Slow Roasted Pork Carnitas

It’s hard to believe I went until 22 without carnitas. They are now one of our favorite little indulgences and it’s one of those recipes that you can make and then use for multiple nights for multiple dishes!! Who’s gonna say no to that?

Slow Roasted Carnitas

The pork shoulder gently cooks for 3 hours and when it’s done, it literally melts in your mouth. Insanely tender and even more delicious with the addition of a little guacamole, it makes for a 100% satisfying meal. Add a skinny margarita and you couldn’t pay me enough to share!

You could use this carnitas recipe and throw it into tacos, nachos, quesadillas, or any other application you deem fit. You honestly couldn’t go wrong!


Slow Roasted Pork Carnitas


  • 3 pounds boneless pork shoulder, cut into 2 inch cubes
  • 1/2 cup fresh Orange Juice
  • 1/4 cup fresh Lime Juice
  • 10 oz chipotle salsa
  • 1 tsp kosher salt, plus more to taste


  1. Place the pork in a large dutch oven with the orange juice, lime juice, salsa and salt. Add enough water to barely cover the meat. Bring to a boil. Once boiling, reduce heat to medium low and simmer with the lid on for 2 hours, at which point the pork should be falling apart to the touch.
  2. Turn the heat up to medium high, and continue to cook the pork for 45 minutes, uncovered, stirring every once in a while, until all the liquid has evaporated and the pork fat as been rendered.
  3. Parts of the pork should be caramelized and golden brown. Remove the dutch oven from the stove and adjust seasoning as needed. Serve immediately or let cool and store in an airtight container for 4 days in the fridge

For another great comforting pork recipe, check out my Pulled Pork Sliders

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking

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47 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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  9. Plan to make this this weekend. Any recommendations on chipotle salsa? Sacrilege I know, but bottled would be easier, unless I can add chipotle sauce to salsa. :-)

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