Few dishes are as universally adored and versatile as pork carnitas. Rooted in Mexican culinary tradition, carnitas are a masterful combination of tender, slow-cooked pork with crisp, caramelized edges, bursting with bold and zesty flavors. “Carnitas” translates to “little meats,” but the flavors are anything but small. This dish encapsulates the heart of Mexican cuisine, using simple ingredients to create something extraordinary.

The beauty of carnitas lies in their versatility. Whether stuffed into tacos, piled onto a burrito bowl, or served alongside rice and beans, they’re the cornerstone of countless memorable meals. This recipe takes a citrus-infused approach, combining the savory richness of pork with bright notes of orange, hints of cinnamon, and the complexity of Chinese 5-spice powder. The result is a dish that is both comfortingly traditional and intriguingly modern.

Perfect for family dinners, gatherings, or meal prepping, these citrus-infused pork carnitas are a recipe you’ll return to time and time again. Let’s dive into the details to ensure you master this iconic dish.

Full Recipe:

Ingredients

Main Ingredients

• 3 pounds boneless pork butt (shoulder): Trimmed of excess fat, cut into large chunks.
• 8 cloves garlic, peeled: Whole cloves, to infuse flavor during cooking.
• ¼ cup olive oil: Adds richness and assists in browning.
• 1 orange, juiced: The juice and peel bring bright, zesty notes.
• 1 tablespoon kosher salt: Enhances and balances flavors.
• 2 bay leaves, torn in half: Provides a subtle herbal aroma.
• 1 teaspoon ground black pepper: For a mild spicy undertone.
• 1 teaspoon ground cumin: Earthy, warm spice to deepen the flavor profile.
• ¾ teaspoon ground cinnamon: Adds a sweet and aromatic touch.
• ½ teaspoon Chinese 5-spice powder: A unique addition for complexity.

Prep and Cook Time

• Prep Time: 15 minutes
• Cooking Time: 2 hours 30 minutes
• Total Time: 2 hours 45 minutes
• Servings: 6–8

Steps to Make Citrus-Infused Pork Carnitas

Step 1: Prepare the Pork

1. Cut the pork butt into large chunks, roughly 2–3 inches in size. This ensures even cooking and makes it easier to shred later.
2. In a large bowl, combine the pork chunks with salt, black pepper, cumin, cinnamon, and Chinese 5-spice powder. Toss until the meat is evenly coated.

Step 2: Sear the Pork

1. Heat the olive oil in a large, heavy-bottomed Dutch oven or skillet over medium-high heat.
2. Add the seasoned pork chunks in batches, browning them on all sides. This step locks in flavor and creates a caramelized crust. Remove the pork from the pot and set aside.

Step 3: Build the Flavor Base

1. Lower the heat slightly and add the garlic cloves, orange zest strips, and bay leaves to the pot. Sauté for 1–2 minutes until fragrant.
2. Return the seared pork to the pot and pour in the freshly squeezed orange juice. Add enough water to cover the pork about three-quarters of the way.

Step 4: Slow Cook the Pork

1. Bring the liquid to a gentle simmer, then reduce the heat to low. Cover the pot and let the pork cook for 2 hours, stirring occasionally.
2. Once the pork is tender and easy to shred with a fork, remove the lid and increase the heat slightly. Allow the liquid to evaporate, intensifying the flavors.

Step 5: Crisp the Carnitas

1. Preheat your oven to 425°F (220°C).
2. Transfer the cooked pork to a baking sheet, breaking it into smaller pieces but not fully shredding. Drizzle with a bit of the cooking liquid and olive oil.
3. Roast in the oven for 10–15 minutes or until the edges become golden and crispy.

Why This Recipe Is Timeless

Citrus-infused pork carnitas embody everything people love about comfort food. They’re hearty, flavorful, and endlessly customizable. The slow-cooked method ensures that every bite is infused with tender juiciness, while the final roasting step adds the satisfying crunch that makes carnitas unforgettable.

Historically, carnitas have been a cornerstone of Mexican celebrations, served at weddings, birthdays, and other special occasions. Their ability to feed a crowd while still tasting like a labor of love makes them timeless. Additionally, this recipe’s citrus and spice blend adds a unique twist, enhancing the traditional flavors while maintaining their authenticity.

Nutrition Facts (Per Serving)

• Calories: 360
• Protein: 27g
• Carbohydrates: 5g
• Fat: 25g
• Cholesterol: 85mg
• Sodium: 700mg
• Fiber: 1g

FAQs

1. Can I make this recipe in a slow cooker or Instant Pot?
Yes! For a slow cooker, follow the searing step and then transfer everything to the slow cooker. Cook on low for 6–8 hours or high for 4–5 hours. For an Instant Pot, use the sauté function for searing, then pressure cook for 35 minutes with a natural release.

2. Can I substitute pork butt with another cut of meat?
Pork shoulder or pork loin can be used, but pork butt is ideal due to its balance of fat and meat, which keeps the carnitas juicy.

3. What can I serve with carnitas?
Carnitas pair perfectly with warm tortillas, pico de gallo, guacamole, refried beans, or Mexican rice. You can also use them in salads, quesadillas, or burrito bowls.

4. How do I prevent the carnitas from drying out?
Always reserve some of the cooking liquid and drizzle it over the pork before crisping or reheating. This keeps the meat moist and flavorful.

5. Can I freeze leftovers?
Absolutely! Let the carnitas cool completely, then store them in an airtight container or freezer bag. Freeze for up to 3 months.

Tips for Making Perfect Carnitas

1. Marinate Overnight: For even more flavor, season the pork the night before cooking.
2. Use Fresh Citrus: Fresh orange juice and zest provide a more vibrant flavor than bottled juice.
3. Don’t Skip the Crisping Step: The crispy edges are what elevate carnitas from good to unforgettable.
4. Experiment with Spices: Feel free to add smoked paprika or chili powder for a different twist.
5. Double the Recipe: Carnitas freeze well and are perfect for meal prepping.

Storage Tips

Refrigeration: Store leftover carnitas in an airtight container in the refrigerator for up to 4 days.

Freezing: Portion the carnitas into freezer-safe bags or containers, including some cooking liquid to prevent drying. Freeze for up to 3 months.

Reheating: Thaw frozen carnitas overnight in the refrigerator. Reheat in a skillet over medium heat, adding a splash of broth or water if needed.

Conclusion

Citrus-infused pork carnitas are the ultimate culinary experience, blending tradition, flavor, and versatility into one irresistible dish. From their humble origins in Mexican kitchens to their widespread global popularity, carnitas have proven that simple ingredients can create something extraordinary.

This recipe, with its zesty citrus notes and perfectly crisped edges, brings out the best in every component. Whether you’re hosting a dinner party, planning a taco night, or simply looking for a comforting meal, these carnitas will exceed expectations every time.

Cooking carnitas is not just about following a recipe—it’s about creating memories. The slow, intentional process invites you to savor every moment, from the aroma of garlic and orange zest to the first bite of tender, caramelized pork. And the best part? This dish is as adaptable as it is delicious, making it a staple in any kitchen.

So, gather your ingredients, set aside some time, and let the magic unfold. Whether served in tacos, on a plate with traditional sides, or repurposed into inventive leftovers, citrus-infused pork carnitas are a timeless treasure you’ll love making and sharing.