Carnitas (Authentic)

"Carnitas is a very famous Mexican dish. It does involve a lot of cooking time, so I make it when I have time. Serve with fresh homemade corn tortillas, guacamole, cheese and pico de gallo with cilantro.....yum."
photo by Ashley Cuoco photo by Ashley Cuoco
photo by Ashley Cuoco
photo by Ashley Cuoco photo by Ashley Cuoco
photo by Ashley Cuoco photo by Ashley Cuoco
photo by Queen uh Cuisine photo by Queen uh Cuisine
photo by Queen uh Cuisine photo by Queen uh Cuisine
Ready In:
5hrs 15mins




  • Cut pork meat into chunks and discard the big pieces of fat. (I leave some fat as it adds flavor).
  • Add pork chunks, broth, garlic*, comino*, onion* and cilantro* to a dutch oven. If necessary, add water so that the meat is covered.
  • Bring to boil, reduce heat to low and simmer for about 3 -4 hours or until meat is very soft and pulls apart easily. (Be careful not to shred meat, needs to stay in chunks).
  • Remove the meat carefully from pot and place in a roasting pan. Discard onion and broth. Break the meat apart into smaller chunks (don't shred, it needs to stay in chunks).
  • Bake in the oven at 450°F for about 20 minutes or until the meat is brown and crispy.
  • Heat (or make homemade) corn tortillas, serve with desired toppings.
  • (You may have to adjust garlic, comino, onion and cilantro to your liking, everyone's taste is different. You can add salt and pepper if you like too, I use Nature's seasonings, personal preference).

Questions & Replies

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  1. SeaMonkey76
    I have been looking for a good/EASY carnitas recipe....& I found it! I followed the recipe exactly, but added to it based on other reviews. I added an extra can of broth to cover the meat, juice from 1 orange, a bay leaf and a few good shakes of black pepper, cayenne pepper and garlic salt. When it came time to put it in the oven I added about a 1/4 cup of the broth and 2 tablespoons of bacon fat and carefully flipped the meat halfway through the cooking. Let the meat stand or "rest" for about 5-10 minutes before shredding. These came out perfectly tender and crispy! Thank you so much for sharing!
  2. Tammy Z.
    OH MY GOODNESS....THESE ARE THE BEST I HAVE EVER HAD!! The only thing I did different was add more garlic (I love garlic). I served these will Pico De Gallo Recipe #33861 and they were out of this world....I will be making these often. Thanks a million for sharing!!!
  3. No Stress Chef
    Great! Delicious! After cooking the pork chunks in the broth, I took 1 cup of the broth, reduced it by 1/2 in a saucepan, and then combined it with the pork before placing it in the oven. As it baked in the hot oven, the flavors from the broth permeated the meat, adding an extra layer of deliciousness.
  4. Camden's Mom
    This is a delicious recipe! Made it in the crock pot and it came out wonderfully. I saved and refrigerated the strained broth then skimmed off the fat the next day. I used that broth tonight to replace some of the chicken broth in tortilla soup. Yum! This one's a keeper!
  5. Mechelle M.
    Followed recipe very closely, cheated with ground comino, minced jarred garlic, a red onion and culantro ( a fresh herb that tastes exactly like cilantro but lasts longer in the fridge from the grocery store)... Dinner was excellent.... can't wait to make again!!!


  1. Corn Maiden
    This turned out great! On Diners, Drive-ins and Dives a Mexican restaurant made carnitas with evaporated milk. So I used 2 cans of evaporated mik seasoned with chicken bouillon instead of the broth. I put everything in the crock-pot for 9 hours, then I crisped it up in the oven according to the recipe. I drained the broth and reduced it down to a thick gravy, brushed it on the browned meat and let it bake a little longer. It was crispy on the outside and very tender on the inside. Next time I will add a jalapeno pepper and touch of allspice. We had three different meals during the week. One with rice, beans, flour tortillas and fresh salsa. We had carnitas soft tacos and also carintas burritos served enchilada style. Will be making this again!


I just got married on 07/07/07!! I have lived in Fort Worth, Texas for about 7 years. I have lived in Austin, Corpus Christi and I'm originally from San Angelo, Texas. I love to cook for my family, friends and church. I love trying new recipes. I hope you enjoy the ones that I have posted. If not, please give me your input as to how to improve or any ideas that you might have.
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