Carnitas are a delicious and savory Mexican dish known for their tender and flavorful crispy pieces of pork. These carnitas recipe “little meats” need very little time to prep, and only six ingredients. So make a batch or two and satisfy your cravings for a hearty and delicious Mexican meal.
If you've never had Mexican pork carnitas, you are missing out.
Pork Carnitas
Making carnitas has always been a favorite dish during family gatherings in Mexico. They have been around for a long time in Mexico, and their history can be traced to areas of Quiroga and Uruapan in Michoacán, where Purepecha indigenous people used large copper cauldrons to cook pork.
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The pork was seasoned with only lard , and salt, then slow-cooked in lard until it became tender on the inside and golden and crispy on the outside. Over time, the dish gained popularity and spread throughout Mexico. It is believed that it popularly even influenced Tex-Mex and some American-inspired recipes like the version of Mexican pull pork.
Today, families still get together for big celebrations and buy a big piece of pork, even the whole pig, and use all the parts in different recipes. Some will be made in tender, juicy, and golden chunks of meat carnitas. Other pork parts will be set aside for stews (like this Pork Stew with Purslane), Pork Tamales, or fried up crispy like Chicharrones (pork skin). So, if you ever get invited to a celebration where the main dish is carnitas, don't hesitate to attend; you will be happy you did.
For more information about Carnitas, and their place of origination, visit Carnitas Michoacán.
Frequently Asked Questions About Pork Carnitas
Before I share my recipe, here are a few questions I usually get about homemade pork carnitas.
What are authentic carnitas made of?
The Traditional carnitas in Mexico are very simple. 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!". In my opinion, I agree, even though there are so many variations, especially here in the States.
Some recipes like adding spices like onion, heads or garlic, cumin, bay leaves, or oregano, and some even add milk. And, of course, those recipes are excellent to some degree, too.
What is the best cut for carnitas?
For this specific recipe, you can use pork shoulder or pork butt. When cooked low and slow, these pork carnitas are tender and juicy. If pork butt is unavailable, you can always substitute it with pork shoulder and pork ribs. If you are unsure what kind of meat to buy, think of the last time you made shredded pork or pork roast. The best option is a tender meat portion with a lot of flavor, like pork butt.
What is the difference between carnitas and pulled pork?
Aren't both the same thing? The answer is yes and no. They have a few things in common, like both are made with pork butt or shoulder and by slow-cooking the meat. The differences are the spices and the process of cooking.
Pulled pork's favorite method of cooking is in a smoker, slow cooker, a stove top high pressure cooker, and even an instant pot. The addition of spices and other ingredients also changes the flavor; some people may like to add cumin, chili powder, chicken broth, orange juice, and even soda. The result is a very moist and falling apart tender meat. You could easily shred the pork with forks.
In difference, the traditional and legit way to cook Mexican carnitas "little meats" is in a copper cauldron over an open fire. The traditional recipe does not require many ingredients, and the result is crisper on the outside and juicy on the inside, giving them the perfect crunch and taste on every bite.
Are carnitas spicy?
Not really. Carnitas have a lot of flavor on their own but they are not spicy unless you add spices. If you prefer to spice up your carnitas when they are ready, just add some spicy salsa and warm corn tortillas.
How many servings of carnitas does this recipe make?
This recipe makes six servings as a main dish! If you want leftovers, I highly recommend double or triple the ingredients. Leftover carnitas are good for burritos or to make Chicharron Prensado.
How To Store Carnitas
If you plan to consume the carnitas within 3 to 4 days, store them in an airtight container in the refrigerator. Make sure to let the carnitas cool down to room temperature before refrigerating.
Another option is to freeze them. First, place the cooled carnitas in a freezer-safe container, or resealable plastic bag, or use a vacuum sealer. Remove as much air as possible to prevent freezer burn. They last up to two months in the freezer without losing their flavor.
For reheating, let them thaw, add a little chicken stock or water, and put them in the oven at 400º F for 10 to 15 minutes.
How To Make Carnitas: Step By Step Tutorial
Here is a list of ingredients you will need:
- Pork shoulder
- Pork butt
- Lard
- Water
- Salt and pepper
- Garlic cloves
Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card at the bottom of this post!
Directions:
To make things easier for you, I will break down the directions for two different ways to cook your carnitas.
Please note: This is not the traditional way to cook pork carnitas, but rather an alternate method I developed without a copper cauldron to avoid the greasy smell.
Method #1: Cast Iron Pot
- Place the pork, lard, water, garlic, and salt in a large Dutch oven or cast iron pot.
- Cook the pork covered on medium-high heat for about 45 minutes, bringing everything to a boil.
- After the meat is cooked, remove the lid of the cast iron pot, remove most of the cooked liquid, and reduce the heat to medium-high.
- At this point, the meat will start frying in its fat for about 15 minutes.
- Carefully brown the meat at medium-low heat, frequently stirring until the pork is crispy and browned evenly.
Method #2: Oven Bag
- Place the pork, lard, water, and salt in an oven bag. I place this package on a baking sheet or inside a large baking pan.
- Cook the pork in a preheated oven at 350 degrees for 2 hours.
- After this time, take the bag out of the oven to drain most of the juices released by the meat, close it, and place it back in the oven for another hour or so until the meat is golden brown.
Note:
- If your carnitas are not golden and crispy after the estimated cooking time, add another 20 minutes in your oven and turn the temperature to 400 degrees. Always make sure not to over cook the meat.
- Another option is to open the bag and use your broiler for about 4-5 minutes until the carnitas are golden and crispy. Just make sure to pay attention and do not over-broil your carnitas.
¡Buen provecho!
Mely
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 better to enjoy when it's warm, and over some corn tortillas with mild salsa or pico de gallo, you can add some cilantro and a hint of lime juice to make some tacos carnitas. Another great dish is the Mexican Pork Carnitas Torta if I have some leftover pan (bread). Add some carnitas to your salad for a protein pack dinner; for a quick meal, make a burrito bowl with guacamole, rice, black beans, and some sour cream. If you have a lot of leftovers, try making our Authentic Pork Tamales or quesadillas. I know you will love it.
More Pork Recipes To Enjoy
If you enjoyed this recipe, 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
If this recipe was of any help to you, come back to let me know your experience. Please leave us a comment below and tell us all about it!
For more recipes, follow Us on Facebook, Instagram, and Pinterest. In español Visit Us at Mexico en mi cocina
📖 Recipe
Pork Carnitas Recipe
Ingredients
- 2 Lbs. pork loin and pork butt in large cubes about 2-3 inches.
- ¼ cup of Lard vegetable oil is OK
- About 6 cups of water enough to cover the meat
- 1 TBS Salt
- 3 cloves of garlic optional
Instructions
Method #1: Cast Iron Pot
- Place the pork, lard, water, garlic, and salt in a large Dutch oven or cast iron pot.
- Cook the pork covered on medium heat for about 40 minutes, bringing everything to a boil.
- After the meat is cooked, remove the lid of the cast iron pot, remove most of the cooked liquid, and reduce the heat to medium-high.
- At this point, the meat will start frying in its fat for about 15 minutes.
- Carefully brown the meat at medium-low heat, frequently stirring until the pork is crispy and browned evenly.
Method #2: Oven Bag
- Place the pork, lard, water, and salt 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.
- Take the bag out of the oven to drain most of the juices released by the meat, close it, and place it back in the oven for another hour or so until the meat is golden brown.
Notes
- If your carnitas are not golden and crispy after the estimated cooking time, add another 20 minutes in your oven and turn the temperature to 400 degrees.
- Another option is to use your broiler for about 4-5 minutes until the carnitas are golden and crispy. Just make sure to pay attention and do not over-broil your carnitas.
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Marie Turner.
I was surprised to find this recipe and be just like my grandmother used to make, most recipes online are not like the carnitas in Mexico. Thank you for sharing a true carnitas recipe.
Vicky Martinez
Thank you for the recipe. My husband absolutely loves this. I have made it in a cast iron pot and the oven with an oven bag; both ways where just like I remember growing up. I can’t wait to try more recipes.
Ed Tolman
I’m taking my family to the desert, camping, over the Thanksgiving weekend and for one of the meals we are having traditional Mexican tacos of Carnitas and Carne Asada. I decided to precook the meat and wow! Tastes great! I can’t wait to see the look on the kids faces. Reminds me of my own experience of tasting wonderful Mexican dishes as a youth growing up in Southern California. Thanks so much. Ed
Lucia
My problem is with the tortillas! How to heat tortillas and keep warm?
Mely Martínez
Hello Lucia,
Heat tortillas in a hot griddle until they are warm and soft again. Wrap in a kitchen cloth napkin and place them in a basket to keep them warm.
Felicia
I use this recipe, but cook the pork, seasonings, and garlic in a pressure cooker for 20 mins, then air fry it at 400° for about 10-15 minutes to crisp it up. I always get so many compliments. Thank you!
Rose
I am currently preparing this recipe using the over bag method. I live in an apartment and want to contain the odor as much as possible so, I am glad for the oven bag method. I am confused in step two. Do you mean return the oven bag to the oven or stovetop? I am not certain what is meant by the use of the term “range.”
Mely Martínez
Hello Rose,
Yes, to the step to return to the oven, this final step will help get a golden crust to the meat.
Sue
I just finished up this recipe and had a little taste as it was cooling. It was awesome but I think I will try a little more spices. Still very flavorful!
Justin O
Hello, I am thinking about making it in the oven but still wanted to add some oranges and garlic. How would you reccomend adding more spices or ingredients like garlic and oranges.
Mely Martínez
Hello Justin,
You can add the garlic peeled and whole. And the orange slices halfway through the cooking process.
Susan
These were absolutely wonderful! Easy to prepare and better than the restaurants here. Crispy and moist. I used the leftovers to make your Carnitas Tortas the next night and they were also really good.
Betty K
Just made these carnitas last night and they were delicious. They tasted just like our favorite Mexican take out restaurant, the taste is so authentic. Thanks for such an easy recipe. I should have paid more attention when I was younger and my mother made such wonderful Mexican food, but now you are my go-to for authentic Mexican recipes that I remember.
Eva
Excited to try the carnitas recipe today for dinner. I was just wondering if you recommend a specific type of lard? Thank you in advance.
Mely Martínez
Hello Eva,
I use the lard you buy at a latin store butcher section.
Martha
I love carnitas and I going to try making the in the oven like you said
HalJ
I have been making carnitas for years and the recipe was always Americanized. This is a very good recipe and I got the pork crispy-soft the way it should be. Lovely flavor too! I will keep this recipe as I doubt I will find better. Than you so much!
Aiche
Hello,
I'm going to try your recipe. It sounds simple like my Grandma used to make. But I'd like to try it in the slow cooker (crockpot). What adjustments can you recommend? Thank you.
Mely Martínez
Hello Aiche,
Sorry, I have never tried making carnitas in the slow cooker. Now, you have me wonder if I should try it that way next time.
Michelle
Hello Aiche,
Dud you try using the crockpot to make carnitas? What's your experience?
Looking forward to hear all about it!
Kristy
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!!!
Mely Martínez
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.
Pat
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!
Daphine
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.
Mely Martínez
Hello Daphine,
Yes, you can.
Jason
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.
Mely Martínez
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!
SLH
Such an easy recipe and a keeper.
JFK
If doubling the recipe (the meat), is doubling the remainder of the ingredients necessary (like the lard)? Thank you for sharing.
Mely Martínez
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.
Marie
Hola Mely!
Can I cook stew beef chunks the same way as the Carnitas?
Mely Martínez
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.
Angie
So,is that a total of 3 hours if you cook them in the oven ?
Mely Martínez
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
Marie
Hi Mely
When I use the oven cooking bag, it’s suggest that I put slits in the top. Do you slit the top when you’re cooking Carnitas or do you leave it unslit?
Mely Martínez
Hello Marie,
You make small cut-slits from the beginning, as the oven bag instruction box indicates.
jim york
What a great recipe! Easy Sunday dinner.
Always make carnita's when pork shoulder is on sale.
Rose Byrne
I have leftover pork roast that I would like to make carnitas out of and make tacos. What do you suggest?
Mely Martínez
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.
Kathleen M Bentzoni
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!
Marie
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?
mmartinez
Hello Marie,
If you add some sort of fat to it, I bet the will! Let me know of you try it!
Beth
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!
mmartinez
Hello Beth,
Thank you for trying the recipe. It is actually easy to make pork carnitas. So glad to know you like it.
Liz P.
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!!
mmartinez
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.
John Hanstrom
So it is just 2 pounds total and not 4 correct?
mmartinez
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.
Inga
By the way I also did not have a baking bag. Instead I covered mine with tinfoil..
Inga
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!!
mmartinez
Hello Inga,
Thank you for taking the time to come back and share your experience using the Carnitas recipe.
Jessica
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
Erin
I found the lard in the international aisle not the baking aisle. 😊
mmartinez
Hello Erin,
Thank you for letting us know. I'm sure many people will find this tip very helpful.
Happy cooking!
Arturo marez
Ricas , excelente receta , gracias por compartir
Chris Casey
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!!
mmartinez
Hi Chris,
Cool additions to your carnitas. Have fun cooking!
Gina Bisaillon
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?
mmartinez
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!
Matt Shepherd
Outstanding! So easy! So delicious!
mmartinez
Hello Matt,
I hope you enjoy this easy Carnitas Recipe. Happy cooking!
Stella
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! 🙂
Axel Francisco
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?
mmartinez
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.
Amy
My meat looks nothing like Ike the picture. I followed the instructions. I came out with a rubbery mess. Should've never added water
Susan
Why using lard, are the fat from the park butt is not enough fat?
mmartinez
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.
SHARYN
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
mmartinez
Hello Sharyn,
Thank you for stopping by our kitchen. I hope you experience with our carnitas recipe makes you forget about last night dinner.
joseph
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
Rose Escamilla
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!!
mmartinez
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!
Rose Escamilla
Awesome! Thank you for responding so quickly! Can’t wait to try it!
Coleencake
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
mmartinez
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.
Jess Avila
Carnitas night for dinner again! So excited! This time I'm making some homemade tortillas to go with it. Can't wait. Delicious!!
Unknown
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! 🙂
Liam Fletcher
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?
mmartinez
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!
Gitte
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!
mmartinez
Hello Gitte,
I can just imagine the flavors! Thank you fro sharing!
russ kay
Is that 2 lbs of loin and 2 lbs of butt or a combination of both for 2 olbs total?
mmartinez
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!
Anonymous
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.
Jean B
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
mmartinez
Hello Jean,
Yes, as per the instructions of the bags pacakge.
loves2spin
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.
mmartinez
Hello Yolanda,
I had never made it with pig's head. But people in Mexico cook the whole pig in carnitas.
Anonymous
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!
Anonymous
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.<
Unknown
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
Jess Avila
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.
mmartinez
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!
Unknown
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 ?
mmartinez
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.
Jenn Groh
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!!
Bevin Armstrong
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.
mmartinez
Hello Bevin,
You can use pork loin, just make sure it doesn't get dried.
Audree
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?
mmartinez
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.
Kanybits
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 🙂
Jan
Great idea!! Muchas gracias!
Jan
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.
Mely Martinez
Hello Jan,
I am so glad you guys liked the carnitas.
Keep cooking and enjoy!
Jan
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
Mely Martinez
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!
Carolyn Soto
Easy perfect delicious. ..muchas gracias
MARIA ARREDONDO
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!!!
Mely
Hola Maria,
Gracias por tu comentario y por la confianza. Saludos!
MARIA ARREDONDO
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!!!
kathryn white
After hunting for a Carnita recipe forever. Finally. Thank you so much. Kathy
Mely
Hello Kathryn White,
I glad you like it. Happy cooking!
A Pal
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
Mely
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!
Kymberly Stroup
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.
Mely
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
Ibarra Joy
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!
jacinto
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
jacinto
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
Mely
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.
jacinto
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.
Mely
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
Anonymous
Hi, I have a doubt about the meat ( pork loin and pork butt) the recipe is for 2 lbs or 4 lbs?
Mely
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
Barbara Corfield
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..
Mely
So glad to know it worked out for you Barbara. Happy cooking!
Iris
I made this recipe and let me tell you my family loved it! Muchas gracias for sharing!
mo
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!!!
Mely
Hello Mo,
Thanks for taking the time to write a comment. I hope you try other recipes on the blog.
Happy cooking!
Mely
ryan Rauscher
just made these and they were delicious!! went very well with the green salsa and guacamole
Mely
Hello Ryan,
So happy to know you enjoyed this recipe and the salsa.
Thanks for your comment.
Mely
Tessa Domestic Diva
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!!
yeni2g
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
Mexico in my kitchen
Thank for letting me know that the recipe worked fine for you, Yeni.
I am glad you enjoy it.
Mely
Unknown
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
Mexico in my kitchen
Hello Ginger,
Thank to you for your kind comment. Keep enjoying the recipes.
Mely
Ginger Rex
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
Mexico in my kitchen
Hello Ben,
Thanks fro stopping by to leave a comment. I am so glad you like the recipe.
Saludos,
Mely
Ben
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!!!
Mexico in my kitchen
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
Gutierrez Communications
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
Mexico in my kitchen
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
Drea
Mely, como se compara el sabor de las carnitas cuando se cocinan en el horno en vez del Dutch oven? Cual version prefieres tu?
Mika
Oh! My husband would LOVE this!!
I'm following from the blog hop.
I'd love a follow back, Mika.
Miz Helen
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!
Anonymous
Excellent recipe, these turn out so tender with that awesome crunchiness on the outside, hands-down the best carnitas recipe out there!
Mely (mimk)
Hello Ginger,
I am so glad you made them and that you liked them.
Have a great day!
Ginger
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!!!
Mely (mimk)
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.
moleconpolenta
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.
Byte64
Mely,
salieron deliciosas en la cazuela.
Gracias!
Tlaz
NORA
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
figtree
This looks so moist and flavorful...I am so excited to try this..all of your recipes inspire me..thanks so much.Figtreeapps
Byte64
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!
Mely (mimk)
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?
Byte64
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