Carnitas Recipe

This carnitas recipe delivers tender, juicy pork with perfectly crisp edges, just like authentic Mexican carnitas served in traditional taquerias. Pork shoulder is slow-cooked with simple spices, citrus, onion, and garlic until it becomes fall-apart tender, then lightly pan-crisped to create that signature contrast of juicy meat and golden bits. The flavor is rich yet balanced, making it ideal for tacos, burritos, bowls, or enjoying straight from the pan.

Ingredients

2 kg (4 lb) pork shoulder (pork butt), skinless and boneless
2½ teaspoons salt
1 teaspoon black pepper
1 tablespoon dried oregano
2 teaspoons ground cumin
1 tablespoon olive oil
1 onion, chopped
1 jalapeño, deseeded and chopped
4 cloves garlic, minced
¾ cup fresh orange juice

Directions

• Rinse the pork shoulder and pat it completely dry with paper towels.
• Season the pork evenly with salt and black pepper on all sides.
• In a small bowl, mix oregano, cumin, and olive oil, then rub this mixture thoroughly over the pork.
• Place the pork into a slow cooker with the fat side facing up.
• Scatter the chopped onion, jalapeño, and minced garlic over and around the pork.
• Pour the fresh orange juice over the meat and vegetables.
• Cover and cook on low heat for 8–10 hours, or until the pork is extremely tender and easily shreds with a fork.
• Remove the pork from the slow cooker and allow it to cool slightly, then shred it into large chunks using two forks.
• Skim excess fat from the cooking liquid if desired and reserve the juices.
• Heat a large skillet over high heat with a small amount of oil.
• Add shredded pork in batches, drizzle lightly with the reserved juices, and cook until the bottom becomes golden and crispy.
• Turn the pork once, briefly crisp the other side, then remove from the pan.
• Repeat until all pork is crisped, then drizzle with additional juices just before serving.

Preparation Details

Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 10–12