Pork Carnitas Recipe

This Pork Carnitas recipe brings together slow-braised pork shoulder, aromatic spices, and fresh citrus to create incredibly tender meat with irresistibly crispy edges. Featured on Feed My Soul… V!, host Vanessa Gianfrancesco & Stefania Gianfrancesco showcase how simple ingredients can transform into rich, authentic Mexican-style carnitas that are perfect for tacos, burritos, sandwiches, and more.

The Inspiration

Carnitas, meaning “little meats” in Spanish, is a traditional Mexican dish originating from the state of Michoacán. Traditionally cooked in lard for hours until tender, modern home versions like this one simplify the process while preserving the authentic flavor and texture.

On Feed My Soul… V!, Vanessa Gianfrancesco & Stefania Gianfrancesco focus on approachable recipes that bring global comfort foods into home kitchens without complicated techniques. This Pork Carnitas recipe captures that spirit perfectly—slow-cooked comfort food with bold Mexican flavor, bright citrus notes, and crispy caramelized edges that elevate any taco night.

The combination of orange, lime, garlic, and warm spices creates a perfect balance of savory, tangy, and slightly smoky flavors that soak deep into the pork shoulder as it slowly cooks.

Ingredients

1 ½ teaspoons (22 ml) salt
⅔ teaspoon (3 ml) black pepper
1 teaspoon (5 ml) ground cumin
1 teaspoon (5 ml) red pepper flakes
1 teaspoon (5 ml) dry oregano
4 pounds (1.81 kg) pork shoulder
1 onion, peeled and halved
3 cloves garlic, crushed
2 medium oranges
2 limes

Method

Preheat oven to 300 F (150 C).
In a small bowl, combine salt, black pepper, ground cumin, red pepper flakes, and dried oregano.
Place the pork shoulder in a large Dutch oven and rub the spice mixture all over.
Add the onion and garlic. Juice the oranges and limes into the Dutch oven and add the spent fruit.
Cover the pot and transfer to the oven until meat is tender, roughly 3 ½ hours.
Remove the meat from the pot and place on a baking sheet. Preheat the broiler to high.
Shred the meat into small pieces and ladle about 1 cup (240 ml) of the Dutch oven liquid over the shredded meat.
Place the meat under the broiler until the edges are crisped and sizzly, 5-10 minutes.
Serve immediately on hot tortillas.

Serving Suggestions

This Pork Carnitas recipe is incredibly versatile and perfect for a wide variety of meals and occasions. The most traditional way to enjoy carnitas is tucked into warm corn or flour tortillas, topped with fresh Pico de Gallo, creamy guacamole, shredded lettuce, and a squeeze of lime for a vibrant taco experience. It also works beautifully in burritos filled with rice, beans, cheese, and salsa for a hearty handheld meal.

For entertaining, serve carnitas as part of a build-your-own taco bar, allowing guests to customize their plates with toppings like pickled onions, fresh cilantro, hot sauce, and crumbled queso fresco. The crispy pork also makes an excellent filling for nachos layered with melted cheese and jalapeños, or as a protein topping for rice bowls and salads.

Final Thoughts

This Pork Carnitas recipe is the perfect example of how simple ingredients and slow cooking can produce extraordinary results. With tender, juicy pork infused with citrus, garlic, and warm spices, followed by a final crisping step that adds irresistible texture, this dish delivers restaurant-quality flavor at home.

Featured on Feed My Soul… V!, Vanessa Gianfrancesco & Stefania Gianfrancesco bring a comforting yet authentic approach to this Mexican classic, making it easy for home cooks to recreate a dish that feels both traditional and elevated. Whether you’re hosting Taco Night or preparing meals for the week, these carnitas are guaranteed to become a favorite.

Find more recipes from Feed my Soul, V! here!