The gold standard of Mexican pork cookery-tender chunks of pork shoulder slow-braised in lard until they practically fall apart, then crisped to perfection. This is carnitas as your abuela intended: rich, succulent, and with those irresistible crispy edges that make you question every other taco filling you've ever had.←Back to Taco Base Recipes
3 lb pork shoulder, cut into 3-inch chunks
1 cup lard
1 large white onion, quartered
1 large orange, juiced
1 whole lime, juiced
3 whole bay leaves
6 cloves garlic cloves, smashed
2 tsp Mexican oregano
1 tsp cumin
2 tbsp salt
1 tsp black pepper
Season the pork chunks generously with salt and pepper, then let them sit at room temperature for 30 minutes—patience, young grasshopper.
Heat lard in a heavy Dutch oven over medium-high heat until shimmering.
Brown the pork chunks in batches, turning to get color on all sides—about 8-10 minutes total per batch.
Return all pork to the pot and add onion, garlic, bay leaves, oregano, cumin, orange juice, and lime juice.
Add just enough water to barely cover the meat, bring to a gentle simmer, then reduce heat to low.
Cover and braise for 2-3 hours until the pork shreds easily with a fork—this is not the time to rush greatness.
Remove the lid and increase heat to medium-high, cooking until the liquid reduces and the pork starts crisping on the bottom—about 10-15 minutes of pure magic.
Use two forks to shred the meat and mix in those crispy bits, because that's where the soul lives.
Chef's Notes
Carnitas is the crown jewel of Mexican pork cookery, born in Michoacán where copper pots called cazos have been turning out this magic for generations. The name means "little meats," which undersells the transformative alchemy that happens when pork shoulder meets lard, citrus, and time. Lard is the traditional cooking fat and nothing else achieves quite the same flavor. Find it at Mexican butcher shops (carnicerías), some grocery stores near the bacon, or render your own from pork fat. If you absolutely can't find lard, duck fat is a worthy substitute; vegetable oil works mechanically but please don't call the result traditional. The two-stage cooking is what makes carnitas carnitas: first a long braise until the meat is fall-apart tender, then the liquid reduces and the pork crisps in its own rendered fat. Don't rush the browning at the end; those crispy bits (the carnitas of the carnitas) are where the soul lives. The citrus isn't just for flavor; the acid helps tenderize the meat during the long braise. Mexican oregano is different from Mediterranean oregano, more citrusy and less minty. Find it at Latin markets or substitute marjoram in a pinch. When shredding, mix the tender meat with the crispy bits so every bite gets some of both. Traditional carnitas are served by weight at taquerías, where they scoop out portions that combine crispy and tender in perfect proportion. This is the standard you're aiming for.
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