Pork Carnitas Recipe: Juicy & Crispy Perfection

If you’re craving a flavorful, tender, and juicy meat for tacos, burritos, or just to enjoy on its own, then this Pork Carnitas recipe is exactly what you need! With slow-cooked pork shoulder that’s seasoned with spices and citrus, then crisped up to perfection, it’s a dish that’s packed with deep, rich flavors. The best part? It’s incredibly easy to make and can be used in so many different meals. Whether you’re making tacos for Taco Tuesday or meal prepping for the week, this carnitas recipe will quickly become a family favorite.

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Why You’ll Love Pork Carnitas

What makes pork carnitas so special is the balance of flavors and textures. The pork shoulder is slow-cooked until it’s fall-apart tender and infused with seasonings, then finished by crisping it up in a hot skillet for a deliciously crispy outer layer. The combination of juicy, tender meat with crispy bits makes it incredibly satisfying.

This recipe is incredibly versatile—use it for tacos, burritos, nachos, or even as a topping for salads. It’s perfect for feeding a crowd or for meal prepping, and leftovers (if you have any!) make for great reheating.

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Ingredients

Here’s what you’ll need for a truly flavorful batch of carnitas:

• 3-4 lbs pork shoulder (also called pork butt), bone-in or boneless
• 1 onion, quartered
• 4 cloves garlic, smashed
• 2 teaspoons cumin
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves (optional for an extra depth of flavor)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1-2 bay leaves
• Juice of 2 oranges
• Juice of 1 lime
• 1 cup chicken broth (or water)
• 2 tablespoons olive oil (for crisping the carnitas)
• Optional toppings: Fresh cilantro, diced onions, lime wedges, salsa, or avocado

Optional add-ins:

• You can add a sliced jalapeño or two for a touch of heat.
• For extra depth, a splash of apple cider vinegar or a teaspoon of brown sugar can balance out the flavors.

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How to Make Pork Carnitas

Making carnitas is so easy, and the slow-cooked process results in incredibly tender meat. Here’s how to do it:

1. Prepare the Pork: If your pork shoulder is bone-in, remove any excess fat, but leave some for flavor. Cut the pork into large chunks (about 3-4 pieces), especially if it’s a large roast. This will make it easier to fit in the slow cooker or pot.
2. Season the Pork: In a small bowl, combine the cumin, oregano, chili powder, paprika, cinnamon, cloves, salt, and pepper. Rub this spice mixture all over the pork chunks, making sure each piece is generously coated.
3. Add Ingredients to the Slow Cooker: Place the seasoned pork chunks into a slow cooker. Add the quartered onion, smashed garlic, bay leaves, orange juice, lime juice, and chicken broth. The liquid helps keep the pork moist and adds flavor as it cooks.
4. Slow Cook: Cover and cook the pork on low for 8 hours, or until the pork is fork-tender and can be easily shredded. If you’re in a hurry, you can cook it on high for about 4 hours, but low and slow gives the best results.
5. Shred the Pork: Once the pork is done, remove it from the slow cooker and set it aside. Let it cool slightly, then shred the pork using two forks, discarding any large pieces of fat. The pork should be fall-apart tender and easy to shred.
6. Crisp the Carnitas: Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the shredded pork in batches (to avoid overcrowding the pan) and let it crisp up, stirring occasionally, for 5-7 minutes. The goal is to get the edges of the pork crispy and caramelized, so it has that signature crunchy texture.
7. Serve: Once the carnitas are nice and crispy, remove them from the skillet. Serve immediately with your favorite toppings, such as fresh cilantro, diced onions, lime wedges, and salsa.

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Pro Tips

1. Slow Cooking: While using a slow cooker is the easiest method, you can also make carnitas in a Dutch oven or heavy pot on the stovetop. Cook it over low heat for 3-4 hours, checking occasionally, until the pork is tender and easy to shred.
2. Crisping the Pork: For extra crispiness, you can spread the shredded pork in a single layer on a baking sheet and broil it in the oven for a few minutes. This gives the carnitas a crispy exterior without having to cook them in a skillet.
3. Use the Leftover Juices: Don’t throw away the leftover cooking liquid from the slow cooker! You can reduce it on the stove to make a flavorful sauce to drizzle over your carnitas.
4. Make It Ahead: This recipe is great for meal prep. Once the carnitas are made, store them in an airtight container in the fridge for up to 4 days. The flavors will continue to develop, making the leftovers even better!
5. Freezing: You can freeze the carnitas for up to 3 months. Just let the pork cool completely, then store it in a freezer-safe bag or container. To reheat, thaw it in the fridge overnight and crisp it up in a skillet.

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How to Serve

Pork carnitas are incredibly versatile, and there are so many ways to enjoy them:

• Tacos: Fill soft corn or flour tortillas with carnitas and top with cilantro, onions, a squeeze of lime, and a little salsa or guacamole.
• Burritos: Make a hearty burrito with carnitas, rice, beans, cheese, sour cream, and your favorite toppings.
• Bowls: Serve the carnitas on top of rice with black beans, corn, and a dollop of sour cream for a delicious burrito bowl.
• Nachos: Pile crispy tortilla chips with carnitas, cheese, jalapeños, and your favorite toppings for a crowd-pleasing snack or appetizer.
• Salads: For a lighter option, top a bed of greens with carnitas, avocado, tomatoes, and a cilantro-lime dressing.

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Nutritional Information (Per Serving)

Here’s an approximate breakdown for one serving of pork carnitas (about 1 cup of meat):

• Calories: 250-300 (depending on the amount of oil used)
• Protein: 25-30g (pork is an excellent source of lean protein)
• Fat: 15-20g (most of the fat comes from the pork itself)
• Carbohydrates: 5g (from the onions, garlic, and spices)
• Fiber: 1g (from the spices and vegetables)

This makes pork carnitas a great option for those following low-carb or keto diets, and it’s high in protein and flavor.

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Storage and Reheating Tips

• Storing: Let the carnitas cool to room temperature before storing them in an airtight container in the fridge for up to 4 days.
• Reheating: To reheat, place the carnitas in a skillet over medium heat and cook until warmed through, allowing the meat to get crispy again. You can also microwave them, though they won’t get crispy in the microwave.
• Freezing: Carnitas freeze wonderfully. Just store them in a freezer-safe bag or container for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat as desired.

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Conclusion

Pork Carnitas is a flavorful, tender, and versatile dish that’s perfect for feeding a crowd or meal prepping for the week. With its smoky, citrus-infused flavor and crispy, juicy texture, it’s sure to become a family favorite. Whether you’re making tacos, burritos, or bowls, the possibilities are endless. Give this recipe a try, and let me know how it turns out!