Carnitas—literally “little meats”—are one of Mexico’s most iconic pork dishes, and this double-pork carnitas recipe (belly and shoulder) delivers a flavorful, unfussy take built around two things: great meat and patience.
This streamlined recipe strips out the citrus, spices, and other aromatics typical of many carnitas recipes, keeping the braise intentionally simple. The payoff comes in the final step, when the pork is crisped in its own fat, yielding juicy, shreddy meat with deeply browned, crackly edges and concentrated pork flavor.
Once the meat is cooked, make carnitas tacos by filling warm corn tortillas with the shredded pork and topping with fresh cilantro, sliced avocado or guacamole, salsa verde or habanero jam, finely chopped white onion, or a dollop of crema.
Carnitas FAQ
Carnitas are a traditional Mexican dish made by slowly cooking pork—usually pork shoulder—until tender, then crisping it in its own fat. The result is meat that’s both juicy and crispy, typically served in tacos with simple toppings like onion, cilantro, and lime.
What cut is best for carnitas? Is pork belly essential?
Boneless pork shoulder (also called pork butt or Boston butt) is the classic choice for carnitas because it becomes tender and shreddable as it cooks.
Pork belly adds richness to this carnitas recipe and yields extra-delicious, crispy bits, but it’s not required. Pork shoulder alone will produce very good carnitas—just slightly leaner and less varied in texture.
Why aren’t my carnitas getting crispy?
The final frying step is essential. The pork should be cooked in batches in a wide skillet so it actually fries in rendered fat rather than steams. Overcrowding is the most common reason carnitas turn out soft instead of crisp.
Can I add spices, citrus, or aromatics?
Many carnitas recipes use cumin, bay leaf, orange, garlic, or beer in place of some of the broth. This version is designed to work without them, producing deeply flavored shreds of pork that let the meat’s flavor shine. That said, you should feel free to put your own spin on the recipe.
