Authentic Mexican Carnitas
Experience the rich and irresistible flavors of *Authentic Mexican Carnitas*, a classic dish that brings the heart of Mexican cuisine to your table. Made with succulent pork shoulder slow-cooked to tender perfection in a medley of aromatic spices, garlic, and fresh orange juice, this recipe achieves the perfect balance of savory, citrusy, and herby notes. Simmered low and slow, then crisped to golden-brown deliciousness in its own rendered fat, these carnitas boast a mouthwatering texture—juicy on the inside, with irresistibly crispy edges. With a prep time of just 15 minutes and a hands-off cook time, it’s easier than you think to create this restaurant-quality dish at home. Serve these flavorful carnitas in warm tortillas, topped with fresh cilantro, diced onion, and a squeeze of lime for a traditional Mexican taco experience that's sure to impress. Perfect for family dinners, festive gatherings, or taco nights, this authentic carnitas recipe will become a family favorite.
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Recipe Information
Ingredients
- 4 pounds Pork shoulder (or pork butt)
- 1 tablespoon Salt
- 1 teaspoon Black pepper
- 1 tablespoon Ground cumin
- 1 tablespoon Dried oregano
- 3 pieces Bay leaves
- 1 medium Onion, quartered
- 6 pieces Garlic cloves, peeled
- 1 large Orange, juiced
- 1 cup Lard (or vegetable oil)
- 2 cups Water
Instructions
Trim excess fat from the pork shoulder and cut the meat into large 4-inch chunks.
In a large dutch oven or heavy pot, add the pork chunks. Season generously with salt, black pepper, ground cumin, and dried oregano. Toss to coat all the pieces evenly.
Add the bay leaves, quartered onion, and garlic cloves to the pot with the seasoned pork.
Pour in the fresh orange juice and add enough water to just barely cover the meat.
Add one cup of lard or vegetable oil to the pot for added flavor and to assist in crisping.
Set the pot over medium-high heat and bring the liquid to a simmer without covering.
Once it starts simmering, reduce the heat to low, allowing it to gently simmer uncovered for about 2 to 3 hours. Stir occasionally to prevent sticking, allowing the liquid to evaporate and the pork to tenderize.
Once the liquid has mostly evaporated (around the 2.5-hour mark), increase the heat to medium-high to brown the pork in its rendered fat for about 20 to 30 minutes, stirring occasionally.
Once the pork is deeply browned and crispy on the outside, yet tender inside, remove it from the pot using a slotted spoon.
Let the carnitas cool slightly, then shred it with two forks before serving.
Serve in warm tortillas with your choice of toppings such as cilantro, diced onion, and lime wedges.
Nutrition Facts
Calories |
856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.1 g | 96% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 892 mg | 39% | |
| Total Carbohydrate | 5.0 g | 2% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 2.5 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 52 mg | 4% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 709 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
