the pork is completely falling-apart tender. The pork is ready when it shreds easily with two forks and the internal temperature is at least 195°F. The meat should be pulling apart on its own by the time the cook is done.
Step 5: Shred and Reserve the Liquid
Remove the pork pieces to a large cutting board. Shred with two forks into medium-large chunks — don’t over-shred into stringy mush; you want some texture. Remove and discard the bay leaves. Strain the braising liquid into a wide skillet or saucepan and boil until reduced by half — this is your finishing sauce.
Step 6: The Broiler Finish (Non-Negotiable)
Preheat your broiler to high. Spread the shredded pork in a single layer on a large rimmed baking sheet. Ladle about half the reduced braising liquid over the pork, tossing to coat. Broil 4-6 inches from the element for 5-7 minutes until the edges are caramelized and slightly crispy. Watch constantly — it goes from perfect to burned in 60 seconds. Toss, add more liquid, and broil for another 3-4 minutes if you want more crispiness. The goal is crispy edges, moist interior.
Pro Tips & Common Mistakes
- The broiler finish is the difference between carnitas and pulled pork. Skipping it gives you delicious slow-cooked pork. Not carnitas. The crispy, caramelized bits that come from the broiler are the defining characteristic. Do this step.
- Don’t over-shred. Leave some size to the pieces. Over-processed carnitas becomes a paste. The texture variation between crispy outer edges and tender interior requires pieces with some size to them.
- Reduce the braising liquid. That liquid is concentrated, citrus-forward flavor. Reducing it creates a glaze. Use it generously on the meat before broiling and offer extra on the side for tacos.
- Fat is your friend here. Pork shoulder is the right cut precisely because of its fat content. Don’t trim the fat before cooking. It renders out and becomes the braising medium.
- Mexican oregano is different from Italian oregano. If you can find it, use it. Mexican oregano (actually a member of the verbena family) has a more pungent, slightly citrusy, anise-adjacent flavor that’s the authentic choice for this dish.
Serving Variations
- Classic Street Tacos: Small corn tortillas (double them), carnitas, diced white onion, fresh cilantro, salsa verde, lime wedge. This is the canonical presentation.
- Carnitas Burrito: Large flour tortilla, carnitas, black beans, rice, pico de gallo, guacamole, sour cream.
- Carnitas Bowl: Rice, carnitas, black beans, roasted corn, pico, avocado, crema. The modern taqueria standard.
- Torta: Mexican sandwich roll, carnitas, refried beans, avocado, pickled jalapeños, lettuce, tomato. One of the great sandwiches on this continent.
- Quesadillas: Carnitas and Oaxacan cheese (or Monterey Jack) in a flour tortilla on a hot comal. Crisp both sides. Serve with salsa.
- Pork Comparison: Set carnitas alongside slow cooker pulled pork at a party to show two entirely different expressions of the same cut of meat — American BBQ versus Mexican traditional.
Storage & Reheating
- Refrigerator: 4-5 days. Store the shredded pork with some of the braising liquid to keep it moist.
- Freezer: 3 months in portioned freezer bags. Freeze with liquid. Thaw overnight in the fridge.
- Reheating: Stovetop with a splash of braising liquid (or orange juice) over medium heat is the best method. Or spread on a sheet pan and re-crisp under the broiler for 3-5 minutes. Microwave works for speed but you lose the crispy edges.
Frequently Asked Questions
What’s the difference between carnitas and pulled pork?
Both are slow-cooked pork shoulder, but the similarities end there. Carnitas uses citrus (orange, lime) and Mexican spices, and is finished under high heat for crispy edges. Pulled pork uses a dry rub and is typically finished with BBQ sauce. The flavor profiles are completely different: carnitas is bright, citrusy, slightly crispy; pulled pork is smoky, sweet, and saucy.
Can I make carnitas in the Instant Pot?
Yes. Sear on saute mode, add aromatics and liquid, and pressure cook on HIGH for 60 minutes with a 15-minute natural release. Then follow the broiler finishing step exactly. The texture is slightly different from slow-cooked but excellent for a weeknight cook.
What’s the best tortilla for carnitas tacos?
Small corn tortillas, double-stacked (two per taco). This is the authentic street taco approach. Warm them directly over a gas flame or on a dry comal until they have some char. Flour tortillas are acceptable for burritos but not traditional for tacos.
How do I make carnitas crispier?
Longer under the broiler, with less liquid in the final round. Spread in a thin, even layer and let the edges dry out and crisp. The liquid prevents browning, so the final round should be almost dry. Watch closely and don’t walk away.
