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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.
These are a hit every time I make them! (I’ve made them at least ten times since coming across this recipe). They are absolutely delicious and when paired with fresh ingredients like jalapenos, avocado, and fresh pico de gallo- they taste like they come straight from an authentic restaurant 🙂 Thank you so much for this fantastic recipe! I have doubled and tripled it many times now (following your recommendations to increase all the seasonings except for the salt) and it always comes out great.
Made this for the first time last week. I’m not much of a cook and don’t know how to make very many things but trying branch out now that I have little ones. I omitted the cumin as I’m not a fan. As for the chili powder, I wasn’t really sure as I don’t ever recall noticing it in any carnitas I’ve ever eaten. I should have left it out and will the next time I make it. Otherwise it was AMAZING!!! My husband said he fell in love with me all over again. Now, if I can only get the kids to eat it :).
This is excellent! Made this in the crockpot yesterday, was excellent in our tacos last night, and then pulled pork sandwiches for lunch. I normally only order carnitas in restaurants. This is even better!
I’m trying this recipe tonight! I wasn’t clear if I should’ve purchased a bone in or boneless pork butt so I opted to buy the boneless one. I also left the fat on simply because I’ve found that in some cases it’s more flavorful and adds more moisture, especially since my husband will probably want this over a bowl of rice. I’ll see how it turns out.
Hi Isabel
Can this recipe be made in the oven? I do not own a slow cooker or pressure cooker.
Hi Cathy, I haven’t tested this recipe in the oven yet so I can’t say for certain. As soon as I do though, I’ll make sure to make a note in the recipe!
Hi, yes you can make this in the oven much like any braised meat. Set the temperature at 295F for 3-4 hours until tender. Add more liquid gradually, if necessary. Check for doneness. I hope this helps .
Yesterday I took a good size package of pulled pork out the freezer and got the idea to turn it into Carnitas Tacos for dinner. I did a Google search for “seasonings to make Carnitas”. Up popped your website, and I am so glad that it did. I added all the ingredients to the pre-cooked, shredded pork,before putting it in the oven. I used the small street taco size tortillas, finely chopped onion and tomato. They were delicious. I have a pork roast in the slow cooker today, and homemade rolls rising on the counter. By popular vote we will have Tortas for dinner tomorrow. Thanks so much for the wonderful recipe. I signed up to receive your additional Mexican recipes. Looking forward to more dinner-time applause.
This is just delicious! I love carnitas but used to only be able to order it at restaurants until I stumbled upon your recipe. I made this recipe for a large family gathering and everyone was raving about how great it was. It is now one of my mom’s weekly meals as well as my family’s! It pleases my hubby, teenager, tween and 8yo!
Hello! I love your recipes! I need to make this ahead of time. After shredding will this hold up in the crockpot on warm for a few hours, or would you recommend something different?
Yep, it will totally keep warm in the crockpot. That’s a perfect way to keep it warm until ready to serve.
Thanks for the recipe. I made it last night for dinner and my husband just loved it. He said he is already full but he kept on coming back and getting some more haha. I like that I can use it in different ways. My husband loves his crunchy taco with it and I love it on street tacos.
Awesome!! Delicious!! My husband loved it! I used Mccormicks chili powder mix. I had mojo bottle mix instead of limes. This what I had on hand. But it was a big hit!!!