Carnitas

This carnitas recipe is the perfect way to learn how to make carnitas! You'll love how simple these are, but oh my gosh, the flavor is just out of this world!

Course Main Course

Cuisine Mexican

Prep Time 15

Cook Time 2 45

Total Time 3

Servings servings

Calories 418kcal

Author Karly Campbell

Ingredients

For the carnitas

4-5 pounds boneless pork shoulder or pork butt cut into 2-inch cubes, fat left intact
1 cup orange juice
1/4 cup lime juice from about 2 to 3 limes
4 cloves garlic peeled and crushed
2 teaspoons ground cumin
2 teaspoons Kosher salt plus more to taste

For serving

20 corn tortillas
cotija cheese, diced onion, cilantro, salsa verde

Instructions

Place the pork in a large, heavy bottomed pot or dutch oven. Add the orange juice, lime juice, garlic, cumin, and salt. Add just enough water to the pot to cover the pork.
Bring to a boil and reduce the heat to a simmer. Simmer uncovered, without stirring, for 2 hours.
Increase the heat to medium high and stir/turn the meat occasionally. The more you move the meat around the more it will fall apart. We like our meat to be fairly shredded so we stir often.
Continue cooking for 45 minutes or until all of the water has evaporated, leaving only the pork fat. Let it fry, stirring often to break up the meat, until the pieces are somewhat crispy and browned.
Add more salt as needed and serve on tortillas with your preferred toppings.

Notes

Pork butt and pork shoulder will both work well here. They both come from the shoulder of the pig. Pork butt has more fat than pork shoulder.

We use orange juice without pulp in this recipe.

Do not fear the bottom of your pan. It will be a black, thick layer of horror, but fill it with water and leave to soak over night. Everything will wipe right out in the morning.

Recipe lightly adapted from The Homesick Texan Cookbook.

Nutrition