Easy Carnitas

Easy Carnitas is one of those meals I make when I want big flavor without a lot of fuss. The pork slowly cooks with fresh citrus, onions, and warm spices until it’s fall-apart tender and packed with flavor. Then, a quick sear in a hot skillet gives it those crispy edges that make every taco irresistible. I love how versatile it is—serve it in tacos, over rice, or even on a salad. It’s a simple, reliable recipe that never disappoints, especially when you squeeze a little lime on top and dig in.

Why You’ll Love These Easy Carnitas

• Effortless Flavor: Let the pork simmer with citrus, onions, and spices for tender, juicy meat without the hassle.
• Crispy, Caramelized Edges: A quick sear in the skillet adds those golden, crispy bits that make every bite irresistible.
• Bright Citrus Twist: Fresh orange and lime juice give the pork a zesty, vibrant flavor that balances the richness perfectly.
• Great for Leftovers: Carnitas taste just as good the next day—perfect for tacos, salads, or breakfast burritos.
• Taco Night Favorite: Serve this at a gathering, and everyone will be asking for seconds (and the recipe).

Ingredients Needed To Make These Easy Carnitas

Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe. 

• Pork shoulder, cut into large pieces
• Onions, roughly chopped
• Oranges, quartered
• Lime, quartered
• Chicken stock
• Kosher salt
• Black pepper
• Garlic powder
• Dried oregano
• Cumin
• Avocado or coconut oil
• Fresh cilantro, chopped
• Lime wedges
• Flour or corn tortillas

How To Make These Easy Carnitas

1. Prep the Ingredients: Chop the onions, cut the citrus into wedges, and season the pork with salt, pepper, and spices.
2. Cook the Pork: Add the pork, onions, citrus, broth, and seasonings to a large pot. Cover and cook until the pork is tender and easily falls apart.

3. Shred the Meat: Remove the pork from the pot and shred or cut it into chunks.
4. Crisp the Pork: Heat some oil in a skillet and cook the pork until it’s browned and crispy on the edges.
5. Assemble and Serve: Serve the crispy carnitas in tortillas with fresh cilantro, lime wedges, and your favorite toppings.

Commonly Asked Questions

How do I store leftover carnitas?

Let the carnitas cool completely, then transfer them to an airtight container. Store in the refrigerator for up to 4 days. For longer storage, freeze the meat for up to 3 months.

How should I reheat carnitas to keep them crispy?

The best way to reheat carnitas is in a hot skillet. Just add a little oil and cook until heated through and crispy again. If you’re short on time, the microwave works, but you’ll lose some of the crispiness.

What kind of pork should I use?

Pork shoulder (also called pork butt) works best because it has enough fat to keep the meat tender and flavorful as it cooks.

Can I use a slow cooker instead of the oven?

Yes! Just add the ingredients to the slow cooker and cook on low for 6-8 hours or high for 4-5 hours until the pork is tender. Then, crisp it in a skillet before serving.

Why do we use citrus in the recipe?

The fresh orange and lime juice add brightness and a hint of sweetness to balance the savory flavors. Plus, the acidity helps tenderize the pork as it cooks.

How do I get extra crispy carnitas?

After shredding the pork, spread it out on a baking sheet and broil it for a few minutes, watching closely so it doesn’t burn. Or, crisp it in a hot skillet with a little oil.

Can I make carnitas ahead of time?

Definitely! Cook the pork a day or two in advance and store it in the fridge. When you’re ready to serve, crisp it in a skillet, and you’re good to go.

What toppings go well with carnitas tacos?

Fresh cilantro, diced onions, avocado, salsa, and a squeeze of lime are classic options. For a little heat, add pickled jalapeños or a drizzle of hot sauce.

Easy Carnitas

This Easy Carnitas recipe features tender pork shoulder cooked with fresh citrus, onions, and warm spices, then crisped to perfection in a hot skillet. It’s an easy, flavor-packed meal perfect for tacos, rice bowls, or nachos.

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Prep Time 15 minutes mins

Cook Time 4 hours hrs

Resting + Shredding 10 minutes mins

Total Time 4 hours hrs 25 minutes mins

Course Main Course

Cuisine Mexican

Servings 8

Calories 400 kcal

Equipment

• Large Dutch oven with lid
• Cutting board
• Knife
• Large skillet
• Measuring Spoons
• Tongs

Ingredients

 

 

Carnitas:

• 5 lbs pork shoulder cut into large pieces
• 2 large onions roughly chopped
• 2 oranges quartered
• 1 lime quartered
• 4 cups chicken stock
• 3 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 ½ tsp dried oregano
• 2 tsp cumin

Tacos:

• 1 tbsp avocado or coconut oil
• Fresh cilantro chopped
• Lime wedges
• Flour or corn tortillas

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Instructions

 

• Preheat oven to 350°F.
• Combine Ingredients: In a large Dutch oven, add all ingredients.
• Cook: Cover and cook for 3-4 hours or until pork is fork-tender.
• Shred & Cut: Remove pork and cut into 1”-2” chunks.

Tacos:

• Heat Skillet: Place a large skillet over medium heat and add oil.
• Crisp Pork: Cook pork pieces for a few minutes until crispy brown on one side, then flip.
• Assemble Tacos: Serve crispy pork in tortillas with fresh cilantro and a squeeze of lime juice.

Nutrition

Calories: 400kcalCarbohydrates: 8gProtein: 35gFat: 25gFiber: 2g

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Carnitas are one of those meals that always hits the spot—crispy, juicy, and packed with flavor from the citrus and spices. Whether you pile it into tacos, serve it over rice, or eat it straight from the pan (we’ve all been there), it’s a guaranteed crowd-pleaser. Plus, it’s so simple to make that it might just become a regular on your dinner rotation.