Carnitas

Carnitas are originally from Michoacán, Mexico. Pork shoulder or butt is cut into smaller bite-sized pieces, hence the charming name: “little meats.” It’s then cooked submerged in hot lard, a confit-like cooking process that yields pork that is deliciously tender on the inside and beautifully crisp on the outside.

Carnitas are usually served with warm corn tortillas to make one of the most iconic and classic tacos in Mexico. You get the succulent taste of pure pork—salty, crispy, and perfect in every way.

The Secret to Homemade Carnitas

Homemade carnitas with crisp edges can be achieved without special equipment or even a large amount of fat. It’s true that pulled pork works well in the slow cooker, but it leaves the meat sitting in lots of delicious cooking liquid. When using this method, the liquid is typically discarded and the pork is then crisped in the oven. 

After testing various methods, I found that cooking the pork in the oven in a simple baking dish gives great results. There’s no need to use two different cooking vessels and you can utilize the flavorful cooking liquid to finish up the carnitas.

One key to success when making carnitas at home is to leave some of the fat on the pork shoulder. This not only adds flavor but also helps to keep your carnitas moist while they are in the oven.

How to Crisp Carnitas

After first cooking slowly in liquid (beer, orange juice, and aromatics), the pork is taken out of the oven and the temperature is increased. 

With the help of two forks, shred the meat slightly and return the carnitas to the hot oven, stirring halfway. The pork will crisp up and absorb much of the cooking liquid, giving the carnitas the crisp-juicy texture it's known for.

The Essential Ingredients

• Pork: Shoulder or butt both work well in this recipe since they both contain a good amount of fat and are good for slow cooking. Pork shoulder sometimes comes with a rind—remove it before cooking or you can ask your butcher to do it for you. 
• Spices and herbs: Ground cumin is my favorite spice for carnitas and the most commonly used. Coriander seeds and fennel work great as well, just make sure to use one or the other to avoid overwhelming the pork flavor. I also like using fresh cilantro (leaves and stems) and bay leaves. Cilantro haters can substitute with dried Mexican oregano.
• Cooking liquid: Beer is used as a cooking and flavoring agent. A Mexican dark beer is my first choice but a lager will also work well. I include orange juice which adds flavor and helps to caramelize the pork edges.

How to Serve Carnitas

To keep the carnitas as the star, I serve the juicy, crispy pork simply on warm corn tortillas topped with cilantro, onion, and a squeeze of lime. Add a tomatillo or arbol chile salsa for extra oomph.

Carnitas can also be served as a main dish alongside rice and beans, added to burritos or nachos, or stuffed into enchiladas.

How to Store and Reheat

Any leftovers can be stored in a closed container and kept in the fridge for up to 3 days. Alternatively, you can keep carnitas in the freezer for up to a month. Before serving, move the frozen carnitas from the freezer to the fridge and let defrost completely overnight.

To reheat, warm the carnitas up in a hot pan with a drizzle of olive oil, or place in a baking dish covered with tin foil and heat in a 350°F for approximately 20 minutes, or until warmed through.

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