Experience the magic of truly effortless cooking with this Pork Carnitas Recipe. So simple, yet incredibly flavorful, these carnitas are guaranteed to impress. Perfect for filling tacos, burritos, enchiladas, or any dish your culinary heart desires!
If you’re eager to explore more vibrant Mexican flavors, you’ll definitely want to check out my collection of 22 additional taco recipes! There’s a perfect taco waiting for every taste bud.
Several years ago, I received a cookbook that would forever change my perspective on cooking. Flipping through its pages, I stumbled upon a pork carnitas recipe that promised an astonishingly simple approach. My eyes widened as I read the ingredient list: a mere three items – pork, water, and salt. I thought there had to be a catch, surely more steps or secret spices would follow. But no, that was it. Just pork, water, and salt.
I was skeptical, yet undeniably intrigued. I absolutely had to try it.
This recipe truly embodies the essence of culinary simplicity. You begin by taking a flavorful cut of pork, covering it with water, and slowly cooking until all the liquid has gently evaporated. This initial phase tenderizes the meat to perfection. What follows is pure magic: the natural fat within the pork begins to render, transforming into a golden, bubbling oil that beautifully browns and crisps the edges of the meat. The result is an incredibly tender interior with an irresistible, crispy exterior – a flavor and texture combination that will genuinely blow your socks off. I’m not exaggerating when I say I found myself constantly sneaking forkfuls before dinner was even ready, only to go back for more during the meal itself.
This pork carnitas recipe has undeniably become one of my all-time favorite creations. It’s a testament to the power of simple ingredients and straightforward techniques, proving that extraordinary flavor doesn’t require complexity. Its enduring appeal speaks volumes about its deliciousness and ease of preparation.
What are Carnitas? The Heart of Mexican Pulled Pork
If you’ve ever had the pleasure of visiting Mexico or exploring an authentic local taco spot, chances are you’ve encountered carnitas. Often described as the Mexican equivalent of pulled pork, carnitas translates to “little meats” in Spanish, a nod to the way the pork becomes so tender it practically shreds itself into small, succulent pieces. Traditionally, pork is slow-cooked for hours until it’s incredibly tender, then often crisped up at the end, making it a staple in various Mexican dishes.
Carnitas are most famously served in tacos, nestled in warm tortillas with a sprinkle of onion and cilantro, and a squeeze of lime. However, their versatility knows no bounds; they are equally fantastic in burritos, quesadillas, enchiladas, tortas, or simply enjoyed by the forkful as a satisfying, flavorful main dish. The combination of succulent, melt-in-your-mouth pork with crispy, caramelized edges is truly unparalleled.
Just like many cherished regional recipes, the preparation of pork carnitas can vary significantly from one region of Mexico to another, and even from family to family. I’ve encountered countless versions: some call for extensive lists of aromatic spices, others incorporate chiles for a subtle kick, and many often include citrus juices like orange juice to enhance the flavor and aid in tenderization. There isn’t a single “right” or “wrong” way to make carnitas; these variations simply reflect the rich culinary diversity and personal touches passed down through generations.
However, one element remains a hallmark of traditional carnitas preparation: the use of lard. Historically, pork is simmered and fried in its own fat (or added lard) to achieve that signature tender and crispy texture. While using lard is certainly an option and delivers an authentic flavor, it’s not always practical or desirable for every home cook. Sourcing quality lard can sometimes be challenging, and cooking meat submerged in it for extended periods can feel daunting. This is precisely why the simplicity of this particular recipe shines so brightly. It bypasses the need for copious amounts of lard, yet still yields an incredibly delicious, tender, and perfectly crispy result using just pork, water, and salt. It’s an ingenious method that achieves the traditional essence without the traditional fuss.
Essential Ingredients for Flawless Carnitas
Creating truly remarkable pork carnitas requires just three core ingredients, highlighting the beauty of simple, high-quality components. Here’s what you’ll need:
Pork: This is arguably the most crucial ingredient, and selecting the right cut makes all the difference. For this recipe, you absolutely want a fatty piece of pork. Lean cuts simply won’t deliver the tender interior and golden, crispy exterior that defines perfect carnitas. The fat is not just for flavor; it renders down and is essential for achieving that delightful crispness. I highly recommend using a pork shoulder, often labeled as “pork butt” (despite being from the shoulder area). Both bone-in and boneless varieties work well. If you opt for bone-in, be aware that they often come in larger sizes than the 3 pounds specified in this recipe. While you can certainly double the recipe, keep in mind that a larger volume of pork will significantly increase the cooking time. A practical approach for larger cuts is to cut it in half, cook one portion now, and freeze the other half for a future meal. When preparing the pork, ensure it’s cut into pieces of roughly the same size to promote even cooking.
Salt: Salt plays a vital role beyond mere seasoning; it enhances the pork’s natural flavors and contributes to the meat’s texture. I prefer using kosher salt or sea salt for their clean taste and coarser texture, which allows for better control during seasoning. The amount suggested in the recipe is a guideline; you can adjust it to your personal preference, but remember that a good amount of salt is key for well-seasoned carnitas.
Water: Cold water serves a fundamental purpose in this recipe: it acts as the initial cooking medium. The pork first simmers gently in the water, which helps to tenderize it thoroughly before the fat-rendering and crisping stage begins. The exact amount of water you’ll need will depend on the size and shape of your cooking vessel. The goal is to add just enough cold water to barely cover the pork pieces, creating an ideal environment for tenderization without drowning the meat.
How to Craft the Perfect Pork Carnitas: A Step-by-Step Guide
I’ve mentioned repeatedly how incredibly easy this recipe is to master, and now I’ll walk you through the process. The simplicity of these steps belies the depth of flavor you’ll achieve. For precise measurements and timings, please scroll down to the full printable recipe card below.
STEP 1: Prepare the Pork. Begin by cutting your fatty pork shoulder or butt into strips approximately 2 inches by 3/4 inch. The exact dimensions aren’t critical, but aim for pieces that are relatively uniform in size. This ensures they cook evenly and become perfectly tender throughout. Remember, do not trim or discard the fat; it is essential for the rendering process that gives carnitas their signature crispiness and flavor.
STEP 2: Load the Pot. Place the prepared pork pieces into a large, heavy-bottomed pot. My go-to is a Dutch oven, as its even heat distribution is ideal for this slow-cooking method. Arrange the pork in as much of a single, even layer as possible. This maximizes the surface area exposed to the water initially and later to the rendering fat, contributing to consistent cooking and browning.
STEP 3: Add Water and Season. Pour enough cold water into the pot to just barely cover the pork. This measured amount of water is key, as it provides the liquid needed to tenderize the meat without diluting its flavor excessively. Next, add the salt directly to the water, ensuring it dissolves and seasons the pork as it cooks.
STEP 4: Boil and Simmer. Bring the water to a rolling boil over medium-high heat. Once boiling vigorously, reduce the heat to maintain a gentle simmer. Continue to cook the pork uncovered until all of the water has completely evaporated. This process typically takes about 1 1/2 hours, but the exact time can vary depending on the width and depth of your pan and the intensity of your heat. During this phase, the pork becomes incredibly tender, but not yet crispy.
STEP 5: Render and Crisp. Once all the water has evaporated, you’ll notice the fat from the pork beginning to render and pool at the bottom of the pot. Reduce the heat further to medium-low. Continue cooking the pork, allowing the fat to slowly render and the meat to brown and crisp on all sides. This is the crucial stage for developing that signature carnitas texture. Make sure to turn the meat periodically to ensure even browning and a beautiful golden-brown crust. This step usually takes an additional hour or more, depending on your desired level of crispness. Be patient; this is where the magic happens!
STEP 6: Serve and Enjoy. When perfectly done, your pork carnitas will boast a crisp, golden-brown exterior and a tender, succulent interior that practically melts in your mouth. The aroma filling your kitchen will be incredible! Now comes the best part: enjoying your culinary masterpiece. Shred or chop the pork as desired and serve it generously in warm tortillas for classic tacos, stuff it into burritos, layer it in enchiladas, or simply savor it by the forkful. The possibilities are endless!
Tips for Perfect Carnitas & Troubleshooting
- Choosing Your Pan Wisely: The type of pot you use significantly impacts cooking time and results. While the recipe suggests a large, shallow pan for best results (as it maximizes surface area for evaporation and browning), a good quality Dutch oven works wonderfully and is what I often use. Ensure your pan is large enough so the pork can be spread in a relatively even layer. A wider pan will allow the water to evaporate faster and the fat to render and crisp more quickly. If your pan is smaller or deeper, or if you’re cooking more than the recommended 3 pounds of pork, expect a longer cooking time. Patience is key!
- Ensuring Tenderness: The goal of the initial water simmering stage is to make the pork fork-tender. If, after all the water has evaporated, you find that your pork isn’t as tender as you’d like, don’t fret! Simply add another cup or two of water to the pot and continue simmering, uncovered, until that water has also evaporated. This extra liquid will provide more time for the connective tissues in the pork to break down, resulting in incredibly tender meat before the crisping phase.
- Versatility is Key: One of the best aspects of homemade pork carnitas is their incredible versatility. The first night, I often enjoy them in classic tacos with fresh toppings. Any leftovers are fantastic for transforming into other delicious meals. Think hearty burritos, savory enchiladas, cheesy quesadillas, loaded nachos, or even as a flavorful addition to breakfast hashes with eggs and potatoes. They’re also amazing in sandwiches, salads, or simply enjoyed as a standalone protein. Don’t be afraid to get creative with how you serve them!
- Storing Leftovers: Cooked carnitas can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, carnitas freeze beautifully. Portion them into freezer-safe bags or containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating for Crispness: To reheat, gently warm the carnitas in a skillet over medium heat with a splash of water or broth to prevent drying. For ultimate crispiness, finish them in a hot oven (around 375°F / 190°C) for 10-15 minutes, or pan-fry them in a little oil until the edges are golden and crisp again.
Explore More Favorite Mexican-Inspired Recipes
If you’ve fallen in love with these pork carnitas, you’ll surely enjoy these other fantastic Mexican-inspired dishes:
Chicken Chimichanga Recipe
Smothered Chicken Burritos
Fried Ice Cream Recipe
Instant Pot Barbacoa Beef
Chicken Chilaquiles
White Chicken Enchiladas
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Pork Carnitas Recipe: The 3-Ingredient Secret to Amazing Flavor
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Ingredients
- 3 lbs fatty pork shoulder or butt skin and bone removed
- cold water
- 2 teaspoons salt
Instructions
- Cut the pork into strips approximately 2 inches by 3/4 inch, ensuring you keep all the natural fat attached. Place these pieces into a large, heavy-bottomed pot or Dutch oven, arranging them in a single, even layer as much as possible. Pour in cold water until the pork is just barely covered. Stir in the salt, then bring the water to a full boil over medium-high heat, leaving the pot uncovered.3 lbs fatty pork shoulder or butt, cold water, 2 teaspoons salt
- Once boiling, reduce the heat to a gentle simmer. Allow the pork to continue cooking, uncovered, until all of the water has completely evaporated. This process will take approximately 1 1/2 hours, though it can vary based on the specific size and shape of your pan and the heat level. At this stage, the meat should be thoroughly cooked and incredibly tender, but not yet falling apart or crispy.
- After the water has evaporated, lower the heat further to medium-low. Continue to cook the pork, now in its own rendered fat, until all the fat has fully rendered and the meat has browned and crisped beautifully on all sides. Turn the meat occasionally with tongs to ensure even browning. This browning and crisping stage typically takes about 1 hour and 10 minutes, but continue until your desired level of crispness is achieved.
- Once golden and crispy, remove the pork carnitas from the pot. Shred or chop them into smaller pieces as preferred. Serve these delicious carnitas in warm tortillas for classic tacos, or incorporate them into enchiladas, burritos, quesadillas, or any other dish you desire!
Recipe Notes:
Recipe source: FOOD52 GENIUS RECIPES
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.