The Smell

Carnitas aren’t delicate. They’re pork cooked in its own fat until the edges shatter with crispness and the inside melts into juicy strands. This is the street food you eat with grease running down your wrist, salsa dripping onto your shirt, and zero regrets. Carnitas are primal, loud, and exactly why Mexican food doesn’t need rescuing by fine dining — it’s already perfect.

The Taste

The scent of carnitas tells you everything before you take a bite. Pork simmering slowly with orange, bay leaf, and garlic fills the kitchen with warmth and anticipation. The first taste is rich yet bright, crisp outside, soft inside, both comforting and surprising. Carnitas feel like a celebration — food that invites people to gather, eat with their hands, and laugh together.

The Cook

Carnitas are Mexico’s answer to slow-cooked perfection: tender pork simmered gently in lard or its own fat, then crisped until golden. The beauty is in their versatility — tuck them into tacos, pile them into burritos, scatter over nachos, or serve simply with warm tortillas and salsa. It’s indulgent comfort food, easy to make at home, and guaranteed to delight a crowd.

Suggested Equipment Needed (may include affliate links)

Dutch oven or heavy-bottomed pot
Instapot
Tongs
Cutting board & sharp knife
Slotted spoon (for removing pork)
Baking sheet (optional: for crisping under broiler)
Cast-iron skillet (for stovetop crisping)

Ingredients (Serves 8–10)

4 lbs pork shoulder (cut into 3-inch chunks)
2 cups lard (or neutral oil if preferred)
1 orange, halved
1 medium white onion, quartered
6 garlic cloves, smashed
3 bay leaves
1 tablespoon dried oregano (Mexican if available)
2 teaspoon ground cumin
2 teaspoon kosher salt
1 teaspoon black pepper
1 cup water

Taditional Method

1. Prepare the Pork: Cut pork shoulder into large chunks, leaving some fat attached for flavor.

2. Simmer Gently: In a Dutch oven, combine pork, lard, orange halves, onion, garlic, bay leaves, oregano, cumin, salt, pepper, and water. Bring to a simmer.

3. Cook Low and Slow: Reduce heat to low and cook uncovered for 2–2½ hours, stirring occasionally, until pork is tender and most liquid has evaporated.

4. Crisp the Meat: Increase heat to medium-high and let pork fry in its rendered fat until golden and crisp on the edges, turning occasionally.

5. Serve: Shred slightly and serve in warm tortillas with salsa, pickled onions, and fresh cilantro.

Instant Pot Method (Shortcut Carnitas)

1. Prepare the Pork: Cut pork shoulder into large chunks, leaving some fat attached for flavor.
2. Combine pork, orange halves, onion, garlic, bay leaves, oregano, cumin, salt, pepper, and 1 cup water in the Instant Pot.
3. Lock lid and cook on HIGH PRESSURE for 45 minutes. Allow a natural release for 15 minutes, then quick release.
4. Remove pork with a slotted spoon, shred lightly, and spread on a baking sheet.
5. Crisp under the broiler for 5–7 minutes or in a hot cast-iron skillet until golden at the edges.
6. Serve with tortillas, salsa, and lime.

Cook’s Confidence (What Could Go Wrong)

Too greasy? Don’t panic — carnitas are meant to be rich. Drain lightly before serving.
Not crispy enough? Spread pork on a baking sheet and broil for 5 minutes, tossing halfway.
Too dry? You cooked too long without enough fat or liquid. Next time, cover earlier in cooking.

Table Itinerary: Carnitas Feast

Start: Pico de gallo with chips
Main: Carnitas tacos with salsa verde and lime
Side: Refried beans & Mexican rice
Sip: Michelada or classic margarita
Finish: Flan with caramel sauce

Chef Notes

Traditional carnitas are made with lard — it’s authentic and gives unmatched flavor, but oil works if you prefer. Citrus is key: the orange adds brightness that cuts through the richness. Some cooks add Coke or milk for extra caramelization. Cook once, eat twice: carnitas are even better the next day, reheated in a skillet.

FAQ: Carnitas

Q: What cut of pork is best for carnitas?

A: Pork shoulder (butt) — it has the right balance of fat and muscle for tender, juicy results.

Q: Do I need to use lard?

A: It’s traditional, but you can substitute neutral oil. The flavor won’t be as deep, but it still works.

Q: Can I make carnitas in a slow cooker?

A: Yes — cook on low for 8 hours, then crisp the meat under a broiler or in a skillet.

Q: Can carnitas be made ahead?

A: Absolutely. Store in the fridge up to 3 days or freeze up to 2 months. Crisp just before serving.

Q: How should I serve carnitas?

A: The classic way is in tacos with onion, cilantro, lime, and salsa. But they also shine in burritos, quesadillas, or even nachos.