Easy Carnitas

If you’re in the mood for some seriously mouth-watering carnitas that will make your tacos sing, you’re in luck. These Easy Carnitas are a family favorite in my house, packed with flavor and so darn versatile—turn them into tacos, bowls, or just eat them straight. This recipe is all about tender, juicy pork that’s perfectly seasoned with a hint of something special. Trust me, once you make these, there’s no going back to store-bought.

Last Saturday night, or maybe it was Sunday, I tossed together these carnitas, and the smell alone had my husband swooning before they even hit the table. We have this running joke in the house that if the house doesn’t smell like a Mexican fiesta, dinner’s not ready. These carnitas do the trick every single time. It’s that magic moment when my kids stop bickering over toys and focus on the sizzle and aroma coming from the kitchen. “Is it taco time yet?” they ask, peeking around the oven, knowing full well our tradition of taco joy is about to unfold.

How to Make It

Let’s be real—cooking is an art and a little bit of improvisation. Start by grabbing a hefty pork shoulder – something with a good fatty cap, that’s the secret, trust me. Pat it dry and give it a good rub-down with some salt, pepper, and a little olive oil. Into the oven it goes, low and slow, and that’s where the magic happens. I usually throw in some cumin, oregano, and a squeeze of fresh orange juice. Not traditional? Eh, maybe not, but we’re all about flavor here. Let it do its thing while you get to unwind with a glass of something fun.

✔Ingredient Notes

– Pork Shoulder: Pick one with enough fat, it’ll melt into tenderness, I promise.
– Cumin: Adds a depth of flavor that’s hard to beat. Forget it once, and you’ll probably regret it.
– Orange Juice: My little hack. Makes it zingy and tenderizes the meat like no other!

✔Recipe Steps

1. Preheat your oven to 275°F (135°C).
2. Slice your pork shoulder into large chunks—something like 4-inches is a good rule.
3. Season generously with salt and pepper and massage it like you mean it.
4. Arrange in a baking dish with oregano, cumin, and a splash of orange juice over the top.
5. Let it bake slow and steady for about 3 hours.
6. Shred the pork and broil for 5-10 minutes to crisp up those edges.

What to Serve It With

These carnitas pair perfect with a mountain of guac (no such thing as too much avocado, right?), spicy salsa, and soft, warm tortillas. Whenever I’m out of tortillas, my go-to are toasted cornbread pieces. It’s wild but somehow works wonders.

✔Tips & Mistakes

Remember, patience is key with the slow cooking. And if you ever try to rush it—cue epic eye-roll—your carnitas might just become carnita-bricks.

✔Storage Tips

Pop any leftovers in an airtight container and chill them in the fridge. They hold up for about 3-4 days. Pro-tip: cold carnitas straight from the fridge in a burrito bowl for breakfast… an underrated joy in life.

✔Variations and Substitutions

If you’re feeling adventurous, swap the orange juice out for pineapple juice or throw in a jalapeño for heat. When my pantry was bare, I swapped oregano for Italian seasoning—shh, don’t tell the purists—it was still flavor-town!

Frequently Asked Questions

Easy Carnitas

Succulent and flavorful carnitas made easy with simple ingredients and slow cooking for perfect texture and taste.

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Prep Time: 15 minutes minutes

Cook Time: 3 hours hours

Total Time: 3 hours hours 15 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 3.5 lb pork shoulder
• ▢ 1 tbsp olive oil
• ▢ 1 cup orange juice freshly squeezed
• ▢ 0.5 cup lime juice
• ▢ 1 tbsp ground cumin
• ▢ 1 tbsp dried oregano
• ▢ 4 cloves garlic minced
• ▢ 1 tsp salt
• ▢ 0.5 tsp black pepper
• ▢ 0.25 cup water

Instructions

Preparation Steps

• Preheat the oven to 300°F (150°C).
• Cut the pork shoulder into large chunks.
• Heat olive oil in a large oven-safe pot over medium-high heat. Brown the pork pieces on all sides.
• Combine orange juice, lime juice, garlic, cumin, oregano, salt, and pepper in a bowl, then pour over the pork.
• Add water to the pot and cover with a lid.
• Place the pot in the oven and cook for 3 hours until the meat is tender and falling apart.
• Remove the pork from the pot and shred with two forks.
• Optional: To crisp the carnitas, spread shredded pork on a baking sheet and broil for 3-5 minutes until edges are crispy.
• Serve warm with tortillas, salsa, and your favorite toppings.

Notes

This slow-cooked carnitas recipe is versatile and perfect for tacos, burritos, or bowls. Leftovers keep well refrigerated for up to 4 days.