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Carnitas are tender and juicy pieces of slow-cooked pork that are a staple in Mexican cuisine. They’re perfect for making tacos, burritos, gorditas, tostadas, sopes, nachos, and so much more! This foolproof recipe includes instructions for making carnitas in the slow cooker, oven, and Instant Pot.
If you’re a fan of Mexican cuisine, you’re likely familiar with carnitas!
They’re tender, juicy, and packed with flavor, making them a perfect option for a satisfying meal with minimal prep work. It’s a popular dish for Cinco de Mayo or any other party because it’s easy to make a large batch and reheats well! It’s perfect for making tacos, tostadas, salads, nachos, burritos, bowls, quesadillas, and so much more.
This recipe is extremely easy to make and always comes out perfect. It’s fail-proof!
What Are Carnitas?
Carnitas are the Mexican version of pulled pork. They’re traditionally made with pork shoulder because of the higher fat content, which helps the meat stay super tender and juicy while it’s cooked.
The word “carnitas” translates to “little meats” in Spanish, and that’s exactly what they are – small pieces of seasoned and slow-cooked pork that are juicy and flavorful.
Carnitas are often used as a filling in tacos, burritos, bowls, nachos, and more, but they can also be enjoyed on their own as a main dish.
Ingredients in Carnitas
- Pork shoulder: I prefer this cut of pork when making this dish. The higher fat content gives you juicy, tender, fall-apart carnitas every time.
- Orange and lime juice: For a touch of acidity. This not only helps tenderize the pork but also balances the mix of spices.
- Seasonings: Cumin, chili powder, garlic powder, onion powder, Mexican oregano, salt, and black pepper. These staple pantry spices add incredible flavor and make each bite finger-licking good!
How to Make Carnitas
Rub: Season all sides of the pork shoulder with a blend of spices made from salt, black pepper, ground cumin, chili powder, garlic powder, dried oregano, and onion powder.
Add liquid: Pour the orange and lime juice into the slow cooker, then place the seasoned pork shoulder on top.
Cook: Cover and slow cook on low for 8 hours or on high for 4-5 hours.
Shred: Using a slotted spoon, transfer the meat onto a large baking sheet and shred it with a fork. The meat should be fall-apart tender and shred easily.
Crisp up (optional): Move an oven rack directly under the broiler and turn the broiler on high. Pour about ½ to 1 cup of the carnitas cooking liquid onto the shredded pork. Toss it together to coat, and broil for 8 to 10 minutes, stirring halfway through, until crispy.
Serve: Garnish with chopped cilantro and more freshly squeezed lime juice and serve in tacos, gorditas, tostadas, burritos, nachos, salads, and more.
The recipe card below includes instructions for making carnitas in the slow cooker, oven, and Instant Pot.
Frequently Asked Questions
No, crisping them up is completely optional. You can serve them right out of the slow cooker!
While pork shoulder (or butt) is the traditional cut for carnitas, you can experiment with other cuts, such as pork loin or pork tenderloin. However, keep in mind that leaner cuts may not result in the same level of tenderness and juiciness as the fattier cuts. If you must use a leaner cut, add 2 to 4 tablespoons of fat – olive oil, coconut oil, or whatever you prefer. Also, add 1 cup of liquid – either broth or water.
Absolutely! In fact, carnitas often taste even better when made ahead of time as the flavors have a chance to develop further.
Yes! At the bottom of the recipe card, under “Notes,” are both Instant Pot and oven instructions.
Yes. If you’re making this recipe in the slow cooker, you don’t need any extra liquid because pork shoulder is a very marbled cut of meat. As the meat cooks, the fat starts to render and provides enough liquid (and flavor!) for the recipe. However, if you’re making this recipe in the Instant Pot or oven, you will need to add some extra liquid. See the notes below in the recipe card.
Ways to Serve Carnitas
Looking for ways to use your carnitas? Here are some of my favorite ways to eat it throughout the week:
- Tacos: Load up your favorite corn tortillas with a generous amount of carnitas, and top with your preferred taco toppings such as diced onions, chopped cilantro, crumbled queso fresco, and a squeeze of lime juice.
- Burritos: Wrap the carnitas in flour tortillas, along with some cilantro lime rice, beans, cheese, and your favorite salsa for a hearty and satisfying burrito.
- Bowls: Create a delicious bowl by layering carnitas over cooked rice or quinoa, and top it with instant pot black beans, roasted vegetables, salsa verde, and guacamole for a wholesome and delicious meal.
- Mexican favorites: Stuff some carnitas in gorditas with shredded cheese or serve on sopes, huaraches, or homemade tostada shells.
Storing and Freezing
Carnitas should be stored in an airtight container with some of the cooking liquid. They will keep in the fridge for up to one week or in the freezer for 4-6 months.
To reheat, heat them in a skillet over medium heat until warmed through. You can also reheat them in the microwave, covered with a damp paper towel to prevent them from drying out. Another option is to crisp them up in a skillet or broil them in the oven for a few minutes to restore their crispy texture.
Carnitas (Mexican Pulled Pork)
Ingredients
For the carnitas
- 4-5 pounds pork shoulder, cut into large 4-inch pieces
- 1 tablespoon kosher salt
- 4 teaspoons ground cumin
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano (Mexican oregano preferred)
- 2 teaspoons onion powder
- 1 teaspoon freshly ground black pepper
- 4 tablespoons orange juice (about 1 large orange)
- 2 tablespoons lime juice (about 1 lime)
Instructions
- Season all sides of the pork shoulder with the salt, ground cumin, chili powder, garlic powder, dried oregano, onion powder, and black pepper.
- Pour the orange juice and lime juice into the slow cooker, and place the pork shoulder on top.
- Cover and slow cook on low for 8 hours, or on high for 4-5 hours. (See notes for other cooking methods.)
- Using a slotted spoon, transfer the meat onto a large baking sheet and shred it with a fork. The meat should be fall-apart tender and shred easily.
- To crisp, move an oven rack directly under the broiler and turn the broiler on high.
- Pour about ½ to 1 cup of the carnitas cooking liquid onto the shredded pork. Toss it together to coat, and broil for 8 to 10 minutes, stirring halfway through, until crispy.
- Garnish chopped cilantro and more freshly squeezed lime juice and serve in tacos, gorditas, tostadas, burrito, nachos, salads, and more.
Video
Notes
- Instant Pot Instructions: Same as above, except add everything to the Instant Pot as well as an additional 1 cup of broth (chicken, beef, or vegetable). Close the lid of the pressure cooker and move the valve to the sealing position. Press the Manual or Pressure Cook button to high pressure, and cook for 50 minutes. Let the pressure release naturally for 15 minutes, then release the remaining pressure using the vent valve.
- Oven Instructions: Same as above, except add everything to a large Dutch oven or oven-safe pot as well as an additional 1 cup of broth (chicken, beef, or vegetable). Braise everything in a 325°F oven for 4 hours until fall-apart tender.
- Pork Loin: To make this using a lean cut of meat like pork loin, add 2 to 4 tablespoons of fat – olive oil, coconut oil, or whatever you prefer. Also, add 1 cup of liquid – either broth or water. The meat won’t be as juicy as if you were using pork shoulder, but it’ll still taste great.
- Freezing: To freeze, cool the carnitas in the fridge, then transfer it to an air-tight freezer bag, leaving about 2 inches of room at the top to allow for expansion. Freeze for up to 6 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Isabel, I have made these a couple of times. After the slow cooker process and shredding, I lay the port on a sheet pan and roast it in an400 degree oven, stirring 3 times in a 30 minute bake. The tips become crusty while the rest of the shoulder remains very moist. It kicks up the flavor just a bit.
Thanks for the suggestion, Bob! I’m going to have to try this!
Frying the pork afterwards then deglazing with citrus juice (oj/lime/lemon) is muy deliciouso!
I want to make but is there a way to cook them with out a slow cooker or instant pot? Like could I boil it? On a med-hi setting stove top for 4 hours or so?
This recipe was just what I was looking for and it was so easy to make. I’ve been craving street tacos lately and wanted to make my own. I came across this recipe just in time for a graduation party I was going to. I quadrupled the recipe and made two batches (lots of guests) and it was a HUGE hit! The carnitas had so much flavor; everyone kept coming back for more. I will be making another couple of batches this weekend as my first batches are now gone. Thank you for an awesome recipe!
Thanks so much, Tracy! So happy you loved it 🙂
Quadruple recipe… how many were you able to feed? I’m prepping for a street taco bar party this weekend!
I ran out of time before I had to run out of the apartment to take my kids out for their constitutional walk, so I didn’t get a chance to de-bone the pork shoulder. I am hoping that the cook time won’t be too severely increased, since I also doubled the recipe. So we’ll see how it looks in 4 hrs.
I will be making these gor Cinco de Mayo party for 16. We also will jave beef tacos and sides. How much pork would you suggest buying?
Ok, I don’t have any limes in the house. I did have an orange that I put in with the trimmed pork loin. I do have some liquid lemon juice and a lemon. What do you suggest I substitute the lime with?
Lemon juice is a great substitute!
Hello,
I’m looking at using this recipe for a group of 10 next weekend. Can you advise me the best way to heat the corn tortillas for a group and keep warm? I’ve read stacking then wrapping in foil and putting in the oven. Not sure how long that will keep and at what temp. Do I need to toast them first over a flame? Can’t wait to try this recipe. Will be looking at your Chix Taco one too. We are doing a taco bar 🙂
This reply is a little late so you probably already made this for your friends, but yes, wrapping the tortillas in foil and then warming them in the oven is perfect for a group. I would make sure to open up the foil every 5 minutes or so and rearrange the stack so they get warmed up evenly. I would warm them up at the lowest temp on your oven.
HOLY COW! These are the best carnitas I’ve ever had! I’m Mexican American and I’ve all tried all different kinds of carnitas my whole life…some taste too orangey…others too fruity…others too spicy and you can’t taste the meat…others too dried out. I feel like Goldilocks when I say these are just right! lol These are PERFECTION!
I’ve made at least 4 or 5 batches over the last month and everyone raves about them. One of my husband’s coworkers even asked how much I’d charge to start cooking lunches for her after she tasted some lol. My Grandpa said they tasted just like my Grandma’s and he’s never said that about any of the hundreds dishes I’ve cooked and tried to emulate. We are doing the Whole30 and usually pair carnitas with some guacomole, a salad and some roasted mini potatoes. I have found that making them a day ahead of time, then reheating in the oven at 250 for 90 minutes brings out even more of the flavor. Thank you SO MUCH for sharing!!!
I’m planning to use this recipe but only have an Instant Pot. Do you know how long I would have to cook it for? Thanks!
Hi Cynthia, I’ve added Instant Pot instructions to the recipe card. Take a look!
Adding this to my favorites for recipes!!! I made this Friday night for my boyfriend as a trial for my dinner guests coming over Saturday night. It was so flavorful and juicy that I made it again on Saturday! I used pork loin, cut off most of the fat because I needed it to be 90% or leaner for the diet I’m on, but I did add chicken broth and a little olive oil. Fridays turned out better, I must’ve had more broth because last night’s were a little drier. My five guests still raved about the tacos and also the Mexican rice that I made from you also. I would also second getting Mission brand corn tacos as I tried La Bandarita brand last night and they broke apart a lot more and didn’t taste as good.