Tender Mexican Carnitas: Slow-Cooked Pork with Crispy Edges

Authentic Mexican Pork Carnitas

Looking for mouthwatering carnitas that rival your favorite taquería? This authentic Mexican pulled pork recipe slow-cooks tender pork shoulder until juicy, then roasts it to create irresistible crispy edges.

Prep Time: 15 minutes • Cook Time: 3 hours 30 minutes • Total Time: 3 hours 45 minutes • Servings: 12 servings

Ingredients for Perfect Carnitas

• 2 tablespoons vegetable oil
• 1 (5-pound) boneless pork shoulder, cut into large 2-inch chunks
• 1 large onion, coarsely chopped
• 4 garlic cloves, smashed
• 1 jalapeño, seeded and sliced (optional for heat)
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 2 bay leaves
• 1 orange, zested and juiced
• 1 lime, juiced
• Salt and freshly ground black pepper, to taste

Step-by-Step Instructions

1. Preheat & Season: Preheat your oven to 275°F (135°C). Pat pork dry, then season generously with salt, pepper, cumin, and oregano.
2. Sear the Pork: In a large Dutch oven, heat vegetable oil over medium-high heat. Working in batches, sear pork pieces on all sides until golden brown, about 3 minutes per side.
3. Layer Flavor: Add chopped onion, garlic, jalapeño, orange zest, orange juice, lime juice, and bay leaves to the pot. Stir to combine.
4. Slow Cook: Cover the Dutch oven and transfer to the preheated oven. Cook for 3 hours, or until pork is fork-tender and easily shreds.
5. Shred & Crisp: Remove pork from liquid and shred using two forks. Increase oven temperature to 425°F (220°C). Spread pork in a single layer on a baking sheet and roast for 15–20 minutes, flipping halfway, until edges are crispy.
6. Serve & Enjoy: Transfer crispy carnitas to a platter. Serve with warm tortillas, pico de gallo, and a squeeze of fresh lime.

Nutritional Facts

• Calories: 250 kcal
• Protein: 16 g
• Fat: 19 g
• Saturated Fat: 6 g
• Cholesterol: 63 mg
• Sodium: 2072 mg
• Carbs: 2 g (Sugars: 1 g, Fiber: 0 g)

Pro Tips for Crispy Carnitas

• Quick Marinade: For an extra flavor boost, marinate the seasoned pork in the fridge for up to 4 hours before cooking.
• Crispy Finish: Don’t skip the high-temp roast—those crunchy edges are what make carnitas so addictive.
• Serving Variation: Fill tacos, nachos, burritos, or top a juicy bowl of nachos for a fun twist.

Enjoy your homemade carnitas with friends and family, and watch how these tender, crispy pork shreds disappear first—carnitas are always the star of the show.

Recipe adapted from Allrecipes