Oven Carnitas for Taco Tuesday or perhaps a Sunday meal! While this recipe is a long one, requiring an overnight marinade and about 4-5 hours to cook. It is a simple, no-fuss recipe with everything done in the same pan. From seasoning the pork with adobo seasoning and other herbs & spices, slow cooking it to get fall-apart tender meat, reducing and crisping it up in fat, resting and chopping it to serve right from the tray for everyone to help themselves.
Use more adobo seasoning to adjust the taste before serving. Use the strained leftover fat to brush corn tortillas with to fry them. Any remaining fat can be used to make refried beans to give them a boost in flavor.
Oven Carnitas Ingredients
Pork Shoulder or Butt, Adobo Seasoning, Black Pepper, Oregano, Cumin, Coriander, Onion, Garlic, Water, and Fat (Lard, Rendered Pork Fat, or Neutral Oil).
Pork
Pick up the large pork shoulder or butt that contains bones and skin, about 8 lbs or more, to yield about 5 lbs of meat. Remove the skin and chop around the bone(s) to remove it. The bone(s) can be included in the carnitas or saved for other recipes, along with some pork for soup or stew such as Adobo Broth Soup. The skin and fat can be chopped into small pieces or left whole to cook along with the meat to soften and then removed to chop down and include before reducing and browning.
Chop the meat into large chunks, about 3-4 inch chunks. Weigh out just the meat to calculate how much seasoning you need, and then place into the casserole.
Oven Carnitas Seasoning
There are many different types of seasoning or ways to season carnitas. This recipe focuses on adobo seasoning with black pepper, coriander for high notes, cumin for depth, and oregano for the herbal, earthy flavors. It’s easy to scale up to, no matter how many lbs of meat you are doing. But feel free to experiment here; I often do.
I use Goya Adobo Seasoning or the Homemade Adobo Seasoning. Calculate the amount of seasoning with just the weighed-out meat. No fat, no bones, just the meat.
Use 3/4 tsp of Adobo Seasoning for every 1 lb of boneless pork. With more Adobo seasoning added at the end after chopping the meat down and mixed in if needed. A 1/2 tsp each of the carnitas seasonings (black pepper, coriander, cumin, and oregano) is used for every 1 lb of boneless pork.
- 3 lbs Pork: 2 + 1/4 tsp Adobo seasoning & 1/2 Tbl Carnitas seasoning
- 4 lbs Pork: 3 tsp Adobo seasoning & 2 tsp Carnitas seasoning
- 5 lbs Pork: 3 + 3/4 tsp Adobo seasoning & 2 + 1/2 tsp Carnitas seasoning
Additional Carnitas Flavoring
Here is where things vary quite a bit. Most often, it is the flavor of the meat and texture that are sought that are enhanced with the flavorings of whatever seasonings are used. Some would say that all that really is required is salt & pepper with adequate fat. Usually, though, cumin & oregano are always included.
Some common seasonings added to carnitas are cane sugar, chili powder, paprika, bay leaves, cumin, coriander, cinnamon, oregano, onion, garlic, thyme, marjoram, and cloves.
Sazón Goya is another seasoning that works extremely well with carnitas. This is a seasoning that can be used with the seasoning in the main recipe. It contains a bit of achiote and will assist in boosting the color and flavor of the carnitas.
Manojo de Hierbas de Olor
This refers to a Mexican bundle of herbs (Mexican bouquet garni) typically used for flavoring and is sometimes used in making carnitas. It consists of bay leaves, thyme, and marjoram and is typically removed after the meat is tender. It is often used in soups & stews, braised meats, sauces, rice & beans, and other dishes. Sometimes marjoram is omitted or exchanged for parsley, oregano, or rosemary.
Other Carnitas Ingredients
I have never tried any of these but am curious about these additional ingredients sometimes added to carnitas. These range from oranges, limes, and lemons to Coca-Cola, dairy products, and broth. The oranges added to carnitas are actually quite common, usually with cinnamon. I can see a bit of acidity and sugar being used to shape the flavors and browning of the meat, so this remains one area where I’ll have to experiment. Perhaps even including some chilies.
Onion & Garlic
Onions & garlic are both used as the aromatics added for carnitas. Thinly slice the onions or dice small. The onions and garlic will become soft and be chopped along with the meat, so there is no need to remove them. Since this recipe uses adobo seasoning, the majority of which is salt & garlic, there is no need to add garlic. Although you certainly can if you want to.
How to make Carnitas in the oven
Use a large pan where the meat can sit in an even layer and hold all the ingredients. Once you have marinated the pork overnight, take it out of the refrigerator while preheating the oven to 300°F with the rack in the middle position.
Braised Carnitas
Everything is done within the casserole for marinating overnight and transferred to the oven with water and slow cooked. It is at this stage that the meat will go very tender.
Place it into a preheated oven (300F), covered, and leave it to braise for 3 hours. I use a baking sheet large enough to cover the dish for easy removal, although you can cover using foil.
If you removed the skin as a whole piece, this can be placed on top to braise with the meat until softened and then chopped and added back in. Be sure that the cover does not touch the skin, or else you will get browning and crisping of the skin instead of softening it to later chop and include with the meat. It’s no big deal, really, but optionally, you can submerge the skin a bit to prevent this.
Browning and Crisping Carnitas
Pork that is fried in fat alters the flavor of the pork overall and is how authentic Mexican carnitas are made. The pork is cooked low and slow in lard (manteca) after an initial browning in the hot oil. In this recipe, we get the pork to the fall-apart stage and rely on the rendered fat to bring us back to frying the pork in fat to produce the flavor, browning and crisping the carnitas.
After the initial 3-hour cook, check that the meat is fall-apart tender. If it’s not, cover and cook an additional 20–30 minutes and check again. Once it is fall-apart tender (just jelly), uncover, turn the heat up to 450°F, and continue to cook uncovered until the meat is browned. All the liquids will evaporate, and you’ll be left with the meat frying in the fat.
It’s at this stage you want to toss the meat around gently for even browning and crisping of the meat, about every 30 minutes or so. A total cook time of up to 2 hours, or until the meat is frying in its own fat for some time. Browning the meat and turning it over creates even more flavor as the makeshift broth reduces and concentrates in flavor; it’s just beautiful. Some of the meat may break apart as you turn it over, but this is perfectly fine. It’s all going to be chopped after this stage.
Strain out the fat
Strain out most of the fat but leave some behind to keep the Carnitas moist. This strained fat can be used to fry up corn tortillas or used in refried beans, or both, to fry up the corn tortillas and any leftover fat to make refried beans with; nothing goes to waste. Let the meat rest before chopping or shredding.
How to get rid of water in fat
All of the water should be evaporated at the browning stage in order for the fat to get really hot, browning and crisping the meat. However, further processing of the fat can be done to ensure you have nothing but fat and that the fat does not spoil from any water contained within the fat.
As an extra measure for storage. Once the fat is strained, strain it again through a cheesecloth or a very fine sieve and into a pot. Heat the strained fat over medium heat or just a tad below with a screen placed over the pot. Just in case any droplets of water leave in a violent way (popping).
What will happen is any water content will boil off, evident by the steam coming from the pot. Once all the steam is gone, or the fat is heated to about 250F or slightly over, you only have pure fat, since all the water at this stage will have evaporated. This fat (pure gold) will last a long time and can be used in many other recipes. Especially good for brushing corn tortillas or used in homemade refried beans.
Breaking Carnitas Meat Down
Once the carnitas are done to your liking and have been strained of most of the fat. Let the meat rest before you either crush, chop, or tear the meat to break it down. Taste and adjust the salt content with adobo seasoning if needed and add more black pepper if needede. Serve or start assembling the carnitas.
If you chop the fat down into pieces, this will get chopped and included with the meat. If you left the skin whole. Then it can be removed and chopped (much easier after it has softened) to toss back in with the meat before the browning stage so that it can render out more fat and soften. No matter how you add the fat, it is included with the meat when breaking it down.
Oven Braising Method
The oven carnitas cooking method is the same as the adobo Mexican ribs. This is where meat is marinated overnight, slow-cooked or braised, and then uncovered to brown or reduce.
The oven-braising method is solid in producing such wonderful fall-apart meat, perfectly soft and tender. The seasonings and even sauces can be exchanged for variety and completely different dishes, as seen with the Adobo Mexican Ribs.
Tortillas
Carnitas are traditionally eaten on corn tortillas with some veggies (often pickled or pico de gallo) and sauce, if desired, with a squeeze of lemon or lime juice. Either white or yellow corn tortillas can be used, as well as toasted flour tortillas.
Carnitas Tacos
There are a few ways to prepare Carnitas tacos. But the easiest is to just toast the corn tortillas over medium heat until good color is achieved and keep them warm for assembling. Optionally, with a brushing of the strained off fat. Then serve the carnitas & tortillas along with your various toppings. You can also make these with flour tortillas. Just toast the flour tortillas up over medium heat and keep warm for serving.
If using the tinfoil to cover the carnitas when cooking. Save it to keep the corn tortillas warm as you toast them up. Flipping a few over when stacking in order to keep everything warm.
Crispy Carnitas Tacos
First, toast the corn tortillas up with no fat, just a light toasting. For crispy carnitas tacos, save the fat from making the carnitas and use that to add a small layer to the skillet. Then add fat to the pan to coat and drain out any excess fat back into the bowl of strained fat. Place corn tortillas in; add a pinch of meat and optionally some cheese to each previously toasted corn tortilla. Fold them over, and crisp them up in the skillet over medium to medium-high heat.
You can also brush the fat on each tortilla and stack them. Then, one by one, assemble and fry.
This is a bit time-consuming since you can only do about 2-3 at a time, depending on the size of your pan. Even better is to utilize a griddle. Where you can place a bunch down at one time. Although you have to work quickly, ensuring each tortilla is folded over and holds its shape. Then flipping them over to crisp up the other side.
Carnitas Toppings
Carnitas can host various toppings, including sour cream or crema, guacamole, Red Taco Sauce, adobo sauce, Salsa, hot sauces, or chili sauces, including jalapeños, corn, or lettuce. Top them off with what you like.
Lime or Lemon
Serve with a wedge of lime or lemon to optionally squeeze over the meat to add some acidity.
Pico De Gallo
This is where Pico De Gallo really shines through with small diced vegetables. Just a sprinkle on the carnitas tacos is all that is needed.
Guacamole
Guacamole is another condiment that is very nice with carnitas.
Salsa
Store-bought or Homemade Salsa can also be used to top the carnitas. There are also a variety of sauces within the salsa category that can be used just as well.
Charred Salsa Poblano
Herdez Quemada Charred Salsa Poblano as an optional salsa to use for carnitas. I recently just bought this to test out on some carnitas, and it’s very nice for carnitas and nachos too.
Salsa Verde
Salsa verde is commonly served over carnitas and is made with tomatillos, onions, garlic, jalapeno or serrano pepper, lime, cilantro or parsley if you don’t like cilantro, and a bit of sea salt. This stuff is very good with carnitas and carnitas nachos too.
Onions & Cilantro
Just finely diced onions with cilantro or parsley and lime or lemon juice sprinkled over the carnita tacos is nice. This (Mexican relish) is common for carnitas tacos & tacos in general and is also used in various other dishes like birria, burritos, nachos, fish, and salads.
Sour Cream
Sour Cream or Crema can be used to top off your Carnitas or to spread on the toasted corn tortillas before placing the meat in.
Spicy Carnitas
Carnitas are beautiful with a bit of heat. With the amount of black pepper added for this recipe, you’d think it would be spicy, but it isn’t at all. To add some heat, use hot sauces like Sriracha or other brands for your desired level of heat. Even a bit of chilies such as jalapeño, serrano, or crushed chilies de arbol, which is my preferred heat. Sriracha is very nice too, though.
Storing Carnitas
There are so many places to use leftover Carnitas. This is why when I make this, I prefer to make a lot, 5 lb or more. Just refrigerate the leftover carnitas for up to 3 days or portion and freeze them until ready to use, which is good for up to 3 months or longer.
Recipes using Carnitas
While follow-up meals after making carnitas typically include nachos, burritos, burrito bowls, and enchiladas. Carnitas can also be used to make carnitas pizzas or chipotle pizzas and wraps; used in adobo broth soup as the main protein or burrito casserole as the main protein; and used for carnitas poutine. There are a lot of follow-up meals that can be made from carnitas.
Carnitas Nachos
Perhaps my favorite follow-up snack is carnitas nachos, and there are various ways these can be topped off too.
Carnitas Nachos with Poblano Salsa
The below are Tostitos chips with carnitas and cheddar cheese, oven-baked. Then topped off with poblano salsa, pico de gallo, guacamole, and sour cream. All the same ingredients for carnitas tacos, so good!
Carnita Nachos with Verde Salsa
The below are Tostitos chips with carnitas and cheddar cheese, oven-baked. Then topped off with verde salsa, pico de gallo, and sour cream.
Ingredients
- 5 lbs Pork Butt or Shoulder - Deboned, skin removed, and the meat chopped into 3-4 inch chunks.
- 1/2 C Lard - or rendered pork fat or neutral oil
- 5 C Water
- 1 Large Onion
- 3 Cloves Garlic - Optional
- 3 3/4 tsp Adobo Seasoning - or 3/4 tsp per 1 lb (ca. 454 g) of meat
- 2 1/2 tsp Black Pepper, Oregano, Cumin, Coriander - or 1/2 tsp per 1 lb (ca. 454 g) of meat
Carnita Tacos
- As Desired Corn Tortillas - White or Yellow
- As Needed Rendered Fat - leftover from making the carnitas
- As Desired Salsa - Red Salsa, Poblano Salsa, Verde Salsa
- As Desired Pico de Gallo - or Mexican Relish
- As Desired Sour Cream or Crema
- As Desired Guacamole
- Optional Lime or Lemon Wedges
Instructions
- Chop & Season the Pork: Debone the pork and remove the skin. Chop the meat into chunks, about 3- to 4-inch chunks. You can either chop the skin into small pieces and include with the meat or leave it intact and place it on top of the meat to soften before chopping. Weigh just the meat to calculate how much seasoning to use. Combine the meat, lard, and measured-out seasoning (adobo seasoning, black pepper, oregano, cumin, and coriander) into the pan; mix well for even distribution. Add chopped onion and water to mix and place the fat cap on top or the fat cap chopped and included with the meat. Cover and refrigerate overnight. When ready to cook, take the meat out to rest on the counter while preheating the oven to 300F, with the rack in the middle position.
- Slow Cook: Transfer to the oven and cook while covered for 3 hours at 300 F.
- Browning & Crisping: After 3 hours, remove the cover and raise the heat to 450F. Remove the fat cap with tongs to a cutting board and chop into small pieces. Add it back into the pan. Flip over the chunks of meat. Place the meat back into the oven, uncovered, to cook until all the water is evaporated and the meat is frying in the fat, up to 2 hours or until crisp and browned to your liking. Gently flip the pieces over about every 30 minutes for even browning.
- Drain the Fat & Shred: Remove from the oven and strain out the fat to save it for brushing corn tortillas before toasting them or save it for other recipes, like refried beans. Just tilt the pan a bit so the fat pools at one corner and use a spatula to push the fat into a bowl. Let the meat rest a bit before you crush or chop the meat to break it down and adjust the taste with more adobo seasoning and black pepper if needed.Serve the whole tray like this with tongs, some toasted corn tortillas, and plenty of toppings for everyone to help themselves.
- Carnitas Tacos: With the Carnitas already cooked and set aside. Use the fat drained out from the carnitas to brush the corn tortillas, stacking them on a plate. Soft carnitas tacos: With a few corn tortillas at a time, toast in the skillet over medium heat until good color. Repeat for each tortilla. Don't toast them until they are crispy; instead, toast them nicely but still pliable. Stuff the corn tortillas with meat, along with other toppings.Crispy carnitas tacos: Place 2 corn tortillas brushed with fat into the pan over medium heat, fat side down, and top with meat and toppings, optionally with cheese, and toast just a bit, but keep them still pliable. If you toast for too long, it will crisp and break when you try folding it over. Then fold over the corn tortillas and toast until crispy. Flip over to toast the other side until crispy and repeat.
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