Slow-Cooked Carnitas Tacos Recipe
Authentic Mexican pork tacos with crispy, tender carnitas
Real carnitas—the kind you get from a street taco stand in Mexico—are a thing of beauty. We're talking about impossibly tender pork that's been slow-cooked until it practically melts in your mouth, with edges crisped to golden perfection. It's rich, it's juicy, it's got that irresistible combination of soft and crispy textures that makes it legendary.
The word "carnitas" literally means "little meats" in Spanish, and this traditional Mexican dish originated in the state of Michoacán. While it takes time to make (about 4 hours), most of that is hands-off simmering time. And trust us—the wait is worth it. You'll end up with enough carnitas for tacos, burritos, nachos, or just eating straight from the pan with a tortilla in hand.
This recipe breaks down the authentic two-step process: slow-cooking the pork until it's fall-apart tender, then crisping it up in a hot skillet. It's the secret to restaurant-quality carnitas at home, and once you nail this technique, you'll never go back to dry, boring pork again.
Ingredients
For the Carnitas
- 3-4 lbs pork shoulder (pork butt), cut into 2-inch chunks
- 1 large onion, quartered
- 6 garlic cloves, smashed
- 2 oranges (juice and zest)
- 1 lime (juice)
- 2 bay leaves
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano (Mexican oregano if possible)
- 1 teaspoon ground cinnamon
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/4 cup lard (traditional) or vegetable oil
- 2 cups chicken or pork stock
For Serving
- 16-24 small corn tortillas (6-inch)
- Fresh cilantro, roughly chopped
- White onion, finely diced
- Lime wedges
- Salsa verde or salsa roja
- Optional: sliced radishes, pickled jalapeños
- Optional: crumbled queso fresco
Instructions
Season the Pork
Cut the pork shoulder into roughly 2-inch chunks (don't trim the fat—that's flavor!). In a large bowl, season the pork generously with salt, pepper, cumin, oregano, and cinnamon. Toss to coat every piece evenly. Let it sit at room temperature for 15 minutes while you prep the other ingredients. This gives the spices time to start flavoring the meat.
Brown the Meat
Heat lard or oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches (don't crowd the pan!), brown the pork chunks on all sides, about 3-4 minutes per side. You want a nice caramelized crust—this adds tons of flavor. Remove browned pork to a plate and set aside. Don't skip this step! The browning is crucial for developing deep, complex flavors.
Aromatics and Liquid
In the same pot with the rendered fat, add the quartered onion and smashed garlic. Sauté for 2-3 minutes until fragrant and slightly softened. Return all the browned pork to the pot. Add the orange juice, orange zest, lime juice, bay leaves, and stock. The liquid should come about halfway up the pork—add more stock or water if needed. Give everything a good stir.
The Long, Slow Cook
Bring the liquid to a boil, then immediately reduce the heat to low. Cover the pot and let it simmer gently for 3-4 hours. The pork is done when it's fall-apart tender—you should be able to shred it easily with a fork. Turn the pork chunks every hour or so, and check the liquid level. If it's getting dry, add a splash more stock or water. Low and slow is the name of the game here. Be patient—good carnitas can't be rushed.
Shred and Strain
Using a slotted spoon, remove the pork chunks from the pot and transfer to a large bowl or cutting board. Remove and discard the bay leaves, onion, and garlic. Strain the cooking liquid through a fine-mesh sieve into a bowl—this is liquid gold! Reserve about 1 cup. Using two forks, shred the pork into bite-sized pieces. Don't shred it too fine—you want some texture and varied sizes for crispy bits.
Crisp It Up (The Secret Step!)
Here's where magic happens. Heat a large cast-iron skillet or heavy pan over high heat. Add a portion of the shredded pork in a single layer—don't overcrowd. Pour about 1/4 cup of the reserved cooking liquid over the meat. Let it sit completely undisturbed for 3-4 minutes. Resist the urge to stir! You want the bottom to get deeply caramelized and crispy. When the bottom is golden and crispy, flip the chunks and repeat on the other side. This creates those irresistible crispy edges that make carnitas legendary. Repeat with remaining pork in batches.
Serve Street-Style
Warm your corn tortillas on a comal or dry skillet until soft and pliable with some charred spots. Double them up (use two per taco) for authenticity. Fill with a generous portion of carnitas. Top with chopped cilantro, diced white onion, and a squeeze of fresh lime. Add your favorite salsa and maybe some radishes or pickled jalapeños. Keep it simple—the carnitas are the star. Eat immediately while they're hot!
Tips & Variations
Pro Tips
- Don't trim the fat from the pork—it renders during cooking and adds flavor
- Brown the meat in batches for best caramelization
- The pork is done when it shreds easily with a fork
- Always finish by crisping in a hot skillet—this is non-negotiable!
- Save leftover cooking liquid for reheating or making rice
- Use a cast-iron skillet for the crispiest edges
Serving Ideas
- Classic Tacos: Corn tortillas with cilantro, onion, lime
- Burrito Bowl: Rice, beans, carnitas, all the toppings
- Tortas: Mexican sandwich on crusty bolillo roll
- Nachos: Loaded nachos with carnitas and cheese
- Breakfast Hash: Carnitas with crispy potatoes and eggs
- Quesadillas: Carnitas and cheese between flour tortillas
Frequently Asked Questions
What cut of pork is best for carnitas?
Pork shoulder (also called pork butt or Boston butt) is hands-down the best cut for carnitas. It has the perfect balance of meat and fat, which creates incredibly tender, juicy carnitas with amazing flavor. The fat renders slowly during the long cooking time, basting the meat and keeping it moist. Don't use lean cuts like pork loin—they'll dry out and won't have the same rich flavor or tender texture.
How do you get carnitas crispy?
The secret is the two-step cooking process. First, slow-cook the pork until it's fall-apart tender. Then—and this is crucial—shred the meat and pan-fry it in a screaming hot skillet with a little reserved cooking liquid. The key is letting it sit undisturbed for 3-4 minutes so the bottom caramelizes and gets crispy. Flip and repeat on the other side. This creates the perfect contrast: crispy, crunchy edges with tender, juicy meat inside. It's what separates good carnitas from great carnitas.
What tortillas should I use for carnitas tacos?
Authentic carnitas tacos are traditionally served on small corn tortillas, typically 6 inches. Double up the tortillas (use two per taco) for structural integrity and authentic street taco style—this prevents them from falling apart when you pile on the carnitas. Warm them on a comal or dry skillet until pliable with some charred spots. While flour tortillas work too, corn tortillas are the traditional choice that pairs best with the rich pork.
Can I make carnitas in a slow cooker or Instant Pot?
Yes! For a slow cooker: brown the pork on the stovetop first (don't skip this!), then transfer everything to the slow cooker. Cook on low for 8 hours or high for 4-5 hours. For an Instant Pot: brown using the sauté function, then pressure cook on high for 45-60 minutes with natural release. Regardless of method, always finish by shredding the meat and crisping it in a hot skillet. That final step is essential for authentic texture and flavor—it's what makes carnitas carnitas!
Can I freeze leftover carnitas?
Absolutely! Carnitas freeze beautifully. Let the shredded pork cool completely, then portion it into freezer bags or containers along with some of the cooking liquid (this prevents freezer burn and keeps it moist). Freeze for up to 3 months. To reheat: thaw overnight in the fridge, then crisp up in a hot skillet with a splash of the reserved liquid. You can also reheat from frozen in a covered pan over medium-low heat, adding liquid as needed. Many people say carnitas taste even better after freezing and reheating!
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