It’s worth seeking out pork belly for the amazing texture it lends, but if you can’t get it, substitute with another pound of shoulder.
Ingredients
8 Servings
3
1
1
1
1
Preparation
Step 1
Place pork shoulder, pork belly, stock, salt, and pepper in a large heavy pot; cover and bring to a boil over medium-low. Reduce heat and simmer until pork is tender and shreds easily, about 2 hours. Uncover; cook 10 minutes to reduce liquid (but not completely). Remove from heat.
Step 2
Transfer half of pork and pan juices to a large skillet, preferably nonstick, and cook over high until liquid evaporates and pork begins to fry in its rendered fat. Fry, stirring occasionally and pressing on pork with spoon to break up, until browned and just beginning to crisp, 10–15 minutes. Most of the pieces should be bite-size with some smaller shredded and super-crisp bits in the mix. Using a slotted spoon, transfer to a paper towel–lined baking sheet. Cover with foil to keep warm and moist. Repeat with remaining pork.
Step 3
Serve carnitas with tortillas, onion, limes, avocado, herbs, and cabbage.
Step 4
Do Ahead: Pork can be braised (do not fry) 3 days ahead. Cover and chill.
Nutrition Per Serving
Leave a Review
Reviews (49)
Back to TopI've made carnitas about 20 times in my life. It drives me a little bananas when I hear people stuck in the dark ages say it's not traditional, etc., as if things never change/improve. These have to be the best carnitas I've ever made. Very little fuss as well - no mess, no broiling or frying separately, and great flavor. Served on small four tortillas with pico de gallo and hot sauce. Kids can't wait to visit again having requested them for next visit.
ErickEats
San Jose, CA
12/16/2023
I'm seeing this caption on the picture, which clearly belongs to another recipe: Brining these pork chops makes them moist, tender, and seasoned throughout, and the sugar helps create a dark, caramelized sheen.
Anonymous
Minneapolis, MN
1/21/2023
What is the deep red sauce at the bottom left corner of the image that accompanies this recipe?
GunxCook
New York
11/17/2021
If you finish these under the broiler instead of frying, they make great tapas. Thanks for your recipe.
bejay
California
9/24/2021
This recipe is so simple, yet SO FANTASTIC! We make it for parties or whenever we want to feed a crowd but don't want to do a sit-down feast. EVERYONE loves it and always asks for the recipe. It's fab with cilantro, onion, salsa verde, and a squeeze of lime.
January Johnson
Panama City, FL
6/27/2021
Excellent base recipe and very un-intimidating. If you want, you can get fancy with it and add to the braising liquid - onion, garlic, oregano, a serrano, cumin, an orange, sugar, etc. Only note: I use more than 1 cup of braising liquid, I do enough to mostly submerge (~4 cups). You don't really need to wait for the liquid to reduce down to the bottom since you're frying off the meat separately.
Andrew G
Oakland, CA
5/27/2021
These carnitas are amazing. Have made them for guests multiple times and they are all stunned at how simple and delicious they are. At first I was skeptical of not browning- no aromatics in the pot... But, you don't need it. These turn out sooo good. We fry them up on a cast iron flattop on our grill so we don't make a huge mess in the kitchen. The green pico de gallo is a perfect salsa for this dish! I've made both 4 times now, and will continue to do so!
Madi
Denver, CO
3/3/2021
Haven’t made this yet but will use beer when I do. Question: anyone make this in a pressure cooker? Not sure how meat does in one, especially tough cuts. Thanks!!
foodgrrrl
AZ
2/19/2021
AMAZING. I didn't have any pork belly, but I did brown the pork shoulder in a few tablespoons of reserved bacon fat before simmering. I also added half an onion, chopped, and a few bay leaves. The last step of frying the pork in rendered fat is not as time consuming as I had imagined, and really takes to the next level. This recipe is a game changer - fairly hands off for the most part, not to mention delicious, can't wait to be able to serve it when dinner parties resume.
Olivia
Baltimore, MD
2/8/2021
I just made these for the first time and they were absolutely fabulous!! So much flavor, I really fried them until they were darkish golden brown and I can’t wait to make them again
David Johnson
I live in Spain
12/15/2020
I make this all the time when i have friends over. Super easy to do and always a crowd pleaser.
MyDirtyLifeAndTimes
Sydney, Australia
8/19/2020
I'm making this dish right now and I'm starting to get irritated. My apparent smells AMAZING and I've still got a bit of waiting to do before I can actually eat
Anonymous
TEXAS
7/5/2020
Loved this dish, simple and delicious, full of flavour. I used a seasoned cast iron pan for the final step and needed to deglaze the pan with some white wine so I didn’t lose any of the good bits. It worked out, but I would use a non stick pan next time.
Anonymous
Calgary
6/5/2020
Braised and pan-fried pork shouldn’t be this good. This was delicious. Super easy. Just used pork shoulder that had a big fat cap. Simple to portion out the pork and make per serving.
Anonymous
Saint Louis
5/25/2020
Rick, Rick, Rick, you're crazy for this one. Straightforward recipe, stunning results. I used beer instead of chicken stock, it came out great.
bigbadjon
Brooklyn
5/6/2020