Carnitas

Carnitas are delicious, tender pieces of pork that have been cooked slowly to become juicy and full of flavor. This dish is popular in Mexican cuisine, often enjoyed in tacos, burritos, or simply on its own with toppings. The name "carnitas" means "little meats" in Spanish, and it’s a fitting name for this satisfying dish.

Why Make This Recipe

Making carnitas at home is a great way to impress friends and family with a tasty meal. The rich flavors will make anyone’s taste buds dance. Plus, it’s an easy recipe that requires only a few ingredients and a bit of time. The best part is that it can feed a crowd or provide yummy leftovers!

How to Make Carnitas

Ingredients:

4-5 pounds boneless pork shoulder or pork butt (cut into 2-inch cubes, fat left intact)
1 cup orange juice
1/4 cup lime juice (from about 2 to 3 limes)
4 cloves garlic (peeled and crushed)
2 teaspoons ground cumin
2 teaspoons Kosher salt (plus more to taste)
20 corn tortillas
Cotija cheese, diced onion, cilantro, salsa verde (for serving)

Directions:

Place the pork in a large, heavy-bottomed pot or Dutch oven. Add the orange juice, lime juice, garlic, cumin, and salt. Add just enough water to cover the pork.
Bring to a boil, then reduce the heat to a simmer. Simmer uncovered for 2 hours without stirring.
After 2 hours, increase the heat to medium-high and stir or turn the meat occasionally. The more you move the meat, the more it will fall apart. We like our meat to be nicely shredded, so we stir often.
Continue cooking for another 45 minutes or until all the water has evaporated, leaving only the pork fat. Let it fry, stirring often to break up the meat, until the pieces are somewhat crispy and browned.
Add more salt as needed and serve on tortillas with your favorite toppings.

How to Serve Carnitas

Serve your carnitas on warm corn tortillas. Top them with cotija cheese, diced onions, chopped cilantro, and a drizzle of salsa verde for extra flavor. You can also offer lime wedges on the side for that zesty touch.

How to Store Carnitas

If you have leftovers, store the carnitas in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to 3 months. Just reheat on the stovetop or in the microwave when you’re ready to enjoy them again!

Tips to Make Carnitas

Trim excess fat from the pork if desired, but keep some for richer flavor.
Let the meat cook low and slow to ensure tenderness.
Adjust the spices and seasonings according to your taste.
Be careful when frying the meat at the end; it’ll spit because of the hot fat.

Variation

You can try using other meats, such as chicken or beef, to make different versions of carnitas. For added flavor, you can add spices like chili powder or fresh herbs like oregano.

FAQs

Can I cook carnitas in a slow cooker? Yes! Just put all the ingredients in the slow cooker and cook on low for 8 hours or high for 4 hours until the meat is tender.

Can I use store-bought orange juice? Absolutely! Fresh or store-bought orange juice works just fine.

What do I do if my carnitas are too dry? You can add a little broth or more orange juice to moisten the carnitas. Stir well and heat before serving.

Enjoy your homemade carnitas, and don’t forget to share them with family and friends!