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).
Pork Carnitas Recipe
To cook pork carnitas at home is a very easy task. There are lots of recipes that use herbs, and some of them even add milk or orange rind. 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 one of best!
This dish is best eaten when still warm over corn tortillas and a spicy or mild salsa.
How to make Pork Carnitas Recipe
DIRECTIONS:
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. (Please check the ingredients list below)
- 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.
When you have another thing to do here is my oven baked pork carnitas.
- Place the meat, 1/4 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.
, cook in a preheated oven at 350 for 2 hours. I place this package on a baking sheet or 
- 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.
PORK CARNITAS RECIPE
Ingredients
- 2 Lbs. pork loin and pork butt in large cubes about 2 inches.
- 1/4 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, 1/4 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
Pork carnitas recipe
Wasn’t that easy? I think so.
What is your favorite way to eat carnitas? Here is an idea to use any leftovers: Pork in Tomato Sauce
Share on your social networks; it only takes 5 seconds. Thanks! EN ESPAÑOL.
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
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,
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!
figtree
This looks so moist and flavorful…I am so excited to try this..all of your recipes inspire me..thanks so much.Figtreeapps
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
Byte64
Mely,
salieron deliciosas en la cazuela.
Gracias!
Tlaz
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.
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.
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)
Hello Ginger,
I am so glad you made them and that you liked them.
Have a great day!
Anonymous
Excellent recipe, these turn out so tender with that awesome crunchiness on the outside, hands-down the best carnitas recipe out there!
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!
Mika
Oh! My husband would LOVE this!!
I'm following from the blog hop.
I'd love a follow back, Mika.
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?
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
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 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
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
Hello Ben,
Thanks fro stopping by to leave a comment. I am so glad you like the recipe.
Saludos,
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
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
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
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!!
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
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
Iris
I made this recipe and let me tell you my family loved it! Muchas gracias for sharing!
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!
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
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
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
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!
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!
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!
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!!!
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!
Carolyn Soto
Easy perfect delicious. ..muchas gracias
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!
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
Great idea!! Muchas gracias!
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 🙂
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.
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.
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!!
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.
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
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
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.<
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.
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.
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.
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!
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!
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!
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! 🙂
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!!
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.
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!
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
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.
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.
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
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! 🙂
Matt Shepherd
Outstanding! So easy! So delicious!
mmartinez
Hello Matt,
I hope you enjoy this easy Carnitas Recipe. Happy 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!
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!
Arturo marez
Ricas , excelente receta , gracias por compartir
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!
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.
Inga
By the way I also did not have a baking bag. Instead I covered mine with tinfoil..
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.
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.
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!
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!
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.
jim york
What a great recipe! Easy Sunday dinner.
Always make carnita’s when pork shoulder is on sale.
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
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.
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.
SLH
Such an easy recipe and a keeper.