Go Back
+ servings

Pork Carnitas Recipe

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).
Course Pork
Cuisine Mexican
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Calories 277kcal


  • 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


  • 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.


Serving: 4oz | Calories: 277kcal | Protein: 28g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 90mg | Sodium: 1261mg | Potassium: 512mg | Calcium: 21mg | Iron: 1.8mg