Carnitas—meaning "little meats"—represent one of Mexico's most beloved pork preparations. This double-cut version combines pork belly and shoulder for a straightforward approach that prioritizes two essentials: quality meat and time.
Unlike many carnitas recipes that incorporate citrus, spices, and aromatics, this version takes a minimalist path. The braise stays deliberately uncomplicated, allowing the final crisping stage—where the pork fries in its own rendered fat—to create the signature contrast of tender, pull-apart meat with deeply caramelized, crackling edges.
Serve the finished carnitas in warm corn tortillas with fresh cilantro, sliced avocado or guacamole, salsa verde or habanero jam, diced white onion, and crema.
Carnitas FAQ
What are carnitas?
Carnitas is a traditional Mexican dish of pork—typically shoulder—braised until tender, then crisped in its own fat. The technique produces meat that's simultaneously juicy and crispy, most often served in tacos with simple accompaniments like onion, cilantro, and lime.
What cut is best for carnitas? Is pork belly essential?
Boneless pork shoulder (sometimes labeled pork butt or Boston butt) is the traditional choice, as it breaks down into tender, shreddable pieces during cooking.
Pork belly contributes richness and creates especially crispy bits in this recipe, but it's optional. Using shoulder alone will still yield excellent carnitas—just with a leaner profile and less textural variety.
Why aren't my carnitas getting crispy?
The final frying step is critical. Work in batches using a wide skillet so the pork actually fries in the rendered fat rather than steaming. Crowding the pan is the most common culprit when carnitas come out soft instead of crisp.
Can I add spices, citrus, or aromatics?
Many carnitas recipes incorporate cumin, bay leaves, orange, garlic, or beer in place of some broth. This version intentionally omits them to showcase the pork's natural flavor. That said, feel free to adapt the recipe to your preferences.
Recipe Information
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Total Time: 2 hours 40 minutes
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Yield: 8 servings
Ingredients
- 3 lb. boneless pork shoulder (Boston butt), cut into 1½" pieces
- 1 lb. pork belly, cut into 1" pieces
- 1 cup homemade chicken stock or low-sodium chicken broth
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1
Preparation
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Step 1
Combine 3 lb. boneless pork shoulder (Boston butt), cut into 1½" pieces, 1 lb. pork belly, cut into 1" pieces, 1 cup homemade chicken stock or low-sodium chicken broth, 1 Tbsp. (heaping) Diamond Crystal or 1¾ tsp. (heaping) Morton kosher salt, and 1 tsp. freshly ground pepper in a large heavy pot; cover and bring to a boil over medium-low heat. Reduce heat and simmer until the pork is tender and shreds easily, about 2 hours. Uncover and continue cooking until the liquid has reduced slightly but not completely, about 10 minutes. Remove from heat.
Step 2
Transfer half of the pork and pan juices to a large skillet, preferably nonstick, and cook over high heat until the liquid evaporates and the pork begins to fry in its own rendered fat. Continue frying, stirring occasionally and pressing on the pork with a spoon to break it up, until browned and just beginning to crisp, 10–15 minutes. You're looking for mostly bite-size pieces with some smaller shredded bits that turn super-crisp. Using a slotted spoon, transfer to a paper-towel-lined baking sheet. Cover with foil to keep warm and moist. Repeat with the remaining pork and pan juices.
Step 3
Serve carnitas with warm corn tortillas, sliced avocado, shredded cabbage, chopped white onion, chopped cilantro, dried oregano, and lime wedges for building tacos.
Linda Xiao Do Ahead: Pork can be braised (do not fry) 3 days ahead. Cover and chill.
Editor's note: This carnitas recipe was first printed in our May 2016 issue as 'Double-Pork Carnitas'; it has been updated for style. Head this way for more of our favorite pork recipes →
