Crispy Pork Carnitas

Authentic Mexican carnitas made from tender, slow-cooked pork that's then crisped to golden-brown perfection. This recipe yields incredibly succulent and flavorful shredded pork with irresistibly crispy edges, perfect for tacos and more.

Crispy Pork Carnitas
  • Prep time: 19 minutes
  • Cook time: 37 minutes
  • Total time: 56 minutes
  • Servings: 4
  • Difficulty: Easy
  • Cuisine: American

Ingredients

  • 3 pounds boneless pork shoulder (Boston butt), cut into 2-3 inch chunks
  • 1 large white onion, quartered
  • 4 cloves garlic, smashed
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup water
  • 1/2 cup milk
  • 1/4 cup lard or vegetable oil

Instructions

  1. Place the pork chunks in a large Dutch oven or heavy-bottomed pot. Add the quartered onion, smashed garlic, oregano, cumin, salt, and pepper.
  2. Pour in the water and milk. The liquid should come about halfway up the pork.
  3. Bring the liquid to a simmer over medium-high heat, then reduce the heat to low, cover, and cook for 2-3 hours, or until the pork is very tender and easily pulls apart.
  4. Remove the pork from the liquid using a slotted spoon and place it on a baking sheet. Discard the cooking liquid, onion, and garlic.
  5. Using two forks, shred the pork into bite-sized pieces.
  6. If using lard, melt it in the same Dutch oven over medium-high heat. If using vegetable oil, heat it in the Dutch oven.
  7. Add the shredded pork to the hot lard or oil, spreading it out in an even layer.
  8. Cook, undisturbed, for 5-7 minutes, until the bottom is golden brown and crispy.
  9. Flip the pork and cook for another 5-7 minutes, or until the other side is also crispy and browned.
  10. Serve immediately, typically with warm tortillas, salsa, and cilantro.

Tips

  • Don't skip the milk; it helps tenderize the pork and contributes to browning.
  • Ensure the pork is well-shredded and spread evenly in the pan for maximum crispiness.
  • For extra crispy bits, you can broil the carnitas for a minute or two after frying, watching closely to prevent burning.

Frequently Asked Questions

Can I make carnitas without milk?

Yes, you can omit the milk and use only water, or substitute it with chicken broth. The milk adds a subtle richness and aids in browning, but the carnitas will still be delicious without it.

How do I store and reheat carnitas?

Store cooled carnitas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium-high heat with a little oil until crispy again, or spread on a baking sheet and reheat in a 375°F oven.

Can I use a different cut of pork?

Pork shoulder (Boston butt) is ideal due to its fat content, which keeps it tender during slow cooking and crisps up nicely. Pork belly could also be used, but would require a shorter cooking time.