Craving something hearty and satisfying for a crowd? This carnitas recipe is a longtime favorite. Tender pork is slow-cooked until juicy, then finished to achieve a crisp, flavorful exterior. With clear steps and a few tips, you’ll have a dish everyone will want seconds of.
With the right ingredients and a little patience, you can make authentic-tasting carnitas at home. I include step-by-step photos in the recipe card below and practical tips to help the process go smoothly. Let’s get cooking!
What are Carnitas?
“Carnitas” means “little meats” in Spanish. It’s Mexico’s version of pulled pork, traditionally slow-cooked in lard (a pork confit) with classic Mexican aromatics and spices. Properly made carnitas are tender and juicy on the inside with a crisp, caramelized outside. Many regions have their own styles, but carnitas are often associated with the state of Michoacán.
Purists insist carnitas must be cooked in manteca (lard), which does give the most authentic flavor and texture. There are quicker methods, including slow cookers, that produce delicious results as well, but this recipe follows the traditional method as closely as possible without a cazo (copper pot). A dutch oven works perfectly.
Ingredients:
- Pork butt – I dry-brine large chunks with kosher salt for an hour or, ideally, overnight for deeper flavor and better browning. Pork butt (Boston butt) is preferred for its marbling; pork shoulder can be used but may be less tender.
- Manteca – Lard is traditional and adds authentic flavor. Rendered lard from a butcher or Mexican market is best.
- Seasoning – Kosher salt, Mexican oregano, cumin, and black pepper.
- Orange – Use both the juice and the peels for brightness and aroma.
- Aromatics – Garlic, onion, bay leaves, and whole cloves. Some recipes add cinnamon; that’s optional.
- Evaporated milk – Helps tenderize the meat and is less likely to curdle than regular milk when added to high heat. If using whole milk, add it carefully after liquid to reduce temperature shock.
- Mexican Coca‑Cola – Added in the last 20–30 minutes for color and subtle sweetness; half a bottle is usually enough.
Tips for Tender, Juicy, Crispy Carnitas
These practical tips help ensure great carnitas. Full ingredient amounts and step-by-step instructions are in the recipe card below.
- Choose the right cut. Pork butt (Boston butt) has more fat and marbling than pork shoulder, resulting in better tenderness and flavor.
- Cut into large, even chunks so pieces brown consistently. For a 3.5 lb pork butt, cutting into six pieces works well.
- Dry-brine with kosher salt. Rest in the fridge overnight if possible. If short on time, a one-hour rest at room temperature still improves flavor and browning.
- Use flavorful rendered lard (not hydrogenated grocery-store lard) for the best taste and color.
- When frying at the start, lift the pieces occasionally to prevent sticking or burning. Maintain around 250°F and avoid disturbing the pork too often for even browning.
- Don’t worry if the pork seems lightly colored at first. It will develop deeper color later, especially after adding Coca‑Cola.
- After adding evaporated milk, be patient. The mixture may look separated for 10–20 minutes but will come together while it tenderizes the pork.
- During slow cooking at about 200–220°F, flip the pork as needed for even browning on all sides.
- Add Coca‑Cola in the final 20–30 minutes for extra color and a touch of sweetness—optional but recommended.
What to Do with Leftover Lard
Lard can be reused a few times but it degrades and takes on flavors from previous uses. Filter and reserve a small amount to refry leftover carnitas or to flavor other dishes. Store any usable lard in the fridge.
Never pour lard down the sink or garbage disposal. Let it cool and solidify, then dispose of it in the trash.
Pro Tip
Reused carnitas lard is excellent for frying refried beans and adds restaurant-style depth to the dish.
What to Make with Carnitas
Carnitas are versatile and can be used in many dishes. A few favorites:
Favorite ideas
- Tacos
- Tortas Ahogadas
- Burritos
- Flautas
- Taquitos
- Burrito bowls
- Empanadas
- Gorditas
- Enchiladas
- Quesadillas
Storing
Carnitas freeze very well. Portion leftovers into airtight containers or freezer bags and freeze for quick meals later.
To reheat, thaw overnight in the fridge, then warm in a nonstick pan over medium-low heat, covered, for 5–10 minutes. Add a splash of water if you need to restore moisture.
Other Meats and Side Dishes
If you’re hosting a taco night or carne asada, complementary recipes include al pastor, carne asada, Mexican rice, refried beans, and ceviche. These sides pair well with carnitas and round out a Mexican-style feast.
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Traditional Carnitas (Mexican Pork Confit)
Stella Navarro-Kim
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Ingredients
- 3 to 3.5 lbs pork butt
- 4 tsp kosher salt
- 1 lb lard
- 2 tsp Mexican oregano
- 1 tsp cumin
- 1/2 tsp black pepper
- 5 whole cloves
- 1 orange
- 1 onion
- 5 cloves garlic
- 2 bay leaves
- 5 oz evaporated milk
- 1/2 cup water
- 6 oz Mexican Coca‑Cola
Instructions
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Cut the pork butt into large, even chunks (about 6 pieces for a 3.5 lb roast).
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Cover evenly with kosher salt and rest for 1 hour or overnight in the fridge (dry brine).
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Melt lard in a large pot over medium heat. You only need enough lard to cover about 80% of the pork. For 3–3.5 lbs in a 10″ pot, 1 lb of lard is enough.
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Add pork chunks and cook for 20 minutes, lifting pieces occasionally to prevent sticking. Keep the oil around 250°F; lower the heat if browning too quickly.
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Flip and brown the other side for another 20 minutes. Avoid over-browning early; final color develops later.
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Reduce heat, add onion, garlic, black pepper, cumin, Mexican oregano, cloves, bay leaves, orange juice and peels, water, and evaporated milk. Slow-cook for 1½ hours at 200–220°F, flipping as needed.
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Add Mexican Coca‑Cola and continue slow-cooking for another 20 minutes to develop color and flavor.
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Remove the pork from the pot and let it cool slightly. The meat should be very tender and jiggle slightly when handled.
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Shred the carnitas by hand. The interior will be juicy and tender, while the exterior has a dark, glossy, slightly crispy finish. Serve and enjoy.
Notes
Storing
Carnitas freeze very well. Portion leftovers into airtight containers for quick meals later. To reheat, thaw in the fridge and warm in a nonstick pan over medium-low heat, covered, for 5–10 minutes.
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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