Mexican Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Carnitas
Mexican "little meats"—pork that is slow-cooked until tender, then crisped.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Good to know
- One-pot
- Crispy
Matched from this dish's own ingredients and timing. Browse more: one-pot dinnerscrispy recipes
Instructions
6 steps- 1
Combine Ingredients: In a large Dutch oven, combine the pork cubes, orange juice (throw the squeezed halves into the pot), onion, garlic, oregano, cumin, and salt.
- 2
Add Liquid: Add just enough water to barely cover the meat. Bring the pot to a boil over high heat.
- 3
Slow Cook: Reduce the heat to a gentle simmer. Cook uncovered for 2 to 2.5 hours, without stirring too much, until the pork is fork-tender and the liquid has completely evaporated.
- 4
Render Fat: Once the water is gone, the pork will begin to fry in its own rendered fat. Stir gently every few minutes.
- 5
Crisp the Pork: Let the pork fry in the fat for 10-15 minutes until the edges turn deeply golden brown and crispy. Use a spoon to break the chunks apart slightly.
- 6
Serve: Remove from heat and discard the orange peels and onion remnants. Serve the crispy carnitas immediately with warm tortillas, cilantro, and salsa.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
72/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving430
Calories
46 g
Protein
4 g
Carbs
24 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Carnitas, meaning little meats, come from Michoacan, where pork is traditionally confit-style simmered in its own lard in huge copper pots until tender then crisped. The method renders the pork meltingly soft inside with crackling edges, a textural contrast that defines the dish. It is classic taqueria and weekend-feast food, sold by weight and piled onto warm tortillas.
Listahan note
This version uses a smaller home batch and finishes the simmered pork under high heat to get those crispy edges without a vat of lard. It keeps the seasoning simple so the pork flavor leads.
Technique cues
- Simmer the pork gently in seasoned fat or its own rendered juices until fork-tender before any crisping, since you cannot rush tenderness with high heat.
- Crisp the shredded pork in a single layer under the broiler or in a hot pan, leaving it undisturbed so the edges actually brown.
- Add a strip of orange and a little milk or bay to the braise, traditional touches that round out the richness.
Kitchen flow
- Parallel prep
- While the pork braises, prep the garnishes and warm the tortillas so the crisping finish is the last quick step before serving.
- Make-ahead
- Braise the pork a day ahead and refrigerate in its fat; crisp it fresh just before serving for the best texture.
- Leftover move
- Crisp leftovers for breakfast tacos with egg, or pile into a torta with refried beans and avocado.
- Cleanup rhythm
- Strain and save the rendered fat for future cooking, and deglaze the hot pan with a splash of water to lift the browned bits before washing.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
pork shoulder
main protein
Purpose: Its fat and connective tissue break down into tender meat with crispable edges.
Handling: Cut into large chunks so they stay juicy through the long cook.
Adaptation: Pork butt is the same cut by another name; country-style ribs work for a smaller batch.
orange
aromatic and acid
Purpose: Orange perfumes the braise and its acid balances the rich pork.
Handling: Squeeze the juice in and toss the spent halves into the pot.
Adaptation: A mix of lime and a pinch of sugar approximates the sweet-tart effect.
lard
cooking fat
Purpose: Confit-style cooking in lard gives the most authentic flavor and texture.
Handling: Use enough to partly submerge the pork, or rely on the pork's own rendered fat.
Adaptation: A neutral oil works for a leaner braise; the pork still crisps at the end.
bay leaves and cumin
seasoning
Purpose: They give carnitas its warm, savory background without overpowering the pork.
Handling: Add whole bay leaves to the braise and a pinch of cumin to the meat.
Adaptation: Mexican oregano can join or replace the cumin for a different accent.
corn tortillas
vessel
Purpose: Warm corn tortillas are the traditional way to serve carnitas.
Handling: Warm over a flame until soft and spotted.
Adaptation: Use certified corn tortillas for gluten-free; the pork is also great over rice or in a bowl.
Technique notes
- Let the braised pork dry slightly before crisping; surface moisture steams instead of browns and you lose the crackling edges.
- Drizzle a few spoonfuls of the braising juices over the crisped meat at the end so it stays moist while keeping crunchy edges.
- Crisp in batches rather than crowding the pan, which traps steam and leaves the pork soft.
Ingredient swaps
- Gluten-free direction
- Serve with certified corn tortillas and confirm any seasoning blends are gluten-free.
- Leaner direction
- Braise in broth instead of lard and trim excess fat, accepting slightly less richness.
- Slow-cooker shortcut
- Braise low for several hours in a slow cooker, then crisp the shredded pork under the broiler.
Serve alongside
- Pico de gallo
- Salsa verde
- Pickled red onions
- Refried beans
- Mexican lager
- Jamaica agua fresca
- Horchata
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate the braised pork in some of its fat or juices for up to 4 days to keep it moist. Recrisp under the broiler or in a hot skillet rather than the microwave. Carnitas freeze well for up to 3 months; thaw and crisp to revive the texture.
Equipment
- Heavy Dutch oven or pot for braising
- Slotted spoon for lifting the pork
- Sheet pan and broiler for crisping
- Tongs for warming tortillas
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