If you want carnitas that hit for tacos, bowls, and the kind of meal prep that actually gets eaten, this is your recipe. It’s tender, juicy, citrusy, and finished with crispy edges—aka the best part.
Plus, this comes with a simple 3-day plan so you can cook once and remix it without feeling like you’re eating the same thing on repeat.
Why You’ll Love This
These carnitas are mostly hands-off, super flavorful, and designed to multitask: pile them into tortillas, build burrito bowls, or portion them into grab-and-go containers that reheat like a dream.
Ingredients
- 3 1/2 to 4 lb pork shoulder (aka pork butt), cut into 2-inch chunks
- 2 tsp kosher salt (plus more to taste)
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp black pepper
- 1 onion, sliced
- 6 cloves garlic, smashed
- 1 jalapeño, halved (optional)
- 1 orange, juiced (and toss in the squeezed halves if you want)
- 1 lime, juiced
- 1 cup chicken broth (or water)
- 2 tbsp neutral oil (avocado, canola, or vegetable)
- 1 bay leaf (optional, but nice)
- To serve: tortillas, rice, beans, salsa, cilantro, diced onion, avocado, shredded cabbage, lime wedges
How to Make It
- Season the pork. Pat pork chunks dry. Toss with salt, cumin, oregano, and black pepper until coated.
- Sear for flavor. Heat oil in a large Dutch oven over medium-high. Sear pork in batches until browned on 2–3 sides (don’t crowd the pot). Transfer browned pork to a plate.
- Build the braise. Lower heat to medium. Add onion and cook 2–3 minutes, scraping up browned bits. Add garlic and cook 30 seconds. Return pork to the pot.
- Add liquids + citrus. Pour in orange juice, lime juice, and broth. Add jalapeño and bay leaf if using. The liquid should come about halfway up the pork (add a splash more broth/water if needed).
- Braise until tender. Cover and cook at a gentle simmer on the stove for 2 1/2 to 3 hours, stirring once or twice, until the pork is fall-apart tender. (Alternative: bake covered at 300°F for about 3 hours.)
- Shred. Remove pork to a bowl. Discard bay leaf and citrus halves if used. Skim excess fat from the top of the pot (leave a little—it’s flavor). Shred pork with two forks.
- Crisp it up. Heat your broiler. Spread shredded pork on a sheet pan, drizzle with a few spoonfuls of cooking liquid, and broil 3–6 minutes until crispy edges form. Toss, add a bit more liquid, and broil 2–4 minutes more.
- Season to finish. Taste and add a pinch of salt, extra lime, or a spoon of cooking liquid until it’s exactly how you want it.
Tips for the Best Results
- Use pork shoulder. It has the fat and collagen that make carnitas tender. Lean cuts will dry out.
- Don’t skip the sear. It adds that deep, savory flavor that makes it taste restaurant-level.
- Keep the simmer gentle. Boiling can make the meat tough. You want a slow bubble.
- Save the cooking liquid. It’s your secret weapon for moist reheats and extra flavor in bowls.
- Broil in batches if needed. Overcrowding = steaming. Spread it out for true crisp.
- Salt at the end, too. Different broths vary. Final seasoning makes everything pop.
Variations
- Slow cooker: Sear the pork, then cook on LOW 8 hours (or HIGH 4–5). Shred and broil to crisp.
- Instant Pot: Sear on sauté, pressure cook with liquids 45 minutes, natural release 15 minutes, shred and broil.
- Spicy: Add 1–2 chipotles in adobo (plus a spoon of sauce) to the braise.
- No-heat family version: Skip jalapeño and serve salsa on the side.
- Extra citrus: Add a splash of grapefruit or another lime for a brighter vibe.
Storage & Reheating
Store carnitas in airtight containers for up to 4 days in the fridge or 3 months in the freezer. Keep a little cooking liquid with the meat to prevent drying out. Reheat in a skillet with a splash of liquid for crisp edges, or microwave covered in 30–60 second bursts, stirring once, until hot.
FAQ
What’s the 3-day plan for tacos, bowls, and meal prep?
Day 1: Tacos—crisp the carnitas under the broiler and serve with tortillas, onion, cilantro, and lime. Day 2: Bowls—layer rice, beans, carnitas, salsa, cabbage, and avocado (add a spoon of cooking liquid to keep the meat juicy). Day 3: Meal prep—portion carnitas with rice/cauli rice and veggies; pack sauces separately so everything stays fresh.
How much carnitas does this make and how many servings is it?
With a 3 1/2 to 4 lb pork shoulder, you’ll get about 8 to 10 servings depending on how you serve it (tacos use less per serving than bowls). It’s ideal for feeding a crowd or prepping lunches for the week.
Can I make it ahead without losing the crispy bits?
Yes. Braise and shred the pork up to 3 days ahead, then store with a little cooking liquid. Right before serving, broil (or pan-fry) just the portion you need so it gets crispy and stays that way.
What’s the best way to reheat for meal prep lunches?
For lunches, microwave carnitas covered with a splash of cooking liquid so it stays tender. If you want crispy edges, reheat in a hot skillet for 3–5 minutes. Keep toppings like cabbage, cilantro, and salsa separate until you’re ready to eat.
Can I freeze carnitas for longer meal planning?
Totally. Freeze shredded carnitas in portions with a few tablespoons of cooking liquid in freezer-safe bags or containers. Thaw overnight in the fridge, then reheat in a skillet and crisp under the broiler if you want that fresh-made texture.