Carnitas is Mexico’s version of pulled pork, slow cooked in lard (pork confit) with traditional Mexican flavors. When done right, this dish is tender & moist 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). I understand the desire to keep traditions alive in Mexican cuisine, but I disagree with this idea. I’ve made carnitas in a slow cooker or pressure cooker using completely different methods and those taste just as good in my opinion.
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.
Ingredients:
Pork shoulder- I like to dry brine large pork shoulder chunks in kosher salt for at least an hour before cooking. Over night in the fridge would be really great if you have the time.
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 personally disagree with this since I’ve made carnitas many times using a completely different method and it turned out just as good. But it is important to note that the traditional way to make carnitas is by slow cooking it in lard.
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 30 minutes of cooking for color & flavor. I don’t like to add too much since it is sweet- half a bottle is enough.
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
Burritos
Flautas/taquitos
Rice 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 5-10 minutes.
Traditional Carnitas (Mexican Pork Confit)
Ingredients
- 3 lbs pork shoulder
- 4 tsp kosher salt
- 1 lb lard
- 2 tsp Mexican oregano
- 1 tsp cumin
- 1/2 tsp black pepper
- 3 cloves
- 1 orange
- 1 onion
- 5 cloves garlic
- 2 bay leaves
- 6 oz evaporated milk
- 1/2 cup water
- 6 oz Mexican coca-cola
Instructions
- Cut your pork shoulder into large chunks and cover in salt for at least 1 hour in the fridge. This is called dry brining and if I have time, I usually do this overnight.
- Melt the lard in a large pot over medium heat. You can use a wooden spoon to check when it is hot enough- bubbles will float to the surface rapidly. *You only need enough lard to cover 80% of the pork- it does not need to be fully submerged. For 3 lbs of pork shoulder in a 10 inch pot, you'll need 1 lb of lard.
- Add the pork shoulder chunks and leave it for 20 minutes, moving occasionally to make sure the bottom does not burn. Adjust the heat to medium low if it starts to brown too quickly.
- After 20 minutes, flip over and repeat on the other side.
- Next reduce the heat to low, then add the onion, garlic, black pepper, cumin, Mexican oregano, cloves, bay leaf, juice of an orange, the peels, water, & evaporated milk. Slow cook for 1 1/2 hours.
- Add Mexican coca-cola and slow cook for another 20 minutes.
- Remove from pot and let it cool. The pork chunks should be so tender that you can see them jiggle when handling.
- Shred the carnitas easily with your hands and that's it! The inside should be super tender and juicy, and the outside crispy with a beautiful dark & shiny color. See notes below for ideas on what dishes you can make with carnitas.
Notes
There are SO many ways you can enjoy carnitas. The possibilities are endless.
Here are some of my favorite things to make:
-
Tacos
-
Tortas
-
Burritos
-
Flautas/taquitos
-
Rice bowl
-
Empanadas
-
Gorditas (recipe for gorditas here)
-
Enchiladas
-
Quesadillas
This Post Has 37 Comments
Hi – making this today. If I double the recipe (and thus lard as well), do I double the spices/coke/orange?
Hi Christina, I would double just about everything except for the lard. With the lard, it really depends on the size of your pot. You need just enough lard to cover about 80% of the pork in the pot. Don’t focus too much on this detail- it doesn’t have to be an exact amount, just make sure most of the pork is submerged in the lard. I recommend using as wide of a pot as you have- 10 inches is ok but 12+ is better.
Once you fry the meat pieces, could you transfer it and the remaining ingredients to a slow cooker?
I have not done this but I don’t see why not. My only concern would be that the heat may not be high enough in a slow cooker, especially for the last 20 minutes when the Coca-cola goes in. Use the highest setting for the slow cooker to be safe.
Literally AMAZING!! I forgot to add the Coca Cola at the end and the meat was still so flavorful and tender. Seriously, make this. Best recipe ever. 10/10. It was such a hit in my house. I’m Mexican and this is how carnitas should taste, juicy and fatty.
After brining but before browning do you wipe the excess salt off or cook with it intact? Does it liquify while brining?
Maybe a huge batch tomorrow first time 🙌🏽
Hi Justin, do not remove the salt. It will dissolve into the pork shoulder and you won’t be able to brush any off anyway. Good luck with your large batch!
love this recipe! but I need to make a 12lb pork roast and would like love a agusted recipe for this Please 🙏 and thank you!
Strange question: can I cook them in something other than Manteca? I know they won’t be authentic, and I’ve made this recipe 3 times and we love it, but the smell of the Manteca makes me feel so sick… I can’t stand it. Any other option that would yield similar results?
You can use vegetable or canola oil. Many people do, although it is not the traditional way.
Amazing. Definitely add the cinnamon. I use 2 sticks, and OMG…its amazing.
We have moved far from any Mexican shop worth its salt (pun intended!). I have been searching and searching for a recipe that will give me the nostalgic taste of home and boy was this one it. These are the absolute *closest* I have ever come to replicating those perfect carnitas we always bought on Saturday mornings. I followed your directions specifically with no changes, and they actually simmered longer while we waited for rice and beans to finish cooking. It was just perfect. Thank you for sharing.
I have been researching recipes and I think I have decided to try this one. I’m making a lot for a celebration of life for my very dearest and best friend ever, who passed 17 days ago. Thank you for the recipe, I hope I don’t screw it up.
these are the best carnitas I’ve ever had! l didn’t have any cola so I used a scant tablespoon of brown sugar. I’ll try the Mexican cola next time. thank you so much!
So…3 cloves of garlic or 5? 8?
It’s cooking now.
I added 9 ( I like garlic) I also added jalapenos and one Serrano. (I like heat)
I will let you know how we liked it!
Hello Amy, the ingredient list states 5 cloves of garlic and 3 “cloves,” as in the spice. They are not the same thing. Hope that helps!
The ingredient list calls for 2 oranges, but the directions call for the juice of one orange and the peels. So is it juice of one orange the the peels of 2? Can you clarify please? And, what spice would you substitute for mexican oregano if it is not available?
Thank you.
Hi Karen, you just need one orange. If you can’t find Mexican oregano, I think marjoram might be the best substitute. Mexican oregano can be bought online if that is an option for you as well.
How much and what kind of salt do you brine the pork with in the brine stage? I have over 3 lbs of pork butt and will likely salt tonight and leave until tomorrow morning to cook. I would hate to oversalt the meat because there’s no coming back from that kind of mistake. I do have Diamond kosher salt which is less saltier than Morton’s. If I have between 3 and 4 lbs of pork shoulder meat, would I need to go heavier on the spices? Finally, I have no Coca Cola…I have a can of Sprite or Pepsi. Is either of those acceptable?
I use 4 tsp of Morton coarse kosher salt. For your amount of pork, I would just add a pinch more of all the spices. The salt does most of the work. Pepsi will work just fine. Hope this helps!
Simply the most amazing carnitas I ever made . Thanks for your recipe . I’m m from south texas – Harlingen , and this carnitas are as good or better than anything I have tasted in restaurants. !
Maybe a dumb question but is this cooked entirely uncovered as the pictures suggest? Or should I cover the pot for last two hours or so when simmering?
Hi David, not a dumb question at all! I will make sure to edit the instructions to make this more clear. You should cook this uncovered the whole time. Cooking it uncovered will allow for more browning and deeper flavors. Hope this helps!
I think you left out when to add the Mexican oregano. I assume you add it in with the rest of the spices, right?
Hi Daniel, yes thank you for letting me know! I fixed the instructions 🙂
I am drooling is I am reading this recipe. I love Carnitas and I’m so excited to try this recipe. My question is where do you find Mexican Coca-Cola?
I get it from my local Mexican market- Northgate. If you can’t find it, regular coca-cola is totally fine. I am not 100% sure but I’ve been hearing lately that Mexican cola is no longer made with cane sugar (which is why it is better), so it might not matter that much.
I knew it would be good as I used lard and all the authentic ingredients. Tasted a piece right before adding the Coca Cola when almost and had to slap myself!! Thanks for the recipe… this my go to when u want carnitas. I cooked Carnitas before but it wasn’t this good!!
This was so good! Like, as good as anywhere I’ve ever had. The only thing I did differently was put a little crisp on it in a pan before putting it in tacos. That’s how my grandma made it. Thanks for posting this!
I have been looking for this particular recipe my whole life. you nailed it! Its so great!
Thanks!
I made this for a birthday party/graduation celebration and it was a hit. It was absolutely perfect in every way.
I held the cooked carnitas in a crock pot for a few hours and added some chicken broth to keep it moist.
I made two modifications: 3 cloves instead of 5 and 1 orange instead of 2.
Great recipe and explained well. I’m hungry reading it. Thanks for sharing it.
A clarification…. Do you leave the salt on after brining, and do you drain the excess lard after the pork is seared?
Thanks,
P.
Yes leave the salt on, no need to rinse it off. Do not drain off the lard- the pork needs to cook in it the entire time. Hope this helps!
Gracias las voy hacer el domingo….. gracias x la receta muy bien explicada…
Excellent recipe and a huge hit at our house! I have cut back to two cloves and one large orange per batch and it seems to be the way we like it. Boiling the meat in lard makes a huge difference. It’s a keeper!
Omg, I can’t believe I just made carnitas ??