This wonderful recipe is made with pork roast, either pork shoulder or pork butt. The meat is flavored with lime and orange juices, bay leaves, garlic, and oregano. The resulting pork comes out richly flavored, juicy and tender. It just so good!
Carnitas can be made in the oven or in a pot or Dutch oven on the stove, but the easiest method is to use a slow cooker. This stops the liquid from evaporated and the low, slow cooking also coaxes maximum tenderness and flavor from the pork roast.
If you do want to use the oven though, cook the pork for a few hours in a foil-covered baking dish at 325°F until it’s tender. Either way yields the same fantastic result. Once you’ve tried homemade carnitas, you’ll definitely want to make them again and again because the flavors are just incredible!
Why You’ll Love the Recipe
Carnitas are so easy to make. You simply have to put the ingredients in a crockpot, shred the pork and broil it until crispy. You’re going to love the rich, aromatic flavors.
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How to Serve Them
Serve carnitas in burritos or tacos with your favorite toppings, such as cilantro, salsa, diced onions, and lime juice. Carnitas are also good in sandwiches or over rice or mashed potatoes.
Can You Make It Ahead?
Yes, you can prepare it in advance and just reheat it later. Keep it in an airtight container along with some of the juices to help keep it moist. Warm it back up in a skillet and then broil it for 2 or 3 minutes to crisp it up.
Storage Instructions
Leftovers will keep for up to 3 or maybe 4 days in an airtight container in the refrigerator. You can also freeze carnitas.
Variations and Substitutions:
Try the recipe with chicken or beef or add some chilies for a spicier result.
Mexican Carnitas
Ingredients
- 4 pounds boneless pork roast pork shoulder
- 1 diced yellow onion
- 2½ tablespoons table salt or 3 tablespoons fine sea salt
- 1 tablespoon black pepper
- 5 garlic cloves
- 1 cup chicken broth
- 1 teaspoon dried oregano
- ½ cup orange juice
- 4 tablespoons lime juice
- 2 bay leaves optional
Instructions
- Use a paper towel to pat the pork dry.
- Rub the salt, pepper and oregano into the meat.
- Put the onion, garlic, broth, citrus juices, and bay leaves (if using) in your crockpot.
- Add the meat on top.
- Cook for 5 hours on high or 7 to 9 hours on low.
- Transfer the pork onto a rimmed baking sheet and shred with a pair of forks.
- Pour ½ cup of the juices from the slow cooker over the pork and broil for 5 minutes or until golden brown and crispy on top.
