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Mexican Pork Carnitas Recipe
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5 from 1 vote

Carnitas Recipe (Mexican Pulled Pork)

This Mexican pork carnitas recipe is the real deal with tender pork shoulder cooked low and slow in lard, easy to make and delicious, the way it should be!
Prep Time10 mins
Cook Time3 hrs
Course: Main Course
Cuisine: Mexican
Keyword: lard, pork shoulder, slow cooker, tacos
Servings: 12
Calories: 111kcal


  • 1-1/4 cup pork lard or use vegetable oil
  • 3-1/2 pound pork shoulder cut into chunks
  • ½ onion
  • 1 cup whole milk
  • 1/2 cup water
  • 1/2 cup orange juice or more as desired
  • 1 bay leaf
  • 1/4 cup chopped Mexican oregano
  • Zest of 1 orange
  • Salt and pepper to taste


  • Corn or flour tortillas
  • Salsa + Fixings (I'm using chopped onion, serranos, cilantro, lime, avocado, queso fresco, salsa verde, red chili flakes)


  • Heat the lard (or oil) in a large pot or Dutch oven to medium heat. Add the pork and onion and cook for 10 minutes, stirring occasionally, to brown the meat. Reduce heat to cool slightly.
  • Remove the onion and add the milk, water, orange juice, orange zest, herbs, and salt and pepper.
  • Reduce heat and simmer for 3-4 hours, or until the liquid in the pot has evaporated and the pork is fork tender – lard/milk should bubble, but not boil – do not exceed 250 degrees F.
  • Remove the pork and shred as desired. Serve with tortillas for the best carnitas tacos ever!


  • Heat 1 tablespoon lard or vegetable oil in a large pan to medium-high heat. Add the pork and cook for 1-2 minutes, stirring, until the edges crisp as desired. You can also crisp it up in a broiler.
  • Serve with tortillas for crispy carnitas tacos!


Nutritional information estimated without tortillas or toppings.


Calories: 111kcal | Carbohydrates: 3g | Protein: 8g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 36mg | Potassium: 185mg | Fiber: 1g | Sugar: 2g | Vitamin A: 73IU | Vitamin C: 6mg | Calcium: 46mg | Iron: 1mg