Published: by Brianna May · This post may contain affiliate links.
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These Traditional Carnitas are Mexico’s version of pulled pork. The pork butt is slow cooked in a Dutch oven until falling apart. It is tender, moist, and full of flavor. These can be made with or without lard (manteca).
A couple of fun facts: Carnitas originated in the state of Michoacán. The word carnitas actually means “little meats” in English.
This authentic carnitas recipe is the Mexican version of my Dutch Oven Pulled Pork. This Mexican dish is perfect for Cinco de Mayo and summer parties.
Typically, carnitas are cooked in lard (manteca). This pork carnitas recipe uses less fat and oil or lard can be used for searing. Lard is definitely more authentic, but not a common ingredient in most households.
If you want more yummy taco recipes, try my Easy Air Fryer Shrimp Tacos or The Best Steak Street Tacos.
Jump to:
- Why You’ll Love This Recipe
- How to Make Authentic Carnitas
- Other Cooking Methods
- Recipe Serving Suggestions
- Recipe FAQs
- More Main Dish Recipes
- Traditional Carnitas (Mexican Pulled Pork)
Why You’ll Love This Recipe
- Full of flavor - The orange, lime juice, and co*ke create a sweet and acidic cooking liquid. The spices and aromatics add even more flavor.
- Melt in your mouth tender - The pork is braised for hours so it will be falling a part after it is done.
- Can be made in the oven, Instant Pot, or Crockpot - I like to cook in my Dutch oven, but the pressure cooker or slow cooker also works great for this recipe. See the section below “Other Cooking Methods”.
- Great recipe for a crowd - This recipe feeds 10 people.
- Versatile - Use carnitas for tacos, quesadillas, nachos, sandwiches, salads, or rice bowls.
- Simple - I tried to make this recipe as easy and authentic as possible. I know most home cooks do not have lard on hand so it is optional. Some recipes instruct you to brine the pork overnight or allow it to come to room temperature before cooking, but I found these steps to be time consuming and not worth it.
Ingredients & Substitutions
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Oil: You can use vegetable oil, avocado oil, or olive oil. Lard can also be used.
- Coca-Cola: Many grocery stores in Dallas sell bottles of Coca-Cola made in Mexico. They are made with real can sugar giving the soda a better flavor. If you can’t find this, regular co*ke works as well.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Authentic Carnitas
Quick Overview
- Season the pork meat.
- Sear on all sides.
- Sauté onions.
- Deglaze with citrus juices.
- Braise in the oven.
- Shred with two forks.
- Assemble tacos.
Step by Step Instructions
The meat should be a deep brown color on all sides before removing it.
Step 1: Preheat the oven to 300 degrees. In a large bowl, toss the pork with the salt, cumin, oregano, chili powder, and paprika until completely coated.
Step 2: In a 6 quart dutch oven or large heavy bottom pot, heat 2 Tablespoons of the avocado oil (or lard) over medium-high heat. Sear the pork in batches of about 3 pieces on all sides until brown, adding more oil as needed.
Step 3: Remove from pot. Do not drain any excess grease. Reduce the heat to medium.
Step 4: Add the onions and sauté for 5 minutes.
Step 5: Add the garlic and sauté for 1-2 minutes. Deglaze the pot with the orange and lime juice, scraping any brown bits off the bottom of the pot.
Step 6: Pour in the co*ke and bring the mixture to a boil.
Be sure to add the pulled pork back into the pot with all of the juices. This is where all of the flavors are at.
Step 7: Add the seared pork and any juices from the plate back into the pot so they are submerged in the braising liquid.
Step 8: Add the orange rinds and bay leaves on top.
Step 9: Cover and bake for 3 hours.
Step 10: Remove the pork from the pot and shred it with two forks. It should be extremely tender.
Step 11: Transfer the shredded pork back into the pot with all of its juices.
Step 12: Optional: Spread shredded pork onto a large sheet pan in an even layer and broil until crispy. Assemble tacos.
Other Cooking Methods
Instant Pot: Use the sauté function to sear the pork, sauté the onions/garlic, and deglaze the pot. See the instructions above. After Step 8, place the lid on the pot and make sure the valve is sealed. Pressure cook on HIGH for 70 minutes. Quick release once the timer has gone off. Follow the remaining steps as written.
Slow Cooker (Crock-Pot): Follow the instructions through Step 5. Before proceeding to Step 6, transfer the mixture into the slow cooker. For Step 6, you will not need to bring the mixture to a boil. Cook on low for 7-8 hours or until tender. Follow the remaining steps as written.
Stovetop: Instead of baking the pork covered in a Dutch oven, you can reduce the heat to low and cook for about 3 hours on the stove covered, stirring occasionally. Be sure the mixture is lightly boiling. I prefer the oven method because it is more hands off.
Recipe Serving Suggestions
Carnitas are a great filling/topping for tacos, quesadillas, nachos, sandwiches, salads, or rice bowls.
Here are some of my favorite taco toppings:
- Simple Mexican Pickled Onions or finely diced raw onions
- Jalapeno Lime Crema, Chipotle Crema, or sour cream
- Mango Pico de Gallo
- Avocado
- Chopped cilantro
- Extra lime wedges
- Cotija or monterey jack cheese
Pro tip: heat your corn or flour tortillas in a skillet or directly over an open flame to toast them before serving.
Serve carnitas tacos with my Mexican Potatoes.
Expert Tips & Variations
- Sear the pork. Creating a deep brown crust on the exterior toasts the spices and adds a ton of flavor. Don’t skip this step.
- Don’t rush the cooking process. Pork butt is a tough cut of meat and needs time to become tender. Slow cooking is the best way to ensure the meat is falling apart. It is worth the wait!
- Transfer back into the juices. Most of the flavor is in the pork juices/braising liquid. Toss all of the shredded pork back into the pot with this liquid.
- Broil for crispy pork. This is an optional step because after the meat braises and is shredded, I am usually ready to dig in. Caramelizing them under the broiler adds a delicious flavor. I usually do this to heat up leftovers the next day. Or right after shredding if you have the patience the first time around.
- Freeze leftover carnitas. Carnitas freeze great. Allow them to cool completely overnight in the fridge. Transfer to freezer-safe an airtight container or bags and store in the freezer for up to 3 months. Heat directly from frozen on the stovetop. Add a splash of water or chicken broth if needed.
Recipe FAQs
What is authentic carnitas made from?
Authentic carnitas are made from pork shoulder or butt. This is a very fatty and tough cut of meat. It is typically cut into large chunks and slow cooked until tender.
Why do you put orange juice in carnitas?
The juice is very acidic. The acidity helps tenderize the meat. It also contrasts the pork fat well and adds a great flavor.
Why do you add milk to carnitas?
Evaporated milk is also used to help tenderize the meat. If you would like to use milk in this recipe, use half co*ke and half evaporated milk. Be sure to use evaporated milk so it does not curdle.
Why co*ke in carnitas?
co*ke adds sweetness and depth. Sugar and acid pair well with the natural flavor of pork.
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5 from 56 votes
Traditional Carnitas (Mexican Pulled Pork)
These Traditional Carnitas are Mexico’s version of pulled pork. The pork butt is slow cooked in a Dutch oven until falling apart. It is tender, moist, and full of flavor. These can be made with or without lard (manteca).
Servings10 people
Prep5 minutes minutes
Cook3 hours hours 15 minutes minutes
Total3 hours hours 20 minutes minutes
Course: Main
Cuisine: Mexican
Author: Brianna May
Equipment:
Ingredients:
- 4-5 pound boneless pork butt or shoulder, cut into 7-9 pieces
- 1 Tablespoon Morton kosher salt*
- 2 Tablespoons cumin
- 1 ½ Tablespoons dried oregano
- 1 ½ Tablespoons chili powder
- 1 Tablespoon smoked paprika
- 2-3 Tablespoons neutral oil or lard*
- 1 large yellow or white onion, diced
- 10-12 cloves garlic, minced
- 1 cup freshly squeezed orange juice, plus rinds
- 3 limes, juiced
- 1 12- ounce Mexican Coca-Cola*
- 2 bay leaves
Optional For Serving
- warm tortillas, cotija cheese, chopped cilantro, lime wedges, pickled red onions
Instructions:
Preheat the oven to 300 degrees. In a large bowl, toss the pork with the salt, cumin, oregano, chili powder, and paprika until completely coated.
In a 6 quart dutch oven or large heavy bottom pot, heat 2 Tablespoons of the avocado oil (or lard) over medium-high heat. Sear the pork in batches of about 3 pieces on all sides until brown, adding more oil as needed.
Remove from pot. Do not drain any excess grease. Reduce the heat to medium.
Add the onions and sauté for 5 minutes.
Add the garlic and sauté for 1-2 minutes. Deglaze the pot with the orange and lime juice, scraping any brown bits off the bottom of the pot.
Pour in the co*ke and bring the mixture to a boil.
Add the seared pork and any juices from the plate back into the pot so they are submerged in the braising liquid.
Add the orange rinds and bay leaves on top.
Cover and bake for 3 hours.
Remove the pork from the pot and shred it with two forks. It should be extremely tender.
Transfer the shredded pork back into the pot with all of its juices.
Optional: Spread shredded pork onto a large sheet pan in an even layer and broil until crispy. Assemble tacos.
Notes:
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Oil: You can use vegetable oil, avocado oil, or olive oil. Lard can also be used.
- Coca-Cola: Many grocery stores in Dallas sell bottles of Coca-Cola made in Mexico. They are made with real can sugar giving the soda a better flavor. If you can’t find this, regular co*ke works as well.
- Sear the pork. Creating a deep brown crust on the exterior toasts the spices and adds a ton of flavor. Don’t skip this step.
- Don’t rush the cooking process. Pork butt is a tough cut of meat and needs time to become tender. Slow cooking is the best way to ensure the meat is falling apart. It is worth the wait!
- Transfer back into the juices. Most of the flavor is in the pork juices/braising liquid. Toss all of the shredded pork back into the pot with this liquid.
- Broil for crispy pork. This is an optional step because after the meat braises and is shredded, I am usually ready to dig in. Caramelizing them under the broiler adds a delicious flavor. I usually do this to heat up leftovers the next day. Or right after shredding if you have the patience the first time around.
- Freeze leftover carnitas. Carnitas freeze great. Allow them to cool completely overnight in the fridge. Transfer to freezer-safe an airtight container or bags and store in the freezer for up to 3 months. Heat directly from frozen on the stovetop. Add a splash of water or chicken broth if needed.
NUTRITION:
Calories: 76kcal | Carbohydrates: 12g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 723mg | Fiber: 2g | Sugar: 6g
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