HOW TO AUTHENTIC MEXICAN CARNITAS

Crispy Mexican style pulled pork, perfect for tacos

Servings

20 Tacos

Ready In:

4-5 Hours

Calories:

240 Kcal per 100g

Good For:

Tacos, Tostadas, Burritos

About this Recipe

Carnitas, meaning “little meats,” is the quintessential Mexican slow-cooked pork, a culinary institution that traces its roots deep into the heart of Michoacán. More than just simple pulled pork, this dish is a testament to the transformative power of patience and tradition. The authentic process involves slowly simmering pork shoulder, often with hints of citrus, onion, and spices, in its own rendered fat (or lard) until it is unbelievably fall-apart tender. This long, gentle braise infuses every fibre of the meat with incredible richness and savoury depth.

The true hallmark of authentic carnitas—and the reason for its cult status—is the final step. The pork is then roasted or fried until it develops those crucial, craveable crispy, golden-brown edges. This contrast between the moist, succulent interior and the perfectly crisp exterior is non-negotiable and elevates the dish far beyond standard barbecued fare.

This recipe focuses on the time-honoured technique that delivers unparalleled results. And what better partner for this rich, flavourful pork than a perfect corn tortilla? This recipe is precisely why we are passionate about our premium tortillas. The sturdy yet tender texture and deep, earthy corn flavour of a traditional tortilla are essential for creating the ultimate taco—a handheld vehicle designed to capture the succulent pork, a squeeze of lime, and a vibrant sprinkle of chopped onion and coriander. Prepare this carnitas, warm up our tortillas, and transform your taco night into a true, authentic Mexican feast.

What you will need to make carnitas

  • Pork Shoulder: The best cut for its excellent fat content, which renders down to keep the meat incredibly moist.
  • Dutch Oven or Slow Cooker: Essential for the low-and-slow braising process that makes the pork fall-apart tender.
  • Lard or Oil: Needed to achieve the crucial step of crisping the shredded pork after it’s been braised.
  • Citrus & Spices: Simple elements like **orange juice**, **onion**, and traditional spices (like **cumin** and **oregano**) to build a rich, aromatic flavour base.
  • Forks or Meat Shredders: For effortlessly pulling the tender meat apart once it’s cooked.
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Mastering Authentic Carnitas

Making truly authentic and flavourful carnitas is a two-step process: first, the long, slow braise for tenderness, and second, the high-heat crisping for texture. It’s easy to stop after the first step and be left with just simple pulled pork; mastering the crisp is what defines the dish.

The Braising Liquid and Flavour Base

The ingredients list for carnitas is short, but the quality of the flavour base is what elevates the dish from good to exceptional.

Lard is Key (but not essential)

Traditionally, the pork is cooked in its own rendered fat or lard. This is what gives authentic carnitas its incredible, rich mouthfeel and helps the meat stay moist through the long cooking time. If you choose not to use lard, a blend of oil and the meat’s natural rendered fat will suffice, but it is the traditional element that unlocks maximum flavour.

Aromatic Agents

Ingredients like orange juice and sliced onion are more than just flavourings—they help to break down the meat’s fibres and balance the richness of the pork, providing a crucial hint of acidity and sweetness.

Seasoning

Use a good quality, coarse salt for seasoning. Avoid fine table salt. The traditional spice blend is simple, usually consisting of cumin and dried oregano, but ensure your spices are fresh for the best impact.

Equipment for Cooking Carnitas

While the technique is important, the right equipment ensures a consistent, juicy result every time.

Dutch Oven or Slow Cooker

This is your workhorse for the long, slow cook. A heavy-bottomed Dutch oven is ideal because it provides even, consistent heat on the stovetop or in the oven, which is the preferred traditional method. A slow cooker is a convenient alternative, but the final texture achieved in a pot is often superior.

Apart from achieving the perfect tenderness, the crisping is the most important, and often skipped, step in making authentic carnitas. After the meat is pulled, you must introduce it to high heat.

Shredding Tools

Once the pork is cooked, it should be so tender that it practically falls apart. You can use two forks to shred it, but heavy-duty meat shredder claws can make the process much faster and easier on your hands, especially when handling a large pork shoulder.

The Crisping Pan: A Crucial Step

Apart from achieving the perfect tenderness, the crisping is the most important, and often skipped, step in making authentic carnitas. After the meat is pulled, you must introduce it to high heat.

A **Cast Iron Skillet or Heavy Frying Pan** is needed—a pan that can withstand and maintain extremely high heat without warping. A **cast iron skillet** is ideal as its heavy material creates the perfect surface for developing those essential golden-brown, crunchy edges without drying out the interior meat. Non-stick pans are often not suitable for the high heat required here.

Recipe for Authentic Carnitas

Our focus is on a rich, flavourful, and simple approach that delivers exceptional results. The key is using a Pork Shoulder with enough fat to achieve that incredible tenderness and crispy exterior.

  • 2.5 kg Pork Shoulder: Cut into 4-6 large chunks. Bone-in is fine; the bone adds flavour.
  • 1 Large Onion: Quartered.
  • 2 Navel Oranges: Halved (or about 120 ml fresh orange juice).
  • 2 Tbsp Coarse Salt
  • 1 Tbsp Dried Mexican Oregano
  • 1 Tbsp Ground Cumin
  • 2-3 Bay Leaves
  • 200g Lard (or good quality vegetable oil): For the braising and crisping steps.

Method

Step 1

Prep and Season the Pork
In a large bowl, toss the pork chunks with the salt, cumin, and oregano until evenly coated. In your Dutch oven or slow cooker, combine the seasoned pork, quartered onion, halved oranges (or juice), and bay leaves. If using a Dutch oven, add the 200g of lard (or oil) now. If using a slow cooker, add a splash of water or broth (about 100 ml) to prevent scorching, but the traditional method relies on the rendered fat.

Step 2

The Low and Slow Braise
Place the Dutch oven, covered, into an oven preheated to a low temperature (around or ), or set your slow cooker to LOW. Cook for 3 to 5 hours (Dutch oven) or 6 to 8 hours (slow cooker), or until the pork is fork-tender and easily shreds. The meat should be practically falling apart.

Step 3

Shredding and Straining
Carefully remove the pork from the pot and place it on a large cutting board or in a shallow dish. Using two forks or meat shredders, shred the pork into medium-sized pieces—don’t shred it too finely yet. Strain the braising liquid from the pot, reserving about 250 ml of the liquid (including the rendered fat) and discarding the solids.

Step 4

The Crucial Crisping
Heat a cast iron skillet or heavy frying pan over high heat. Add a scoop of the reserved braising liquid (with fat) to the hot pan. Add a handful of the shredded pork, spreading it in a single layer. Let the pork sear undisturbed for 2-3 minutes until a deep golden-brown crust forms on the bottom. Toss the pork and sear the other side briefly. Remove the crispy carnitas and repeat in batches, moistening the pan with more reserved liquid as needed. Serve immediately with your warm Masa Tortillas.

Instant Pot Carnitas Variation

Using an Instant Pot (or any pressure cooker) is a fantastic way to cut the cooking time for authentic carnitas from several hours to about one hour, while still achieving the desirable fall-apart tenderness. This method essentially compresses the slow braising process.

To adapt this recipe, you’ll still use all the same ingredients—the pork shoulder, onion, citrus, and spices.

  1. Sauté and Deglaze: Use the Instant Pot’s Sauté function to brown the pork chunks in the lard or oil for a few minutes on all sides. This builds a foundational flavour layer. Deglaze the pot by scraping up any browned bits with a splash of the orange juice.
  2. Pressure Cook: Add the remaining ingredients, lock the lid, and set the pot to Manual or Pressure Cook on HIGH for 50 minutes. Allow for a Natural Pressure Release (NPR) for 10 to 15 minutes before switching to a quick release.
  3. Shred and Crisp: The meat will be incredibly tender. Shred the pork, reserve the liquid, and proceed directly to **Step 4 (The Crucial Crisping)** in the original method.

The Instant Pot handles the long braise quickly, but it cannot skip the final crisping step—that high-heat sear is essential for authentic flavour and texture!

Common Problems and Solutions

Meat is Dry or Tough

The pork likely didn’t cook long enough. **Solution:** Cook until truly **fall-apart tender** (don’t rush the braise). When crisping, only sear the outside; add reserved braising liquid if the meat begins to dry out.

Pork Lacks Flavour

Not enough salt was used, or spices were old. **Solution:** Season **generously** before braising (the large cut needs it!). Ensure your **cumin** and **oregano** are fresh. For the richest flavour, use **lard** instead of oil.

Carnitas Won’t Crisp

The pan wasn’t hot enough, or you added too much meat at once (crowding). **Solution:** Use a **cast iron skillet** and get it screaming hot. **Work in small batches** to prevent steaming. Use the reserved fatty liquid to aid caramelization and colour.

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