This easy homemade carnitas recipe makes tender, flavorful pork that’s perfect for tacos or burritos. With simple spices and slow cooking, it’s a crowd-pleaser!
I’ll admit, the smell while it cooks is heavenly! I like to top mine with fresh cilantro and a squeeze of lime. Nothing beats that tasty combo! 🌮
Key Ingredients & Substitutions
Pork Shoulder: This cut is perfect for carnitas as it’s flavorful and becomes tender when slow-cooked. If you can’t find it, pork butt works well too. You could also use a pork loin, but it might not be as juicy.
Seasonings: Salt, pepper, cumin, and oregano are essential for flavor. If you’re out of cumin, chili powder makes a decent substitute. Adjust the spices to suit your taste; I like to add a little smoked paprika for an extra kick.
Onions and Garlic: These ingredients contribute to the classic base flavor. You can swap yellow onions for white or red if that’s what you have. Fresh garlic is best, but garlic powder can work in a pinch.
Orange Juice: This adds a nice sweet and tangy flavor. If you don’t have an orange, use pineapple juice or a bit more lime juice for acidity.
Chicken Broth or Water: Broth adds depth, but plain water can do the job too. If you want a richer flavor, you could use beef broth instead.
How Can I Make Sure My Carnitas Are Tender?
Cooking the pork low and slow is key to tenderness. The long cooking time allows the fat to melt and the meat to break down. Keep these points in mind:
- Start on low heat for at least 6 hours in a slow cooker or 3-4 hours on the stove. The longer it cooks, the better!
- If you choose the stovetop option, ensure it simmers gently. Too much heat could dry out the meat.
- Let the meat rest briefly after cooking before shredding. This helps retain moisture.
These tips will help you achieve perfectly tender carnitas that are ready to fill your tacos and burritos!
Easy Homemade Carnitas Recipe for Tender Mexican Pork
Ingredients You’ll Need:
Protein:
- 3 to 4 pounds pork shoulder (also called pork butt), cut into large chunks
Spices:
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
Aromatics:
- 1 onion, quartered
- 4 cloves garlic, smashed
Citrus:
- 1 orange, juiced (keep the spent halves)
- 1 lime, juiced
Liquid:
- 1/2 cup chicken broth or water
- 2 bay leaves
For Crisping:
- 2 tablespoons vegetable oil or lard
How Much Time Will You Need?
This recipe takes about 20 minutes to prep and then 6 to 8 hours to cook in a slow cooker (or 3 to 4 hours on the stove). After cooking, allow a few minutes for the meat to cool before shredding it. The extra time spent cooking results in that tender, delicious flavor you’ll love!
Step-by-Step Instructions:
1. Season the Pork:
In a large bowl, rub the chunks of pork shoulder with salt, black pepper, cumin, and oregano until they are evenly coated. This will help flavor the meat throughout the cooking process.
2. Set Up for Cooking:
Place the seasoned pork into a slow cooker. If you’re using a heavy pot, you can do that on the stovetop. Add the quartered onion, smashed garlic, bay leaves, orange juice (along with the spent halves), lime juice, and chicken broth to the pot. All these ingredients will cook together, giving the pork a wonderful flavor.
3. Slow Cook the Pork:
Cover the slow cooker and cook the pork on low for 6 to 8 hours, or simmer on low on the stovetop for 3 to 4 hours, until the pork is truly tender and shreds easily with a fork.
4. Prepare to Crisp:
Once the pork is done, preheat your oven broiler. Alternatively, heat a large skillet with vegetable oil over medium-high heat for crisping the pork later.
5. Shred the Pork:
Remove the pork from the pot and use two forks to shred it, discarding any major pieces of fat or bone. The meat should fall apart easily at this point!
6. Broil for Crispiness:
Spread the shredded pork evenly on a baking sheet. Drizzle a little of the cooking liquid over the top to keep it moist. Now, you’re ready to broil! Place the baking sheet under the broiler, or in the skillet, and cook for about 5 to 7 minutes. Toss the meat halfway through to make sure it crisps evenly on all sides.
7. Serve and Enjoy:
Serve your carnitas hot and fresh off the broiler! Enjoy them with warm tortillas, and top with chopped onions, fresh cilantro, lime wedges, and your favorite salsa. Dive into a delicious Mexican feast!
Enjoy your tender, juicy, and crispy homemade Mexican carnitas! 🌮
FAQ for Easy Homemade Carnitas Recipe
Can I Use a Different Cut of Pork?
Absolutely! While pork shoulder is ideal for its fat content and tenderness, you can also use pork butt or even pork loin if you prefer a leaner option. Just keep in mind that loin may not be as juicy!
How Can I Make These Carnitas Spicy?
If you’re a fan of heat, consider adding diced jalapeños or chipotle peppers in adobo sauce to the cooking liquid. Alternatively, mix in some cayenne pepper or crushed red pepper flakes with the seasoning to spice things up!
Can I Store Leftover Carnitas?
Yes! Store any leftover carnitas in an airtight container in the fridge for up to 4 days. You can also freeze them for up to 3 months. Reheat gently in a skillet or microwave before serving.
What Should I Serve with Carnitas?
Carnitas are delicious in tacos or burritos, but you can also serve them over rice or salads. Pair them with toppings like fresh cilantro, lime, diced onions, and salsa for a flavorful experience!
