Carnitas Recipe & Seasoning Guide

Carnitas Recipe & Seasoning Guide

Great carnitas are tender on the inside and crispy on the edges, with rich pork flavor, a little citrus and plenty of warm Mexican spices. The name means "little meats," and the traditional method slowly cooks chunks of pork until they fall apart, then crisps them up so every bite has texture.

This carnitas recipe uses an easy oven method you can do in a Dutch oven at home, plus slow cooker and pressure cooker options. We will also cover how to season carnitas, what makes them different from pulled pork, and how to get those crispy edges every time.

Quick answer: Cut a 3–4 lb pork shoulder into 2-inch chunks, season with Taco Time plus salt, and braise with orange, lime, onion and garlic at 300°F for about 2½–3 hours, until fork tender (roughly 195–205°F internal). Shred into chunks, spread on a sheet pan and broil for a few minutes until crispy.

Carnitas vs. Pulled Pork

Both start with pork shoulder, but they are very different dishes.

Craving the smoked version? See our pulled pork internal temperature guide.

Best Cut for Carnitas

Use pork shoulder, also sold as pork butt or Boston butt. It has the fat and connective tissue that turn silky after a long braise. Boneless is easiest to cube. Leave some of the fat on, since it helps the pork stay juicy and crisp up later. Lean cuts like pork loin will turn dry and stringy.

How to Season Carnitas

Classic carnitas seasoning leans on cumin, chiles, garlic, onion and Mexican oregano, with citrus in the braise. Perry Spices Taco Time brings that whole profile in one shaker: paprika, ancho and guajillo chiles, cumin, garlic, onion, black pepper, a touch of brown sugar, cayenne and Mexican oregano. It is all natural, MSG free and gluten free.

Important: Taco Time is a salt-free blend. That gives you full control over sodium, but carnitas need salt to taste right, so add kosher salt along with it. A good starting point is about 1 tablespoon of kosher salt for 3–4 pounds of pork. You can always add more at the end.

Carnitas Recipe (Oven Method)

Ingredients

• 3–4 lb boneless pork shoulder, cut into 2-inch chunks
• 2–3 tablespoons Taco Time
• About 1 tablespoon kosher salt
• 1 tablespoon oil or lard
• 1 onion, quartered
• 5–6 garlic cloves, smashed
• Juice of 1 large orange (save the squeezed halves)
• Juice of 1 lime
• 2 bay leaves
• ½ cup water or chicken broth

Instructions

1. Heat the oven to 300°F.
2. Season the pork. Toss the chunks with Taco Time and kosher salt until evenly coated.
3. Brown (optional but worth it). Heat oil in a Dutch oven over medium-high heat and brown the pork in batches for extra flavor.
4. Add the aromatics. Return all the pork to the pot. Add onion, garlic, orange juice, the squeezed orange halves, lime juice, bay leaves and water. The liquid should come partway up the pork, not cover it.
5. Braise. Cover and cook for about 2½–3 hours, until the pork shreds easily with a fork. Most pork is fall-apart tender somewhere around 195–205°F internal.
6. Shred. Remove the orange halves, onion and bay leaves. Pull the pork into bite-size chunks, keeping some texture.
7. Crisp. Spread the pork on a sheet pan, spoon some of the cooking juices and fat over it, and broil on high for about 3–5 minutes until the edges are browned. Flip, add a little more liquid and broil again. Watch closely, since broilers work fast.
8. Taste and adjust. Add a pinch more salt or a squeeze of lime if needed.

Slow Cooker and Pressure Cooker Carnitas

• Slow cooker: Season and add everything to the slow cooker. Cook on low for about 8–10 hours or high for about 5–6 hours, until tender. Shred and crisp under the broiler.
• Pressure cooker: Brown the pork using the sauté setting, add the remaining ingredients and cook at high pressure for about 45–60 minutes with a natural release. Shred and crisp under the broiler.

Times vary by appliance and chunk size, so check for fork tenderness rather than relying on the clock.

How to Get Crispy Carnitas

• Do not shred too finely. Bigger pieces have more edges to crisp and stay juicy inside.
• Use the fat. Spooning the rendered fat and juices over the pork before broiling is what makes the edges caramelize.
• Spread it out. Crowded meat steams instead of crisping.
• Skillet option: Crisp smaller batches in a hot cast-iron skillet with a spoonful of the fat, without stirring, until browned on one side.

Pork Temperature and Food Safety

Pork is safe to eat at 145°F with a 3-minute rest, but shoulder will still be tough at that point. Carnitas need a long cook so the connective tissue breaks down, which typically happens around 195–205°F. Refrigerate leftovers within 2 hours and use within 3–4 days.

How to Serve Carnitas

• Street tacos: Warm corn tortillas, carnitas, diced onion, cilantro, salsa verde and a squeeze of lime.
• Burritos and bowls: Rice, beans, carnitas, pico de gallo and guacamole.
• Nachos: Pile crispy carnitas over chips with cheese and jalapeños.
• Sweet heat topping: A few slices of our cowboy candy add a sweet, spicy contrast.
• Leftovers: Crisp them again in a skillet for breakfast tacos with eggs.

Want another taco night favorite? Try our beef skirt steak marinade, also made with Taco Time.

Carnitas FAQ

What is the best seasoning for carnitas?

Carnitas are traditionally seasoned with salt, cumin, garlic, onion, chiles and Mexican oregano, with orange and lime in the braise. Taco Time covers the spices in one shaker. Since it is salt free, add kosher salt separately.

What cut of pork is best for carnitas?

Pork shoulder, also called pork butt or Boston butt, is the best choice because its fat and connective tissue make the meat tender and juicy.

How long does it take to cook carnitas?

About 2½–3 hours in a 300°F oven, 8–10 hours on low in a slow cooker, or about 45–60 minutes in a pressure cooker, plus a few minutes to crisp.

What internal temperature should carnitas be?

Pork is safe at 145°F with a 3-minute rest, but carnitas are best when cooked until fork tender, usually around 195–205°F.

Why are my carnitas dry?

Using a lean cut, trimming off too much fat or broiling too long are the usual causes. Use pork shoulder and spoon juices over the meat before crisping.

Is carnitas the same as Mexican pulled pork?

Carnitas are a type of Mexican pulled pork, but they are cooked in chunks with citrus and spices and finished crispy, unlike smoky BBQ pulled pork.

Can I make carnitas ahead of time?

Yes. Braise and shred the pork, store it in its juices in the fridge, then crisp it right before serving.

Taco night just got easier. Grab Taco Time and make carnitas with bold, salt-free Mexican-inspired flavor you control. One shaker. Complete flavor.