We are totally in love with this Easy Carnitas Recipe! Carnitas is one of our favorite things to make when we’re trying to feed a crowd. It’s easy to make, affordable and absolutely delicious!
We also love carnitas so much because there are also so many different ways to use it and it freezes incredibly well, so you can make a big batch and freeze portion sized bags for quick and easy meals on busy nights!
You can make this in the oven, a slow cooker and Instant Pot and we’ve provided cooking instructions for all the methods below!
What are Carnitas?
Carnitas is a Mexican dish that literally translates to “little meats”. It’s a pork dish that is slow cooked in oil or (more traditionally) lard, until fork tender, then shredded and served.
How to Make Our Easy Carnitas Recipe
Ingredients
Process
- Preheat oven. Combine oregano, cumin, chile powder, and salt.
- Rub spice mixture evenly over pork pieces. Transfer to a baking dish.
- Squeeze orange juice over pork and add pieces to baking dish.
- Add onion and cinnamon sticks to baking dish. Pour oil evenly over pork pieces.
- Cover with foil.
- Bake until pork is fork tender.
- Transfer pork to a rimmed baking sheet. Shred pork and spread into an even layer on the baking sheet. Spoon some braising liquid from the baking dish and drizzle over pork.
- Transfer baking sheet to broiler and broil until some of the edges get brown and crispy.
- Remove from broiler and serve.
Tools You Will Need
How to Make Carnitas in a Slow Cooker
- Keep pork butt whole.
- Rub spice mixture over pork and place into a slow cooker (fat cap side up).
- Squeeze orange juice over pork and add orange quarters, onion and cinnamon sticks.
- Close lid and cook over low heat for 9 hours or high heat for 6 1/2 hours.
- Once pork is fork tender and falling apart remove most of remaining fat cap and discard.
- Discard orange, onion and cinnamon sticks.
- Transfer pork to a rimmed baking sheet and shred using two forks.
- Spoon a few tablespoons of braising liquid from slow cooker over shredded pork.
- Place baking sheet under broiler and broil for 2 to 4 minutes or until some edges become crispy.
- Remove from broiler and serve.
How to Make Carnitas in an Instant Pot
- Rub spice mixture over pork pieces and place into an instant pot.
- Squeeze orange juice over pork and add orange quarters, onion, cinnamon sticks, and 1/4 cup oil.
- Close lid and set vent to “Sealing” setting.
- Cook on “High Pressure” for 30 minutes, followed by a natural release (about 15 minutes).
- Discard orange, onion and cinnamon sticks.
- Transfer pork to a rimmed baking sheet and shred using two forks.
- Spoon a few tablespoons of braising liquid from instant pot over the shredded pork.
- Place baking sheet under broiler and broil for 2 to 4 minutes or until some edges become crispy.
- Remove from broiler and serve.
Make Ahead and Freezing Instructions
Make Ahead
Prepare carnitas as instructed until fork tender. Allow carnitas to cool then transfer to an airtight container with 1 cup of liquid. Refrigerate carnitas for up to 3 days.
When ready to use transfer carnitas to a rimmed baking sheet and shred using two forks. Spoon about 1/2 cup liquid over shredded pork (if liquid has solidified, gently heat back to a liquid on stovetop or in microwave) and broil on high for 4 to 5 minutes or until heated through and crispy edges form.
Freezing
Make carnitas as instructed until fork tender. Allow carnitas to cool then transfer to an airtight container with 1 cup of liquid. Alternatively, you can freeze portioned sized bags or containers of pork. Freeze carnitas for up to 3 months.
When ready to use transfer carnitas container to refrigerator and thaw overnight. Once thawed, transfer carnitas to a rimmed baking sheet and shred using two forks. Spoon about 1/2 cup liquid over shredded pork (if liquid has solidified, gently heat back to a liquid on stovetop or in microwave) and broil on high for 4 to 5 minutes or until heated through and crispy edges form.
If thawing and reheating smaller portion sizes, shred thawed pork and toss together with a couple tablespoons of reserved liquid. Place a large sauté pan over high heat. Add 1-3 teaspoons oil to pan and sear carnitas for a few minutes until heated through and crispy edges form.
Carnitas Serving Suggestions
Carnitas can be served in a variety of ways and we’ve listed some of our favorites below!
- Stuffed into Arepas
- In tacos, burritos and quesadillas
- In a torta
- On a pizza
- On Chilaquiles
- In pupusas
More Delicious and Easy Recipes You Will Love!
Easy Carnitas
INGREDIENTS
- 1 tablespoon Mexican oregano (Italian oregano is fine)
- 1 tablespoon cumin
- 2 teaspoons chile powder
- 2 teaspoons salt
- 4 pounds boneless pork shoulder, cut into 4 inch cubes
- 1 orange, quartered
- 1/2 yellow onion, quartered
- 2 cinnamon sticks
- 1/4 cup neutral oil
INSTRUCTIONS
- Preheat oven to 325˚F.
- In a small bowl combine oregano, cumin, chile powder, and salt.
- Rub spice mixture evenly over pork pieces. Transfer to a baking dish.
- Squeeze orange juice over pork and add pieces to baking dish.
- Add onion and cinnamon sticks to baking dish. Pour oil evenly over pork pieces.
- Cover tightly with foil and bake for 2 1/2 to 3 hours or until pork is fork tender and falling apart.
- Remove pork pieces from baking dish and transfer to a rimmed baking sheet.
- Shred pork and spread into an even layer on the baking sheet (removing any large chunks of fat). Spoon a couple tablespoons braising liquid from the baking dish and drizzle over shredded pork.
- Transfer carnitas to broiler and broil for 3 to 4 minutes or until some of the edges get brown and crispy.
- Remove from broiler and serve.
NOTES
- Keep pork butt whole.
- Rub spice mixture over pork and place into a slow cooker (fat cap side up).
- Squeeze orange juice over pork and add orange quarters, onion and cinnamon sticks.
- Close lid and cook over low heat for 9 hours or high heat for 6 1/2 hours.
- Once pork is fork tender and falling apart remove most of remaining fat cap and discard.
- Discard orange, onion and cinnamon sticks.
- Transfer pork to a rimmed baking sheet and shred using two forks.
- Spoon a few tablespoons of braising liquid from slow cooker over shredded pork.
- Place baking sheet under broiler and broil for 2 to 4 minutes or until some edges become crispy.
- Remove from broiler and serve.
- Rub spice mixture over pork pieces and place into an instant pot.
- Squeeze orange juice over pork and add orange quarters, onion, cinnamon sticks, and 1/4 cup oil.
- Close lid and set vent to “Sealing” setting.
- Cook on “High Pressure” for 30 minutes, followed by a natural release (about 15 minutes).
- Discard orange, onion and cinnamon sticks.
- Transfer pork to a rimmed baking sheet and shred using two forks.
- Spoon a few tablespoons of braising liquid from instant pot over the shredded pork.
- Place baking sheet under broiler and broil for 2 to 4 minutes or until some edges become crispy.
- Remove from broiler and serve.
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Have made this loads of times as part of a taco bar for casual dinner parties and it’s always a crowd pleaser! My work involves long (looooong) hours, so having a recipe I can pretty much just put together, leave in the oven for a few hours, then broil right before dinner is absolutely perfect. I double the spice mixture, but definitely my favorite carnitas recipe to make!
Excellent carnitas, and so easy in the Instant Pot! I’m a tough judge on carnitas, and this recipe checks all the boxes. I followed it exactly and wouldn’t change a thing. Moist, delicious mix of sweet and savory ,and ready scary fast. Five minutes in the broiler is essential for the carmelized crispiness. Killer tacos with these carnitas.