This homemade Pork Carnitas recipe yields juicy, tender pulled pork with bold, authentic flavor thanks to a simple homemade seasoning. The pork is slow-cooked until fall-apart tender, then finished under the broiler for crisp edges—perfect for tacos, nachos, burrito bowls, quesadillas, and more. Make it in the oven or in a slow cooker for an easy, delicious meal any night of the week.
Why this recipe is the best
Living near the border in San Diego means Mexican cuisine is a big influence in my kitchen. Traditional carnitas are simmered in fat, lard, or oil until tender. For this version, I lighten the method while preserving the rich, familiar flavors. The pork is still seared to form a flavorful crust, then slow-roasted with citrus and broth for moisture and brightness.
After making carnitas dozens of times and sampling tacos across San Diego and Mexico, this is my tested and perfected recipe. It delivers classic carnitas character—tender, savory, and slightly crispy at the edges—while keeping the prep straightforward.
- Simple to prepare. About 20 minutes of hands-on time and common pantry spices make this easy for weeknights or special occasions. Choose the oven or a slow cooker based on what’s most convenient.
- Big, balanced flavor. A homemade spice blend of chili powder, cumin, garlic and onion powder, oregano, salt, and pepper creates a robust rub that complements the pork without overpowering it.
- Extremely versatile. Use the carnitas in tacos, burrito bowls, quesadillas, nachos, or over rice. Make a large batch on the weekend and enjoy leftovers all week.
Ingredients
Below are the ingredients that provide the best flavor and texture for pork carnitas, along with useful substitutions. For precise measurements, see the recipe card further down on this page.
- Boneless pork shoulder (sometimes labeled pork butt) — this is the preferred cut for carnitas. Its marbling renders down during long cooking, producing tender, juicy pulled pork. You can use bone-in shoulder, but searing and cutting will differ; add extra cooking time for bone-in pieces.
- Carnitas seasoning — a simple homemade blend of chili powder, ground cumin, garlic powder, onion powder, dried oregano, salt, and black pepper makes an ideal rub.
- Avocado oil or any high smoke point vegetable oil like canola for searing.
- Fresh lime juice and orange juice — fresh-squeezed juices add brightness and help tenderize the pork.
- Chicken broth — keeps the meat moist while it simmers; a light Mexican lager can be used instead for a different flavor profile.
- Cinnamon stick and bay leaves — aromatics that add subtle warmth and depth.
Instructions
The following steps outline the oven method; a slow cooker option is included later. Step-by-step photos can help, but the written instructions are easy to follow and reliable.
- Season the pork. Cut the boneless pork shoulder into large chunks and rub each piece well with the carnitas seasoning.
- Sear the pork. Heat a large, oven-safe pot or Dutch oven over high heat and add the oil. When hot, add pork in a single layer and brown on all sides, 2–3 minutes per side. Work in batches so the meat sears evenly.
- Add liquid and aromatics. Pour in chicken broth, lime juice, and orange juice. Bring to a boil, then add the cinnamon stick and bay leaves.
- Slow roast. Cover the pot tightly with a lid or foil and transfer to a preheated 325°F oven. Roast for about 3 hours, until the pork is fall-apart tender.
- Shred the pork. Remove the pot from the oven, discard the cinnamon stick and bay leaves, and transfer the pork to a cutting board. Shred the meat with two forks; it should pull apart easily.
- Crisp the carnitas. Spread the shredded pork in an even layer on a rimmed baking sheet. Spoon about 1/4 cup of the cooking liquid over the meat, then place under a hot broiler about 6–8 inches from the heat for 2–3 minutes until edges are crisped. Watch carefully to avoid burning.
Ways to serve it
- Tacos: Warm corn or flour tortillas and fill with crispy carnitas. Traditional toppings include diced onion and chopped cilantro; add your favorite salsas and hot sauce. A bright salsa verde pairs especially well.
- Burrito bowls: Build a bowl with cilantro-lime rice, beans, carnitas, pico de gallo or corn salsa, and guacamole for a homemade burrito bowl.
- Quesadillas: Use carnitas as a filling with cheese and cook until the tortilla is golden and the cheese is melted.
- Nachos: Layer carnitas over tortilla chips with cheese, jalapeños, and fresh toppings for hearty pulled-pork nachos.
Storage and reheating
Store leftover carnitas in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze in a freezer-safe container for up to 6 months.
To reheat, warm a small amount of oil in a hot skillet and crisp the carnitas for 2–3 minutes until heated through. To reheat from frozen, thaw in the refrigerator for 24 hours, then reheat the same way.
How to make it in a slow cooker
To use a slow cooker, season and sear the pork as directed, then transfer the seared pieces to the slow cooker. Add lime and orange juice, chicken broth, the cinnamon stick, and bay leaves. Cook on high for 4–5 hours or on low for 8–10 hours, until tender. Remove, shred, and finish under the broiler for crisp edges as directed above.
Other recipes to try
If you enjoy this carnitas recipe, consider trying other tested Mexican favorites like beef birria, carne asada bowls, chipotle honey chicken, or Mexican chicken adobo for more bold flavors at home.
Carnitas
8 cups shredded pork
20 minutes
3 hours
3 hours 20 minutes
Ingredients
Seasoning
- 2 tablespoons chili powder
- 2 tablespoons Mexican oregano
- 1 tablespoon garlic powder (or granulated garlic)
- 1 tablespoon onion powder (or granulated onion)
- 1 tablespoon salt
- 2 teaspoons ground cumin
- 1 teaspoon black pepper
Carnitas
- 4 pound boneless pork shoulder
- 1/4 cup avocado oil (or vegetable oil)
- 1/4 cup lime juice
- 1/2 cup orange juice
- 1 1/2 cups chicken broth (or a 12-ounce Mexican lager)
- 1 cinnamon stick
- 3 bay leaves
Instructions
- Preheat the oven to 325°F.
- Combine all seasoning ingredients in a small bowl.
- Cut the boneless pork shoulder into large chunks. Rub the seasoning mix on all sides.
- Heat the oil in a large Dutch oven over high heat.
- Once the oil is hot, sear the pork pieces on all sides, 2–3 minutes per side. Work in batches if needed.
- Add lime juice, orange juice, and chicken broth. Bring the liquid to a boil, then add the cinnamon stick and bay leaves.
- Cover the Dutch oven with a lid or tightly with foil and transfer to the oven for 3 hours.
- After 3 hours, remove the pot from the oven. Turn the oven to broil on high and position a rack 6–8 inches from the top.
- Discard the cinnamon stick and bay leaves. Remove the pork pieces and place them on a cutting board.
- Shred the pork with two forks and transfer the shredded meat to a rimmed baking sheet in an even layer. Pour about 1/4 cup of the cooking liquid over the meat.
- Broil the pork for 2–3 minutes until slightly crispy. Watch carefully to avoid burning.
- Serve in tortillas with diced onion and cilantro or use in bowls, quesadillas, or nachos.
Notes
- Yield guide: One pound of boneless pork yields roughly 2 cups of shredded carnitas. A 4-pound shoulder will make about 8 cups of pulled pork.
- Slow cooker method: After searing, place pork in a slow cooker with the juices and aromatics and cook 4–5 hours on high or 8–10 hours on low, then shred and crisp under the broiler.
Nutrition Facts (per serving)
Calories: 380 kcal
Carbohydrates: 6 g | Protein: 52 g | Fat: 15 g
Sodium: 1194 mg | Fiber: 2 g | Sugar: 2 g
These values are estimates and will vary based on specific ingredients and portion sizes.