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Crispy pork carnitas is hands-down my favorite Mexican pork dish! Whenever I go to a Mexican restaurant for the first time, I always order carnitas. It’s my little test. If they don’t come out right, then I know I’m probably never going back. When they are made right, they’re tender, juicy, and have a little crisp on them that is super flavorful, almost addicting, and will have you coming back for more.

Carnitas translates to “little meats,” and is a regional pork dish that comes from the western-central Mexican state of Michoacán. Michoacán lies on the Pacific Ocean side of Mexico and is often referred to as the “Soul of Mexico” for its rich heritage and amazing local cuisine! If you love pork and haven’t experienced carnitas, you need to check them out – STAT!

Traditional Carnitas:

Carnitas are traditionally made by braising well-marbled pork shoulder chunks in lard or oil for 2-3 hours or until the meat is tender and juicy. It’s then fried up in a skillet to give it a final crisp before being served with warm corn tortillas, cilantro, chopped onion, and freshly made salsa. Carnitas can be served with warm corn tortillas or made into yummy carnitas tacos. I like to add fresh sliced radishes for a bit of crunch, queso fresco, and a squeeze of fresh lime for a little sour note.

Healthier Crispy Pork Carnitas:

In this healthy and light recipe, we swap out the lard for canola oil and chicken broth. Layering flavors by adding aromatics like onion, garlic, and fresh jalapeño pepper gives the dish complexity and a warm, spicy element.

  • Marbled pork shoulder and carnitas spices
  • Pork, onions, garlic, and jalapeño peppers
  • Pork carnitas on a sheet pan
  • Crispy Pork Carnitas with Corn Tortillas

“Life without Mexican food is like no life at all.” UNKNOWN –

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Crispy Pork Carnitas

Crispy Pork Carnitas

  • Author: cllombardi
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 4–6 servings 1x
  • Category: Pork
  • Method: Stove Top
  • Cuisine: Mexican
  • Diet: Gluten Free
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Description

These crispy pork carnitas are juicy and loaded with exciting flavors! Serve them with your favorite tortillas and enjoy!

Ingredients

Scale
  • 3 pounds pork shoulder, cut into 2 inch chunks
  • 2 tablespoons canola oil
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 2 limes, juiced
  • 1 orange, juiced
  • 1 small onion, chopped
  • 1 jalapeño, seeded and chopped small
  • 3 large garlic cloves, minced
  • 2 cups chicken broth

Instructions

  1. In a large bowl, toss the pork chunks and dry rub (chili powder, cumin, oregano, and salt).
  2. In a Dutch oven, over high heat, add canola oil. Brown pork in two batches about 3-5 minutes per batch.
  3. Add onions, jalapeño, and garlic to the second batch of pork. Cook for three minutes. Then add first batch back into Dutch oven.
  4. Add lime juice, orange juice and chicken broth and bring to a simmer. Simmer on low for 1.5 hours or until super tender.
  5. Remove pork from cooking liquid with slotted spoon to cutting board, and shred.
  6. Line a sheet pan with foil and spray with canola oil. Spread shredded pork on the sheet pan in a thin layer.
  7. Set oven rack to high position and broil until slightly crispy – about 2-4 minutes.
  8. Strain cooking liquid into a fat separator and then use to moisten carnitas, if needed.

Notes

  • Use a medium size Dutch oven instead of a large one so that the cooking liquid will somewhat cover the pork.

Keywords: crispy pork carnitas