Carnitas—literally meaning “little meat”—is one of Mexico’s most iconic pork dishes, and this double pork chops The carnitas (belly and shoulder) recipe provides a flavorful, simple meal built on two things: good meat and patience.
This simple recipe omits the citrus, spices, and other aromatics typical of many carnitas recipes, keeping the braising process simple. The final result comes in the final step, when the pork is rendered in its own fat, producing juicy, shredded meat with browned, flaky edges and a deep pork flavor.
Once the meat is cooked, make carnitas tacos by filling warm corn tortillas with shredded pork and topping with fresh cilantro, sliced avocado or guacamole, salsa verde or habanero spread, finely chopped garlic, or a dollop of crema.
Carnitas FAQs
Carnitas is a traditional Mexican dish made by slowly cooking pork—usually pork shoulder—until tender, then frying it in its own fat. The result is juicy, crispy meat, usually served in tacos with simple toppings like onions, cilantro and lime.
What cut is best for carnitas? Is pork belly important?
Boneless pork shoulder (also called pork butt or Boston butt) is a classic choice for carnitas because it becomes tender and easy to shred when cooked.
Pork belly adds richness to this carnitas recipe and makes for incredibly tasty, crunchy pieces, but it’s not necessary. Pork shoulder alone will make excellent carnitas—it’s just a little leaner and less varied in texture.
Why is my carnitas not getting crispy?
The final frying step is very important. Pork should be cooked in batches in a wide skillet so that it is completely fried in the fat, not steamed. Excessive density is the most common reason why carnitas turn out soft instead of crispy.
Can I add herbs, citrus or aromatics?
Many carnitas recipes use cumin, bay leaves, oranges, garlic, or beer instead of stock. This version is designed to work without them, producing pork cuts with a depth of flavor that lets the flavor of the meat shine. Therefore, you are free to try the recipe yourself.
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