Slow Roasted Pork Carnitas

It wasn’t until just recently that I discovered these Slowly Roasted Pork Carnitas. What the heck was I thinking? I can’t believe I have missed out on these delicious morsels of goodness for 24 years! They have totally changed my life.

The pork shoulder gently cooks for 3 hours and when its done it literally is melt in your mouth bites of heaven. Its insanely tender and with the addition of a little guacamole it seriously makes for a 100% satisfying meal. Add a margarita and you couldn’t pay me enough to share! Ok, well maybe I would share if you brought some more margaritas or some homemade pico de gallo…

**Simple and Sassy Tip** Slow Roasted Pork Carnitas are the perfect idea for a weekend gathering of friends! Host your own party and you make the Carnitas – assign your friends to bring some of the toppings like homemade pico de gallo, guacamole… whatever you want!


Slow Roasted Pork Carnitas


  • 3 pounds pork shoulder or pork butt, chopped into 1 inch cubes
  • 2 cups beef stock
  • 2 cups Orange Juice
  • 14 oz chunky salsa
  • Salt
  • Guacamole
  • Corn or Flour Tortillas for serving


  1. In a large oven proof saucepan combine the cubed pork, stock, orange juice and salsa, this mixture should totally cover the pork, if not add a little water until the pork is submerged. Bring to a boil. Once boiling, reduce heat to medium low and simmer with the lid on for 3.5 hours, at which point the pork should be falling apart to the touch.
  2. Preheat oven for 450 degrees.
  3. Drain the liquid from the pork. Using a fork, gently pull apart the meat in the bottom of the oven proof saucepan. Place the pan into the oven for 20 minutes for the pork to caramelize.
  4. Carefully remove the pan from the oven. Sprinkle with a pinch of kosher salt. Serve the carnitas with corn or flour tortillas, any kind of salsa and of course Guacamole!
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For another great comforting pork recipe, check out my Pulled Pork Sliders

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32 thoughts on “Slow Roasted Pork Carnitas

  1. Pingback: Tweets that mention Carnitas --

  2. I made these yesterday and oh my goodness, they are WONDERFUL! Seriously amazing. We had friends over and you wouldn’t believe how much pork we ate :) Definitely a big hit. I made them with King Arthur Flour’s soft wrap bread as the tortillas and the combination was incredible. Plus I made your guacamole!

    One question though – cubing the pork was incredibly difficult for some reason. Is there any way to do it faster? Could I get boneless pork? I had the hardest time getting the pork off the bone when cutting it.

    • Ask your butcher to cut it off the bone for you. So much easier!
      Also my favorite carnitas recipe if from David Lebovitz. Check out his website.. This one is even simpler, so I’ll have to try it to!

  3. I made this this weekend and it turned out great. Last night I used some of the leftovers to make naked burrito bowls with rice, black beans, cheese and guacamole. Very Good!

  4. Gaby, Your recipes sound wonderful, and your photography is gorgeous. I enjoy reading and viewing them. Thank you!

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