Mexican Carnitas Recipe

Mexican Carnitas Recipe

How To Make Mexican Carnitas

This Mexican carnitas is everything you want in a dish- savory notes from the meat, refreshing flavors from the citrus, and the perfect balance of spices.

Preparation: 30 minutes
Cooking: 1 hour 20 minutes
Total: 1 hour 50 minutes



For Carnitas:

  • 5lbspork shoulder,cut into cubes
  • 2largewhite onions,chopped
  • 10avocado leaves
  • 1tsppepper
  • ¼cupkosher salt
  • 6clovesgarlic,grated
  • 2bay leaves,dried
  • cold water
  • ½cuporange juice
  • ½cupmilk
  • 12ozmexican style soda
  • 3lbslard,cut into large cubes

For Serving:

  • white corn tortilla
  • guacamole
  • pickled vegetable
  • fresh cilantro,chopped
  • lime wedge
  • rice,made with cilantro
  • pinto bean


  1. To a large pot, add the cubed pork shoulder, onions, avocado leaves, pepper, salt, garlic, and bay leaves. Add enough cold water to cover all the meat. Bring to a boil over high heat, then continue to boil for 20 minutes.

  2. Add the orange juice, milk, and cola, return to a boil, and simmer until the liquid has reduced by half.

  3. Add the lard, let it melt, then boil off the rest of the liquid until the meat begins to fry,.

  4. Once the meat turns dark golden brown and is crispy, scoop it out of the pot and onto a paper bag or paper towel-lined baking sheet to drain.

  5. Serve with corn tortillas, guacamole, pickled vegetables, cilantro, lime wedges, cilantro rice, and pinto beans.

  6. Enjoy!


  • Calories: 1764.69kcal
  • Fat: 172.40g
  • Saturated Fat: 60.02g
  • Monounsaturated Fat: 82.80g
  • Polyunsaturated Fat: 19.41g
  • Carbohydrates: 20.00g
  • Fiber: 12.18g
  • Sugar: 3.75g
  • Protein: 36.79g
  • Cholesterol: 242.93mg
  • Sodium: 1301.22mg
  • Calcium: 80.08mg
  • Potassium: 1501.95mg
  • Iron: 3.24mg
  • Vitamin A: 40.59µg
  • Vitamin C: 29.55mg
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