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Stovetop Pork Carnitas

This pork carnitas recipe uses the stovetop for tender, well-seasoned pork. Sure, you could sear it then cook it in the slow cooker… but why wash another dish when you could just finish it right in the pan. It’s flexible enough for tacos, burritos, nachos, or salads, making it a solid choice for freezing ahead of time.

plate of shredded carnitas.

Simple Stovetop Pork Carnitas

The easiest and most delicious way to prepare flavorful, pull-apart pork carnitas. Versatile, delicious, and makes enough to freeze some for later.
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Serving Size 8 servings

Equipment

  • Heavy bottomed pot with lid
  • food processor (or a sharp knife if you don't have one)
  • Measuring spoons
  • Wooden spoon or spatula

Ingredients 

For the Rub

  • 1 tablespoon ground cumin
  • 1 tablespoon cumin seed
  • 3 cloves of garlic
  • 2 whole jalapenos
  • 1 tablespoon dried oregano
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper

Cooking the Pork

  • 4 pound pork shoulder (trimmed of excess fat)
  • 1 tablespoon olive oil
  • 1 orange (juice only)
  • 2 limes (juice only)
  • 1 cup chicken broth

For Serving

  • warm tortillas, cilantro, diced onions, lime wedges

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Instructions 

  • Prepare the pork.  Pat the pork shoulder dry with paper towels and cut it in half to create two 2-pound portions.
  • Season the pork.  Combine the ground cumin, cumin seed, minced garlic, jalapenos, oregano, salt, and black pepper in a food processor. Pulse until a smooth paste forms. Then, rub this mixture all over the pork, ensuring it’s well-coated.
    spicy herb rub in food processor rubbed on pork.
  • Brown the pork.  Heat the olive oil in a large, heavy-bottomed pot over medium heat. Then, add the pork shoulder and brown on all sides, about 3-4 minutes per side, until a golden-brown crust forms.
  • Cook the pork.  Pour the chicken broth into the pot. Squeeze the juice from the orange and limes over the pork. Cover the pot with a tight-fitting lid and reduce the heat to the lowest setting. Let it simmer for 2-3 hours or until the pork is tender and easily shredded with a fork. If it’s not tender, continue cooking, checking every 30 minutes until it is.
  • Shred the pork.  Once the pork is tender, remove it from the pot and rest for 15-30 minutes. Using two forks, shred the pork into bite-sized pieces.
  • Serve.  Serve the shredded pork with warm tortillas, cilantro, diced onions, and lime wedges. You can also use the carnitas in tacos, burritos, or over nachos and salads.

Notes

Orange and lime juices are important for making the pork soft because their acid breaks down the meat fibers.  If you run out of fresh citrus, you can use bottled juice, which gives the best bright and strong taste.
Make sure the pork is mostly covered in liquid when you add the broth and citrus juice.  If not, pour more broth or water to cook the meat evenly.  Otherwise, the part sticking out might get dry before it softens.
Don’t throw away the juice left in the pot after cooking; it tastes great!  Drizzle some over the pulled pork to keep it moist, or keep it for reheating leftovers to prevent them from drying out.
Let the pork sit for at least 15 minutes after cooking before you pull it apart.  This helps keep it juicy.  If you shred it right away, you might lose many juices and get drier meat.
Give the carnitas a taste before serving and see if it needs more salt or lime.  The long cooking time can tone down the flavors, so a little extra salt or a lime squeeze can brighten them up.
For a bit of crunch, spread the shredded pork on a baking sheet and broil it for a few minutes.  This will crisp up the edges like the carnitas you get at a restaurant.  Just watch it closely because it can crisp fast!
Feel free to try new toppings for the carnitas.  Pickled veggies, avocado, a bit of crema, or pineapple salsa can add a fresh twist.
Serve a little cooking juice when you dish up the carnitas.  It adds extra moisture and flavor, especially if you’ve crisped the pork under the broiler.
Carnitas are super flexible – you can do more than just tacos with them.  Serve them over rice for a bowl, in quesadillas, on a sandwich (try a carnitas torta!), or even with scrambled eggs in breakfast burritos.
Calories: 241kcal | Carbohydrates: 5g | Protein: 28g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 93mg | Sodium: 798mg | Potassium: 554mg | Fiber: 1g | Sugar: 2g | Vitamin A: 75IU | Vitamin C: 15mg | Calcium: 48mg | Iron: 3mg

I would love to tell you to use this for something like salads or rice bowls but I pretty much make it exclusively for nachos. And that’s okay. You can make it, divide it into little nacho-sized servings and put them in your freezer so you can have appetizers for dinner without worrying about cooking meat. Just a little tip from me to you.

Of course, if you’re the taco salad making type, all the better. Congratulations.

plate of pulled stovetop carnitas.

I’m confident you’ll find it just as delicious.

Carnitas Tips

  • A heavy pot, like a Dutch oven, is important even cooking. The bottom might burn before the pork gets tender if your pot is too thin.
  • When you’re cooking a lot of pork, and it’s packed tight in the pan, it won’t get that nice brown color because it’ll just steam instead.
  • Keep the lid tight on the pot when cooking the pork. This keeps the steam and moisture in, which helps make the pork soft as it cooks. If your lid doesn’t fit well, try putting a layer of foil under the lid for a better seal.
  • You’re looking for an internal temperature of about 190-195°F if you want to shred it easily with a fork.

Key Ingredients and Tools

Pork shoulder: It’s great for carnitas because it’s fatty enough to stay moist while cooking slowly. You can find it in the meat section. If there’s no pork shoulder, pork butt works well too.

Cumin seed: It gives a bit of a different and deeper taste than ground cumin. Check the international or spice aisle, or visit a specialty grocery store. If you’re out of cumin seed, use more ground cumin.

ingredients on marble counter.

Jalapenos: These add a light kick without being too strong. To reduce the heat, take out the seeds before using. If fresh jalapenos are hard to find, canned green chiles are softer.

Chicken broth: It brings moisture and flavor to the meat, making it tender and tasty. If you don’t have chicken broth, vegetable broth or water will do, but the taste might change slightly.

Heavy pot with a lid: A Dutch oven is good for evenly cooking pork and keeping it moist. If you don’t have one, you can use a slow cooker, but you must brown the pork in a pan first.

Fresh citrus (orange and lime): The juice helps make the pork tender and adds a fresh taste. You can use bottled juice if necessary, but fresh fruit is best for this recipe.

Serving Suggestions

My favorite way to serve this is on carnitas nachos, but they are great for tacos, burritos, whatever.

Make a sandwich with your leftovers on farmhouse potato bread.

Troubleshooting and Help

Do I have to trim all the fat off the pork shoulder?

No, you don’t have to trim all the fat—just the excess. A little bit of fat will melt into the meat as it cooks and add tons of flavor.

What if I don’t have a food processor?

No worries! You can still make this without one. Just finely mince the garlic, jalapenos, and cumin seed by hand, then mix it with the other rub ingredients. It takes a little more effort, but the result will be just as tasty.

Can I use my slow cooker instead?

Definitely! If you want a slow cooker, brown the pork on the stovetop first (you’ll get that nice crust), then transfer it to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until it’s tender enough to shred. If you’re a fan of slow-cooking and like something a little sweeter, try this slow cooker sweet pork recipe.

Do I really need to cook it for 2-3 hours?

Yes, the magic happens when you cook it low and slow. It might be tempting to turn up the heat to speed things up, letting it simmer for the full time is important. If it’s not shredding easily, give it a little more time.

Can I make these carnitas spicy?

Yes! If you like some heat, leave the seeds in the jalapenos or even add a dash of cayenne pepper or chipotle powder to the rub. You can also serve it with a spicy salsa or hot sauce to let everyone customize the heat level.

Can I crisp up the carnitas after shredding them?

Yes, and it’s a game-changer! After shredding the pork, spread it out in a single layer on a baking sheet and broil it for a few minutes until the edges get crispy. Keep an eye on it so it doesn’t burn—just enough time to add a little crunch.

What type of tortillas should I use?

You can’t go wrong with either corn or flour tortillas—it just depends on your preference. Corn tortillas give a more traditional, earthy flavor, while flour tortillas are soft and slightly sweet. Warm them up before serving for the best texture.

Storage Instructions

Let the meat cool completely before transferring it to an airtight container to store your leftovers. You can keep it in the refrigerator for up to 4 days.

For freezing, place the cooled carnitas in a freezer-safe container or resealable bag, removing as much air as possible. Pour a little cooking liquid over the meat to keep it moist during freezing. Carnitas freeze well for up to 3 months without losing flavor or texture.

To reheat, thaw overnight in the refrigerator, then warm in a pan on the stovetop with some cooking liquid to make sure it stays juicy. If you like crispy edges, broil the shredded pork for a few minutes after reheating.

close up view of carnitas.
picture of smiling female

By Katie Shaw

Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.

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