Easy Crispy Pork Carnitas Recipe
These crispy pork carnitas are everything you want in a taco filling. The pork is fall-apart tender on the inside, with caramelized, crackly edges that make every bite worth it. You get deep, savory flavor from a simple spice rub, brightness from orange and lime juice, and that signature crispiness from a quick broil at the end. This is the kind of recipe you make on a Sunday and spend the whole week looking forward to.
Ingredients
Ingredients
Instructions
Ingredients
Tips & Tricks
Dry the pork really well before searing. Moisture kills a good sear, and a good sear is the foundation of this whole recipe. Paper towels are your best friend here.
Do not skip the broil. This is what separates okay carnitas from the kind people ask you about. The high, direct heat caramelizes the braising liquid and fat clinging to the meat, turning it crackly and almost candied at the edges.
Save the braising liquid. After you pull out the pork, you have a deeply flavored, porky broth. Pour it over leftover carnitas before reheating to bring them back to life. It also freezes well.
If you have the time, season the pork the night before. Eight hours in the fridge with that spice rub makes a noticeable difference in how deeply the flavor penetrates the meat.
Variations
Slow cooker method: Follow steps 1 and 2 as written, then transfer everything to a slow cooker. Cook on low for 8 to 9 hours or high for 4 to 5 hours. Finish with the broil step exactly as written. You get the same result with zero oven babysitting.
Instant Pot method: Use the sauté function for searing, then pressure cook on high for 40 minutes with a natural release of 15 minutes. Broil as directed.
Spicier carnitas: Add one chipotle pepper in adobo sauce and a pinch of cayenne to the braising liquid. It adds a smoky heat that works really well with the orange.
Citrus swap: No orange? Use pineapple juice instead. It adds a subtle sweetness and helps tenderize the meat even further.
Storage & Make Ahead
Leftover carnitas keep in an airtight container in the refrigerator for up to 4 days. Store them with a few spoonfuls of braising liquid to keep them from drying out.
For freezing, let the pork cool completely, then pack it into freezer bags with some braising liquid. Freeze for up to 3 months. Thaw overnight in the fridge and reheat in a skillet over medium heat, then finish under the broiler for 3 to 4 minutes to get the crispy edges back.
Honestly, this recipe is better the next day. Make it Sunday, eat it all week in tacos, rice bowls, quesadillas, nachos, or scrambled into eggs on a Tuesday morning. It earns its place in your regular rotation fast.
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Frequently Asked Questions
Pork shoulder, also labeled as pork butt, is the best cut for carnitas. It has enough fat marbled through it to stay juicy during the long braise and shreds beautifully. Pork loin is too lean and will dry out.
The broiler is the key. After braising and shredding the pork, spread it on a rimmed baking sheet, drizzle with some braising liquid, and broil on high for 5 to 8 minutes until the edges are dark and caramelized. Toss and broil again for even crispiness on all sides.
Yes. Sear the seasoned pork in a skillet first, then transfer it to the slow cooker with the remaining ingredients. Cook on low for 8 to 9 hours or high for 4 to 5 hours. Finish with a broil on a baking sheet exactly as the oven method directs.
Street tacos with warm corn tortillas, diced white onion, cilantro, and salsa verde are the classic choice. Carnitas also work great in burrito bowls over cilantro rice, loaded onto nachos, stuffed into quesadillas, or served with roasted vegetables and beans for a simple dinner plate.
