Carnitas—literally “little meats”—are one of Mexico’s most iconic pork dishes, and this double-pork carnitas recipe (belly and shoulder) delivers a flavorful, unfussy take built around two things: great meat and patience.
This streamlined recipe strips out the citrus, spices, and other aromatics typical of many carnitas recipes, keeping the braise intentionally simple. The payoff comes in the final step, when the pork is crisped in its own fat, yielding juicy, shreddy meat with deeply browned, crackly edges and concentrated pork flavor.
Once the meat is cooked, make carnitas tacos by filling warm corn tortillas with the shredded pork and topping with fresh cilantro, sliced avocado or guacamole, salsa verde or habanero jam, finely chopped white onion, or a dollop of crema.
Carnitas FAQ
What are carnitas?
Carnitas are a traditional Mexican dish made by slowly cooking pork—usually pork shoulder—until tender, then crisping it in its own fat. The result is meat that’s both juicy and crispy, typically served in tacos with simple toppings like onion, cilantro, and lime.
What cut is best for carnitas? Is pork belly essential?
Boneless pork shoulder (also called pork butt or Boston butt) is the classic choice for carnitas because it becomes tender and shreddable as it cooks.
Pork belly adds richness to this carnitas recipe and yields extra-delicious, crispy bits, but it’s not required. Pork shoulder alone will produce very good carnitas—just slightly leaner and less varied in texture.
Why aren’t my carnitas getting crispy?
The final frying step is essential. The pork should be cooked in batches in a wide skillet so it actually fries in rendered fat rather than steams. Overcrowding is the most common reason carnitas turn out soft instead of crisp.
Can I add spices, citrus, or aromatics?
Many carnitas recipes use cumin, bay leaf, orange, garlic, or beer in place of some of the broth. This version is designed to work without them, producing deeply flavored shreds of pork that let the meat’s flavor shine. That said, you should feel free to put your own spin on the recipe.
Recipe information
Total Time
2 hours 40 minutes
Yield
8 servings
Ingredients
Preparation
Step 1
Combine 3 lb. boneless pork shoulder (Boston butt), cut into 1½" pieces, 1 lb. pork belly, cut into 1" pieces, 1 cup homemade chicken stock or low-sodium chicken broth, 1 Tbsp. (heaping) Diamond Crystal or 1¾ tsp. (heaping) Morton kosher salt, and 1 tsp. freshly ground pepper in a large heavy pot; cover and bring to a boil over medium-low heat. Reduce heat and simmer until pork is tender and shreds easily, about 2 hours. Uncover and continue to cook until liquid has reduced slightly (but not completely), about 10 minutes. Remove from heat.
Step 2
Transfer half of pork and pan juices to a large skillet, preferably nonstick, and cook over high heat until liquid evaporates and pork begins to fry in its rendered fat. Fry, stirring occasionally and pressing on pork with a spoon to break it up, until browned and just beginning to crisp, 10–15 minutes (most of the pieces should be bite-size, with some smaller shredded and super-crisp bits in the mix). Using a slotted spoon, transfer to a paper-towel-lined baking sheet. Cover with foil to keep warm and moist. Repeat with remaining pork and pan juices.
Step 3
Serve carnitas with warm corn tortillas, sliced avocado, shredded cabbage, chopped white onion, chopped cilantro, dried oregano, and lime wedges for building tacos.
Do Ahead: Pork can be braised (do not fry) 3 days ahead. Cover and chill.
Editor’s note: This carnitas recipe was first printed in our May 2016 issue; it has been updated for style. Head this way for more of our favorite pork recipes →
