Authentic Mexican Cooking · Recipe
Carnitas Tacos Recipe (Crispy Slow-Braised Pork)
Authentic Mexican CookingCarnitas means "little meats" in Spanish, and the name undersells what's actually a two-stage cooking trick: pork shoulder simmers low and slow in liquid until it's completely tender, then the liquid is allowed to cook away entirely so the pork starts frying in its own rendered fat, turning the edges golden and crispy while the inside stays juicy. It's the contrast — crisp outside, soft inside — that makes carnitas taste so different from a plain pulled pork.
The method traces back to Michoacán, where carnitas are traditionally cooked in huge copper pots of lard. This stovetop version gets the same crispy-tender result without a vat of fat, using just enough liquid to braise the pork and let it reduce down on its own.
Why you'll love this recipe
- One pot, hands-off simmering for most of the cook time.
- Crispy edges without deep-frying or a broiler step.
- Makes a big batch that freezes well for future tacos.
- Works as tacos, burritos, bowls, or nachos.
Ingredients
- 3 lb boneless pork shoulder, cut into large chunks
- 1 orange, juiced and zested
- 1 white onion, quartered
- 4 cloves garlic, smashed
- 2 bay leaves
- 1 tbsp ground cumin
- 2 tsp salt
- 12 corn tortillas, warmed
Step-by-step
- Combine the pork, orange juice and zest, onion, garlic, bay leaves, cumin, and salt in a pot with just enough water to cover. Bring to a boil, then reduce to a low simmer, uncovered, for about 90 minutes, until the pork is fork-tender.
- Keep simmering uncovered — the liquid will keep reducing. Once it disappears entirely (another 30–40 minutes), the pork will start frying in its own rendered fat. Stir occasionally so it browns evenly.
- Once the edges are deeply golden and crispy, remove the bay leaves and shred the pork right in the pot with two forks, tossing it through the crispy bits and fat.
- Pile onto warm tortillas with diced onion, cilantro, and a squeeze of lime.
Substitutions & swaps
No specialty ingredient should be the reason this recipe doesn't make it to your table. Here's how to adapt it with what you have:
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Frequently asked questions
What cut of pork is used for carnitas?
Pork shoulder (sometimes called pork butt) is the classic choice — it has enough fat marbled through it to render out and crisp the meat at the end.
Why do you let all the liquid evaporate?
Once the braising liquid cooks away, the rendered pork fat left in the pot is what fries and crisps the meat — it's the step that turns simple braised pork into carnitas.
Can I make carnitas ahead of time?
Yes — carnitas keep well in the fridge for up to four days and freeze well for up to three months. Reheat in a hot skillet to re-crisp the edges.
What toppings go on carnitas tacos?
Diced white onion, chopped cilantro, lime wedges, and salsa verde are the classic combination.
Is carnitas the same as pulled pork?
They share a similar shredded texture, but carnitas are finished by frying in rendered fat for crispy edges, while American pulled pork is usually just braised or smoked and shredded.