Make tender and crispy pork carnitas at home with this easy recipe using a Dutch oven or slow cooker. Juicy pork shoulder is seasoned with citrus, garlic, and Mexican spices, then broiled to perfection for that authentic crispy finish. Perfect for carnitas tacos, burritos, rice bowls, or meal prep. Simple ingredients, bold flavor, and foolproof results for a crowd-pleasing dinner.

Ingredients

Pork and Aromatics
▢ 4 to 4½ pounds boneless pork shoulder roast or pork butt
▢ 1 yellow onion, peeled and quartered
▢ 1 heaping teaspoon minced garlic
▢ 2 medium oranges, juiced (about ⅓ cup or more) — keep the spent halves
▢ 2 limes, juiced (about ⅓ cup) — discard the spent halves
▢ 2 dried bay leaves

Carnitas Seasoning Mix
▢ 1 tablespoon light brown sugar
▢ 1½ teaspoons kosher salt
▢ 1 teaspoon freshly ground black pepper
▢ 1 teaspoon ground coriander
▢ 1 teaspoon ground cumin
▢ 1 teaspoon oregano
▢ ¼ teaspoon cayenne pepper, or to taste

Optional for Serving (Tacos)
▢ Flour tortillas
▢ Diced onion
▢ Fresh cilantro
▢ Crumbled cotija or queso fresco
▢ Sour cream
▢ Hot sauce

Instructions

Dutch Oven Method

Preheat the Oven: Set your oven to 300°F (150°C).
Prepare the Pork: Cut the pork shoulder into 3- to 4-inch chunks, trimming excess fat but leaving enough for flavor. Transfer the pieces to a large Dutch oven.
Season: In a small bowl, mix together all seasoning ingredients. Sprinkle the mixture evenly over the pork and toss lightly to coat.
Add Aromatics: Add the quartered onion, minced garlic, orange and lime juices, the spent orange halves, and bay leaves to the pot.
Cook: Cover with the lid and bake for 2½ to 3 hours, or until the meat is tender and easily shredded.
Shred the Pork: Remove from the oven and use a slotted spoon to transfer the pork to a baking sheet. Shred the meat using two forks.
Crisp the Carnitas: Measure out ½ cup of cooking liquid from the pot and drizzle it over the shredded pork. Toss to coat and spread evenly on the baking sheet.
- Set the oven to BROIL.
- Broil the pork for about 3 minutes, until browned and crisp.
- Toss the pork and broil for another 2–3 minutes, or until crispy to your liking. Watch closely to avoid burning.

Slow Cooker Method

Prepare the pork and combine with the seasonings and aromatics as described above.
Transfer everything to a 6-quart slow cooker.
Cover and cook on LOW for 6–7 hours or HIGH for 4–5 hours, until the pork is tender.
Follow the same steps above to shred and crisp the meat in the oven.

For Carnitas Tacos

Warm or toast flour tortillas in a dry skillet over medium heat for about 30 seconds per side. Fill with carnitas and top with diced onion, cilantro, cheese, sour cream, and a drizzle of hot sauce.

Why You’ll Love This Recipe

Versatile Cooking Methods: Works perfectly in both a Dutch oven and a slow cooker.
Restaurant-Quality Texture: Tender inside with crispy, golden edges.
Flavorful and Authentic: Fresh citrus, herbs, and spices create the perfect balance of savory and tangy.
Perfect for Meal Prep: Make ahead and reheat for quick tacos, burritos, or bowls.

Tips

Trim, Don’t Over-Trim: Keep some fat on the pork—it keeps the meat juicy.
Crisping Step Is Key: Don’t skip the broiling—it gives the carnitas that signature texture.
Save the Juices: Use leftover cooking liquid to moisten the pork or as a base for soups and sauces.
Batch-Friendly: Double the recipe and freeze portions for later use.

Variations and Substitutions

Spicier Version: Add more cayenne or a chopped jalapeño.
Citrus Swap: Replace oranges with tangerines or use bottled orange juice if fresh isn’t available.
Pork Alternatives: Substitute with boneless chicken thighs for a lighter option.
Low-Sodium Option: Use reduced-sodium broth instead of salt, if desired.

FAQs

Can I make this ahead of time?
Yes! Carnitas taste even better the next day. Reheat in a skillet or under the broiler for a few minutes.

Can I freeze carnitas?
Absolutely. Store in airtight containers or freezer bags for up to 3 months.

Do I have to broil the pork?
Broiling gives the best crispy texture, but you can also crisp the meat in a hot skillet.

Serving Suggestions

Tacos: The classic choice—pair with lime wedges and salsa.
Bowls: Serve over rice with black beans, avocado, and corn.
Nachos: Layer over tortilla chips with melted cheese and jalapeños.
Salads: Top a bed of greens with warm carnitas and a drizzle of dressing.
Burritos: Wrap in a warm tortilla with rice, beans, and cheese for a hearty meal.