Ah, carnitas! Just saying the word brings back cozy memories of taco nights with friends, where the air is filled with the tantalizing aroma of savory pork simmering away in spices. I remember the first time I tried homemade carnitas—it was like taking a bite of my childhood with that melt-in-your-mouth texture and crispy bits that made my heart do a happy dance. There’s something so heartwarming about cooking this dish; it feels like a warm hug in a bowl, don’t you think? Whether it’s taco Tuesday or a gathering with loved ones, carnitas is always a hit!

In this recipe, I’m going to share with you my favorite way to make carnitas—simple, flavorful, and oh-so-satisfying. So, grab your apron, and let’s get cooking some delightful carnitas!

Why You’ll Love This Recipe

It’s an easy weeknight dinner that feels like a feast.
Budget-friendly and makes use of a whole pork shoulder.
Comforting, homey flavors that warm your soul.
Hands-off cooking that lets you do other things while it simmers away.
Perfect for meal prepping or a crowd-pleasing potluck dish!

Ingredients

3 to 4 pounds pork shoulder (also called pork butt), cut into large chunks
1 onion, quartered
4 cloves fresh garlic, smashed (fresh garlic adds more punch than powdered)
1 teaspoon ground cumin
1 teaspoon dried oregano
1 bay leaf
1 jalapeño, roughly chopped (optional for heat)
1 orange, juiced (about 1/2 cup) and peels thrown in
1 lime, juiced
Salt and pepper to taste
1-2 tablespoons vegetable oil (for browning)

Step-by-Step Instructions

Ready to dive into the kitchen? Here we go!

Prep the Meat: Start by cutting the pork shoulder into large chunks, about 2 inches thick. Don’t worry about being perfect here; it’ll all cook down beautifully.
Season Generously: In a large bowl, season the pork chunks liberally with salt and pepper. You want to infuse flavor into every bite!
Grab Your Flavor Makers: In your slow cooker (or a heavy-duty pot if you’re going the stovetop route), toss in the quartered onion, smashed garlic, cumin, oregano, bay leaf, and the chopped jalapeño if you’re feeling spicy.
Place the Pork: Nestle the seasoned pork chunks right on top of those aromatics. Squeeze the juice of the orange and lime over the meat, then toss in the spent orange peels for extra flavor. It’s like giving your dish a sunny hug!
Cook Low and Slow: If using a slow cooker, cook on low for 8 hours. For the stovetop, bring it to a gentle simmer and cover. Cook for about 3-4 hours, checking occasionally, until the pork is fall-apart tender. The smell will be irresistible!
Shred the Pork: Once cooked, transfer the pork to a cutting board and let it cool slightly. Use two forks to shred the meat into delicious, tender strands. Be sure to pick out any gristly bits—no one likes to bite into those!
Make It Crispy: Here comes the magic! In a large skillet, add a swirl of vegetable oil over medium-high heat. Once hot, add the shredded pork to the pan, spreading it out. Let it cook undisturbed for a few minutes until you get beautiful, crispy edges. Seriously, this is where the flavor comes alive!
Serve It Up: Taste and adjust seasonings if needed. Now you’re ready to feast!

Pro Tips & Variations

Want to mix things up? Here are some fun twists for your carnitas:

Try adding a splash of apple cider vinegar for a tangy kick!
If you love smokiness, a bit of smoked paprika can take it to the next level.
Use citrus substitutions: lime can be swapped for grapefruit juice for a different flavor profile.
For a Corn-Mex twist, mix in some corn or black beans for a burst of color and flavor.
Feel free to top with fresh cilantro, diced onions, and a squeeze of lime for that vibrant finishing touch!

Serving Suggestions

Carnitas are incredibly versatile! Here’s how I love to serve them:

Warm corn tortillas for delicious tacos—just load them up with your favorite toppings.
Over a bed of cilantro-lime rice, topped with avocado and pico de gallo for a fulfilling burrito bowl.
On a nacho platter with melted cheese, jalapeños, and guacamole for an epic snack.
As a filling for quesadillas, grilled with a side of salsa for dipping.

And don’t forget a refreshing margarita on the side to really kick your meal up a notch!

Storage Tips

If you’ve got leftovers (which you totally will want to keep!), here’s how to store them:

Refrigerate: Store your carnitas in an airtight container in the fridge for up to 3 days.
Freeze: Not going to eat it all right away? Portion the carnitas into freezer-safe bags and freeze for up to 3 months. Just make sure to squeeze out as much air as possible to prevent freezer burn.
Reheat: When you’re ready to indulge again, reheat on the stovetop over medium heat with a splash of broth or water to keep it moist. You can also pop it in the microwave, but the stovetop method will help retain that lovely crispy texture.

FAQs

Can I use a different cut of meat?

Absolutely! While pork shoulder is traditional for its fat content and flavor, you can also use pork loin if you prefer a leaner option. Just keep an eye on cooking time—pork loin cooks faster and can dry out if overcooked.

What if I don’t have a slow cooker?

No problem! You can easily make carnitas on the stovetop in a heavy pot or Dutch oven. Just keep the temperature low and check in on it to ensure it doesn’t boil too hard—slow and steady wins the race!

Can I make these carnitas spicy?

For sure! Adding additional jalapeños, chipotle peppers in adobo, or even some cayenne pepper can turn up the heat. Just remember to taste as you go so you don’t accidentally set your mouth on fire!

What should I do with leftovers?

Oh, the possibilities! You can toss them in a salad, mix them into a breakfast scramble, or use them as a stuffing for burritos. No matter what, you can’t go wrong with more carnitas!

Can I make this ahead of time?

Definitely! Carnitas taste even better the next day once the flavors have melded together. Make it a day in advance and just reheat when you’re ready to serve!

Conclusion

I hope you enjoyed making these delicious carnitas as much as I do! They really are a fantastic way to bring friends and family together around the table, filled with laughter and shared stories. If you try out this recipe, I would love to hear how it turned out for you! Did you put your own spin on it? Let’s chat in the comments below, and happy cooking!