Carnitas are a staple in Mexican cooking, known for their juicy, flavorful pork with perfectly crispy edges.
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There are various styles of carnitas, but traditional recipes often call for pork shoulder, citrus (typically sour orange juice), herbs,
onion, garlic, and sometimes a mix of cola and evaporated milk, all cooked low and slow in plenty of hot lard.
However, my husband's carnitas recipe keeps things simple yet incredibly delicious.
His secret? Season the pork with adobo all-purpose seasoning and pepper, then briefly sautéing garlic before adding beer and a blend of fresh orange and lemon juice with zest.
As the 🐷porky slowly cooks in its own fat, it becomes infused with deep, bold flavors and develops a beautiful caramelization.
I have to admit, I wasn't always a fan of pork-the smell used to put me off-but my husband's carnitas completely changed my mind.
They've become a household favorite, and honestly, they're better than anything I've ever had. Once you try this recipe, I'm sure you'll agree!😍🤤
Whether you're making this for a special occasion like Cinco de Mayo or a cozy weekend family dinner, this dish is always a hit.
And if you really want to take it up a notch, pair it with my Mexican rice, refried beans, homemade tortillas, and spicy chipotle tomatillo salsa for a full, bold-flavored meal. This carnitas recipe is a must-try for anyone who loves Mexican food!
Mexican food is always a winner in our home-we can't get enough of the vibrant flavors. If you're like us, don't miss my Camarones a la Diabla and Pollo en Crema al Chipotle recipes.
Ingredients
- Pork: We used pork shoulder, but you can mix in other cuts like pork butt, neck, leg, spareribs, skin (cuerito), loin head, or pork belly. If you prefer sticking to one cut, we recommend pork shoulder for its tenderness. Since we're cooking this in its own fat, there's no need to trim it.
- Beer: Any beer works-we used Mexican Dos Equis Amber beer in this recipe to help tenderize the meat and add a subtle depth of flavor.
- Citrus: We combined oranges and limes to bring a citrusy brightness that balances the richness of the pork. If you can find sour orange (Naranja Agria), it can be used as a substitute for both.
- Garlic: Added for aromatic depth, allowing its flavor to infuse the pork as it slowly cooks.
- Seasoning: Instead of salt, we used Goya All-Purpose Seasoning with Pepper, but you can also use kosher salt-just adjust to taste.
See the recipe card for quantities.
How to Make Carnitas
- Season the Meat: Generously coat pork with adobo or salt and pepper.
- Heat the Oil: Brown the pork in a large pot with melted oil or lard.
- Add Garlic: Add smashed garlic once the pork is seared. Stir occasionally.
- Add Liquids: Pour in beer, citrus zest, and juices.
- Cook the Pork: Simmer covered for 1½ hours until tender.
- Caramelize the Pork: Uncover and cook until the liquid evaporates and the meat caramelizes.
- Drain: Remove pork and drain excess fat.
- Serve: Shred pork and serve with tortillas and toppings like salsa verde, onions, cilantro, and lime.
Hint: In this recipe, we use a little oil to start searing the pork and then cook it in its own fat. If you'd rather skip the oil, use a nonstick pot. I personally use the IMUSA USA 12.7-quart Charcoal Stock Pot with a Glass Lid.
See this Paraguayan version of this recipe on my website (Asado a la Olla)
Watch Recipe Video
Storage & Reheating
Storage: Cover and refrigerate for up to five days. When ready to reheat, place the desired amount of pork in a medium-sized pan with a splash of water and heat over low until warmed through.
❄️ Make Ahead & Freezing
Make Ahead: You can prepare this up to 30 minutes ahead of time. Keep it warm by covering it with foil and placing it in the oven at a low temperature (200°F / 95°C) until ready to serve.
Freezing: To freeze, let the carnitas cool completely, then store them in an airtight container or freezer bag. They can be frozen for up to two months. Thaw overnight in the refrigerator before reheating.
Camila's Tips & Variations
- Variety of Pork Cuts: We like using pork shoulder, but feel free to mix in cuts like pork butt, neck, leg, spareribs, skin (cuerito), loin head, or pork belly for extra flavor.
- Cola for Caramelization: Adding ¾ cup of cola towards the end helps the carnitas develop a delicious caramelized crust. The cola gives the meat a slightly sweet, sticky exterior without overpowering the savory notes.
- Aromatic Herbs: For even more flavor, add a small bundle of aromatic herbs like thyme, marjoram, and bay leaves while the meat cooks.
- Onion: To enhance the flavor further, you can add 1 yellow onion to the pot while cooking.
- Evaporated Milk: To tenderize the meat and add a slight tang, include 1 cup of evaporated milk along with the lemon and lime juice.
- Oil: For a traditional rich flavor, use lard to fry the meat-you'll need about 4 pounds of lard. If lard isn't available, substitute with a neutral oil like avocado, canola, or vegetable oil. The pork should crowd the pan slightly to help it stay moist. If using store-bought lard, avoid lard that contains citric acid, as it can give the meat a sour flavor.
- Crispy Finish: If you prefer extra crispy carnitas, turn up the heat during the final minutes of cooking to achieve that perfect crunch.
- Toppings: Salsa, salsa verde, pico de gallo, diced onions, fresh cilantro leaves, sliced radishes, lime wedges, and sliced avocado
Frequently Asked Questions
My carnitas turned out too dry. What went wrong?
If your carnitas are too dry, it's possible the heat was too high during cooking, or they were cooked for too long. To avoid this, make sure to keep the heat low during the simmering process and ensure the pork cooks in its own fat and juices. If you notice the meat is drying out, you can add a bit of water while cooking.
How do I keep my carnitas from sticking to the bottom of the pot?
Stir the meat occasionally while browning to prevent it from sticking. Using a nonstick pot or enough oil or lard to coat the bottom of the pot also helps. If the pork begins to stick, add a splash of liquid water to loosen it up.
My carnitas aren't crispy enough. How can I fix that?
Stir the meat occasionally while browning to prevent it from sticking. Using a nonstick pot or enough oil or lard to coat the bottom of the pot also helps. If the pork begins to stick, add a splash of liquid water to loosen it up. If your carnitas aren't crispy, try turning up the heat for the last few minutes of cooking.
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Recipe
Carnitas (Mexican Pulled Pork)
Ingredients
- 10 pounds fatty pork shoulder or pork butt , cut into 2-inch cubes
- 2 tablespoons sunflower oil (or other neutral oil, such as canola or vegetable oil) or 4 pounds of lard
- 1 head garlic , cloves peeled and smashed
- Zest and juice of 2 oranges
- Zest and juice of 2 lemons or limes
- 2 tablespoons Goya All-Purpose Seasoning with pepper
- ½ tablespoon freshly grind black pepper
- 2 (12 oz) bottle of Dos Equis Amber or any beer
Instructions
- Season the Pork: Generously season the pork cuts with adobo seasoning and extra black pepper, or simply with salt and pepper, making sure each piece is thoroughly coated.
- Heat the Oil: In a large stainless steel pot, melt the oil or lard over medium-high heat. Once hot, add the pork and fry until well browned on all sides.
- Add Garlic: After the meat is seared, add the smashed garlic cloves. Stir occasionally to prevent sticking or burning. Though the carnitas aren't fully cooked at this point, you'll notice the color beginning to change. If using pork skin, add it now.
- Add Liquids: Pour in the beer, along with the orange and lemon zest, orange juice, and lemon juice.
- Cook: Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 1½ hours until the pork is tender.
- Caramelize: Uncover and continue cooking until the liquid reduces completely and the meat starts caramelizing, about 1 more hour. The pork will cook slowly in its own fat and juices, caramelizing as the liquid evaporates.
- Drain: Once the carnitas are caramelized, remove them from the pot and drain off any excess fat using a colander.
- Serve: Transfer the pork to a cutting board, shred it, and serve with warm corn tortillas (charred over a flame). Offer toppings on the side, such as salsa verde, diced onions, cilantro, radishes, lime wedges, and avocado.
Watch how to make it
Notes
- Storage: Cover and refrigerate for up to five days. When ready to reheat, place the desired amount of pork in a medium-sized pan with a splash of water and heat over low until warmed through.
- Make Ahead: You can prepare this up to 30 minutes ahead of time. Keep it warm by covering it with foil and placing it in the oven at a low temperature (200°F / 95°C) until ready to serve.
- Freezing: To freeze, let the carnitas cool completely, then store them in an airtight container or freezer bag. They can be frozen for up to two months. Thaw overnight in the refrigerator before reheating.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
