What if I told you that you only need two ingredients to create the most succulent, flavor-packed carnitas? It's true! Pork and chicken broth is all you need (ok, plus a little salt and pepper). The secret lies in selecting the right cut of pork and using a simple cooking technique to tenderize the meat and unlock its natural, robust flavor.
A few simple steps is all it takes to turn a humble pork shoulder into the most amazing filling for tacos, burritos, and tostadas!
In This Recipe
About Carnitas
Carnitas is Mexico's version of pulled pork. Authentic Mexican carnitas are traditionally made by slow cooking pork in lard until the meat is tender enough to shred into bite-sized pieces. Then the "carnitas" (Spanish for "little meats") are fried just long enough to crisp them up on the outside while keeping thet
There are many variations of authentic Mexican carnitas. The braising liquid for ranges from lard (most traditional) to chicken broth or water. And while many carnitas recipes include a long list of ingredients and multiple steps such as brines, rubs, and flavorings for the braising liquid, some of Mexicos's best and most legendary recipes for carnitas are as simple as can be - just pork, lard, salt and water.
If you hesitate to make carnitas because you've seen so many complex recipes with long lists of ingredients, give this carnitas recipe a try. Our recipe focuses on the essentials: quality pork and a simple cooking method.
I was initially skeptical about such a simple recipe with no aromatics in the pot, but I'm now completely won over - these are SO good. The truth is, pork shoulder is inherently very flavorful. All it needs a long slow braise to tenderize it, salt and pepper to enhance its natural deliciousness, and a final step of frying it, to create the crisp golden brown bits that make carnitas utterly irresistible.
Why I love this recipe
I have tried many different versions of carnitas over the years; this one is the simplest and the result is absolutely incredible!
- Ingredients are pure and simple - no need for a shopping list, it's just pork and broth
- Quick and easy to throw together - less than 10 minutes of prep
- Set it and forget it - pop it in the oven for 2½ hours of slow cooking magic
- Perfect for any Mexican dish - pure, tender, juicy slow cooked pulled pork with no added spices or flavors, so it goes with everything
- Great for feeding a crowd - double the recipe and you've got the centerpiece for a Mexican fiesta!
- Freezer friendly - can be frozen for up to three months
What you need
Just pork, chicken broth, salt and pepper!
What type of pork for carnitas?
The most common and best type of pork for making carnitas is pork shoulder, which has good fat marbling throughout so it's perfect for slow braising - it gets meltingly tender and juicy.
Look for boneless pork shoulder - also called pork butt or Boston butt. Ask your butcher or find it in the pork section of your grocery store.
Walk-through of this recipe with photos
Here is an overview of how to make these. For exact amounts and instructions, see the printable recipe card, below.
Cut the pork shoulder into 1½-inch pieces and add it to a heavy lidded pot or Dutch oven, along with chicken broth, salt and pepper. Bring the pot to a boil.
Cover the pot and slow cook the pork in a 300ºF oven for 2½ hours.
Shred the pork into bite-sized pieces using two forks to pull it apart. The meat will be so meltingly tender, it will practically fall apart when you touch it.
Pour the juices from the cooking pot into a gravy separator or a clear glass. The fat will quickly rise to the top and separate from the juices. Use a couple tablespoons of that fat to fry the carnitas. Or use vegetable oil, if you prefer.
Final step to crisp the carnitas
You may be tempted to skip this final step because you'll wonder how anything can better than the slow cooked shredded pork you've just made. I get that. I've been there! I used to serve un-crisped carnitas.... but not any more.
All you need to do is fry the shredded pork in a hot skillet for a few minutes until it gets a golden brown crispy crust on the bottom. Then flip and crisp it up on the other side - and you have tender and crispy pork perfection!
Pour the pan juices over the carnitas to keep them flavorful and moist.
Carnitas are ready! Who's hungry?
I am! Carnitas are SO tempting and delicious. I always order them when I go out to eat at a Mexican restaurant or when I order in from a taqueria. It's a thrill to be able to make these incredible carnitas at home.
Carnitas is an irresistible centerpiece of any Mexican meal, a fantastic party dish and always a crowd pleaser. Once you've made this dish, you can easily build a festive Mexican dinner around it, using tortillas and any variety of toppings and side dishes.
What to serve with carnitas
You've got the juicy pulled pork, now here's where all the extra flavors come in - by adding salsa, spices, cilantro, cheese, onions, lime juice, hot sauce or anything else you choose to pile onto your carnitas tacos or your other delicious Mexican dishes.
Set out a platter of this delicious pork carnitas next to a pile of tostada shells or warm tortillas. Surround it with your favorite accompaniments such as pico de gallo, guacamole, pickled red onions, chipotle coleslaw, Mexican red rice, chopped cilantro, chopped white onions, queso fresco, and black beans, and invite everyone to dig in!
Here's the carnitas recipe. If you cook this, I hope you'll come back to leave a star rating and a comment. I'd love to know what you think!
PrintRecipe
Carnitas: Mexican Slow Cooked Pulled Pork
- Total Time: 2 hours, 45 minutes
- Yield: 6 servings 1x
Description
You can pull off the best carnitas with just two ingredients. It's all about the cooking technique which makes the pork super tender and juicy with crisped edges. Use succulent, flavor-packed carnitas for filling tacos, burritos, enchiladas and for all of your favorite Mexican dishes.
Ingredients
- 2 pounds boneless, skinless pork shoulder (Boston Butt), cut into 1 ½-inch pieces (to double this recipe, see the notes, below)
- 1 cup low sodium chicken broth (store bought or homemade)
- 2 teaspoons Kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Place a rack in the lower third of the oven and preheat to 300ºF/150ºC
- In a large heavy oven-ready pot or Dutch oven with a lid, add the pork, broth, salt and pepper. Bring to a boil over high heat, then transfer the pot to the oven and cook for 2-½ hours, until the pork is fall-apart tender.
- Remove the pot from the oven and transfer the pork to a cutting board, a handful at a time, and shred it into bite-sized pieces using two forks. Add the shredded pork to a bowl.
- Pour the braising liquid from the pot into a gravy separator or glass measuring cup or small heat-proof glass bowl and wait for a minute or so, until the fat rises to the top. Spoon two tablespoons of the fat into a large heavy skillet over high heat. (or use vegetable oil, if you prefer) When the fat is hot, add half the pork in a single layer and leave it for a minute or so, undisturbed, until it gets crisp on the bottom. Flip it over with a spatula and crisp it up on the other side for a minute or so. Transfer the carnitas to a bowl and repeat with remaining pork. Ideally you want a combination of tender pork with crispy bits over about a quarter of it.
- If using a gravy separator, pour the pork juices over the carnitas, leaving the fat behind. If using a cup or bowl, spoon off as much fat as possible and pour the remaining juices over the carnitas.
- Serve carnitas as the centerpiece of a Mexican meal, with tortillas and any variety of toppings and side dishes.
Notes
- How to double this recipe: To double this recipe, use 4 pounds of pork shoulder but keep the chicken broth to 1 cup. Add an additional half teaspoon of salt and an additional half teaspoon of pepper.
- How to make these ahead: These can be made up to two days ahead. Store them with their juices in an airtight container in the fridge and reheat them gently. They will be slightly less crisp than if they'd been served fresh, but still delicious.
- Nutrition Disclaimer: We do our best to provide accurate nutrition values using an online nutrition calculator however our nutrition information should only be used as an approximation.
- Prep Time: 10 minutes
- Cook Time: 2 hours, 35 minutes
- Category: dinner
- Method: slow cook, braise
- Cuisine: Mexican
This recipe post was first published on June 28, 2022. It has been updated with a few new photos, more helpful information added to the written post including a table of contents, a step-by-step walk-through of the recipe with photos, an improved description of what carnitas are and why this simple two ingredient recipe works. The title of this recipe has been simplified. The original title was Two Ingredient Carnitas (Mexican Slow-cooked Pulled Pork). The same delicious recipe!
Liz K
This looks so good and I love how simple the recipe is. We all love Mexican in my family - taco night is everyone's favorite. I can't wait to try this recipe for our next taco night!
Lisa
Hi Liz - I hope you and your family enjoy the carnitas and have a delicious taco night!