Easy Pork Shoulder Carnitas

Here’s my go-to pork shoulder carnitas recipe, with tender meat that’s crispy on the outside, seasoned with citrus, garlic, and Mexican spices, all slow-cooked until it falls apart with just a fork.

These carnitas are my family’s favorite taco night dinner. I usually make a big batch because the leftovers are even better the next day. Nothing better than having ready-to-go meat for quick tacos, burritos, or quesadillas, right?

What Kind of Pork Shoulder Should I Use?

For carnitas, you’ll want to look for pork shoulder (also called pork butt or Boston butt), which comes from the upper part of the pig’s front leg. Both boneless and bone-in cuts work great for this recipe – the bone-in version might take a bit longer to cook but can add extra flavor. The key is to choose a piece with good marbling (those white streaks of fat running through the meat) since this fat helps keep the meat juicy and gives carnitas their signature tender texture. When shopping, don’t worry if you see a fat cap on your pork shoulder – this natural layer of fat on top will help baste the meat as it cooks, though you can trim it down if it’s particularly thick.

Options for Substitutions

Let’s talk about what you can swap in this carnitas recipe if needed:

• Pork shoulder: Pork shoulder (also called pork butt) is really the best cut for carnitas since it has the right amount of fat and connective tissue. In a pinch, you could use pork loin, but you’ll need to add 2-3 tablespoons of oil to make up for the lower fat content, and the meat won’t be quite as tender.
• Orange juice: No fresh oranges? You can use bottled orange juice, or try a mix of lime juice and store-bought orange juice. For every orange, use 2 tablespoons lime juice plus 4 tablespoons orange juice.
• Jalapeño: Feel free to swap jalapeños with serrano peppers for more heat, or green bell peppers for a milder version. You can also use canned green chiles or just leave them out if you’re not into spicy food.
• Dried oregano: Mexican oregano is traditional, but Mediterranean oregano works too. You could also use marjoram as a substitute, just use about 2/3 of the amount called for.
• Onion: Yellow, white, or red onions all work great here. You can even use 2 shallots instead of a regular onion if that’s what you have.

Watch Out for These Mistakes While Cooking

The biggest mistake when making carnitas is rushing the cooking process – this cut needs a good 8-10 hours on low in your slow cooker (or 6-7 hours in a Dutch oven at 325°F) to break down properly and become fork-tender. A common error is skipping the final browning step, which creates those crispy, caramelized edges that make carnitas so special – after shredding, spread the meat on a baking sheet and broil for 5-10 minutes until you see those golden bits forming. Another crucial mistake is not seasoning the meat thoroughly before cooking; make sure to really massage those spices into every nook and cranny of the pork shoulder. For the juiciest results, let the meat rest for 15-20 minutes after cooking before shredding, and don’t discard those cooking juices – they’re perfect for drizzling over the meat after broiling to keep everything moist and flavorful.

What to Serve With Carnitas?

These juicy pork carnitas are just begging to be tucked into warm corn tortillas and topped with all your favorite Mexican-inspired fixings! Set up a taco bar with diced onions, fresh cilantro, lime wedges, and your choice of salsas – I’m partial to a tangy salsa verde with carnitas. A side of Mexican rice and refried beans makes the meal complete and helps soak up all those tasty meat juices. For a fresh contrast to the rich pork, try serving a simple cabbage slaw dressed with lime juice, or set out some sliced avocados and pickled red onions for extra zip.

Storage Instructions

Keep Fresh: These tasty carnitas will stay good in an airtight container in the fridge for up to 4 days. I like to store them in their cooking juices to keep the meat moist and flavorful – it actually gets even better after a day or two as the flavors continue to develop!

Freeze: Carnitas are perfect for freezing! Pack them in freezer-safe containers or bags with some of their cooking liquid and they’ll keep for up to 3 months. I often make a big batch and portion it out for easy meals later – it’s such a time-saver!

Warm Up: To bring your carnitas back to life, spread them on a baking sheet and pop them under the broiler for a few minutes until the edges get crispy again. You can also warm them in a skillet over medium heat. If they seem a bit dry, just add a splash of the reserved cooking liquid while heating.

Preparation Time	15-30 minutes
Cooking Time	420-600 minutes
Total Time	435-630 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2500
• Protein: 160-180 g
• Fat: 130-150 g
• Carbohydrates: 40-50 g

Ingredients

For the pork:

• 1 tsp black pepper
• 4 lb boneless pork shoulder
• 2.5 tsp salt

For the carnitas:

• 2 tsp ground cumin
• 1 chopped onion
• 3/4 cup orange juice (freshly squeezed preferred)
• 1 chopped jalapeno (remove seeds for less heat)
• 4 minced garlic cloves (freshly minced for best flavor)
• 1 tbsp olive oil
• 1 tbsp dried oregano (I use McCormick Gourmet)

Step 1: Prepare the Pork Shoulder

Rinse and dry the pork shoulder thoroughly.

Rub it all over with salt and pepper to season.

Then, combine your preferred rub ingredients (such as paprika, cumin, brown sugar, or chili powder) in a small bowl and apply the mixture evenly over the entire surface of the pork shoulder.

Step 2: Assemble Ingredients in the Slow Cooker

Place the seasoned pork in a slow cooker with the fat cap facing up.

Add sliced onion, jalapeño, and minced garlic on top of the pork.

Squeeze the juice of fresh oranges over the ingredients to add a citrusy flavor.

You don’t need to spread the onion, jalapeño, or garlic evenly as they will infuse the meat during cooking.

Step 3: Slow Cook the Pork

Set the slow cooker to low and cook for 10 hours or choose the high setting for 7 hours (refer to additional notes if you prefer other cooking methods).

The pork is done when it’s tender enough to shred easily with two forks.

Step 4: Shred and Prepare Cooking Juices

Once the pork is cooked, remove it from the slow cooker and let it cool slightly.

Shred the meat using two forks.

If desired, skim off any excess fat from the juices remaining in the slow cooker and discard it.

If there’s more than 2 cups of juice, reduce it by simmering until you have about 2 cups, concentrating the flavor to serve as a seasoning for the pork.

Keep the juice aside without straining the cooked onion and jalapeño.

Step 5: Crisp the Pork

Heat 1 tablespoon of oil in a large non-stick pan or a well-seasoned skillet over high heat.

Spread a portion of the shredded pork in the pan and drizzle some of the reserved juices over it.

Allow the juice to evaporate, creating a golden brown, crusty layer on the bottom of the pork.

Turn the pork over briefly to sear the other side, but avoid making it crispy all over to preserve tender, juicy bits.

Remove the pork from the skillet when done.

Repeat the process in batches, ensuring not to crowd the pan (typically 4 batches are needed).

Step 6: Serve the Pork

Before serving, drizzle additional juices over the pork to enhance flavor.

Serve the crispy, yet tender, pork hot.

It goes well stuffed in tacos.

For other serving suggestions, side dishes, and storage tips, refer to any notes or additional instructions you have.

Enjoy your delicious pork creation!