Pork Carnitas

Mexican pork carnitas are slow-cooked, shredded pork shoulder usually served with tortillas and salsa. The chipotle peppers give this recipe great flavor, but if you need more heat, add a dash of your favorite hot sauce as well.

Serves: 8Hands-on: 30 minutesTotal: 4 hoursDifficulty: Easy

Serves: 8


  • Salt and pepper, to taste
  • 1 pork shoulder roast (3 lbs.)
  • 2–3 Tbsp. olive oil
  • 1 onion, sliced
  • 4 medium tomatoes
  • ½ tsp. dried oregano
  • 1 tsp. cumin powder
  • 2 bay leaves
  • 2 whole cloves
  • 2 dried chipotle chilies
  • ¾ cup water
  • 16 small corn tortillas, warmed
  • 1 small red onion, minced
  • Lime wedges, for serving


  • Preheat the oven to 325°F.
  • Salt and pepper the pork and allow the meat to come to room temperature.
  • Add olive oil to a large oven-proof pan.
  • Sear the pork in the pan over medium-high heat for 5 minutes per side. Remove the pork from the pan and let it rest for 10–15 minutes.
  • Add onions and cook over low heat for 2–3 minutes until translucent. Return the pork to the pan and add the remaining ingredients.
  • Cover and place in the oven. Cook for 2–3 hours, until the internal temperature reaches 140°F–150°F.
  • Let the roast rest for 10–15 minutes before pulling apart into bite size pieces. Serve as tacos, topping with minced red onion and a squeeze of fresh lime juice.