The Best Homemade Carnitas Recipe

What You’ll Love About This Recipe

This homemade carnitas recipe is a game-changer for anyone who loves juicy, flavorful pork. Once you try it, you’ll see why it’s worth the effort.

First, it’s incredibly versatile – perfect for tacos, burritos, or even just on its own with rice and beans.

Second, the crispy edges and tender meat create a texture combo that’s downright irresistible.

Finally, it’s made with simple ingredients you probably already have in your kitchen, so no fancy shopping trips needed.

Recipe

Carnitas, a traditional Mexican dish, features tender, juicy pork that’s been slowly cooked until it’s crispy on the outside yet succulent on the inside. This homemade carnitas recipe is simple, flavorful, and perfect for tacos, burritos, or rice bowls.

Ingredients:

• 3 lbs pork shoulder (cut into 2-inch cubes)
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 tablespoon smoked paprika
• 4 cloves garlic (minced)
• 1 onion (quartered)
• 1 orange (juiced)
• 1 lime (juiced)
• 1 cup chicken broth

Instructions:

1. In a large bowl, combine pork cubes with salt, black pepper, cumin, oregano, smoked paprika, and minced garlic. Toss to coat evenly.
2. Place the seasoned pork in a slow cooker or Dutch oven. Add the quartered onion, orange juice, lime juice, and chicken broth.
3. Cover and cook on low heat for 6-8 hours (slow cooker) or simmer on low heat for 2.5-3 hours (Dutch oven), until the pork is tender and easily shreds.
4. Preheat the oven to 450°F (230°C). Transfer the cooked pork to a baking sheet, shred it into smaller pieces, and spread it out evenly.
5. Bake for 15-20 minutes, flipping halfway, until the edges are crispy.
6. Serve warm in tacos, burritos, or rice bowls with your favorite toppings like salsa, guacamole, or cilantro.

Notes:

• For a richer flavor, use lard instead of chicken broth during cooking.
• Leftover carnitas can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.

Equipment:

• Slow cooker or Dutch oven
• Baking sheet
• Mixing bowl

Time:

Prep time: 15 minutes

Cooking time: 6-8 hours (slow cooker) or 3 hours (Dutch oven)

Cuisine: Mexican

Serving: 6-8 servings

Nutrition

1 serving of homemade carnitas provides a balance of protein, fats, and essential nutrients.

The following table outlines the nutritional content per serving.

What To Serve With It

When I serve carnitas, I love pairing them with fresh sides like guacamole, cilantro-lime rice, or charred corn salsa for extra flavor. I also think a cold agua fresca or a light beer complements the richness perfectly. What’s your go-to combo when enjoying this dish?

Side Dishes

To complement the rich flavors of carnitas, I like to keep things fresh and balanced with a variety of sides that add texture and brightness. Fresh pico de gallo or a zesty cucumber salad cuts through the richness, while homemade guacamole adds creaminess. I often serve warm corn tortillas or crispy tostadas for easy tacos, and a side of Mexican rice or refried beans makes the meal hearty. For something lighter, a grilled corn salad with lime and cilantro hits the spot. Don’t forget pickled red onions—they’re tangy, quick to make, and elevate every bite. These sides make carnitas truly irresistible!

Beverage Pairings

Nothing beats enjoying carnitas with a drink that complements its savory, spiced flavors. I love pairing it with a crisp Mexican lager or a cold cerveza—it cuts through the richness perfectly. If I’m feeling fancy, a classic margarita with tangy lime and a hint of salt adds an invigorating zing. For something non-alcoholic, agua fresca, like watermelon or hibiscus, brings a sweet, cooling contrast. I’ve also tried it with horchata, and the creamy cinnamon flavor is a match made in heaven. Whatever you choose, make sure it balances the boldness of the carnitas while enhancing every bite. Cheers!