Mexican
Carnitas
Tender pork shoulder is slowly cooked in lard with orange, garlic, and Mexican oregano until it becomes juicy inside and crisp at the edges. Serve it simply with warm corn tortillas, onion, cilantro, lime, and salsa.
Watch it madeJoshua Weissman · 6:14
Ingredients
- Pork shoulder, cut into 2-inch pieces1 lb
- Pork lard1 cup
- Water1 cup
- Kosher salt1 1/4 tsp
- Orange1/2, juiced, peel reserved
- Garlic cloves, lightly crushed2
- Bay leaf1
- Mexican oregano1/2 tsp
- Evaporated milk2 tbsp
- Corn tortillas, warmed6
- White onion, finely chopped1/4 cup
- Fresh cilantro, chopped1/4 cup
- Lime wedges2
- Salsa verde or salsa roja1/3 cup
Method
- Place the pork, lard, water, salt, orange juice, orange peel, garlic, bay leaf, and Mexican oregano in a heavy pot just wide enough to hold the pork in one layer.
- Bring to a gentle simmer over medium heat, then reduce the heat to low and cook uncovered, turning the pork occasionally, until the meat is very tender and the water has mostly evaporated, about 2 hours.
- Remove and discard the orange peel, garlic, and bay leaf.
- Stir in the evaporated milk and continue cooking gently until the remaining liquid cooks off and the pork begins to fry in the lard, 15 to 25 minutes.
- Increase the heat slightly and let the pork brown in the fat, turning carefully, until the edges are crisp and deep golden while the inside stays moist.
- Transfer the carnitas to a cutting board or plate, let rest for 5 minutes, then pull into large bite-size pieces and season with a little more salt if needed.
- Serve the carnitas with warm corn tortillas, chopped white onion, cilantro, lime wedges, and salsa.
Common questions
Can I substitute pork lard or make carnitas without it?
Yes, but the texture changes. Use rendered bacon fat, duck fat, or a neutral oil for a less traditional result. Lard gives the best rich flavor and helps the pork fry and crisp properly at the end.
How long does carnitas take from start to finish?
Plan on about 2.5 to 3 hours total. The slow simmer takes around 2 hours, then another 15 to 25 minutes for the milk to cook off and the pork to brown and crisp.
What are the most common mistakes when making carnitas?
Using too much heat is the biggest one, which can scorch the pork before it turns tender. Another mistake is overcrowding the pot, skipping the final crisping step, or not reducing the liquid enough before browning.
How should I store and reheat leftover carnitas?
Cool quickly, then refrigerate in an airtight container for up to 4 days. Reheat in a skillet over medium heat with a spoonful of fat or broth until hot and crisp again, or freeze for up to 3 months.
What is the best way to serve carnitas?
Serve in warm corn tortillas with chopped onion, cilantro, and lime. Add salsa verde or roja for brightness. Carnitas also work well in tacos, burritos, tortas, quesadillas, or over rice and beans.