cook · Cook

How to Make Carnitas from Scratch

Name: How to Make Carnitas from Scratch
Yield: 6
Ingredients: 3-4 pounds pork shoulder; to taste salt; to taste black pepper; to taste cumin; 2 bay leaf; small amount oil; enough to barely cover water or broth

Real carnitas come from slow-cooking pork shoulder in its own fat until it falls apart, then crisping the shredded meat in a hot pan. The key is patience — low heat for hours until the meat surrenders completely, followed by high heat to create those essential crispy edges that make carnitas irresistible.

Total time: 3 hr 30 min
Hands-on: 30 min
Serves: 6
Difficulty: Medium

Ingredients

3-4 pounds pork shoulder
to taste salt
to taste black pepper
to taste cumin
2 bay leaf
small amount oil
enough to barely cover water or broth

Step by step

Cut 3-4 pounds of pork shoulder into large chunks. Leave them big — about fist-sized. You want surface area for browning but chunks large enough that they won't dry out during the long cook.
Season generously with salt, black pepper, and cumin. Use more salt than feels right. The meat will absorb it during the long cook. Add a bay leaf or two if you have them.
Brown the pork chunks in a heavy pot with a little oil. Don't crowd the pan. Work in batches if needed. You want real color on all sides — this builds the flavor foundation.
Add just enough water or broth to barely cover the meat. The pork will release its own juices as it cooks. Too much liquid and you're braising, not making carnitas.
Bring to a gentle simmer, then drop to the lowest possible heat. Cover and cook for 2-3 hours until the meat shreds easily with a fork. The liquid should barely bubble.
Remove the lid and let the liquid cook down. This takes another 30-60 minutes. The meat should be sitting in its own rendered fat, not swimming in liquid.
Shred the meat with two forks. It should fall apart without resistance. Remove any large pieces of fat, but leave some — it carries the flavor.
Heat a large skillet over medium-high heat. Add the shredded pork in a single layer. Don't stir for the first few minutes — let it develop a proper crust.
Toss and crisp until edges are golden and crackling. This is where carnitas become carnitas. Some pieces should be deeply browned, others just warmed through.

Tips & troubleshooting

Pork shoulder is the only cut that works — it has enough fat and connective tissue to stay moist during the long cook
Save some of the rendered pork fat to store with leftover carnitas — it keeps the meat from drying out
The meat is done when you can shred it with a spoon, not just a fork
Don't skip the final crisping step — tender meat without crispy edges is just pulled pork, not carnitas

Variations

Orange and Bay Leaf Carnitas. Add orange juice and zest to the cooking liquid along with extra bay leaves. The citrus brightens the rich pork.
Milk-Braised Carnitas. Replace half the water with whole milk. The milk proteins break down and create an incredibly tender result.
Oven Method. After browning, transfer to a 300°F oven. Cover tightly and cook for 2-3 hours, then uncover to reduce liquid.

Questions

Can I make carnitas ahead of time?: Cook the meat through the shredding stage up to 3 days ahead. Store in the fridge with some cooking liquid, then crisp in a hot pan when ready to serve.
Why did my carnitas turn out dry?: Either the heat was too high during the slow-cook phase, or you removed too much fat when shredding. The meat needs to cook gently in its own rendered fat.
What if the liquid doesn't cook down enough?: Remove the meat and boil the liquid hard in a wide pan until it reduces to mostly fat. Pour this back over the shredded meat before crisping.
How do I know when the meat is tender enough?: It should fall apart when you poke it with a fork. If you have to work to shred it, it needs more time.