Free recipe Mexican

Pork Carnitas

Name: Pork Carnitas
Prep time: 20 min
Cook time: 210 min
Total time: 230 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 4 lb boneless pork shoulder, cut into 2-inch chunks, fat left on; 1 tbsp kosher salt; 1 tsp ground cumin; 1 tsp dried mexican oregano; 1/2 tsp black pepper; 1 large orange, juiced, halves reserved; 1 white onion, half quartered, half finely chopped for serving; 6 cloves garlic, smashed; 2 bay leaves; 1 cinnamon stick, about 2 inches; 1/2 cup water; 2 tbsp lard, or vegetable oil; 18 corn tortillas, warmed; 1/2 cup fresh cilantro, chopped; 2 limes, cut into wedges

Pork shoulder braised with orange, garlic and warm spices until meltingly tender, then crisped in its own fat for crunchy, juicy taco filling.

By Priya Hollis, Head of Shop & Product Published March 18, 2026

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Prep: 20 min
Cook: 3 hrs 30 min
Total: 3 hrs 50 min
Servings: 8
Level: Easy

Carnitas, which means little meats, are Michoacan's gift to taco lovers everywhere. Traditionally the pork is simmered for hours in a big copper pot of lard; this home method braises it in the oven with orange, onion, garlic and a touch of cinnamon, then crisps it in a hot skillet so you get that perfect contrast of juicy and crunchy.

The orange juice and its spent halves add subtle sweetness and help the meat brown, while the rendered fat does the crisping. Crisp in batches and do not stir too often; the browned edges are the best part.

Pile into warm corn tortillas with chopped onion, cilantro, salsa verde and a squeeze of lime. Leftovers make excellent burritos and nachos.

Juicy inside, crispy edges
Orange and garlic braise
Freezer-friendly batch cooking

Directions

Heat the oven to 325 degrees F.
Toss the pork with the salt, cumin, oregano and pepper in a large Dutch oven and spread it in an even layer.
Tuck the quartered onion, garlic, bay leaves and cinnamon stick among the pork. Pour the orange juice and water over the top and nestle in the squeezed orange halves.
Dot the lard over the pork, bring to a simmer on the stovetop, then cover and transfer to the oven.
Braise for 2 1/2 to 3 hours, turning the pork once halfway, until it is completely tender and shreds easily.
Remove and discard the orange halves, onion, bay leaves and cinnamon stick. Lift the pork onto a cutting board.
Skim the fat from the braising liquid and reserve it. Boil the remaining liquid for 5 to 8 minutes until reduced to about 1/2 cup.
Shred the pork into large chunks and bite-size pieces with two forks.
Heat 2 tbsp of the reserved fat in a large cast iron skillet over medium-high heat. Add a single layer of pork and cook undisturbed for 3 to 4 minutes, until the bottom is browned and crisp, then flip and crisp 1 to 2 minutes more. Repeat with the remaining pork, adding fat as needed.
Drizzle the crisp pork with a few spoonfuls of the reduced juices and serve in warm tortillas with chopped onion, cilantro and lime wedges.

Test-kitchen tips

Store the braised, uncrisped pork in its juices for up to 5 days or freeze for 3 months, then crisp portions as needed.
For a big batch, spread shredded pork on a sheet pan, drizzle with fat and broil for 4 to 6 minutes until the edges crisp.
Add a dried ancho or guajillo chile to the braise for a subtle smoky heat.