• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Mexico In My Kitchen
  • Home
  • Recipes
    • Recipe Index
  • About
    • Contact
    • Testimonials
  • Cookbook
  • Meal Menu
  • Español
  • In our kitchen
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
    • Recipe Index
  • About
    • Contact
    • Testimonials
  • Cookbook
  • Meal Menu
  • Español
  • In our kitchen
×

You are here: Home » Pork » Pork Carnitas Recipe

How To Make Carnitas (Pork Carnitas Recipe)

Published: Aug 13, 2009 · Updated: Oct 21, 2020 by Mely Martínez

Jump to Recipe Print Recipe

With just 6 ingredients, you can make your own batch of authentic pork carnitas, right at home! Today's recipe will teach how to make carnitas in 2 different ways. With one batch of these pork carnitas, you can make tacos, tortas, and even some tamales! 

pork carnitas served with corn tortilla, pico de gallo, salsa and cheese.

If you've never had Mexican pork carnitas, I'd have to say you are missing out. 

Pork carnitas is made of pieces of pork meat slow-cooked in copper cauldrons in an open fire.

Traditionally, you would buy a whole piece of pork and use all the parts in different recipes. Some will be cooked until tender and golden outside like these juicy chunks of meat. Other parts of the pork will sometimes be used in stews (like this Pork Stew with Purslane) or fried up crispy like Chicharrones (pork skin).

To cook pork carnitas at home is actually a very easy task. There are lots of recipes that use herbs, and some of them even add milk or orange rinds. And, of course, they can be added.

But, as a friend of mine from Quiroga, Michoacán (a small town famous for its carnitas) told me some time ago: “People here just add salt, lard, and the pork meat. Those pork carnitas are always the best ones!". 

I'd have to say I agree. 

authentic pork carnitas recipe

Frequently Asked Questions About Pork Carnitas

Before I share my carnitas recipe, here are a few questions I've been asked about homemade pork carnitas.

What cut of pork is used for carnitas?

For this specific recipe, I went with pork loin and pork butt. When cooked low and slow, these pork carnitas are tender and juicy.

How do you cook pork carnitas?

I have two ways to cook these pork carnitas:

  1. Using a cast-iron pot over the stove.
  2. The other way is baking the pork using an oven bag.

The reason for cooking it in an oven bag is because I live in a small apartment and cooking it in the bag will keep the grease smell contained in the bag.

Please note: This is not the traditional way to cook pork carnitas, but rather just an alternate method I developed in absence of a copper cauldron and to avoid the greasy smell.

Are carnitas spicy? 

Not really. They are usually packed with flavor but not very spicy unless cooked with some type of pepper or mixed with spicy salsa. But, that is not a traditional way to make carnitas. However, you eat carnitas topped with spicy salsa and warm corn tortillas.

How many servings of carnitas does this recipe make?

This recipe makes 6 servings as a main dish! If you want leftovers, I highly recommend that you double or triple the ingredients.

Pork Carnitas Recipe

Here is a list of ingredients you will need:

  • Pork loin
  • Pork butt 
  • Lard
  • Water 
  • Salt
  • 3 cloves of garlic

Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card located at the bottom of this post!

JUMP TO FULL INSTRUCTIONS

How To Make Carnitas: Step By Step Tutorial

To make things easier for you, I am going to breakdown the directions to this recipe into sections.

Method #1: Cast Iron Pot

  • In a large Dutch oven or cast iron pot, place the pork, lard, water, garlic, and salt.
  • Cook the pork covered on medium heat, bringing everything to a boil.
cooking pork carnitas in a cast iron pot
  • Uncover and turn the heat to medium-high to reduce the liquid. The meat will start frying in its own fat and lard at this point.
  • Carefully brown the meat at medium-low heat stirring frequently until pork is evenly browned.
how to make carnitas in a cast iron pot

Method #2: Oven Bag

  • Place the pork, lard, water, and salt in an oven bag.
how to make carnitas in an oven bag
  • Cook the pork in a preheated oven at 350 degrees for 2 hours. I place this package on a baking sheet or glass baking ware.
making pork carnitas in an oven bag
  • Take the bag out of the oven to drain must of the juices released by the meat, close the bag and place back in the oven for another hour or so until the meat is golden brown.
carnitas de puerco

What To Make With Pork Carnitas

This recipe is very versatile and you can make a lot of different recipes with it. 

This dish is best eaten when it's warm and over some corn tortillas and some spicy or mild salsa.

If I ever have any over, I like to make my Mexican Pork Carnitas Torta. Sometimes, I'll also make a big batch of pork carnitas to make my  Authentic Pork Tamales!

¡Buen provecho!

Mely

Pork carnitas recipe

More Pork Recipes To Enjoy

If you enjoyed this recipe for pork carnitas, take a look at some of these other authentic Mexican recipes:

  • Mexican Pork Ribs In Adobo
  • Roasted Pork Leg Recipe
  • Chile Colorado With Pork and Nopales
  • Seasoned Pork Chops
  • Pork in Tomato Sauce

I hope you make this recipe for pork carnitas! If this recipe was of any help to you, come back to let me know your experience. Please leave us a comment done below and tell us all about it!

PORK CARNITAS RECIPE

Mely Martínez - Mexico in my Kitchen
Pork Carnitas are pieces of pork meat slow-cooked in copper cauldrons in an open fire. Usually, most parts of the pork will be used, some will be cooked until tender, juicy and golden outside and other parts of the pork will be cooked until very crispy like chicharrones (pork skin).
4.7 from 68 votes
Print Recipe Pin Recipe Add to Collection Go to Collections
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Pork
Cuisine Mexican
Servings 6
Calories 277 kcal

Ingredients
  

  • 2 Lbs. pork loin and pork butt in large cubes about 2 inches.
  • ¼ cup of Lard vegetable oil is OK
  • About 6-8 cups of water enough to cover the meat
  • 1 Tablespoon of salt
  • Optional: 3 cloves of garlic

Instructions
 

  • In a large Dutch oven or Cast Iron Pot place the pork, lard, water, garlic, and salt. Cook covered on a medium heat to a boil. Reduce to simmer for about 45 minutes until pork is almost tender.
  • Uncover and turn the heat to medium high to reduce the liquid.The meat will start frying in its own fat and lard at this point. Carefully brown the meat at medium low heat stirring frequently until pork is evenly browned. About 15 to 20 minutes. At this point do not over cook or you will get very dry meat.
  • Serve with hot tortillas and green salsa.

Now, when you do not have the time to be watching the meat or have another thing to do here is my oven baked carnitas.

  • Place the meat, ¼ cup lard, 1 cup of water and 1 Tablespoon of salt in an Oven Bag , cook in a preheated oven at 350 for 2 hours. I place this package on a baking sheet or glass baking ware.
  • Take the bag out of the oven to drain must of the juices released by the meat, close the bag and place back in the oven for another hour or so until the meat is golden brown, using this method the meat will be tender and juicy.

Nutrition

Serving: 4ozCalories: 277kcalProtein: 28gFat: 17gSaturated Fat: 10gCholesterol: 90mgSodium: 1261mgPotassium: 512mgCalcium: 21mgIron: 1.8mg
Keyword barbacoa, carnitas recipe slow cooker, PORK CARNITAS RECIPE
Tried this recipe?Let us know how it was!
Previous Post: « How to Cook Nopales
Next Post: Strawberry Cream Roll Cake »

Reader Interactions

Comments

  1. Byte64

    August 13, 2009 at 10:58 am

    Mely,
    estas recetas te las voy a ROBAR!!!

    Nunca me atreví a hacer carnitas en la casa, pero ya no tengo mas excusas.

    Que ricura!
    Tlaz

    Reply
  2. Mely (mimk)

    August 13, 2009 at 12:33 pm

    Hola Flavio,

    Ojala te atrevas a hacerlas carnitas, yo le di muchas excusas hasta que un dia me decidi a hacerlas y me di cuenta de lo facil que es hacerlas. Algunas veces tambien le agrego lonja de puerco (pork Belly), a las carnitas que sobran, si es que sobran. Las envaso al vacio y al quedar compactas a los dos dias las saco y saben a chicharron prensado.

    Has comido chicharron prensado?

    Reply
  3. Byte64

    August 13, 2009 at 1:23 pm

    Mely,
    el chicharrón prensado es muy típico de mi región de Italia (al contrario del verdadero chicharrón mexicano que aquí no acostumbra hacer) y a mi me encanta.
    Por estos rumbos le decimos "greppole" o "ciccioli frolli".

    Ciao!

    Reply
  4. figtree

    August 14, 2009 at 10:56 am

    This looks so moist and flavorful...I am so excited to try this..all of your recipes inspire me..thanks so much.Figtreeapps

    Reply
  5. NORA

    August 14, 2009 at 10:35 pm

    MELY, Yo las hago en el sartén de hierro, o en una cazuela más grande de barro. Si le pongo una ramita de tomillo y una cascarita de limón por aquello del olor. Igual que Flavio ya se me antojaron! con una salsa hecha con chiles en vinagre cebolla y cilantro!!!

    Ahora que nos dijiste el secreto de la bolsa pues hay que probar. Pero si huele a rico con sabroso, de qué te preocupas jajaja

    Gracias Mely

    Reply
  6. Byte64

    September 06, 2009 at 8:03 pm

    5 stars
    Mely,
    salieron deliciosas en la cazuela.

    Gracias!
    Tlaz

    Reply
  7. moleconpolenta

    November 17, 2009 at 9:41 pm

    5 stars
    Mely:

    El viernes de la semana pasada preparé las carnitas!!! me hicieron recordar mi paìs... 🙂 No vivo en México.

    Ya le pasé la receta a mi hermano :p

    Lupita.

    Reply
  8. Mely (mimk)

    November 18, 2009 at 5:13 pm

    Hola Lupita,

    No es tan dificil preparar las carnitas y vale la pena tener una cazuela o olla para su coccion de vez en cuando.

    Muchos saludos a donde quiera que estes.

    Reply
  9. Ginger

    December 19, 2009 at 9:14 pm

    5 stars
    I have had this recipe book marked for a couple of months ... I just made these carnitas .... they are incredible!!! Thank you so much for the recipe!!!

    Reply
  10. Mely (mimk)

    December 19, 2009 at 9:49 pm

    Hello Ginger,

    I am so glad you made them and that you liked them.
    Have a great day!

    Reply
  11. Anonymous

    April 06, 2010 at 10:23 pm

    5 stars
    Excellent recipe, these turn out so tender with that awesome crunchiness on the outside, hands-down the best carnitas recipe out there!

    Reply
  12. Miz Helen

    February 17, 2011 at 8:29 pm

    5 stars
    Oh Mely,
    I always look forward to seeing you here. Your Carnitas recipe is out of this world,it really looks delicious. I can hardly wait to try it and it will be soon. Thank you so much for bringing it to Full Plate Thursday and please come back!

    Reply
  13. Mika

    February 17, 2011 at 11:03 pm

    5 stars
    Oh! My husband would LOVE this!!
    I'm following from the blog hop.
    I'd love a follow back, Mika.

    Reply
  14. Drea

    April 19, 2011 at 2:13 pm

    Mely, como se compara el sabor de las carnitas cuando se cocinan en el horno en vez del Dutch oven? Cual version prefieres tu?

    Reply
  15. Mexico in my kitchen

    April 19, 2011 at 3:46 pm

    Hola Drea,

    El sabor no cambia lo que cambia un poco es la textura. Son menos crujientes que si las haces en el Dutch Oven.

    La ventaja de hacerlas en el horno es que no tienes que estar al pendiente de la carne a cada rato y si las haces en la bolsa tienes la conveniencia de que la limpieza es mas facil.

    Mucha gracias por visitar el blog.

    Mely

    Reply
  16. Gutierrez Communications

    September 08, 2011 at 12:51 am

    5 stars
    Mely, i have just been converted to your recipe for Carnitas. Que maravilla! I replaced 1/2 cup of orange and lime juice to the cup of water, and used olive oil in place of lard. The cooking method is really easy and maybe a bit healthier?? in any case, the carnitas are delicious. gracias. Roberto

    Reply
  17. Mexico in my kitchen

    September 10, 2011 at 2:38 pm

    Hola Roberto,

    I am Glad to know you like them. The Orange juice helps to create the caramel color we love in the carnitas.

    Saludos!

    Mely

    Reply
  18. Ben

    November 13, 2011 at 10:17 pm

    5 stars
    I just tried both the stove top and the oven method. I prefer the results of the oven method, minus the bag because i didn't have one. I always wanted to make this, and now i can. Thanks!!!

    Reply
  19. Mexico in my kitchen

    November 14, 2011 at 1:18 am

    Hello Ben,
    Thanks fro stopping by to leave a comment. I am so glad you like the recipe.

    Saludos,

    Mely

    Reply
  20. Ginger Rex

    February 04, 2012 at 10:05 pm

    Hello from Alaska!! I have prepared your oven method carnitas and it was awesome. I am getting prepared to make it again. I had a choice of being taken out for b-day dinner or stay in. I chose to stay in and make your wonderful carnitas. Thank you for sharing your recipe and method.

    Ginger

    Reply
  21. Unknown

    February 04, 2012 at 10:07 pm

    5 stars
    Hello from Alaska! I have prepared carnitas using your oven method and they turned out awesome 🙂 I am cooking them again for my b-day dinner instead of going out. They are that good! Thank you for sharing your recipe and cooking method.

    Ginger

    Reply
    • Mexico in my kitchen

      February 10, 2012 at 9:08 pm

      Hello Ginger,
      Thank to you for your kind comment. Keep enjoying the recipes.

      Mely

      Reply
  22. yeni2g

    February 10, 2012 at 4:36 pm

    5 stars
    Hello,

    I always loved carnitas and always wanted to make them at home. Thanks to you I now can. And they are very easy to make even for me who is just beginning to learn. Thank you!

    Yesenia

    Reply
    • Mexico in my kitchen

      February 10, 2012 at 9:07 pm

      Thank for letting me know that the recipe worked fine for you, Yeni.

      I am glad you enjoy it.

      Mely

      Reply
  23. Tessa Domestic Diva

    January 19, 2013 at 2:36 pm

    Me encanta carnitas! Tengo un método de concinar en mi pressure cooker...but this way sounds like a great variation!! Always love comida autética...I found your blog via Spain in Iowa...also a new one for me! Nice to 'meet' you!!

    Reply
  24. ryan Rauscher

    February 09, 2013 at 1:27 am

    5 stars
    just made these and they were delicious!! went very well with the green salsa and guacamole

    Reply
    • Mely

      February 09, 2013 at 3:55 pm

      Hello Ryan,

      So happy to know you enjoyed this recipe and the salsa.

      Thanks for your comment.

      Mely

      Reply
  25. mo

    May 02, 2013 at 12:09 am

    5 stars
    I have to tell you that I was alittle hesitant about cooking carnitas at first, because my son in law told me that they were hard to make. I told him today after I finished my first ever carnitas de puerco using your recipe for the oven cooked way,that he was wrong, it was actually quite easy and had my family over to eat, They are still eating and loving it!!!! Thank you so much!!! Delicioso!!! Muchas Gracias!!!
    I will try the other way next time I make them!!!

    Reply
    • Mely

      May 02, 2013 at 3:02 pm

      Hello Mo,

      Thanks for taking the time to write a comment. I hope you try other recipes on the blog.

      Happy cooking!

      Mely

      Reply
  26. Iris

    August 18, 2013 at 3:54 pm

    5 stars
    I made this recipe and let me tell you my family loved it! Muchas gracias for sharing!

    Reply
  27. Barbara Corfield

    October 29, 2013 at 12:23 am

    5 stars
    I looked all over the place for your blog.. forgot your on blogger.. Duh...LOL.. I had a hunk of Pork Roast and wanted to make this. Well.. I did my best without the recipe.. Not to bad.. but I really do need to bookmark your site.. Because I LOVE Mexican Food..

    Reply
    • Mely

      November 13, 2013 at 5:49 pm

      So glad to know it worked out for you Barbara. Happy cooking!

      Reply
  28. Anonymous

    November 12, 2013 at 6:58 pm

    Hi, I have a doubt about the meat ( pork loin and pork butt) the recipe is for 2 lbs or 4 lbs?

    Reply
    • Mely

      November 13, 2013 at 5:48 pm

      Hello,
      It's 2 Lbs total, a combination of pork loin and butt. But you can use only the pork butt if you want.

      Mely

      Reply
  29. jacinto

    January 08, 2014 at 4:05 pm

    hola, antes de ver tu blog y tus recetas, yo hago mis carnitas exactamente igual. yo utilizo una receta de Diana Kennedy, lo cual normalmente es garantia de autenticidad. Lo que realmente me llamo la atencion es tu primer comentario de que al envasarlas al vacio, despues de un par de dias saben a chicharron prensado. Si ese es el caso, me has hecho el dia! Si existe un sabor que extrano en el alma es el chicharron prensado! ya me diste una excusa para hacerme unas carnitas, y con bastante pork belly para que tenga "arto" cuerito...gracias y saludos desde Inglaterra

    Reply
    • Mely

      January 08, 2014 at 8:56 pm

      Hola Jacinto,

      Espero trates la opción de hacer el chicharrón prensado. Eso era tambien algo que yo extrañaba, y por puro accidente descubrí lo del chicharron presado cuando guarde unas carnitas en unas bolsas al vacio. Ya que en realidad el proceso es casi lo mismo. Se prense el chicharrón con mucho cuerito para formar el prensado.

      Saludos y muchos platillos ricos.

      Reply
    • jacinto

      January 30, 2014 at 10:28 pm

      5 stars
      Hola Mely

      finalmente tuve el tiempo para hacerme mis carnitas....y luego mi chicharron prensado. Wow! Simplemente WOW! Vaya descubrimiento el tuyo. Es realmente increible. Acabo de terminar de cocinarlo. No quiero comerlo de inmediato, solamente lo saboreo de poco a poco como si fuera un sueno. supongo que tu me entiendes. mil gracias por tu descubrimiento. en verdad me haz hecho una persona muy feliz! aunque no tengo el placer de conocerte, te mando muchos muchos besos de agradecimiento.

      Reply
    • Mely

      January 31, 2014 at 5:04 pm

      Hola Jacinto,

      Ahora tienes que hacer los chicharrones. 🙂 Pero tienes que tener listas las tortillas calientes y la salsa de pico de gallo. Porque te los quieres comer en cuanto salen. Si los haces, piensa que la piel de puerco se hace chica, asi que compra bastante, esos tambien se conservan bien en el conge.

      Saludos!

      Mely

      Reply
  30. jacinto

    February 02, 2014 at 11:23 pm

    hola mely

    SI! claro que los hice! llevo 3 dias comiendo quesadillas de chicharron prensado y ya se me termino! Me hice mi chicharron usando una receta casera en la que primero pones un jitomate y uno o dos chiles en el comal, luego los mueles con un poco de caldo. Una vez listo ese menjurje, agregas el "pork belly hecho carnitas bien picadas y al vacio" a una olla a fuego medio. cuando el chicharron suelta un poco de grasa, agregas la salsa y dejas que se termine de guisar. Queda listo en unos minutos, y entonces te haces tus quesadillas.

    Ademas, me hice una salsita con jitomates, chiles, ajos, y cebollas asadas en el comal y luego al molcajete. La verdad es que no tiene igual.

    La proxima vez, el chicharron lo voy a preparar con una salsita de guajillo justo en el proceso de el caldo. te cuento como queda

    muchos besos y mil gracias otra vez.

    jacinto

    Reply
  31. Kymberly Stroup

    April 14, 2014 at 7:38 pm

    5 stars
    My husband and I lived in Brownsville,Texas 30+ years ago, and your recipes bring back the fresh flavors of the food that I learned to cook then while traveling extensively into Mexico. Sadly, now you can't get these flavors in the states, or along the border due to the additives and preservatives. I've tried several of your recipes, and love the fresh flavors! I've tried the pozole, and carnitas, and can tell you that you can't find these easily along the border anymore. Ironically, my family, and extended family always request that I bring these to gatherings.

    Reply
    • Mely

      April 14, 2014 at 8:12 pm

      Hello Kymberly,

      First than all, thank you for taking the time to comment about your experience cooking the recipes. And second, I am sad to hear about how the food has changed at the border. I used to live in McAllen and food across the border was still good many years ago.

      Take care and keep cooking!

      Saludos!

      Mely

      Reply
    • Ibarra Joy

      November 11, 2015 at 1:52 pm

      I live in Weslaco tx between McAllen and Brownsville and the authentic me mexican food no longer exists. It's just burgers, pizzas, and tacos but i have been enjoying your recipes!

      Reply
  32. A Pal

    May 12, 2014 at 11:38 pm

    5 stars
    I love your recipe. It was a winner in my home. I made a small portion but this time I would like to make a larger portion like 15-20lbs using the oven bag method. Do I just add more amount of lard and salt or just stick with the amount for 2lbs? I'm making this for a party this weekend. Thanks you

    Reply
    • Mely

      May 15, 2014 at 3:14 pm

      Hello,
      Sorry for the late reply. You will need to divide the amount of meat accordingly to the bag size specifications. You will need several bags and also multiply the amount of fat and salt content.

      Happy cooking!

      Reply
  33. kathryn white

    May 25, 2014 at 8:21 pm

    5 stars
    After hunting for a Carnita recipe forever. Finally. Thank you so much. Kathy

    Reply
    • Mely

      May 27, 2014 at 3:59 pm

      Hello Kathryn White,

      I glad you like it. Happy cooking!

      Reply
  34. MARIA ARREDONDO

    June 12, 2014 at 4:33 pm

    Hola Mely:

    Escribo solo para felicitarte por tu receta de carnitas!!!...

    Mi papa hace las mejores carnitas que e probado en mi vida y la verdad la receta es la misma... por cierto mi papa solo usa sal!!!

    A toda esa gente le recomiendo que se anime a hacerlas, no se van a arrepentir y no crean todas esas recetas falsas de carnitas que la gente inventa... Esta es la mejor y la original.

    Gracias Por Compartir!!!

    Reply
  35. MARIA ARREDONDO

    June 12, 2014 at 4:38 pm

    5 stars
    Hola Mely:

    Solo escribo para felicitarte por tu receta de carnitas!!!

    Mi papa hace las mejores carnitas que e probado en mi vida y la verdad la receta es la misma... (solo usa sal)

    Definitivamente voy a checar tus otras recetas!!!

    Gracias por compartir!!!

    Reply
    • Mely

      June 13, 2014 at 5:53 pm

      Hola Maria,

      Gracias por tu comentario y por la confianza. Saludos!

      Reply
  36. Carolyn Soto

    January 16, 2015 at 11:20 pm

    5 stars
    Easy perfect delicious. ..muchas gracias

    Reply
  37. Jan

    January 21, 2015 at 5:07 pm

    I have one question I forgot to ask. After cooking the 1st way you described I still had grease left over form the lard. Do you just drain that to serve? Thank you

    Reply
    • Mely Martinez

      January 21, 2015 at 5:34 pm

      Hello Jan,

      Drain the fat and reserve to use for cooking other dishes. Use it instead of vegetable oil for refried beans for example.

      Happy cooking!

      Reply
  38. Jan

    January 21, 2015 at 7:55 pm

    5 stars
    Hola. Thank you for your response. I had sent you a message before that one but it must have not gone through. I wanted to thank you for this recipe. I have been searching for a carnitas recipe that is close to authentic. My husband is from Mexico, and like you had mention in an article, the thing he misses most about Mexico besides family is the food. I made this for him last night for his birthday & it is the most delicious pork I have ever had. I also make him your salsa verde recipe too.

    Reply
    • Mely Martinez

      January 22, 2015 at 9:14 pm

      Hello Jan,
      I am so glad you guys liked the carnitas.
      Keep cooking and enjoy!

      Reply
  39. Jan

    January 21, 2015 at 7:56 pm

    Great idea!! Muchas gracias!

    Reply
  40. Kanybits

    August 26, 2015 at 9:14 pm

    5 stars
    I love carnitas, but we always got them at El Gallo. I just assumed they were super hard to make at home. I'm living abroad now and stumbled upon your blog - I've never cooked with an oven bag, but I went for it today, followed your recipe to the T, and it brought me back home! I couldn't believe I created this in my kitchen! Now I'm wondering what else I could make I'm an oven bag - what a great trick ! Thanks for the recipe 🙂

    Reply
  41. Audree

    November 15, 2015 at 12:03 am

    I've never made carnitas in the oven before so I want to try your method. Quick question is do I tie the bag closed or just fold it closed?

    Reply
    • mmartinez

      November 16, 2015 at 12:52 am

      Hello Audree,

      Yes, you have to close the bag at the beginning and leave open for the last minutes to get a crispy crust on the meat.

      Reply
  42. Bevin Armstrong

    March 16, 2016 at 5:02 pm

    I'm wondering, do I need to adjust cooking time or anything else if I'm using a pork loin? The loin was actually cheaper than the butt this time so that's what I'm using. Thanks.

    Reply
    • mmartinez

      March 17, 2016 at 12:09 am

      Hello Bevin,
      You can use pork loin, just make sure it doesn't get dried.

      Reply
  43. Jenn Groh

    April 11, 2016 at 7:44 pm

    I am going to have to try it this way. I have an odd indifference to dark meat and use pork loin for my carnitas. I either chunk cook them or just cook the entire loin covered in oil and minced garlic (a lot) and let it bake for like 4 - 6 hours (its about 10 pounds) and then shred it and then fry it before serving in portions, which is so versatile for many things. But I am definitely going to try the lard in it next time as I am sure it will give it a different flavor!! Muchas Gracias!!

    Reply
  44. Unknown

    April 13, 2016 at 12:53 am

    Mel,
    En las fotos se ve que le pusiste un pedazo de naranja ? pero el la receta no dice nada de ponerle naranja.

    Usando el metodo de la bolsa, cuando las coces por dos horas, la bolsa debe de estar abierta o cerrada ?

    Reply
    • mmartinez

      April 13, 2016 at 3:32 pm

      Hola,

      Lo que parece naranja, es piel de la carne de puerco. La bolsa debe de estar cerrada, y al final abrir para que dore la carne por unos 15 minutos más. Checa si la carne ya esta suave, los cortes de carne no todos son iguales en cuanto a su suavidad, así que algunos van a tardar más en en horno.

      Reply
  45. Jess Avila

    April 14, 2016 at 2:43 am

    5 stars
    As a pork lover 90% of the time I am disappointed whenever I order a carnitas meal. Most often when I find a place that makes decent carnitas, I find myself going back expecting the the same quality as I ordered the last time I ate there, and to my surprise I am disappointed, as the quality is never consistent. So last night I decided to take a chance with your carnitas recipe. And the results were hands down phenomenal. I could not believe my tastebuds as I took the first bite of your mastered recipe. My family as well were extremely delighted in the high quality of this dish. My son especially. He is a very picky eater and very hard to please when it comes to food. Now I know that when I am going to eat carnitas I will be looking forward to it, instead of worrying weather or not I am going to waste my money again, only to be left in disappointment. Thank you for sharing this with the world. I am soon going to make another one of your recipes. What is the one dish that you would recommend out of all your recipes? I am having a hard time choosing, that is why I ask.

    Reply
    • mmartinez

      April 14, 2016 at 3:14 pm

      Hello Jess,

      Thank you for trying the recipe. I am so glad you and your family enjoyed it. And for your next testing, I highly recommend you the following recipe, my guys love it!

      braised short ribs

      Happy Cooking!

      Reply
  46. Unknown

    May 13, 2016 at 2:00 am

    5 stars
    This recipe is delicious! I used lard and cooked it in the evening on the stove. I was able to remove the grease smell overnight by hanging 2 name brand dryer sheets (I used Bounce brand) in the kitchen. The grease smell was completely gone in the morning. Thank you for sharing, I'm following your website now!

    John
    Dallas, TX

    Reply
  47. Anonymous

    June 22, 2016 at 3:43 pm

    5 stars
    Delish! Cooked these stove top in a heavy pan. I didn't find the need to add extra lard - I made sure to put the chunks of meat fat side of down in the pan. They render, as the water cooks off offering plenty of fat to get those wonderful crispy bits. Thanks for sharing - in the case of carnitas less is more. It is amazing that the simplicity of salt, water, and pork shoulder brings you heaven in a pot! Truly authentic -my family loved it! Now if I could only master tender frijoles - the pot I tried to cook with my carnitas never seemed to get soft!

    Reply
    • Anonymous

      February 01, 2017 at 12:35 am

      I have experienced that myself and found that my beans were too old. Something changes with them as they age and they won't get tender no matter how long you cook them. Make sure you have a fresh package. Dry beans keep up to a year in an airtight container in a cool, dry environment, away from direct sunlight. During storage, beans may either absorb or lose moisture, which will affect the soaking and cooking time. If stored longer than 12 months, or exposed to unfavorable storage conditions, beans may never soften sufficiently, no matter how long they’re soaked or cooked. On the other hand, some beans can cook up tender after years of storage.<

      Reply
  48. loves2spin

    October 25, 2016 at 2:14 pm

    Mely, I've never made or eaten carnitas, but would love to learn how. Have you ever made it from a pig's head? I've been seeing that online.

    Reply
    • mmartinez

      October 25, 2016 at 6:44 pm

      Hello Yolanda,
      I had never made it with pig's head. But people in Mexico cook the whole pig in carnitas.

      Reply
  49. Jean B

    January 23, 2017 at 11:33 am

    Mely, I getting ready to make your carnitas later today. Am using the oven bag method and have a question.....did you cut slits in the oven bag?
    Thank you, Jean

    Reply
    • mmartinez

      January 23, 2017 at 8:20 pm

      Hello Jean,
      Yes, as per the instructions of the bags pacakge.

      Reply
  50. Anonymous

    February 01, 2017 at 12:30 am

    5 stars
    This is one of those recipes where less is more. It is absolute perfection in it's simplicity. Your carnitas have become a family favorite.

    Reply
  51. russ kay

    February 02, 2017 at 7:42 pm

    Is that 2 lbs of loin and 2 lbs of butt or a combination of both for 2 olbs total?

    Reply
    • mmartinez

      February 02, 2017 at 10:27 pm

      Hello Russ,
      Is one and one, But believe me, if you buy 2 and 2 you will be happy you did. You cna store any leftovers in the freezer. Besides, por meat tends to shrink.
      Happy cooking!

      Reply
  52. Gitte

    March 02, 2017 at 9:12 pm

    5 stars
    Your carnita recipe is a favorite in my family. I wanted to share a discovery of mine. I always cook beans as a side when I make my carnitas. This time after cooking my carnitas, I "refried" my beans in the pot I had cooked my carnita's in. All the yummy goodness from the "deglazed" carnita pot added the most wonderful flavor to my refried beans. Such a nice bonus!

    Reply
    • mmartinez

      March 02, 2017 at 9:17 pm

      Hello Gitte,

      I can just imagine the flavors! Thank you fro sharing!

      Reply
  53. Liam Fletcher

    March 02, 2017 at 5:08 pm

    I am very excited to try this recipe. i lived in mexico for several years and have never found carnitas to equal what i had there. i am hoping that this recipe will do it for me. one question.. do you have a good green salsa recipe to go with this carnitas recipe?

    Reply
    • mmartinez

      March 02, 2017 at 5:30 pm

      Hello Liam,

      I hope you try them and come back to let me know if you like them.
      Yes, there is a green salsa recipe, here is the link:
      Salsa Verde

      You can also try this avocado salsa, it goes great with carnitas:
      Avocado Green Salsa

      Happy cooking!

      Reply
  54. Unknown

    May 19, 2017 at 10:50 pm

    Gracias por la receta!! Mi esposo es Mexicano y he intentado muchas veces hacer las carnitas tan ricas como que son hechos por los Mexicanos pero nunca salen asi. Gracias a ud. estoy intentando otra vez y lo hago con mucha esperanza esta vez! 🙂

    Reply
  55. Jess Avila

    July 25, 2017 at 2:36 am

    5 stars
    Carnitas night for dinner again! So excited! This time I'm making some homemade tortillas to go with it. Can't wait. Delicious!!

    Reply
  56. Coleencake

    September 09, 2017 at 3:20 pm

    5 stars
    Hi Mely,
    This looks delicious! I've never tried cooking with an oven bag before and would like to use this method. Based on you instructions and the comments I've read above: cook in the oven with bag closed & slits on top for 2 hours, then take out liquid, close bag again and cook for another hour. Then cook for 15 minutes more with bag open to brown meat? Also do you add garlic in the bag?
    Thank you so much!
    Coleen

    Reply
    • mmartinez

      September 09, 2017 at 7:17 pm

      Hello Collen,
      yes, you add the garlic in the bag. The time in the bag will also depend on the size of the meat. If you use a larger piece of meat it will take longer.

      Reply
  57. Rose Escamilla

    December 09, 2017 at 12:08 am

    4 stars
    Hi Mely!
    I’m so excited to find this recipe because it’s simple and to the point! No need for fanciness to get authentic Mexican cooking! On that note, your recipe calls for 1 cup of lard but then says 1/4 cup lard for the oven bag method. Is that a typo or are they supposed to be different? Thank you again for this recipe!!

    Reply
    • mmartinez

      December 09, 2017 at 1:13 am

      Hello Rose,
      Thank you for noticing that, it's actually a typo that that must have happened when we added the new recipe format to the recipe. I just fixed it. You need 1/4 cup of lard. Happy cooking!

      Reply
      • Rose Escamilla

        December 09, 2017 at 1:52 am

        Awesome! Thank you for responding so quickly! Can’t wait to try it!

        Reply
  58. joseph

    December 23, 2017 at 11:20 am

    5 stars
    great burritos for anytime, ingredients, poblanos, white onion garlic salt egg one, one jalapeno or serrano if you like, large tortilla. pull pork like one inch by one-fourth inch cut onion and poblano the same size say one cup meat one half each of onion and peppers, one small clove chop garlic or leave that out, heat one skillet med. high add oil or lard to coat yet another to med wipe with oil or lard ,a thin coat, when oil is hot add meat keep from touching each other do not stir when bottom I crisp remove to a paper towel ,lower heat a little add onion peppers garlic stirfry, till semi-soft or your liking return meat to pan toss add one egg it is the binder only not an omelet add salt stir off heat place some in tortilla make burrito then place in another hot pan to toast flap side, YUM. I like bottle hot sauce you may like another .ya gotta try this its Bueno, bon gusto

    Reply
  59. SHARYN

    April 27, 2018 at 8:36 am

    last night I cooked Carnitas for dinner. I found a recipe on the internet that used condensed milk, cinnamon stick and mexican coke. Oh my god, it was terrible. It was like eating pork with sugar. I knew I should have come to your site first. Next carnitas night I will stop by your site first

    Reply
    • mmartinez

      April 27, 2018 at 8:47 am

      Hello Sharyn,
      Thank you for stopping by our kitchen. I hope you experience with our carnitas recipe makes you forget about last night dinner.

      Reply
  60. Susan

    May 09, 2018 at 8:41 pm

    Why using lard, are the fat from the park butt is not enough fat?

    Reply
    • mmartinez

      May 11, 2018 at 4:08 pm

      Hello Susan,
      The lard is the traditional way it is cooked, it allows the meat to keep its moisture and also to get them an even golden crispy outer layer. The meat will release more fat, in Mexico all that fat is removed and sold separately.

      Reply
  61. Axel Francisco

    May 13, 2018 at 1:06 am

    Quick question? Do you think there is a way to do this same recipe in a crock pot and then crisp it up in a cast iron skillet?

    Reply
    • mmartinez

      May 14, 2018 at 7:25 am

      Hello Axel,
      Yes, you can cook the pork carnitas in the slow cooker on high for about 4-5 hours and finish the process on a cast iron frying pan on the stove.

      Reply
      • Amy

        August 08, 2019 at 6:22 pm

        My meat looks nothing like Ike the picture. I followed the instructions. I came out with a rubbery mess. Should've never added water

        Reply
  62. Stella

    June 26, 2018 at 6:58 pm

    Hola Mely!!! I tried this recipe with pork under belly and it was so delicious. It was so great to find a recipe that doesn't require having a slow cooker! I am just teaching myself how to cook and there are so many times when I wish I could return to CDMX for a street taco... Thank you for sharing! 🙂

    Reply
  63. Matt Shepherd

    August 13, 2018 at 3:30 am

    5 stars
    Outstanding! So easy! So delicious!

    Reply
    • mmartinez

      August 13, 2018 at 4:21 pm

      Hello Matt,
      I hope you enjoy this easy Carnitas Recipe. Happy cooking!

      Reply
  64. Gina Bisaillon

    September 01, 2018 at 4:53 am

    5 stars
    Thank you! I hope David Lebovitz reads your blog - last week he published a carnitas recipe that was full of spices, on his very popular blog. I couldn't resist commenting about how they are made in Mexico, where I lived for 20 years.

    As for me, I don't have access to cooking bags, but I'm thinking of trying parchment tied up with string as for mixiote - what do you think?

    Reply
    • mmartinez

      September 01, 2018 at 8:42 am

      Hello Gina,
      The irony of this is that David Lebovitz just mentioned a couple of days ago on his IG account that Carnitas is one of his most popular recipes. I haven't seen his recipe, but I understand people that are not Mexican giving a recipe their own twist. The idea of using the bag came to me after living for so many years in a small apartment that used to get full of all the cooking aromas. You for sure can use other things like you mentioned, parchment pepper, banana leaves or aluminum foil, but make sure to unwrap in the final cooking stage to give the meat that crispy texture.
      Thank you for stopping by. Happy cooking!

      Reply
  65. Chris Casey

    December 31, 2018 at 8:46 pm

    5 stars
    Happy New Year!! I have been cooking carnitas for more than 20 years. i lived in central California for several years and enjoyed many ways of making this wonderful treat. I use garlic, onions,Oregano, a few chipotle peppers in adobo and of course salt. I save the cooking broth and boil my beans in it. We usually make tacos or tortas with the meat. We never have much left so I can't offer suggestions about left overs!! THANK YOU so much for your terrific recipes. I will try eveyrone that I don't already have in my file!!

    Reply
    • mmartinez

      January 02, 2019 at 11:36 am

      Hi Chris,
      Cool additions to your carnitas. Have fun cooking!

      Reply
  66. Arturo marez

    January 22, 2019 at 6:46 am

    5 stars
    Ricas , excelente receta , gracias por compartir

    Reply
  67. Jessica

    March 31, 2019 at 3:55 pm

    5 stars
    I made this the first time with pork loin and was too lazy to make salsa verde. I was pretty happy with how they turned out other than my leftovers being a little dry and missing the salsa. The second time I used pork butt and did make the salsa verde and it was exactly what I was going for. It didn't get dry reheating for work lunch. I will always use pork butt in the future, unless trying to make a less delicious but less fattening version. I only have a cast iron skillet that's too small to cook them in from start to finish and the liquid did not reduce in my stainless steel pot, so after about 2 hours, I browned the pieces in my cast iron skillet in vegetable oil. I couldn't find lard and used vegetable oil instead. SO GOOD. Thank you for your recipes

    Reply
    • Erin

      September 05, 2019 at 3:33 pm

      I found the lard in the international aisle not the baking aisle. 😊

      Reply
      • mmartinez

        September 05, 2019 at 3:49 pm

        Hello Erin,
        Thank you for letting us know. I'm sure many people will find this tip very helpful.
        Happy cooking!

        Reply
  68. Inga

    May 12, 2019 at 12:20 pm

    Simply amazing! ! ! Best carnitas recipe I've ever had outside of a restaurant!! I did mine oven style and it's great!! Everyone who has tried it thinks we bought it from a restaurant and brought it home!! Thank you so much for sharing this recipe!!

    Reply
    • mmartinez

      May 16, 2019 at 11:36 am

      Hello Inga,
      Thank you for taking the time to come back and share your experience using the Carnitas recipe.

      Reply
  69. Inga

    May 12, 2019 at 12:47 pm

    By the way I also did not have a baking bag. Instead I covered mine with tinfoil..

    Reply
  70. Liz P.

    June 05, 2019 at 12:28 pm

    Hola Mely!

    Would you please clarify if I am to use 2 pounds of pork loin AND 2 pounds of pork butt or was it just 2 pounds between both cuts of pork? Thank you!!

    Reply
    • mmartinez

      June 06, 2019 at 1:51 pm

      Hello Liz,
      It is 2 pounds only. But, you better double the batch because people love the carnitas. In case you have leftovers, they freeze really well.

      Reply
      • John Hanstrom

        July 16, 2019 at 12:36 pm

        So it is just 2 pounds total and not 4 correct?

        Reply
        • mmartinez

          July 16, 2019 at 12:39 pm

          Hello John,
          Yes, but I highly recommend you double the recipe. The meat shrinks while cooking and you will be happy if you have leftovers.

          Reply
  71. Beth

    July 01, 2019 at 2:24 pm

    5 stars
    I would never have believed you could get such amazing texture and flavor in such a short amount of time, but wow, wow, wow that was delicious! We only had pork butt on hand, and since I didn't have any lard, I added the excess fat back into the pot. Loved that this was simple to make and really let the flavor of the pork shine. Thank you for sharing!

    Reply
    • mmartinez

      July 01, 2019 at 3:13 pm

      Hello Beth,
      Thank you for trying the recipe. It is actually easy to make pork carnitas. So glad to know you like it.

      Reply
  72. Marie

    September 23, 2019 at 9:10 am

    Hi Mely,
    I have a question, can I cook boneless chicken thighs like Carnitas in the oven? Well actually first of all I did try to Carnitas in the oven with the baking bag. It was so awesomely good, we had it with yellow rice and fried plantains. We went to the store a couple of days later and my husband could not buy enough pork chunk for me to make more Carnitas. So, can I make chicken thighs in the same way in the Oven and will they brown like the Carnitas?

    Reply
    • mmartinez

      September 25, 2019 at 11:40 am

      Hello Marie,
      If you add some sort of fat to it, I bet the will! Let me know of you try it!

      Reply
  73. Kathleen M Bentzoni

    December 26, 2019 at 2:56 pm

    This is the way I remember making carnitas. I looked through so many recipes that used a crock pot and finished it off in the oven. I just wanted to make sure I remembered how to do it, and all those other recipes call for lots of spices. Salt and pepper is all I ever used. Cook it in water until that evaporates, then it cooks in its own fat. I never added manteca, just maybe a little oil.
    Thanks!

    Reply
  74. Rose Byrne

    January 18, 2020 at 12:39 pm

    I have leftover pork roast that I would like to make carnitas out of and make tacos. What do you suggest?

    Reply
    • Mely Martínez

      January 18, 2020 at 7:58 pm

      Hello Rose,
      Is it already cooked? You can use other pork cuts to make carnitas. In Mexico, Carnitas are made with all several parts of the pork. In some regions, the whole pork is cut up and made into carnitas.

      Reply
  75. jim york

    January 22, 2020 at 8:47 am

    5 stars
    What a great recipe! Easy Sunday dinner.
    Always make carnita's when pork shoulder is on sale.

    Reply
  76. Angie

    February 16, 2020 at 3:51 pm

    So,is that a total of 3 hours if you cook them in the oven ?

    Reply
    • Mely Martínez

      February 16, 2020 at 6:32 pm

      Hello Angie,
      Yes, first you cook for 2 hours, and open the bag and remove the meat when it is golden brown. This last step could take less than an hour

      Reply
  77. Marie

    March 16, 2020 at 3:28 pm

    Hola Mely!
    Can I cook stew beef chunks the same way as the Carnitas?

    Reply
    • Mely Martínez

      March 16, 2020 at 6:00 pm

      Hello Marie,
      Yes, if they are a cut that has good fat content, like rib-eye steak. You have to watch the cooking time since they are to different types of meats.

      Reply
  78. JFK

    April 30, 2020 at 6:43 pm

    If doubling the recipe (the meat), is doubling the remainder of the ingredients necessary (like the lard)? Thank you for sharing.

    Reply
    • Mely Martínez

      May 01, 2020 at 12:16 pm

      Hello JFK,
      Yes, the lard will allow all the pieces of meat to cook nicely. If you do not add enough the meat will stick to the bottom of the pot.

      Reply
  79. SLH

    May 26, 2020 at 4:09 pm

    5 stars
    Such an easy recipe and a keeper.

    Reply
  80. Jason

    September 13, 2020 at 2:03 pm

    First of all, I love all of your recipes! I was so excited to try this one but they came out... well, unbelievably dry. After quickly bringing to a boil on medium-high, I brought the pork down to a low simmer and watched the meat carefully. After about 15-20 minutes I noticed the pork was looking very dry. So, instead of going the full 45 minutes, I stopped simmering and brought the heat up to medium-high to reduce the moisture. After 2-3 minutes, I realized that was just going to dry things out even further. So I poured all of the liquid out so that I could at least brown the pork. At that point though, the meat was ruined. No one here wanted to eat it. I'm not really sure how I cooked mine for so much less time and got such dry results. Maybe my pork loin was too lean? Should it be very fatty? Also, I couldn't find lard so I used vegetable oil like you suggested as an alternative. Maybe that had something to do with it? I reviewed the recipe a few times just now and can't figure out what I did wrong. It seems most people are doing things right.

    Reply
    • Mely Martínez

      September 13, 2020 at 3:08 pm

      Hello Jason, You need to use meat that has fat content, if you only used pork loin the meat is going to be dry, You can use oil, but the meat hast to have some fat to released to the pot. If you only use oil and pork loin your end result is going to be dry meat. Next time if you do not find lard, only use pork butt and pork shoulder, and if possible, also add some pork belly. Happy cooking!

      Reply
  81. Daphine

    October 05, 2020 at 6:46 am

    When I purchase carnitas in a Mexican market the chucks of meat are pieces that are around 6 inches. Is it possible to cook with this recipe and cook the pork in larger pieces.

    Reply
    • Mely Martínez

      October 06, 2020 at 6:14 pm

      Hello Daphine,
      Yes, you can.

      Reply
  82. Pat

    December 10, 2020 at 11:13 pm

    5 stars
    Made it today using an oven bag, and oil because I didn’t have lard. Followed the recipe exactly and it was delicious! The meat was browned, juicy and full of flavor. Easy clean-up and it keeps the oven clean, too. I will be using this recipe from now on. Thank you!

    Reply
  83. Kristy

    April 02, 2021 at 6:19 pm

    Hi there! Is it 6-8 cups water for the oven bag method or 1 cup water. Also for the oven bag method do you chop up meat to 2” cubes or leave whole? Thanks and looking forward to making this!!!

    Reply
    • Mely Martínez

      April 03, 2021 at 4:11 pm

      Hello Kristy,

      Yes, as the instructions indicate, one cup of water. 2 inches cubes, or bigger for oven bag cooking. I hope you like it.

      Reply

Leave a Reply & Rating Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

ABOUT ME

Mexico in my kitchen | Mely Martinez

Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.

Read more...

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

AVAILABLE NOW OUR COOKBOOK!

Mexican Cookbook
The Mexican Home Kitchen Cookbook

The best taco recipes

  • Cod Crispy Fish Tacos
  • Ancho Pepper Shredded Beef for Tacos
  • Tacos Arabes Recipe
  • Papas con Chorizo - Potatoes with Mexican Chorizo

Popular recipes

  • How to make Rosca de Reyes Recipe
  • Mexican Buñuelos Recipe
  • Champurrado
  • Mexican Hot Chocolate and Homemade Mexican Chocolate Mix Recipes

AS FEATURED IN:

JOIN OUR FREE NEWSLETTER




Categories

Footer

MEXICO IN MY KITCHEN IS A PARTICIPANT IN THE AMAZON SERVICES LLC ASSOCIATES PROGRAM, AN AFFILIATE ADVERTISING PROGRAM DESIGNED TO PROVIDE A MEANS FOR SITES TO EARN ADVERTISING FEES BY ADVERTISING AND LINKING TO AMAZON.COM. SOME OF THE OUTGOING LINKS ON THIS WEBSITE ARE AFFILIATE LINKS. IF YOU BUY A PRODUCT AFTER CLICKING AN AFFILIATE LINK, I MAY RECEIVE A SMALL PERCENTAGE OF THE SALE FOR REFERRING YOU, AT NO EXTRA COST TO YOU.

COPYRIGHT © 2021 · MEXICO IN MY KITCHEN. ALL CONTENT, RECIPES AND PHOTOGRAPHS ARE COPYRIGHTED TO MELY MARTÍNEZ AND ARE THE PROPERTY OF MEXICO IN MY KITCHEN. THEY MAY NOT BE REPUBLISHED IN PART OR WHOLE WITHOUT PERMISSION AND PROPER CREDIT. CONTACT ME TO SEEK REPUBLISHING AND SYNDICATION RIGHTS.

PRIVACY POLICY · USER SERVICE AGREEMENT