I’ve been chasing the perfect carnitas since my first bite of authentic Mexican street tacos. This method delivers crispy edges and tender centers without complicated steps.
Slow-cooked pork gets a finishing touch in hot oil for that signature crunch. Rick Bayless’ approach keeps it simple while honoring tradition—no shortcuts, just foolproof flavor.
The result is fall-apart meat with golden, shatteringly crispy bits. Pile it into warm tortillas with onions, cilantro, and lime for the real deal.
Makes enough for tacos tonight and leftovers tomorrow. Let’s get started.
Ingredients for Mexican Pork Carnitas Recipe Rick Bayless
Pork shoulder, warm spices, and citrus make this dish sing with authentic flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Shoulder 🐖 | 3 lb | Boneless, cut into 2-inch chunks |
| Kosher Salt 🧂 | 1 ½ tbsp | Diamond Crystal preferred for texture |
| Dried Oregano 🌿 | 1 tbsp | Mexican oregano if available |
| Ground Cumin 🌿 | 1 tsp | Toasted whole seeds ground fresh |
| Bay Leaves 🍃 | 2 whole | Dried, for depth of flavor |
| Cinnamon Stick 🌰 | 1 whole | Mexican canela if possible |
| Orange Juice 🍊 | ¾ cup | Freshly squeezed for brightness |
| White Onion 🧅 | 1 whole | Roughly chopped for cooking |
| Garlic Cloves 🧄 | 6 cloves | Peeled, left whole |
| Lard or Vegetable Shortening 🧈 | ½ cup | For authentic crisping finish |
| Fresh Cilantro 🌿 | ½ cup | Chopped, for serving |
| White Corn Tortillas 🌮 | 12 pieces | Warm before serving |
| White Onion 🧅 | 1 whole | Finely diced, for topping |
| Lime 🍋 | 2 whole | Cut into wedges for serving |
The pork shoulder is non-negotiable here. Bone-in or boneless, but look for good marbling—it renders down beautifully. I grab mine from Whole Foods or a local butcher with heritage breeds. The Mexican oregano and cinnamon are key to that authentic taste; penzeys.com has great options if your grocery store falls short. Don’t skip the bay leaves—they add a subtle earthiness that ties everything together (trust me on this).
No pork shoulder? Pork butt works identically—it’s practically the same cut. Fresh oregano can sub at one-third the amount, but dried Mexican oregano is worth seeking out. If you’re avoiding lard, avocado oil or vegetable shortening works for the crisping step, though the flavor won’t be quite as rich. The orange juice can be bottled in a pinch, but fresh really brightens the dish (worth the squeeze).
Leftovers actually improve overnight. Store carnitas in the fridge for up to 5 days or freeze for 3 months. Reheat in a skillet to recapture that crispiness—microwaving makes them soggy. The tortillas and toppings are best fresh, but the pork? It just gets better.
Why You’ll Love This Recipe
- I’ll be real: the flavors taste even better the next day, and it reheats like a dream.
- Set It and Forget It: I toss the pork shoulder with salt, oregano, and cumin, then let the oven do the work while I prep the rest of dinner.
- Flavor Bomb: The bay leaves and cumin infuse the pork with that deep, smoky taste I crave in carnitas.
- Taco Night Hero: Honestly, it’s my go-to for feeding a crowd—tacos, burritos, or bowls, it works for everything.
Step-by-Step Instructions for Mexican Pork Carnitas
This method guarantees tender meat with the perfect crispy finish every single time.
Step 1: Season and Braise the Pork
Rub the 3 lb Pork Shoulder chunks with the 1.5 tbsp Kosher Salt, 1 tbsp Dried Oregano, and 1 tsp Ground Cumin until evenly coated. The salt should adhere to the meat, creating a flavorful crust as it cooks.
Place the seasoned pork in a large, heavy pot along with the 2 whole Bay Leaves, 1 whole Cinnamon Stick, 0.75 cup Orange Juice, roughly chopped 1 whole White Onion, and 6 cloves Garlic Cloves. Add enough water to cover the pork by 1 inch.
Bring to a boil over medium-high heat, then reduce to a gentle simmer. Partially cover and cook for 2 to 2.5 hours until the pork is fork-tender. You’ll know it’s ready when a fork slides into the meat with no resistance.
Step 2: Reduce the Cooking Liquid
Once the pork is tender, remove the lid and increase the heat to medium-high. Continue cooking for 15-20 minutes, stirring occasionally, until the liquid has mostly evaporated and the pork begins to sizzle in its own fat.
At this point, you should have about ½ cup of liquid remaining—just enough to keep the pork moist without being soupy. The pork should be falling apart when stirred, with the spices and aromatics deeply infused throughout.
Step 3: Crisp the Pork in Fat
Add the 0.5 cup Lard or Vegetable Shortening to the pot and increase the heat to medium-high. Spread the pork in an even layer and let it cook undisturbed for 5-7 minutes until the bottom develops a deep, golden crust.
Stir the pork gently, breaking it into smaller pieces as it crisps. Continue cooking for another 5-7 minutes, stirring occasionally, until the pork is uniformly golden brown and crispy on all sides. The edges should be caramelized and slightly crunchy, while the centers remain tender and juicy.
Step 4: Serve with Traditional Accompaniments
Transfer the carnitas to a serving dish, leaving the crispy bits at the bottom of the pot for texture. Sprinkle with the 0.5 cup Fresh Cilantro and serve immediately with the 12 pieces White Corn Tortillas, finely diced 1 whole White Onion, and 2 whole Lime wedges.
The tortillas should be warmed just before serving to prevent them from tearing. Encourage everyone to build their own tacos, topping the carnitas with the diced onion, a squeeze of lime, and extra cilantro for brightness. The contrast of crispy pork with the soft tortillas and fresh toppings is what makes this dish unforgettable.
Pro Tips For Making Mexican Pork Carnitas Recipe Rick Bayless
- Render the Fat: After browning the pork, let it simmer uncovered for the first 30 minutes to render out some fat—this keeps the final carnitas from being greasy. I learned this the hard way when my first batch was swimming in oil.
- Toast the Spices: Bloom the cumin and oregano in the pot for 20-30 seconds before adding liquid. Sounds small, but it wakes up the flavors in a way raw spices just can’t.
- Skip Pre-Cut Pork: Buy a whole pork shoulder and cut it into 1.5-inch chunks yourself—pre-cut pieces are often too lean and dry out. My butcher used to give me weird looks until he tried my carnitas.
- Crisp in Batches: When finishing, spread the pork in a single layer on a baking sheet for broiling. Crowding steams the meat instead of crisping it—I burned my first batch by dumping it all in one pan.
Regional Styles of This Dish
Michoacán Tradition
In Michoacán, carnitas are cooked in large copper pots called cazos, using only pork, lard, and salt. The meat slow-cooks until tender, then gets crisped in its own fat. This minimalist approach lets the pork’s natural flavor shine through. I love how simple ingredients create such depth. 🗺️
Jalisco Style
Jalisco adds a touch of sweetness with brown sugar or piloncillo to balance the rich pork. The addition of cinnamon and cloves creates a warming spice profile. This version often includes milk in the braising liquid for extra tenderness.
Oaxacan Twist
Oaxaca brings its famous moles to carnitas, sometimes adding chocolate or chiles to the cooking liquid. The result is a deeper, more complex flavor profile. I’ve tried this with ancho chiles for a smoky note that pairs beautifully with the crispy pork.
Yucatán Influence
The Yucatán version incorporates achiote paste and sour orange juice for a tangy, earthy flavor. This reflects the region’s Mayan heritage and love of bold, citrusy notes. The pork takes on a beautiful reddish hue from the achiote.
I source my achiote from New Seasons Market here in Portland. ✨
Texas-Mex Fusion
In Texas, you’ll find carnitas made with beer in the braising liquid, often a Mexican lager like Tecate. The beer adds a malty depth while keeping the meat incredibly moist. This version sometimes includes jalapeños for extra heat.
Nutrition Facts
Frequently Asked Questions
What cut of pork works best for crispy results?
Pork shoulder or pork butt are ideal. Their marbling renders down during cooking, creating tender meat with crispy edges. Avoid lean cuts like tenderloin—they dry out.
Can I make this in a slow cooker?
Yes! Cook on low for 6-8 hours, then transfer to a skillet to crisp in fat. The slow cooker handles the braising, but you’ll still need the stovetop for that final golden crust.
How do I keep carnitas crispy for leftovers?
Store in the fridge for up to 5 days. Reheat in a dry skillet over medium heat to restore crispiness—microwaving makes them soggy.
What can I substitute for lard?
Use avocado oil or vegetable shortening for frying. The texture will be slightly different, but it still gets crispy. Lard adds authentic flavor, though.
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