Pork Carnitas

Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings 4 -6 servings
Author Leigh Anne Wilkes


  • 2½ - 3 pound pork butt carnitas or shoulder cut into large pieces at least 2x2 inches in size
  • 1 pound lard
  • ½ orange skin on, quartered
  • 1 lime skin on, quartered
  • 4 medium garlic cloves skinned and left whole 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
  • 1 tablespoon olive oil


  • 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 brushed with the oil oil and place under broiler for five minutes. 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.
  • Serve simply in a warmed flour tortilla with chopped onion and cilantro along with some lime cilantro rice.