Mexican style Carnitas

 

This homemade Mexican Style Carnitas recipe is incredibly flavorful, easy to prepare, nutritious, and deeply satisfying.

It’s a traditional Mexican dish made with pork slow-cooked in spices and orange juice until it becomes melt-in-your-mouth tender.

Once fully cooked, the meat is shredded with two forks into juicy strands. It’s typically served in tacos with fresh cilantro and a squeeze of lime.

To go with the carnitas, I also made pico de gallo and guacamole, the combination is absolutely delicious and adds a refreshing contrast to the rich, spiced meat.

Keep in mind that the pork is full of bold, aromatic flavors thanks to the spices, so pairing it with something lighter and fresher really balances the dish.

I served the tacos in lettuce leaves, which is a great way to cut down on carbs and calories without sacrificing flavor.

 

 

Carnitas are a traditional Mexican dish of Creole origin, and several states in Mexico claim to be their birthplace — with Michoacán’s version being one of the most famous.

The recipe can vary depending on the region, but at its core, carnitas are made by slowly cooking different cuts of pork in their own fat, typically in a copper pot, along with spices and fresh cilantro.

The pork becomes so tender that it easily falls apart into juicy, flavorful strands. It’s usually served shredded and enjoyed in tacos with fresh cilantro and a squeeze of lime.

Carnitas are a traditional Mexican dish of Creole origin, with several distinct regional styles — the Michoacán-style carnitas being among the most well-known.

 

I have never traveled to Mexico, so I did not know them there, I recently traveled to Mexico and tried this delicious dish — among many others — but it was during one of my first trips to California that I first tasted it.

California is home to a large community of people of Mexican heritage and it’s where I first tried carnitas.

I instantly fell in love with them: the texture of the meat and its bold, rich flavor completely won me over.

I became curious about the recipe and began trying it at different restaurants, talking with locals of Mexican origin about how they prepare it.

What I quickly realized is that, like any traditional dish, every household has its own way of making carnitas.

Everyone adds their personal touch or follows a family tradition, so no two versions are ever exactly the same.

 

 

One key detail that greatly influences the final result is the cut of meat you choose. In Mexico, carnitas are traditionally made using various parts of the pig.

The version I’m sharing here is made with pork shoulder or pork loin cap, both are juicy and flavorful cuts.

You can also use leaner meat, or a combination of both, depending on your preference. Personally, I like to use pork sirloin because it yields tender, soft carnitas that are perfect for tacos or even a salad.

If you serve the tacos in lettuce leaves instead of tortillas, you’ll cut down on calories and carbs,  making the dish much lighter and easier to digest.

 

By skipping the classic corn tortillas, this carnitas recipe stays low in both carbohydrates and calories.

 

When it comes to cooking carnitas, you have several options: you can cook them in a traditional pot over several hours, use a slow cooker (such as an Instant Pot or Crock Pot), or a pressure cooker.

Another method to achieve the best results is by cooking vacuum-sealed meat at a low temperature for an extended period.

This technique helps retain all the juices while allowing the spices to fully infuse the meat.

While this method is a bit more advanced for home cooks, it’s definitely doable, and I’ll explain it in a future post on my blog about cooking techniques.

The method I used is the simplest and fastest — all you need is a pressure cooker.

 

 

There’s no doubt that it would be great to have all kinds of kitchen gadgets at home — the latest products, slow cookers like the Crock-Pot, and the Instant Pot, which combines slow cooking, pressure cooking, steaming, and more.

However, that’s not always realistic. The main issue is often lack of space to store all these appliances, and another is the cost.

If you already have a pressure cooker at home, use it to make this dish.

If not, you can still prepare it in a regular pot, but it will take much longer.

Once you’ve made the sofrito and added the liquids, reduce the heat as much as possible, ensuring the stew continues to cook slowly.

Keep an eye on it, and you may need to add more water or broth, as it will need to simmer for 1.5 to 2 hours, and evaporation will be higher.

 

Below you can watch the video of the recipe:

 

Recipe summary:

To prepare the pork carnitas, start by sautéing the diced, seasoned meat until browned.

Add some garlic, followed by the julienned onion, and cook for a few minutes.

Then, add the spices, juice of one orange, half a lemon, and a cup of water.

Close the pot and wait for the pressure to build up.

Once the rings rise, let it cook for 10 to 15 minutes.

After that, turn off the heat and allow all the steam to escape — during this time, the stew will continue to cook.

When you open the pot, you’ll find tender, aromatic meat that will fall apart at the touch.

Remove it from the pot and shred the meat with two forks.

That’s it! Serve the carnitas in a salad or in tacos with lettuce leaves, and top with guacamole and pico de gallo. They are absolutely delicious.

 

 

Preparing the guacamole is very simple.

Mash an avocado with a fork, then add a few drops of lemon or lime juice and season to taste.

Stir in chopped spring onion, half a tomato diced into small pieces, finely chopped chili (if you like it spicy), and fresh cilantro.

Mix everything together and store it in the refrigerator until you’re ready to serve.

The pico de gallo is equally easy and refreshing.

It’s made with chopped tomato, red bell pepper, spring onion, lemon or lime juice, and fresh cilantro.

Optionally, dress it with olive oil and season with sea salt and pepper.

Traditionally, it includes chopped chili, but if you prefer a milder version, feel free to leave it out — it’s entirely up to you.

I hope you give these a try! As you can see, they’re quick to make and absolutely delicious.

Let me know how they turn out in the comments. Cheers!