Why You’ll Love these Authentic Pork Carnitas
These authentic pork carnitas will transform your taco night into a fiesta worth celebrating. I’m talking about melt-in-your-mouth pork that’s tender on the inside yet crispy on the edges—the perfect texture combination that’ll make your taste buds dance.
What makes these carnitas special? The slow-cooking process allows the orange and garlic to infuse every bite with traditional Mexican flavor.
Plus, they’re versatile enough for any gathering, from casual weeknight dinners to weekend gatherings with friends.
The best part? You’ll achieve restaurant-quality results without complicated techniques. Just set it, forget it, then crisp it up. Simple, authentic, and utterly delicious.
What Ingredients are in Authentic Pork Carnitas?
The heart of authentic pork carnitas lies in its simple yet flavorful ingredients. This traditional Mexican dish doesn’t require fancy components or special equipment, just quality ingredients that work their magic during the slow cooking process.
The combination of pork, citrus, and garlic creates that distinctive carnitas flavor that’s both comforting and exciting at the same time.
- 3 pounds boneless pork shoulder or country-style pork ribs
- 6 garlic cloves, halved
- 1 orange, zest cut into wide strips using a vegetable peeler
- 3/4 cup fresh orange juice
- Sea salt
- 1 tablespoon canola or safflower oil (if needed)
- 12 corn or flour tortillas
- Guacamole, salsa fresca, and refried beans (for serving)
When shopping for these ingredients, the pork shoulder (sometimes called pork butt) is really the star of the show, so get the best quality you can find.
Look for meat with good marbling, as the fat renders down during cooking to create that signature tender-yet-crispy texture.
And about those oranges—if you’re not using organic, give them a good scrub before zesting to remove any residues.
The freshly squeezed orange juice makes a huge difference compared to the store-bought kind, adding a brightness that balances the richness of the pork perfectly.
How to Make these Authentic Pork Carnitas
Making authentic pork carnitas is a bit of a labor of love, but the process is actually quite simple. You’ll start by preparing your 3 pounds of boneless pork shoulder or country-style ribs. Trim off any large pieces of fat and set these aside—don’t throw them away! Those fat pieces are going into the pan first to help create the rich, flavorful foundation for your carnitas.
Cut the remaining pork into strips about 1½ inches long and ¾ inch wide, which gives you the perfect bite-sized pieces that will crisp up beautifully later.
Into a wide, heavy saucepan or frying pan, add your trimmed pork pieces along with 6 halved garlic cloves, the zest strips from 1 orange, ¾ cup of fresh orange juice, and 2 teaspoons of sea salt. Try to arrange the meat in a single layer if your pan allows.
Add just enough water to barely cover the meat, then bring it all to a boil over medium heat. Once boiling, reduce to medium-low, partially cover the pan, and let it simmer away for about an hour, stirring occasionally. You’re looking for all the liquid to evaporate during this time. If your pork isn’t fork-tender after the liquid has cooked away, just add a bit more water and continue cooking. This slow-cooked phase is where the magic happens—the pork becomes infused with citrus and garlic while slowly tenderizing.
The final stage transforms good carnitas into great carnitas. Once the liquid has evaporated, uncover the pan completely and continue cooking for another 10-15 minutes. This is when the rendered fat works its magic, frying the pork pieces until they develop that characteristic crispy exterior while remaining juicy inside.
If there isn’t enough rendered fat in the pan, you can add 1 tablespoon of canola or safflower oil. For the best results, consider investing in a premium soup pot with a heavy bottom that distributes heat evenly. When the meat has turned beautifully brown and crisp, use a slotted spoon to transfer it to a colander for a quick drain, then immediately move it to a warmed serving bowl.
For added convenience when preparing ingredients, a food processor blender can make quick work of chopping garlic and preparing fresh salsa to accompany your carnitas.
Serve your carnitas with warm tortillas, guacamole, and fresh salsa for an authentic Mexican feast. The contrast between the crispy, tender pork and the cool, creamy guacamole is absolutely worth every minute spent at the stove.
Authentic Pork Carnitas Substitutions and Variations
While authenticity has its place in traditional Mexican cooking, countless delicious variations and substitutions can help you adapt this pork carnitas recipe to your pantry and preferences.
Don’t have orange? Try pineapple juice with a splash of lime instead. The bright acidity works beautifully with the rich pork.
For a spicier version, I recommend adding jalapeños or a cinnamon stick during cooking. You can also swap pork shoulder for pork belly if you’re craving extra richness, or even try chicken thighs for a lighter option.
Garnish possibilities? Nearly endless. Think pickled red onions, cotija cheese, cilantro, or crunchy radishes.
What to Serve with Authentic Pork Carnitas
Perfectly paired side dishes elevate carnitas from merely delicious to absolutely unforgettable, don’t they?
I always serve mine with warm corn tortillas (though flour works too if that’s your preference) and a trio of essential accompaniments: creamy guacamole, bright and zesty salsa fresca, and rich refried beans. A simple side of Mexican rice rounds out the meal beautifully.
The contrast of textures—crispy pork against creamy guacamole and hearty beans—creates that restaurant-quality experience right at home.
Want to go the extra mile? Add pickled red onions, lime wedges, and a sprinkle of fresh cilantro. Your taste buds will thank you.
Final Thoughts
These authentic pork carnitas represent one of Mexico’s greatest culinary treasures, a dish that’s stood the test of time for good reason.
The magic happens when tender pork transforms into those crispy, caramelized morsels that practically melt in your mouth. There’s something so satisfying about the simplicity—just pork, orange, garlic, and patience.
What I love most is how versatile carnitas can be. Load them into tacos, stuff them in burritos, or pile them on nachos. Much like the bubble pizza recipe that transforms ordinary biscuits into something extraordinary, carnitas elevate humble ingredients to create something memorable.
Don’t you think food that brings people together is always the best kind? That’s carnitas for you—unfussy, crowd-pleasing, and absolutely worth the effort.
If you enjoy comfort foods that bring people together, you might also appreciate the creamy richness of traditional Jewish kugel, which similarly combines simple ingredients to create something deeply satisfying.
