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Pork Carnitas

Rated as 4.85 out of 5 Stars
42

"Many find carnitas a little dry or flavorless. These have a great, distinctive flavor and are requested by friends and family over and over. Serve with warm, fresh tortillas and salsa."
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Ingredients

3 h 45 m servings 250
Original recipe yields 12 servings

Directions

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  1. Heat the vegetable oil in a large Dutch oven over high heat. Season the pork shoulder with salt, then arrange the pork in the Dutch oven. Cook until browned on all sides, about 10 minutes. Add the onion, garlic, lime juice, chili powder, oregano, and cumin. Pour in the chicken broth, and bring to a boil. Reduce heat to medium-low, cover, and continue to simmer until pork is very tender, about 2 1/2 hours.
  2. Preheat the oven to 400 degrees F (200 degrees C).
  3. Transfer the pork shoulder to a large baking sheet, reserving the cooking liquid. Drizzle with a small amount of the reserved cooking liquid and lightly season with salt.
  4. Bake the pork in the preheated oven until browned, about 30 minutes. Drizzle more of the cooking liquid on the meat every 10 minutes, and use two forks to shred the meat as it browns.

Footnotes

  • Cook's Note
  • Serve the carnitas with warm, fresh tortillas and salsa.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 250 calories; 19.1 2.3 16.2 62 2072 Full nutrition

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Reviews

Read all reviews 292
  1. 382 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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Most helpful positive review

Hi all, Keep in mind, the objective of the final step is to get slightly crispy outside with a moist, tender inside. The recipe says a "clove" of garlic ... I meant a bulb, but of course, ga...

Most helpful critical review

Texture was perfect, but meat was waaaaay too salty. Salt overpowered the cumin and chili powder. 1 Tablespoon would have been plenty. Easy fix for an otherwise good recipe.

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Hi all, Keep in mind, the objective of the final step is to get slightly crispy outside with a moist, tender inside. The recipe says a "clove" of garlic ... I meant a bulb, but of course, ga...

i havent tried the recipe but if anyone out there wants to make a variation to this recipe, i recently saw a Mexican friend making carnitas (a whole pig) and what he put in for seasoning was coc...

I'm very happy with how our carnitas turned out! I used a tenderloin and substituted a dark beer for the chicken broth. Very tender and flavorful!

So moist and with great flavor. I never measure just cook by smell, but I upped the garlic, and used the juice of a whole lime. Went a little heavy on the chili powder and cumin, and only salt...

I made this recipe tonight, and WOW!! Complete out of the ballpark hit with my family. I doubled the recipe for my large family. I used pork sirloin, as that is what Costco had in the 8LB quanti...

This recipe is perfect! I followed it exactly with one exception - I added about 1/2 cup of coca cola to the liquid while the meat was simmmering and it turned out great. My husband is Mexican a...

I just made this, and it is awesomely delicious! I followed the recipe exactly as far as ingredients. I did however cook it in the crockpot overnight instead of on the stove. Turned it off in th...

I loved the cooking method for these carnitas!! Seriously best I've ever made or bought eating out. I do admit I did a few things differently. I upped the spices, did a dry rub on the pork and...

I had every intention of photographing this. I really did. But here’s what happened – the smell of this was driving me nuts the whole time it was cooking. I mean it. By the time we sat down t...