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Mexican · Dinner

Carnitas

Non-vegEasy

Diet: Non-veg · High-protein

Carnitas is a Mexican dish. Tender braised pork crisps best in small batches.

Prep
20 min
Cook
180 min
Rest, soak, marinate or chill
10 min
Total
210 min
Servings
6
Difficulty
Easy
Cuisine
Mexican
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Carnitas. The photograph shows cooked carnitas packed in foil before plating.
The photograph shows cooked carnitas packed in foil before plating. Representative photograph of Carnitas. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Braise

Crisp

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Braise · About 150 min

  1. Combine 1200 g pork shoulder, cubed, 200 ml orange juice, 300 ml water, 200 g onion, quartered, 20 g garlic, 2 bay leaves, 1 tsp oregano, 1 tsp salt in a heavy pot. Cover and simmer gently 2.5 hours until fork-tender.

    Check: Look for this result: fork-tender.

Shred · About 7 min

  1. Remove pork, discard bay and shred roughly. Reduce cooking liquid to 150 ml.

Crisp · About 8 min

  1. Heat 30 ml neutral oil in a wide pan; fry pork in batches 5–8 minutes until crisp at edges. Add reduced juices and serve.

    Check: Look for this result: crisp at edges.

Tips

  • Tender braised pork crisps best in small batches.
  • Judge Carnitas by the texture and doneness signs in its steps. Your pan and heat affect how long Carnitas takes to cook.

Substitutions

  • Use boneless pork leg, allowing for a leaner result.

Storage

  • Get perishable Carnitas into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Carnitas within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Carnitas to 74°C / 165°F, stirring or turning it for even heating. When Carnitas is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Carnitas includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Carnitas becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Carnitas one day ahead. For Carnitas, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Carnitas on the day of serving.

FAQ

What matters most when making Carnitas?

Tender braised pork crisps best in small batches.

What can I substitute in Carnitas?

Use boneless pork leg, allowing for a leaner result.

Can I prepare Carnitas ahead?

Prepare the measured ingredients for Carnitas one day ahead. For Carnitas, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Carnitas on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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