Slow-Cooked Pork Carnitas with Citrus and Spices
Carnitas, which means "little meats" in Spanish, is a traditional Mexican dish of tender, flavorful pork that's slow-cooked until meltingly tender, then crisped to perfection. This version balances the richness of pork shoulder with bright citrus notes and aromatic spices, creating a versatile dish that can be served in tacos, burritos, or as a standalone entrée with rice and beans.
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Prep Time
20 min
Cook Time
3 hrs
Serves
6 servings
Difficulty
medium
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Ingredients
Ingredients
Techniques: slow cooking, braising, reducing, broiling, meat shredding
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These carnitas combine traditional Mexican techniques with accessible ingredients to create tender, flavorful pork that's crispy on the outside and succulent inside. The key is patience during the slow-cooking process and allowing the meat to crisp in its own rendered fat at the end.
For the best flavor, don't rush the cooking process. The slow simmer allows the pork to become tender while absorbing all the citrus and spice flavors. Leftover carnitas can be refrigerated for up to 4 days or frozen for up to 3 months. To reheat, spread on a baking sheet and warm in a 350°F oven until heated through and crispy.
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