Carnitas
This recipe yields traditional Mexican carnitas with tender, succulent pork and crispy, caramelized bits. Pork shoulder and belly are slow-simmered with aromatic spices in a sachet, then crisped in their rendered fat. The result is a richly flavored, textural delight, perfect for tacos with fresh pico de gallo and other classic toppings.
Equipment
- 1 Large Heavy Pot A Dutch oven or a heavy-bottomed pot is ideal for even heat distribution and retention during the long simmer.
- 1 Cheesecloth Essential for creating a sachet to infuse aromatics without loose particles.
- 1 Kitchen Twine For tying the cheesecloth sachet securely.
- 1 Rimmed Baking Sheet For resting the pork shoulder and draining the finished carnitas.
- 1 Slotted Spoon For transferring the carnitas while leaving excess fat in the pot.
Ingredients
Main
- 1 1/2 teaspoons dried Mexican oregano
- 1 1/2 teaspoons black peppercorns
- 4 chile de arbol
- 1 bay leaf
- 1 small stick canela or 1/2 cassia cinnamon stick see Cook's Note
- 1 head garlic halved lengthwise
- 1/2 large white onion
- 1/4 large naval orange
- 3 pounds boneless pork shoulder
- 1 pound pork belly cut into 1-inch pieces
- 1 cup homemade chicken stock or low-sodium chicken broth
- 2 tablespoons dark brown sugar
- Kosher salt
- Warm corn tortillas chopped cilantro, chopped white onion, lime wedges and salsa verde, for serving
- Pico de Gallo recipe follows, for serving
- 2 large vine-ripe tomatoes chopped
- 2 serrano chiles finely chopped (seeded if you prefer mild heat)
- 1 clove garlic finely grated
- 1/4 medium white onion chopped
- 1/3 cup cilantro leaves and tender stems finely chopped
- 3 tablespoons fresh lime juice plus more if needed
- Kosher salt
Instructions
- Place the oregano, peppercorns, chiles, bay leaf, canela, garlic, onion and orange in the center of a 1-foot square piece of cheesecloth. Gather up the edges and tie with kitchen twine to secure the aromatics inside the sachet.
- Place the sachet, pork shoulder, pork belly, stock, brown sugar and 4 teaspoons salt in a large heavy pot. Bring to a boil over high heat, then cover, lower the heat to medium-low and simmer until the pork is tender and shreds easily, about 2 hours.
- Remove and discard the sachet. Transfer the pork shoulder to a rimmed baking sheet.
- Increase the heat to high and continue cooking the pork belly until only the fat remains and the pan juices are completely evaporated, about 15 minutes. Carefully transfer the pork shoulder back to the pot (it's ok if it breaks apart) and fry it in the rendered fat, turning occasionally and scraping the bottom of the pot, until browned on all sides and just beginning to crisp, 10 to 15 minutes; the shoulder will start to shred and that's ok. Most of the pieces should be bite-size with some smaller shredded and super-crisp bits in the mix. Transfer the carnitas with a slotted spoon to a paper-towel-lined baking sheet.
- Serve the carnitas with tortillas, cilantro, onions, limes, salsa verde and pico de gallo.
Notes
Achieving perfect carnitas hinges on two critical stages: the long, slow braise for tenderness, and the rapid high-heat crisping for texture. Ensure the pork shoulder is truly fork-tender before increasing heat; it should practically fall apart. The rendering of the pork belly fat is crucial; this liquid gold will be the medium for crisping the shoulder. Don't rush this step, and scrape the bottom of the pot frequently during crisping to prevent sticking and encourage browning. For an extra layer of flavor, a squeeze of fresh orange juice can be added to the pot during the initial simmer, complementing the orange quarter in the sachet. Serve immediately for best crispness.