What cut of meat is best for pork carnitas?+
The most recommended cut is a well-marbled pork shoulder or butt because the fat keeps the meat juicy and tender as it slow cooks. Lean cuts like pork loin tend to dry out and won’t give you that classic melt-in-your-mouth texture.
How do you make Mexican pork tacos crispy on the outside?+
After the meat is slow cooked and shredded, spread it on a tray and either broil it in the oven or crisp it in a hot pan so the edges turn golden and slightly crunchy. That final crisping step is what makes carnitas stand out from regular shredded pork.
Can carnitas be made in a slow cooker or Instant Pot?+
Yes, you can cook the pork in a slow cooker on low heat all day or use an Instant Pot to finish faster, then crisp the shredded pork under the grill or in a hot skillet for those delicious edges. Both methods give great results when you follow up with the crisping step.
What liquids or flavours should I use when cooking carnitas?+
Many cooks add orange juice (and sometimes lime juice) to help tenderize the meat and add brightness as it braises, though some traditionalists stick to pork fat and salt. You’ll see variations online but citrus adds a classic touch that most home cooks love.
How long should I cook carnitas for the best texture?+
Low and slow is key - around 2½ to 4 hours in the oven or 8 hours on low in a slow cooker will help the connective tissues break down, making the pork easy to shred and juicy inside. The exact time depends on the size of your meat but it should shred easily when done. From our experience we can confidently say it's truly worth the effort.
What’s the difference between carnitas and pulled pork?+
Carnitas and pulled pork both use pork shoulder but carnitas are traditionally cooked in fat or braised with citrus and then crisped so they have golden edges, whereas pulled pork is usually just slow cooked and shredded with barbecue style seasoning. This finishing step gives carnitas its signature texture.
Do I need special spices to make carnitas taste great?+
You don’t need a long list of spices at all. Simple seasoning like salt, a touch of cumin, oregano and garlic is more than enough because the pork and slow cooking develop deep flavour on their own. Over-spicing can mask the meat’s natural richness. We've chosen this tried and tested spice blend after our travels and stay in South America where we learnt more about their food and cooking style.
Can these tacos be made ahead of time and reheated?+
Sure you can cook them ahead and keep the shredded pork in the fridge. Just reheat and crisp under the broiler or in a skillet before serving so they taste fresh and have that lovely texture. Leftovers also freeze well if you want to save some for later.
