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!
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.
Jump to:
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.
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:
- Using a cast-iron pot over the stove.
- 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!
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.
- 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.
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 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.
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
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!
📖 Recipe
Pork Carnitas Recipe
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.
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.
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.