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Traditional Carnitas (Mexican Pork Confit)

Carnitas is Mexico’s version of pulled pork, slow cooked in lard (pork confit) with traditional Mexican flavors. When done right, this dish is juicy & tender on the inside, and crispy on the outside.

There are many ways to make carnitas, but most will argue that it is NOT carnitas if it isn’t slow cooked in manteca (lard). Although I agree with this sentiment, I have tried carnitas prepared in other ways and thought those were pretty tasty too. The slow cooker method is great!

Thats not to say I don’t think it is important to teach people the traditional way of making carnitas. This is a dish that Mexican people are very passionate about- every region has their own style of making it but it is said to have originated in the state of Michoacán.

One thing I will say is that I can definitely tell if carnitas were/weren’t cooked in lard. It does give it more of an authentic taste, but if you didn’t grow up eating it then you probably wouldn’t notice the difference.

Ingredients:

Pork butt- I dry brine large pork butt chunks in kosher salt for an hour before cooking. Over night in the fridge would be really great if you have the time. If you don’t have an hour to do this, that’s totally fine too. You may also use pork shoulder but I find that it doesn’t turn out as tender as pork butt since it has less marbling.
Manteca- manteca is lard and a lot of people would argue that it’s not carnitas if it isn’t slow cooked in lard (confit). I’ve made carnitas many times using a completely different method and it turned out pretty good. But it is important to note that the traditional way to make carnitas is by slow cooking it in lard. I think it also gives it a more authentic taste.
Seasoning- Salt, Mexican oregano, cumin, & black pepper
Orange- use both the juice & peels!
Aromatics- garlic, onion, bay leaves, and cloves. I’ve seen a lot of carnitas recipes that also add cinnamon. I’m personally not a fan but feel free to add a cinnamon stick in there as well.
Evaporated milk- milk is a great tenderizer and I’m using evaporated milk because it goes through a process called fore-warming, which prevents it from curdling when introduced to high temperatures. You can use regular whole milk, but just be careful because it can curdle and turn sour when you pour it in. It’s best to add it in after the water and orange juice, since they will bring the temperature down a bit.
Mexican Coca cola- add this in the last 20-30 minutes of cooking for color & flavor. I don’t like to add too much since it is sweet- half a bottle is enough.

Tips on how to make authentic tender, juicy, & crispy carnitas

Here are some of my tips for making the best carnitas at home! The full recipe with ingredient measurements and instructions can be found in the recipe card at the end of this blog post.

Make sure you get the correct cut of pork. For a long time I used to think pork shoulder and pork butt were basically the same thing, but they are not. Pork butt, often called “Boston butt” comes from the upper part of the shoulder and has higher fat content. Pork shoulder comes from the bottom shoulder and has less fat, so less marbling which means less flavor/tenderness.
Cut the pork butt into large chunks with flat, even surface areas so that they brown nicely. My pork butt was about 3.5 pounds and I cut it into 6 pieces.
Sprinkle kosher salt all over the pork and rest in the fridge overnight for the best results. This is called dry brining and allows the salt to penetrate the meat and give it more flavor. It will also help with browning. If you don’t have time to do this overnight, 1 hour rested on the counter is fine.

Use lard that has been rendered from your local butcher, or from the Mexican market. These are usually darker in color and give a better flavor. The white lard you buy in grocery stores are usually hydrogenated and lack the flavor needed for carnitas.
During the first 40 minutes of frying, be sure to lift the pork pieces occasionally to make sure they are not sticking or burning on the bottom. If kept at 250 degrees Fahrenheit, you should only have to lift a couple of times. Try not to disturb the pork too often as it will prevent even browning.

Don’t worry if your pork doesn’t look like it’s getting enough color in the first 40 minutes. You don’t want them to brown TOO much or the outer layer will be too tough. It will take on more color after you add the coke.
After adding the evaporated milk, trust the process! If your heat is too high when you add it, it may look like it curdled, and for a good 10-20 minutes it is not going to look pretty. Be patient and let the evaporated milk do its job, which is tenderizing the pork even more.
During the slow cooking portion of this recipe, flip the pork as needed to get even browning on all sides. Keep the temperature between 200-220 degrees Fahrenheit.
Add the coke in the last 20-30 minutes of slow cooking for flavor and color. This is optional but highly recommended.

What to do with the leftover lard

Lard can be reused, but it degrades each time and also retains a strong taste of whatever it was used for originally. You should only reuse it once or twice.

I filter the lard and set some aside to refry leftover carnitas, but you could also just mix it in with the carnitas and store in the fridge that way. You don’t need a lot! Just enough so that you can add them directly to a pan to reheat them.

My favorite way to reuse carnitas lard is to make refried beans! I’m pretty sure this is the secret to how some of the best Mexican restaurants make super delicious refried beans.

What to make with carnitas:

There are SO many ways you can enjoy carnitas. The possibilities are endless.

Here are some of my favorite things to make:

Tacos
Tortas Ahogadas
Burritos
Flautas/taquitos
Burrito bowl
Empanadas
Gorditas
Enchiladas
Quesadillas

Storing

One of the things I really love about this dish is that it freezes VERY well. If you have leftovers that is- you can portion them out and freeze to use for a quick lunch or dinner later.

To reheat, thaw out in the fridge then cook in a non-stick pan over medium-low heat, covered for 5-7 minutes. You can add a little water to the pan to add a little more moisture back to the carnitas if needed, but I don’t usually have to do this.