You’ve probably tasted carnitas at your favorite taqueria, but you haven’t experienced the magic of making them at home. This simple one-pan method transforms tough pork shoulder into incredibly tender, juicy meat with golden, crispy edges that’ll make you question why you ever ordered takeout. The secret lies in a technique that requires just basic ingredients yet delivers restaurant-quality results that’ll change your taco night forever.
Why You’ll Love This Dish
Whether you’re feeding a crowd or meal prepping for the week, this carnitas recipe delivers tender, flavorful pork that’ll become your go-to comfort food. You’ll love how the meat develops crispy edges while staying incredibly juicy inside. The bold flavors from fresh orange juice and garlic create an authentic taste that beats any restaurant version. Plus, it’s surprisingly simple – just one pan and basic ingredients transform tough pork shoulder into melt-in-your-mouth perfection. You can customize toppings and serve it countless ways, making this versatile dish perfect for tacos, bowls, or whatever you’re craving.
Ingredients
The foundation of exceptional carnitas starts with selecting the right cut of meat and gathering fresh, quality ingredients. Pork shoulder is the star of this recipe, chosen for its perfect balance of meat and fat that breaks down during cooking to create that signature tender texture. Combined with aromatic garlic, bright orange flavors, and simple seasonings, these ingredients work together to create the authentic taste that makes carnitas so beloved.
- 3 lbs boneless pork shoulder or 3 lbs country-style pork ribs
- 6 garlic cloves, halved
- 1 orange, zest of (cut into wide strips using a vegetable peeler)
- 3/4 cup fresh orange juice
- Sea salt
- 1 tablespoon canola oil or 1 tablespoon safflower oil
- 12 corn or 12 flour tortillas, warmed
- Guacamole
- Salsa fresca
- Refried beans
When selecting your pork, look for a well-marbled piece of shoulder with good fat distribution, as this will render down and keep the meat moist during cooking. If using an orange that isn’t organic, make sure to scrub the skin thoroughly before zesting to remove any wax or chemical residues. Fresh orange juice will provide much better flavor than bottled varieties. The serving ingredients like tortillas, guacamole, and salsa can be store-bought or homemade depending on your preference and time constraints.
Directions
Begin by preparing your pork shoulder by cutting off any large pieces of fat and placing them into a wide, heavy saucepan or frying pan. Cut the remaining 3 lbs boneless pork shoulder into strips approximately 1½ inches long and ¾ inch wide for even cooking. Add the prepared pork strips to the pan along with 6 garlic cloves (halved), orange zest strips, ¾ cup fresh orange juice, and 2 teaspoons sea salt. Arrange the meat in a single layer if possible to guarantee uniform cooking. Add just enough water to barely cover the meat, then bring the mixture to a boil over medium heat.
Once boiling, reduce the heat to medium-low and cover the pan partially to allow for some evaporation while preventing excessive moisture loss. Cook the mixture for approximately 1 hour, stirring occasionally, until all the liquid has completely evaporated and the meat becomes fork-tender. If the meat hasn’t reached the proper tenderness when the liquid evaporates, add a small amount of additional water and continue cooking until the desired texture is achieved.
After the liquid has evaporated and the meat is tender, increase the heat slightly and add 1 tablespoon canola oil or safflower oil to the pan. Continue cooking, stirring frequently, until the meat develops golden-brown, crispy edges while remaining tender inside. This final step creates the characteristic texture contrast that makes carnitas special. Serve the finished carnitas in warmed corn or flour tortillas with your choice of accompaniments like guacamole, salsa fresca, and refried beans.
Substitutions and Variations
While traditional carnitas rely on pork shoulder, you can easily adapt this recipe to suit your preferences or what’s available in your kitchen. Protein alternatives include pork butt, beef chuck roast, or even chicken thighs for a lighter option. You can substitute lime juice for orange juice to create a tangier flavor profile. Sauce pairings extend beyond basic salsa—try chipotle crema, verde sauce, or pickled jalapeños. For spice lovers, add diced chipotle peppers to the cooking liquid. Vegetarians can use jackfruit or mushrooms, adjusting cooking time accordingly for these tender alternatives.
Additional Things To Serve With This Dish
Countless side dishes can transform your carnitas from a simple taco filling into a complete Mexican feast. Create a toppings bar with diced onions, cilantro, lime wedges, pickled jalapeños, and crumbled queso fresco. Add Mexican rice, black beans, or elote for heartier accompaniments. Fresh pico de gallo and creamy avocado slices provide perfect textural contrast. For beverage pairings, consider crisp Mexican lagers, margaritas, or horchata to complement the rich pork. Don’t forget warm tortilla chips with queso dip or fresh salsa verde. These additions create an interactive dining experience that’ll impress your guests.
Final Thoughts
Although this carnitas recipe requires patience during the slow cooking process, you’ll find that mastering this traditional Mexican dish opens up endless possibilities for your home cooking repertoire. You can transform leftovers into quesadillas, salads, or breakfast hash. For leftover storage, refrigerate carnitas for up to four days or freeze portions for three months. When it comes to cleanup tips, let the pan cool before scrubbing, and use hot soapy water to tackle any stubborn bits. The rendered fat makes an excellent cooking medium for future dishes, so don’t discard it immediately.
