What Is Carnitas?
Carnitas (literally "little meats") is pork shoulder slow-cooked until tender, then crisped to create a combination of succulent interior and caramelized, crispy edges. It's a staple of Mexican cuisine, particularly from Michoacán.
The Basics
What it is: Braised and crisped pork
Origin: Michoacán, Mexico
Meat used: Pork shoulder (butt) or leg
Texture: Tender and moist inside, crispy outside
Flavor: Rich, porky, caramelized
What Makes Carnitas Special
- Tender, almost shredded meat
- Crispy, caramelized bits
- Fat that renders and crisps
This is achieved by slow-cooking, then finishing with high heat.
Traditional Method
- Large copper pots (cazos)
- The pork is cooked in its own fat (confited)
- Cooked for hours until fall-apart tender
- Heat is raised at the end to crisp
The fat is essential: Traditional carnitas aren't braised in broth—they're essentially deep-fried slowly in pork fat (similar to French confit).
Home Kitchen Methods
Oven method:
1. Cut pork shoulder into 2-inch chunks
2. Season with salt, oregano, cumin, citrus
3. Add to pot with lard or oil (enough to come halfway up)
4. Cover and braise at 275°F for 3-4 hours
5. Uncover, raise heat to 400°F
6. Roast until edges crisp (30-45 minutes)
7. Shred and serve with crispy bits
Slow cooker + broil:
1. Slow cook with seasonings and citrus until tender
2. Transfer to sheet pan, pull into chunks
3. Broil until edges crisp
Carnitas Seasonings
- Salt
- Orange (juice and zest)
- Lime
- Garlic
- Bay leaves
- Oregano
- Cumin
- Sometimes milk (for tenderness)
The citrus is key: Orange adds subtle sweetness and helps tenderize.
Serving Carnitas
- Tacos: On corn tortillas with onion, cilantro, salsa
- Burritos: Wrapped with rice, beans, cheese
- Tortas: On crusty bread with toppings
- Tamales: As a filling
- Plato: With rice, beans, guacamole
- Fresh white onion
- Cilantro
- Salsa verde or salsa roja
- Lime wedges
- Radishes
Carnitas vs. Other Braised Meats
| Dish | Meat | Method | Origin |
|------|------|--------|--------|
| Carnitas | Pork | Slow-cooked in fat, crisped | Michoacán, Mexico |
| Pulled pork | Pork | Smoked, then pulled | Southern US |
| Al pastor | Pork | Spit-roasted with pineapple | Mexico City |
| Birria | Beef/goat | Braised in chiles | Jalisco, Mexico |
| Pernil | Pork | Roasted | Caribbean |
Tips for Great Carnitas
- Use pork shoulder with good fat content
- Cut into uniform pieces for even cooking
- Include some of the crispy bits in every serving
- Use high heat at the end for proper crisping
- Skip the crisping step
- Use lean pork (too dry)
- Shred too fine (you want chunks)
Finding Carnitas
- Look for fresh-made (not sitting on steam table)
- Meat should have visible crispy bits
- Sold by weight at carnicerías (butcher shops)
- Mix of textures
- Rich, porky flavor
- Not greasy or dry