Pork • Weeknight Dinner

Pork Carnitas

Name: Pork Carnitas
Prep time: 20 min
Cook time: 3 min
Total time: 3 min
Yield: 6 servings
Ingredients: 3.5 lb boneless pork shoulder, cut into 3-inch chunks; 1 tbsp kosher salt plus 2 tsp black pepper; 2 tsp dried oregano plus 2 tsp ground cumin; 1 large yellow onion, quartered; 6 garlic cloves, smashed; 1 orange, halved, plus 2 limes, halved; 2 bay leaves; 2 tbsp vegetable oil, plus warm corn tortillas for serving

Crispy-edged slow-braised pork shoulder with orange, garlic, and warm corn tortillas.

Updated: Oct 7, 2026

⏱ 3 hours 20 minutestotal

6servings

620 kcalper serving

Easylevel

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Why you'll like it

Ready in about 3 hours 20 minutes.
Serves 6 — easy to halve or double.
Easy level — everyday equipment only.
Fits a busy weeknight.
Storage, freezing and reheating covered below.

Ready in 3 hours 20 minutes, this pork Carnitas serves 6. Pork carnitas turn an affordable pork shoulder into crisp-edged, juicy meat that works in tacos, burritos, and rice bowls.

Helpful guides

Instructions

Step 1

Pat the pork chunks dry with paper towels and season all over with salt, pepper, oregano, and cumin. Do not rinse the meat; patting dry is enough for good browning. Arrange pieces in a single layer in a Dutch oven with the onion, garlic, and bay leaves tucked between them.

Step 2

Squeeze the orange and lime halves over the pork and drop the squeezed halves into the pot. Add 1 cup water, which should come partway up the meat. Cover and braise in a 300°F oven for 2.5 hours, turning pieces once halfway, until the pork shreds easily with a fork.

Step 3

Transfer the pork to a bowl with a slotted spoon and discard the citrus halves, bay leaves, and onion. Skim fat from the braising liquid and boil it down to 1/2 cup. Shred the meat into bite-size pieces with two forks, removing any large pieces of fat.

Step 4

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add half the shredded pork in a single layer and press down. Cook undisturbed for 3 to 4 minutes until crisped and browned on one side, then toss and repeat.

Transfer to a platter and crisp the rest.

Step 5

Pour the reduced braising liquid over the crisped pork and toss. Check that pieces are steaming hot; braised pork cooked to shredding is well above the 145°F safe minimum. Warm corn tortillas in a dry skillet for 30 seconds per side and keep wrapped in a towel.

Step 6

Serve carnitas in warm tortillas topped with diced onion, cilantro, salsa, and lime wedges. Refrigerate leftovers promptly and reheat in a skillet until crisped again and steaming to 165°F throughout.

Troubleshooting — fixes, not repeats

If pork will not shred, return it to the oven covered for 30 to 45 minutes more; shoulder needs full time for connective tissue to soften.
If carnitas taste bland, toss with more reduced braising liquid and salt; much of the seasoning sits in the liquid, not just on the meat surface.
If pork steams instead of crisping, the skillet is crowded or heat is low; crisp in smaller batches over true medium-high heat with space between pieces.
If tortillas crack, they are stale or underheated; warm fresh tortillas until pliable and keep them covered so they steam soft.

Make it your way

Spicier version: For spicier carnitas, add 2 chipotle peppers in adobo to the braise.
Serving with rice or naan: For a lighter serving, pile the pork over cilantro-lime rice or a chopped salad instead of tortillas, with pickled red onions on top.
For a slow cooker version, cook the seasoned pork with citrus and onion on low for 8 hours, then shred and crisp under the broiler for 5 to 8 minutes.

Storage & reheating

Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).

Reheat in a hot skillet with a little oil until crisped and steaming, reaching 165°F throughout.

Freeze for up to 3 months; thaw overnight in the refrigerator and crisp after reheating for the best texture.

FAQ

What cut of pork is best for carnitas?
Boneless pork shoulder, also called Boston butt, is ideal because its fat and connective tissue turn tender and juicy during braising. Pork loin is too lean and will cook up dry. Cut the shoulder into even chunks so it cooks at a steady rate.

Can I skip the crisping step?
Crisping is optional but recommended, since browned edges add the signature texture and flavor. Without it the pork tastes like plain pulled pork. A hot skillet or a few minutes under the broiler both work well.

How do I keep carnitas moist when reheating?
Store with some braising liquid and reheat covered first until steaming to 165°F, then uncover and crisp. Reheating dry shredded pork without added moisture is the main cause of tough leftovers.