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The perfect pork carnitas recipe that is crispy on the edges and moist and flavorful on the inside.
This pork reminds me of the yummy pork carnitas you get when you order street tacos. Crispy on the outside edges, but moist and flavorful on the inside.
This delicious pork can be enjoyed on its own or used in tacos, burritos, enchiladas and more. You will want to make a big batch so you have plenty of leftovers to use.
Ingredients Needed
- Lard. This recipe uses a pound, yes, a pound of Lard. Lard is not the same thing as Crisco but it is usually found in the baking aisle near the Crisco. The meat does not absorb the lard but it does give it great flavor. The lard is discarded at the end, it just helps create an amazingly tender and flavorful pork.
- Pork. You can also use a boneless pork shoulder, picnic or butt roast.
- Orange
- Lime
- Garlic, whole and garlic powder
- Onion
- Salt and Freshly Ground Pepper
- Oregano
- Cumin
- Cilantro
How to Make Pork Carnitas
- Place pork, cut into 2 inch pieces into a heavy roasting pan.
- Add in lard, oranges, limes, onion, garlic and seasoning.
- Cover and bake at bake at 275 degrees F for five hours.
- Remove the pork from pan and cut up or shred to the desired size.
- Place on a baking sheet in a single layer and place under the broiler to crisp up the edges. You can lightly baste the pork with olive oil but I usually don’t.
Pair This With:
- Sprinkle with some cilantro and serve with a side of Za’atar Chicken and sliced avocado.
- We also loved in served as a taco on corn tortillas.
- You can also enjoy it in a burrito or enchilada.
Check out more delicious pork recipes:
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Pork Carnitas Recipe
The perfect pork carnitas recipe that is crispy on the edges and moist and flavorful on the inside.
Prep:15 minutes
Cook:5 hours
0 minutes
Total:5 hours 15 minutes
Ingredients
- 2½ – 3 pound pork butt carnitas or shoulder cut into large pieces at least 2×2 inches in size
- 1 pound lard cut into pieces
- ½ orange skin on, quartered
- 1 lime skin on, quartered
- 4 garlic cloves skins removed and slightly smashed
- 1 medium onion skinned and quartered
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon oregano
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- cilantro for garnish
Instructions
- Preheat oven to 275 degrees.
- In a 9x11x2 casserole dish or large roasting pan, place all ingredients.
- Cover with parchment and foil and bake for five hours.
- Remove from oven and scoop out meat. Dispose of remaining liquids and solids.
- Place cooked pork on a foil-lined sheet pan and place under broiler for five minutes to crisp up the edges. Shred if desired.
- If the bottoms seem too wet, flip the pork and broil the other side for another minute or two. This step needs to be watched – you want the meat to caramelize without burning it or drying it out.
- Garnish with chopped cilantro
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Nutrition Facts:
Calories: 446kcal (22%) Carbohydrates: 7g (2%) Protein: 61g (122%) Fat: 18g (28%) Saturated Fat: 6g (38%) Polyunsaturated Fat: 2g Monounsaturated Fat: 8g Trans Fat: 1g Cholesterol: 187mg (62%) Sodium: 505mg (22%) Potassium: 1237mg (35%) Fiber: 3g (13%) Sugar: 2g (2%) Vitamin A: 2875IU (58%) Vitamin C: 28mg (34%) Calcium: 192mg (19%) Iron: 4mg (22%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Liz says
Thanks for the nice recipe, Leigh Anne. Have a Fun Day!
Leigh Anne says
Thank you Liz – enjoy your day too!!
Gina says
That’s it- I’m coming over. I have a serious obsession with carnitas – it’s on the top of my list. YUM!!!!!!!!!!!!!!
Leigh Anne says
Gina, You must make this! It was so yummy!!
Martha @ A Family Feast says
Thanks for much for the link back Leigh Anne!! And I’m so glad you enjoyed the recipe! Your version looks terrific!!
Leigh Anne says
Thank you Martha – it’s a new family favorite. Next time I make it I will leave it in bigger chunks and serve it that way.
Melanie @ Carmel Moments says
They look amazing! It’s been way to long since I’ve had pork! And this one looks so easy.
Leigh Anne says
We are big pork fans at our house since my daughter has a red meat allergy. Hope you’ll try it
Michelle @ A Dish of Daily Life says
Yum! This recipe is definitely up my alley! Pinned!