Slow-simmered, then crisped in the oven, this Carnitas Recipe proves that deliciously good things come to those who wait.
I can’t believe I didn’t try carnitas until I was well into my twenties. Shame on me. And no, my first taste wasn’t from Chipotle—though their carnitas aren’t bad for fast food. Like many of my formative food experiences, it happened in college. My first foodie friend, Jeremy, took me to a little Mexican joint in Dinkytown, Minneapolis. I don’t remember the name, but I do remember ordering three carnitas nestled in freshly made corn tortillas. The whole presentation was pretty no-nonsense, just sour cream and a little lime wedge. That was almost 20 years ago, and my mouth still waters thinking about it.
Fast forward a couple of decades, and carnitas are now on regular menu rotation in the Porter household. My kids inhale these, so I usually make a double batch. Do they take some time? Yes, absolutely. Besides, it’s not like you’re hovering over your stove the whole time. Most of those three and a half hours are hands-off while the pork shoulder gently simmers. Work on other to-dos, or for Pete’s sake, just chill for a minute—it’s okay to take a break.
Once it’s done simmering, there’s just one more key step: the oven. After you shred the meat, you place the pork onto a baking sheet with some of the cooking liquid. Don’t skip this, people, because this is “where the magic happens,” as the old saying goes. All the fat renders a tad more while the edges crisp up, almost as if you threw the meat on your grill.
So yeah, this recipe comes super close to the four-hour mark, but it’s so worth the wait. Serve it with warm tortillas, sour cream, and a sprinkle of cilantro. Taco Tuesday is going to hit a little differently this week.
Can I use chicken instead of pork?
Traditionally speaking, I’d have to say, no. Carnitas are made with pork. Except, this is America, and we love to turn recipes on their heads. I just wouldn’t call them carnitas anymore.
If you decide on chicken “carnitas,” I’d recommend using bone-in, skin-on thighs (drumsticks also work). Chicken breast is way too lean and will dry out—you need every bit of fat you can find to keep these faux carnitas tender and juicy.
While you can keep the seasoning the same, you’ll need to make adjustments to the cooking time. Chicken doesn’t take as long as pork shoulder. Brown the meat, then simmer for 45 to 60 minutes. After that, shred and crisp the chicken on a sheet pan just like you would for the pork. Basically, you’re following the recipe here with some tweaks to the simmering time.
Now, will your chicken carnitas taste the same? Nope. You’ll miss the richness only pork shoulder can bring, but I still find it to be a great substitute.
How do I store leftovers?
Refrigerate your leftovers in an airtight container for up to 4 days. You can also freeze the carnitas for up to 3 months. If you go that route, freeze some of that leftover liquid, too. This will prevent the meat from drying out and also help retain the flavor. For reheating, thaw first, if frozen, and use a cast-iron skillet, if you have one. Add some of that leftover liquid (or broth) and stir until the meat is warmed through with some crisp edges.
Serving suggestions
I usually enjoy eating my carnitas with corn or flour tortillas, but I’ll sometimes just serve them over Rice And Beans. While the dive where I first tried carnitas wasn’t much for sauces, I certainly am—this spicy Jalapeño Sauce Recipe has got a creamy kick! If you’d like some heat but prefer a milder approach, Chipotle Sauce is also worth a try. For veggies, top the carnitas with a simple Onions And Peppers Sauté or make a fresh Avocado Corn Salad.
Carnitas Recipe
Ingredients
- 1/4 cup vegetable oil
- 4 pounds pork shoulder cut into large pieces
- 1 tablespoon kosher salt plus more to taste
- 1 medium onion chopped
- 2 teaspoons crushed garlic
- Juice of 1 lime
- Juice of 1 medium orange
- 1 tablespoon chili powder
- 3/4 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 4 cans chicken broth (14 1/2 ounces each)
Instructions
- Heat the oil in a large Dutch oven over medium-high heat. Season the pork shoulder pieces with 1 tablespoon of the kosher salt. Brown the pork in batches for about 10 minutes, turning so all sides get a light color.
- Once browned, add the chopped onion, crushed garlic, lime juice, orange juice, chili powder, dried oregano, and ground cumin. Stir for one minute to combine the flavors.
- Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for 2 1/2 hours until the pork is very tender.
- Preheat your oven to 400°F. Remove the pork from the pot and let it cool slightly. Use two forks to shred the pork, keeping some of the cooking liquid.
- Spread the shredded pork on a baking sheet, drizzle with reserved liquid, and bake for about 20-30 minutes, turning once to crisp the edges (add more liquid as needed to prevent it from drying out). If needed, use the broiler setting to make it even crisper.
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