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Pork carnitas served in warm tortillas
Authentic Mexican pork carnitas, crispy and tender

Crispy Mexican Pork Carnitas

Author: Flavelo
Recipes Main Courses
Carnitas means 'little meats.' This is essentially Mexican pork confit: meat is simmered until tender in water and its own rendered fat. When the water evaporates, the meat fries in the remaining fat. The result? Tender, juicy strands with irresistibly crispy, caramelized edges—the gold standard for tacos.
🕒 Prep Time 20 mins
🍳 Cook Time 3 hrs
⌛ Total Time 3 hrs 20 mins
🍽️ Servings 6 servings
🔥 Calories 650 kcal
🌍 Cuisine Mexican

Ingredients

Equipment Needed

  • Dutch oven or large heavy pot
  • Wooden spoon

Instructions

1 ✓

Prep: Cut the pork into large, 2-inch chunks. Do not trim the fat! Season with salt, pepper, cumin, and oregano.

Tip: The fat is crucial; it renders out and allows the meat to fry in the final stage.
2 ✓

Simmer: Place pork in the pot. Add the onion, garlic cloves, squeezed orange juice, and the spent orange peels. Add water just to barely cover the meat.

Tip: The orange adds a subtle brightness and aids in tenderizing.
3 ✓

Cook: Bring to a boil, reduce heat to low, cover, and simmer for 2 to 2.5 hours until the meat is fork-tender.

Tip: If the water evaporates too quickly, add a splash more to keep it braising.
4 ✓

Crisp: Remove the lid. Turn heat up to medium-high. Boil off ALL remaining water. Once the water is gone, the meat will sizzle in the rendered fat.

Tip: This is the magic moment. Stir occasionally to brown the chunks on all sides without mashing them completely.
5 ✓

Serve: Discard the onion, orange peels, and garlic. Shred the meat lightly. Serve in warm corn tortillas with diced onion, cilantro, and lime.

Tip: Simple toppings work best to let the meat shine.

Recipe FAQ

It burned before getting tender.
The heat was too high or there wasn't enough liquid. Keep it at a gentle simmer.
It's not crispy.
You didn't let the water fully evaporate at the end. You need to fry the meat in the rendered fat. If there's not enough fat, add a tablespoon of lard.

Ingredients

  • 3.5 lbs Pork Shoulder/Butt (boneless, fatty)
  • 2 tsp Salt
  • 1 tsp Ground Black Pepper
  • 1 tsp Ground Cumin
  • 1 tsp Dried Oregano (Mexican preferred)
  • 4 cloves Garlic
  • 1 whole Orange (juice and peel)
  • 1 medium Onion (quartered)
  • 2 tbsp Lard or Vegetable Oil
  • 1.25 cups Water (or enough to just cover)