Picture this: Mounds of juicy, tender, crispy-edged Mexican-style braised and fried pork, just waiting to be tucked into freshly made soft tortillas along with salsa, chopped onions, and cilantro for tacos. Now imagine that same braised and fried pork piled high on a plate alongside rice and beans. This authentic Mexican recipe is the classic way to make carnitas–well, almost. While the pork is traditionally browned on the stovetop, doing it in the oven is even easier and more effective. The pork goes from being braised to being fried, browning in its own luscious fat.–Roberto Santibañez
LC Can You Have Too Many Carnitas? Note
This recipe for Mexican-minded lusciousness makes what some would consider to be a plethora of pork. Hardly a problem in our minds, seeing as we can’t imagine not being able to pack away a batch of this subtly infused Mexican-style braised and fried pork. Should you wish to make just half a batch, the author advises that you cut the amount of pork, salt, and oregano in the recipe below in half, but that you rely on the same amount of water, onion, orange, garlic, bay, sweetened condensed milk, and lard (mmmm, lard). You’ll also want to rely on a slightly smaller pot than what the recipe suggests. Consider your baby batch the diminutive–though not exactly diminished–form of carnitas. Carnitas-ito, anyone?
Carnitas Recipe
Ingredients
- 4 pounds fatty pork shoulder, cut into 2-inch pieces
- 3 cups cold water
- 1 medium white onion, thinly sliced
- 1/2 orange, preferably seedless cut into 2 wedges
- 1/4 cup lard (or, for the lard averse, vegetable oil)
- 8 garlic cloves, peeled
- 3 bay leaves
- 1 tablespoon sweetened condensed milk
- 2 teaspoons dried oregano, preferably Mexican, crumbled
- 1 1/2 to 2 teaspoons fine salt, or 3 to 4 teaspoons kosher salt
Directions
- 1. To make the Carnitas in your slow cooker, see the Slow Cooker Variation below.
To make the Carnitas on your stovetop, Place all of the ingredients in a wide 6- to 7-quart heavy pot. (Don’t worry if everything isn’t completely submerged.) Bring to a boil, skimming any scum that collects on the surface as necessary. Reduce the heat to medium-lowish and simmer vigorously, stirring occasionally, until the pork is fork-tender and the liquid has completely evaporated, 1 1/2 to 2 hours. Discard the orange pieces and bay leaves. (If the liquid hasn’t completely evaporated, transfer the pork to a bowl and continue to simmer the liquid, stirring often, until it disappears.) - 2. Preheat the oven to 450°F (232°C)
- 3. If you’re not using an ovenproof pot, transfer the pork and fat to a dish of some sort that’s ovenproof. If you’re already using an ovenproof pot, you’re all set. Slide the pork into the oven, uncovered, and let it fry in its own fat until it’s browned, 20 to 30 minutes. There’s no need to stir. Serve the carnitas straight from the pot. (Leftover carnitas—as if!–keep in the refrigerator for up to 3 days.)
Slow Cooker Variation
- Easiest Carnitas ever. Use only half the liquid in the ingredients list above. Toss everything in the slow cooker and cook on low for 8 hours or, if you’re in a hurry, on high for 6 hours, uncovering the slow cooker for the final 3 hours. Transfer the chunks to a large skillet and, if desired, shred the pork using 2 forks. Heat the pork in the skillet over medium to medium-high heat until it’s crisp at the edges but still knee-weakeningly tender within.
[Editor's Note: Bear in mind, no two slow-cookers are exactly alike, just as no two cooks are exactly alike. This slow-cooker approach worked really, really well for us, although if you have a different slow-cooker cooking technique you want to try by all means, do so. And, natch, we'd love if you'd share it with us in a comment below.]
Hungry for more? Chow down on these:
- Coffee Rubbed Pork Tacos from Cupcake Project
- Enchiladas Verdes from Homesick Texan
- Pulled Pork Tacos with Habanero Salsa from Leite's Culinaria
- Steak Chimichurri from Leite's Culinaria
Carnitas Recipe © 2011 Roberto Santibañez. Photo © 2011 Romulo Yanes. All rights reserved.
[Steve Dunn] I’ve been a fan of restaurant dishes made with carnitas for years, but have never made them myself, so I was happy to take a crack at this recipe. Long a fan of duck confit, I quickly realized upon reading the description of the dish that carnitas is essentially pork confit. Sweet baby Jesus, what could be better than that? I’m here to tell you, not much. This is without a doubt one of the tastiest dishes I’ve ever made, and given that it’s a cinch to throw together, I can see making it again and again and again and again….you get the picture. My only deviation from the recipe as written is that I pulled the pork from the oven only 15 minutes into the roasting phase, whereas the recipe calls for 20 to 30 at this point to crisp the meat. Attention is warranted at this step. Aside from that, following the recipe to the “T” yielded a sheet pan full of moist, flavorful, and beautifully caramelized pork deliciousness. One could always dabble with the aromatics in the braising liquid to bring other flavors to the dish, but it’s awfully good just as it is, and certainly not in need of any tweaking.
[Natalie R.] Does it get any easier than this? I don’t think so. This recipe worked exactly as written and produced an incredibly great-tasting pork. Where you put the pork from there is up to you. It is fantastic in tacos, would be delicious in a burrito with some salsa verde, and something to look forward to on a tostada after a busy work day. The carnitas taste even better the second day. Check the pork after 20 minutes in the oven, as it browns quicker than you might think.
[Jo Ann Brown] I love carnitas, and this oven method creates exactly what I was looking for in terms of taste and texture. The author’s method of oven-frying the pork in the rendered fat from the shoulder is genius. I have to admit that I pilfered some of this “liquid gold” to brown onions and garlic for a killer black beans and rice to serve as a side. The fresh tomatillo salsa was delicious, creamy, and added a nice balance to this rich meat. I tested the half recipe method and it worked perfectly, although I will suggest that even though I’d cut the salt in half, the reduction became dangerously close to being a tad salty. Err on the side of caution, whether you make the full four pounds or a half recipe, and add less salt than specified. Also, the yield for a full four pounds of pork is listed as 24 to 32 tacos. No way, José. This pork is too good and you will find yourself piling on this delicious filling.
Did I miss the recipe for the tomatillo salsa? I would like to make it too since it is mentioned several times in the comment section. :)
Hang in there, Wenelled! That’s part of a different recipe from the same book and we’re posting it on the site very soon!
[Sofia R.] I cannot imagine an easier recipe to make on a weeknight. You put all ingredients to cook in a large pan then broil it? WOW! And WOW to its flavor and tenderness, too.The meat came out juicy and fork-tender with a slight crispness. Every single person in our household asked me to make this again–and soon. I decided to serve it with the Fresh Tomatillo Salsa, white rice, and black beans. The salsa was an amazing addition to the meat. The cold, tart salsa was a true blend of tastes.
[Caroline Chang] This recipe for carnitas is quite the little ace-in-the-hole since it’s so easy for so much flavor. A little bit of prep work, then throw it into the pot and go about your other kitchen tasks (like making tomatillo salsa). There’s a little checking and stirring here and there, but the dish practically makes itself. Don’t forget to keep the lid off while simmering away.
[Tricia S.] This was fantastic! There aren’t a ton of ingredients in this dish, and having never made carnitas, I was surprised just how simple the ingredient list was (where were the spices?]. It takes a bit of time to come together, but it really just needs to be babysat. It’s a really simple dish to make. I put it on to simmer and made some homemade Spanish rice and salsa. It doesn’t seem like much in the beginning–in fact I had my doubts looking at the meat and veggies swimming around in this unappetizing milky water–but the very end is where the magic happens. When I finally pulled the finished product out of the oven and saw these beautifully browned pieces of tender pork, I could hardly wait to start eating it. It was definitely a hit!
[Lynne B.] This recipe delivered tender, crisp pork as promised. The ingredients were readily available and the preparation was simple, especially since the pork could be browned by sliding the original pot into the oven. The pork had a fine flavor when tasted right out of the oven, although it was ten times better the following day when the flavors had a chance to blend and mellow. (The oregano was a bit too dominant right after cooking for my taste). I do question the use of one tablespoon of sweetened condensed milk–was it really worth it to open an entire can, especially since it isn’t an ingredient that I use often? But overall, it was an easy way to prepare pork shoulder for a variety of uses.
[Lori Widmeyer] I made the Carnitas last night using a little different technique with the slow cooker. First I reduced the water from 3 cups to 2 cups of water, then I cooked the meat on high for 3 hours and, knowing the meat was completely cooked through and I was not risking undercooking pork, I took off the lid and continued to cook the pork on high for 3 more hours, until the liquid was absorbed. Then I transferred the meat to a large cast iron skillet and browned the meat. We tasted the meat both before browning it and after, and it was amazing both ways.
[Helen Doberstein] I didn’t hold out much hope when I got home and saw the results in the slow cooker. The pork looked kind of meh, nondescript, not really interesting. Then I removed the meat, shredded it onto a pan, and put it in the convection oven for about 15 minutes, stirring once. Holy smokes, what a difference! When I pulled it out, the texture had changed and it was tender and crispy all at the same time. The meat was gently spiced and delicious. I did find there to be too much liquid in the pot, but it kept the meat very moist and tender. I left it on low for 8 hours while I was at work. I used a 4-pound pork shoulder roast, cubed, and kept the other ingredients true to the recipe, except for the lard. (The roast was fatty enough that I felt the lard wasn’t needed.) And I was right, since I skimmed a lot of fat from the pot but no scum. I might decrease the amount of water next time. Also, I think I’d like to add a couple of dried chilies to the initial cook pot, too, to add a little more spice
I don’t know if 4 pounds of pork shoulder would be enough. :-)
A man after my own heart.
Where’s that darn “like” button?!
Um, as one that made these, 4 pounds lasted about 4 minutes. They are that good!
I love how it looks so rustic. Would be great for a party.
I couldn’t agree more, Rosa. The second my husband saw that recipe, he just turned and looked at me. I know that look. So we’re having folks over later this month for carnitas and cerveza…I dare say you’re thinking the same!
I’m making this tomorrow and want to do it early in the day. Do I leave it in the pot and reheat on the stove top? Also, I still didn’t see the recipe for the fresh tomatillo salsa. I found one elsewhere to try, but I’m wondering if the “original” one is available. thx -
Yes, Ruth, you can make the pork, let it cool completely, than refrigerate it and reheat it gently, covered, over low heat on the stovetop and it will be just fine. As for the fresh tomatillo salsa, you’re right, we’re going to post it quite soon! It’s essentially just pure guacamole–and by “pure” I mean nothing but avocado, white onion, cilantro, chile pepper, lime, and a pinch of salt–whirred in a blender with some raw, husked tomatillos and just enough water to make it pourable. Let us know how it goes!
Thanks Renee! This was so easy and delicious, with simple steps that effectively transformed chunks of pork into yummy, crispy nuggets filled with flavor. I love being able to do my cooking and make my mess early in the day, so when it’s approaching dinner I can relax with friends and truly enjoy both the company and the meal! Also, the tomatilla salsa was a snap and the perfect compliment to the pork.
Hey, that’s terrific, Ruth! I really appreciate you letting us know how well the recipe worked for you. This little carnitas number has been of the most frequently searched for recipes on our site since we posted it, with good reason….
Fantastic dish! I didn’t use the condensed milk and I still wonder what its purpose is. The salt amount was about right—you probably should not use more than 2 tsp. Watch the pork in the oven because it could easily burn—I don’t recall using the full 20 minutes. Had it with pickled red onions, spicy salsa, avocado, queso fresco, etc. Yummy, yummy, yummy!
Hey, terrific, John! You know, we’ve been researching exactly what that teensy amount of sweetened condensed milk imparts to the dish, and we’ve yet to discern exactly what it is aside from a subtle sweetness. Will let you know when we have an answer. In the meantime, know that we greatly appreciate you sharing your experience and your tricks and tips.
No problemo. Thanks for sharing the recipe and maintaining a wonderful website!
You’re quite welcome. Thanks for your kind words. We’re all blushing a little.
The sweetened condensed milk contributes more than sweetness here. Actually, it adds very little sweetness at all (if it did, I wouldn’t like it). Think about it—cook sweetened condensed milk at a low temperature for a long time, and what do you get? Dulce de leche (aka caramel). It’s like a self-contained maillard reaction added to the pot. Also, I believe it promotes browning when you move the meat to the oven, and from this even more caramelization, and hence depth of flavor.
Lovely, Melissa. Thank you for playing mad scientist for us!
I had been eyeing this recipe for quite some time, questioning if it was really “that” good. I’m here to tell you “yes, it is.” My son threatened to instagram a picture describing it as “witches brew” in the initial stages of cooking, but he had a change of heart when he took the first bite of an incredible taco. The pork is tender and flavorful, with a crisp, caramelized exterior. I hesitated opening the can of sweetened condensed milk for only one tablespoon, but I don’t think you’d have the same results without it. (My girlfriend was happy to take the milk and make seven-layer bars.) I will definitely keep this on my list of best recipes.
Terrific to hear, Cherie! That’s pretty much the reaction everyone we know has had after tasting this recipe. Gotta love it.