Elevate dinner time with this stove top pork carnitas recipe. This Mexican dish of slow-cooked pork is filled with familiar taco spices along with cinnamon and citrus for incredibly flavorful "little meats" that are perfect for tacos, nachos, salads and more.
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I'm a fan of all things pulled pork- from regular pulled pork to char siu inspired, it's just so easy and so delicious!
But this easy carnitas recipe, the Mexican version of pulled pork might be my favorite. Juicy, spiced, citrusy and so full of flavor, other shredded pork simply can't compare.
Especially when it comes to nachos, burrito bowls or tacos. This stuff makes the best tacos!
My favorite way to enjoy them is piled high on homemade corn tortillas and topped with pineapple salsa. You have to give it a try!
But whether you use them for tacos, enchiladas, or get creative with your own dish (they're even great on pizza and with eggs), this pork is sure to be the star of your main dish.
The Ingredients
- Boneless Pork Roast- For quicker cooking, use pork loin or pork tenderloin for this method. For more moist carnitas, a fattier cut of pork such as pork butt or shoulder cut works well but you may need to cook it for a bit longer to break down the fatty parts.
- Chili Powder- Adds a robust, smoky flavor and a hint of heat. Make sure you use the chili powder spice blend- not ground chilies.
- Cumin- Brings earthy, warm notes to the seasoning.
- Fine Sea Salt- Table or kosher salt can be used instead.
- Dried Oregano
- Black Pepper
- Cinnamon- Infuses a key subtle, warm flavor to the carnitas.
- Garlic- If needed, 2 teaspoons of garlic powder can be used instead.
- Yellow Onion- These cook down and add so much flavor to the pork. You can use a red or white onion if needed.
- Orange and Lime Juice- These provide our cooking liquid, tenderize the meat and are also key to the carnitas flavor. You'll need about 1 large orange and 1 lime freshly squeezed or use bottled for convenience.
The Method
1. Prep the Pork. Slice the pork into large chunks. Place the pork chunks in a large pot or Dutch oven.
Sprinkle chili powder, cumin, fine sea salt, dried oregano, black pepper, and cinnamon over the meat. Top with the minced garlic and chopped onion and pour in the orange juice, lime juice and 2 cups of water.
2. Cook. Cover the pot and bring the mixture to a boil over medium-high heat. Reduce the heat to medium-low and let it simmer gently for 1.5-2 hours or until the pork becomes fall-apart tender and easy to shred, keeping an eye on it and adding additional water as needed.
3. Shred. Using a fork, shred the cooked pork into bite-sized pieces and cook on low for 10-15 additional minutes to allow the pork to absorb the juices.
4. Crisp. Increase the heat to medium-high again to crisp up the edges of the pork (works better with fattier cuts of pork), or transfer the shredded pork to a baking sheet and broil briefly until crispy.
5. Serve.
Leftovers and Storage
To Store: Transfer leftover carnitas into an airtight container and refrigerate for up to 4 days.
To Freeze: Cool carnitas and then store in airtight containers or freezer bags and freeze for up to 3 months. See Pulled Pork Storage and Freezing for tips.
To Reheat: Warm in a skillet over medium heat with a splash of water if dry or microwave until heated through. You can also place them in a single layer on a sheet pan and bake at 350 F for 10 minutes and then switch to broil for a minute or two to crisp them up.
Make it Your Own
- Slow Cooker Carnitas- Make the cooking process completely hands off. Place the pork roast in the bottom of a large slow cooker.
- Sprinkle seasonings evenly over top of the pork, top with onions and garlic and pour in the juices (reduce the water to ¼ cup). Cover and let cook on the "LOW" setting for 6-8 hours.
- After 5-6 hours, shred with a fork and allow to continue to cook so that it soaks up some the juices.
- Optional: Transfer the meat to sheet pan and broil in the oven for 2-4 minutes for crispy pork carnitas.
- Add Some Spice- Add a pinch of cayenne pepper or a finely chopped jalapeño for extra heat.
- Make Them Smoky- Add a canned chipotle pepper and 1 tablespoon of the sauce from the can for some added spice and extra smokiness.
Serving Ideas and Uses
Uses:
- Tacos: Load warm corn tortillas with carnitas and pineapple salsa or other favorite toppings for delicious pineapple pork carnitas tacos.
- Nachos: Layer carnitas onto crispy tortilla chips and top with melted cheese, jalapenos, and guacamole.
- Burrito Bowls: Pair juicy pork with fluffy rice, sautéed peppers, black beans, and creamy guacamole.
- Enchiladas: Fill tortillas with carnitas pork meat, cover with enchilada sauce, and bake with cheese until bubbly.
- Pizza Topping: Use carnitas as a unique pizza topping with barbecue or enchilada sauce, red onions, and cheese.
- Salads: Add carnitas meat to salads such as Santa Fe Salad
- With Eggs: Top scrambled eggs or an omelet with pulled pork pieces and salsa and serve with tortilla chips or homemade tortillas.
Toppings:
- Pineapple Pico de Gallo or Salsa
- Chopped green onions and cilantro
- Sliced or pickled jalapenos
- Diced red onion
- Lime Wedges
- Sour cream or Greek yogurt
- Avocado
Sides:
- Chimichurri Rice
- Refried Beans or Black Beans
- Guacamole
- Crispy Baked Plantains
- Chimichurri Slaw
Tips For the Best Pork Carnitas
- Monitor: While simmering, keep an eye on the pot. If it's drying out, add a splash of water as needed to maintain moisture and prevent burning.
- Adjust to the Cut: Be sure to use boneless pork and note that a cut with high fat content like pork butt or boneless pork shoulder will take a bit longer so adjust the cooking time accordingly.
- Don't Skip the Crisping: Those extra couple of minutes add great texture and enhance the flavor of your carnitas.
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And if you liked this recipe...
...you might also like:
- Ground Beef Tacos
- White Chicken Chili
- White Cheddar Chicken Nachos
- Chinese-Inspired Barbecue Pulled Pork
Recipe Card
Stovetop Pork Carnitas
Ingredients
- 3 lb boneless pork roast
- 1 tablespoon chili powder
- 1 tablespoon cumin
- ½ tablespoon fine sea salt
- 2 teaspoon dried oregano
- ½ teaspoon black pepper
- ¼ teaspoon cinnamon
- 4 cloves garlic minced
- 1 small yellow onion finely chopped
- ¼ cup orange juice
- 2 tablespoon lime juice
Instructions
- Slice the pork into large chunks and place in a large pot or Dutch oven. Sprinkle chili powder, cumin, fine sea salt, dried oregano, black pepper, and cinnamon over the meat. Top with the minced garlic and chopped onion and pour in the orange juice, lime juice and 2 cups of water.
- Cover the pot and bring the mixture to a boil over medium-high heat. Reduce the heat to medium-low and let it simmer gently for 1.5-2 hours or until the pork becomes fall-apart tender and easy to shred, keeping an eye on it and adding additional water as needed.
- Using a fork, shred the cooked pork into bite-sized pieces and cook on low for 10-15 additional minutes to allow the pork to absorb the juices.
- Increase the heat to medium-high again to crisp up the edges of the pork (works better with fattier cuts of pork), or transfer the shredded pork to a baking sheet and broil briefly until crispy.
- Serve.
Notes
-
- Sprinkle seasonings evenly over top of the pork, top with onions and garlic and pour in the juices (reduce the water to ¼ cup). Cover and let cook on the "LOW" setting for 6-8 hours.
- After 5-6 hours, shred with a fork and allow to continue to cook so that it soaks up some the juices.
- Optional: Transfer the meat to sheet pan and broil in the oven for 2-4 minutes for crispy pork carnitas.
Nutrition
More tasty Meal Ideas!
cam says
My boyfriend loves carnitas so of course I had to make this for him and he loved it!! So delicious and really easy recipe to make, thank you for sharing this with us!
Janessa says
I'm glad you enjoyed this recipe, Cam!
Biana says
Yum! Great looking carnitas for tacos - fabulous idea for taco Tuesday.
Janessa says
Thank you for your kind review, Biana.
Renee | The Good Hearted Woman says
This is one of our favorite easy, make-ahead meals! Not only are these pork carnitas delicious, but it makes the meat go a long way, too. The orange juice brings so much flavor to the plate: we added a little zest to ours for an extra citrus bump.
Janessa says
Love the idea of adding a bit of zest! Thank you for your kind review, Renee.
Tara says
This is my new favorite recipe for pork carnitas!! Every once in a while, I get a craving for nachos with pork. This recipe really helped elevate that.
Janessa says
I'm glad you enjoyed this recipe, Tara!
Joseph says
Very nice recipe ! but I use another cut of Pork. Rib Eye roast. Y'all have to try this cut of pork yes Rib Eye sound familiar ?? same cut as Rib Eye from beef. but its from pork. tender juicy many uses , you cut to desire thickness for this recipe or any cutlet try you will love it
Janessa says
I'm glad you liked this recipe, Joseph! Thank you for your suggestion about using a different cut of pork- I'll keep my eye out for that at my butcher shop!