Pork carnitas is the Mexican version of pulled pork. Pork is slow cooked in a copper pot with its own fat until juicy and tender with crispy, caramelized bits that make it extra delicious. 

DISCLOSURE: This post was sponsored by the Wisconsin Pork Producers Association. You can learn more about ethical and sustainable pig farming here. As always, we only share quality products that we love with our readers. All opinions are our own.

What does carnitas mean?

Carnitas is Spanish for “little meats”. A name that comes from the way the the meat is shredded or chopped after cooking. 

Where does carnitas come from?

Carnitas originated in the Mexican state of Michoacán. (In central western Mexico, just to the west of Mexico City.)

Traditionally it is made by slow-cooking pieces of pork in a copper pot over an open fire. Originally, the only seasonings added were lard and salt (and this is still the case if if you’re in Michoacán). 

Now carnitas is widely prepared throughout Mexico. In each region you will find it prepared slightly differently, with different seasonings.

You will often see an acid element added to the braising liquid in areas outside of Michoacán (typically lime or orange) and additional seasonings are common, like garlic, oregano, thyme, bay, marjoram, or cinnamon (depending on which acid is used). 

Pork is really so versatile and carnitas is a great dish to showcase this.

One preparation as simple (just salt) or fancy as you feel like going with the seasonings, and you will get super flavorful results every time.

(And you can use the finished meat in so many ways. Keep reading!)

Carnitas vs pernil

Mexican carnitas and Puerto Rican pernil are quite similar dishes. Both slow cooked, pulled pork that are known for juicy pork combined with delightful crispy bits. 

Carnitas is seasoned with orange and cinnamon, while pernil’s flavor focuses on garlic. 

What meat is used for carnitas?

Pork shoulder (also called “picnic shoulder” or “picnic roast” in the US) is the most common meat to use for carnitas. It is typically well-marbled with fat and often includes some good surface fat as well. 

The fat in this cut will render out during the slow cooking, giving the meat extra juiciness and adding fat for the second stage of cooking, which gives the crispy, fried bits. 

Either bone in or boneless pork shoulder work just fine. 

You could also use pork butt (also called “Boston butt” in the US) to make this dish. (Pork butt comes from the same part of the pig as the shoulder, it is just typically more of a uniform shape, since it is from higher up on the foreleg.) 

How to make carnitas

In the absence of a copper pot and an open fire, there are a couple of other methods you can use to make carnitas. 

The method we use here keeps close to the traditional version by using a Dutch oven on the stove.

Chunks of pork are braised in pork fat and seasonings until the moisture evaporates, leaving the fat behind. The meat then fries in the fat for the second stage of cooking, creating those lovely crispy bits. 

How long to cook carnitas?

How long you cook the carnitas will depend on how large of a batch you are making and your cooking method. 

On the stove, we braise it for 1-2 hours, until the liquid evaporates and only the fat is left. Then we fry the meat in the fat for a final hour to get  it nice and crispy.

Can I make carnitas in the slow cooker?

Many people like to make carnitas in the slow cooker because it can be a bit more hands-off than the stove top version. Using the slow cooker also requires less fat, for those that prefer to avoid excess fat in their cooking. 

The only thing is, if using the slow cooker, you won’t get the same crispy effect that you do on the stove top. Some recipes will have you spread your cooked, shredded pork out on a baking sheet and put it under the broiler to crisp it up.

But, unless your meat does have some good fat mixed in, the broiler will often just dry out your meat and not crisp it the same as the stove top will. 

So, can you make carnitas in the slow cooker? 

Yes, you can. But, the finished dish won’t be quite the same.

How to serve carnitas

Carnitas pork is the perfect filling for tacos, quesadillas, tamales, and gorditas. You can use it to top nachos or tostadas too. 

Garnishes that go well with carnitas include raw onion, jalapeño slices, cilantro, and lime. 

You could also simply serve it alone with a side of Spanish rice and refried beans. 

With so many uses and such depth of flavor, carnitas is definitely a method of preparing pork that you need to try!

 

Yield: 5 servings

Pork Carnitas (Mexican Crispy Pulled Pork)

Print

Pork carnitas is the Mexican version of pulled pork with crispy, caramelized bits that make it extra delicious. 

Prep Time 30 minutes

Cook Time 2 hours

Total Time 2 hours 30 minutes

Ingredients

• 1 c water
• 1 Tbsp lard, bacon fat, or butter
• 2 lb pork shoulder (or butt), well marbled with fat, cut into large chunks (roughly 4 inch)
• 2 organic oranges, halved*
• 1 cinnamon stick, broken into 2 pieces
• 1 Tbsp oregano
• 1 tsp salt
• ½ large yellow onion, diced
• 4 garlic cloves, minced

Instructions

1. Heat the water and lard/butter together in a Dutch oven (or other heavy, bottomed pot). Once the fat has melted, add the pork chunks.
2. Juice the orange halves and add the juice to the pot. Cut the remaining rinds in half and add them to the pot as well.
3. Add the cinnamon stick pieces, oregano, and salt. Mix well.
4. Bring the mixture to a simmer. Reduce the heat to medium low and braise, uncovered for 1-2 hours, until most of the moisture has evaporated and only the fat remains.
5. Add the onions and garlic to the meat.
6. Continue to cook over medium low heat for an additional 45 minutes - 1 hour, stirring every 20 minutes with a sturdy wooden spatula that will allow you to scrape the bottom (in a way that won't damage your pot). (Your meat will start to stick to the bottom and sides of the pot. This is good, we’re creating nicely browned and crisped meat!)
7. Once the meat is tender and crispy to your liking, it is ready to serve!
8. To serve, shred or coarsely chop the meat. Serve alone with rice and beans or as a taco filling. Lime, chopped raw onion, and cilantro are great toppings.

Notes

*When using a whole orange like we do in this recipe, we prefer to choose an organic orange.

To Make Pork Carnitas in the Slow Cooker:  Combine all ingredients except the lard/butter in the slow cooker and cook over low heat for 6-7 hours (or high for 3-4 hours).

Remove the meat from the slow cooker and shred or chop. Just before serving, heat the tablespoon of lard/butter in a large skillet and, working in batches (adding more fat if necessary), quickly pan-fry the chopped meat over high heat to achieve those crispy bits.

Nutrition Information:

Yield:

5

Serving Size:

1/5 of recipe
Amount Per Serving: Calories: 620