Carnitas means “little meats” in Spanish. It’s pork shoulder slow-cooked until it falls apart, then crisped until the edges are golden and crunchy. Two textures. One glorious taco.
This recipe works in a slow cooker, Instant Pot, or Dutch oven. Make a big batch. Tacos for days.
Ingredients
Serves 6-8 (makes 16-20 tacos).
- 3 lbs pork shoulder (pork butt), cut into 2-inch chunks
- 1 onion, quartered
- 6 cloves garlic, smashed
- 1 orange, juiced (throw the spent halves in too)
- 1 lime, juiced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 bay leaves
- 1 cup chicken broth (or water)
For Serving:
- Corn or flour tortillas
- Diced onion, chopped cilantro, lime wedges, salsa, hot sauce
Step-by-Step Instructions
Step 1: Cook the Pork
- Place pork, onion, garlic, orange juice, lime juice, oregano, cumin, salt, pepper, bay leaves, and broth in a slow cooker, Instant Pot, or Dutch oven.
- Slow cooker: Low for 8-10 hours or high for 5-6 hours.
- Instant Pot: High pressure for 45 minutes + natural release (15 minutes).
- Dutch oven: 300°F for 3-4 hours until fork-tender.
Step 2: Shred the Pork
- Remove pork from cooking liquid. Shred with two forks. Discard bay leaves and orange halves.
- Save about ½ cup of the cooking liquid.
Step 3: Crisp the Carnitas (Crucial Step)
- Heat a large skillet over medium-high heat. Add a drizzle of oil or some of the pork fat.
- Spread shredded pork in an even layer. Don’t stir for 2-3 minutes—let it get crispy and brown.
- Flip and crisp the other side. Add a splash of reserved cooking liquid to keep it moist.
Step 4: Warm the Tortillas
- Heat tortillas in a dry skillet, microwave (30 seconds between damp paper towels), or directly over a gas flame.
Step 5: Assemble the Tacos
- Pile crispy carnitas onto warm tortillas.
- Top with onion, cilantro, and a squeeze of lime.
- Add salsa or hot sauce. Fold. Devour. Repeat.
Summary
Prep Time: 10 minutes | Cook Time: 4-10 hours (depending on method) | Total Time: 4-10 hours
Yield: 16-20 tacos (6-8 servings)
Difficulty: Easy
Storage Notes
Fridge:
Store carnitas in an airtight container with some cooking liquid for up to 5 days. Re-crisp in a skillet before serving.
Freezing:
Freeze shredded carnitas (before crisping) for up to 3 months. Thaw overnight in the fridge. Crisp in a skillet when ready.
Pro Tip:
Don’t skip the crisping step. That’s what makes carnitas magical. Soft pork is fine. Crispy pork is unforgettable.
Leftover Ideas:
Carnitas bowls (rice, beans, avocado). Carnitas nachos. Carnitas burritos. Carnitas omelets. You can’t mess this up.
