28+ Delicious Authentic Mexican Carnitas Recipes That Will Elevate Your Taco Game

Carnitas, the iconic Mexican dish that translates to “little meats,” is a beloved staple in Mexican cuisine.

Whether served in tacos, burritos, or as a filling for tamales, carnitas are celebrated for their rich, tender texture and the burst of flavors that come from slow cooking.

With origins in the state of Michoacán, carnitas are traditionally made by braising pork until it is perfectly tender, then shredded and often crisped to perfection.

This versatile dish has become a favorite worldwide, and many chefs and home cooks alike love experimenting with new flavors and ingredients to create unique variations.

In this article, we’ve curated a collection of 28+ authentic Mexican carnitas recipes that celebrate the dish’s traditional roots while introducing exciting twists.

Whether you’re a novice cook or a seasoned pro in the kitchen, you’ll find a recipe here that’s perfect for your next taco night or family meal.

From classic carnitas recipes to more creative takes using fruits, spices, and even different meats, these recipes will bring the true taste of Mexico to your table.

28+ Delicious Authentic Mexican Carnitas Recipes That Will Elevate Your Taco Game

Carnitas are a testament to the richness and diversity of Mexican cuisine, offering endless possibilities for creativity while remaining deeply rooted in tradition.

Whether you enjoy the classic version or prefer a fusion of flavors, there’s a carnitas recipe for every palate. From sweet and savory combinations to smoky and spicy infusions, each recipe brings a unique twist to this iconic dish.

So, gather your ingredients, bring out your slow cooker or Dutch oven, and let the magic of slow-cooked pork fill your home with irresistible aromas.

With 28+ authentic Mexican carnitas recipes to explore, your next taco night is sure to be an unforgettable feast!

Traditional Mexican Carnitas (Slow-Cooked Pork)

Carnitas, meaning “little meats” in Spanish, is a beloved Mexican dish typically made by slowly cooking pork until it becomes tender and flavorful. This traditional recipe focuses on using simple ingredients, slow-cooking methods, and the perfect balance of seasonings to bring out a rich, savory taste. It’s perfect for tacos, burritos, or simply served with rice and beans. The key is patience and allowing the pork to cook until it easily shreds, resulting in a delicious, melt-in-your-mouth texture.

Ingredients:

• 4 lbs pork shoulder (bone-in for more flavor)
• 1 onion, quartered
• 4 cloves garlic, smashed
• 2 oranges, juiced
• 2 bay leaves
• 1 tablespoon cumin
• 1 tablespoon oregano
• 1 teaspoon ground cloves
• 1/2 teaspoon cinnamon
• 1 tablespoon salt
• 1 teaspoon black pepper
• 3 cups chicken broth (or water)
• 1 tablespoon vegetable oil (for searing)

Instructions:

1. Prepare the Pork: Cut the pork shoulder into large chunks (about 2-3 inches). Pat the pork dry with paper towels and season generously with salt, pepper, cumin, oregano, cloves, and cinnamon.
2. Sear the Pork: Heat the vegetable oil in a large, heavy pot or Dutch oven over medium-high heat. Brown the pork in batches to create a crispy, caramelized exterior (about 5-7 minutes per batch). Set aside.
3. Combine Ingredients: Once all the pork is seared, add it back to the pot along with the quartered onion, smashed garlic, bay leaves, orange juice, and chicken broth. Stir to combine.
4. Slow Cook: Bring to a simmer, cover, and cook on low heat for 2.5 to 3 hours, until the pork is tender and can easily be shredded with a fork.
5. Shred and Crisp: Once tender, remove the pork and shred it with forks. Optionally, to achieve crispy edges, heat a large pan with a bit of oil and crisp up the shredded pork in batches for a few minutes on each side.
6. Serve: Serve the carnitas in tacos, burritos, or as a main dish with rice and beans.

This traditional carnitas recipe brings out the rich, savory flavor of pork in the most authentic way. The slow-cooking method ensures that the meat becomes fall-apart tender while the spices, garlic, and citrus create layers of flavor. By adding the crispy touch at the end, this recipe delivers a perfect combination of tenderness and texture, making it an ideal choice for any Mexican-inspired meal. Whether you enjoy it in tacos with some cilantro and lime or as a hearty dish with rice and beans, these carnitas will surely be a hit!

Carnitas de Pibil (Yucatecan Style Carnitas)

Carnitas de Pibil is a regional variation of carnitas that originates from the Yucatan Peninsula. The pork is marinated with achiote paste, sour orange juice, and a unique blend of spices, then slow-cooked in banana leaves. The result is a smoky, tangy, and incredibly aromatic dish that transports you straight to the heart of the Yucatán. This version incorporates a rich, red color from the annatto seeds and a punch of citrus, offering a refreshing twist to the traditional carnitas.

Ingredients:

• 3 lbs pork shoulder, cut into chunks
• 1/4 cup achiote paste
• 1/2 cup sour orange juice (or regular orange juice with lime)
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon oregano
• 1 tablespoon vinegar
• 1/2 teaspoon cinnamon
• 4-6 banana leaves (or parchment paper)
• 1 tablespoon vegetable oil
• Salt and pepper to taste

Instructions:

1. Marinate the Pork: In a bowl, mix the achiote paste, sour orange juice, minced garlic, cumin, oregano, cinnamon, vinegar, salt, and pepper. Coat the pork chunks in the marinade, making sure they are fully covered. Let this marinate for at least 2 hours, but overnight in the refrigerator for best flavor.
2. Prepare the Cooking Vessel: Line a large pot or Dutch oven with the banana leaves, ensuring they cover the sides. If you don’t have banana leaves, parchment paper can work as a substitute.
3. Cook the Carnitas: Heat the vegetable oil in a pan and sear the marinated pork chunks on all sides until they are browned and caramelized, about 5-7 minutes per side. Once seared, transfer the pork to the pot lined with banana leaves.
4. Slow Cook: Pour any remaining marinade over the pork and cover with the banana leaves. Add a little water if necessary to help create steam. Cover the pot and cook on low heat for 2-3 hours, until the pork is incredibly tender and easy to shred.
5. Shred and Serve: Once the pork is fully cooked and tender, remove it from the pot and shred it with forks. Serve in tacos, on top of rice, or with your favorite Mexican sides.

Carnitas de Pibil offers an authentic Yucatecan twist on the traditional carnitas recipe. The achiote paste and sour orange juice create a beautiful color and deep, rich flavor that is unique to this style of carnitas. The use of banana leaves imparts a subtle smokiness and helps keep the pork incredibly moist, ensuring that each bite is tender and flavorful. Whether served in tacos with pickled onions or as a main dish, these carnitas de Pibil are sure to impress your guests with their vibrant flavors and melt-in-your-mouth texture.

Spicy Pineapple Carnitas

If you’re a fan of the combination of sweet and savory, this spicy pineapple carnitas recipe will quickly become your new favorite. The addition of pineapple gives the carnitas a tangy sweetness that balances out the heat from the chiles and the richness of the pork. It’s a modern, vibrant twist on the traditional recipe that brings together tropical fruit, heat, and savory pork in a way that will elevate your taco game.

Ingredients:

• 3 lbs pork butt, cut into chunks
• 1 pineapple, peeled and chopped into chunks
• 1/2 cup orange juice
• 4 cloves garlic, minced
• 2 chipotle peppers in adobo sauce, minced
• 1 tablespoon chili powder
• 1 tablespoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon oregano
• 1 tablespoon brown sugar
• 1 tablespoon salt
• 1 teaspoon black pepper
• 2 cups chicken broth
• 1 tablespoon vegetable oil (for searing)

Instructions:

1. Prepare the Marinade: In a blender or food processor, blend the pineapple chunks, orange juice, garlic, chipotle peppers, chili powder, paprika, cumin, oregano, brown sugar, salt, and pepper until smooth.
2. Marinate the Pork: Place the pork chunks in a large bowl and pour the pineapple marinade over the meat. Mix to coat thoroughly and let the pork marinate for at least 2 hours, preferably overnight for deeper flavor.
3. Sear the Pork: Heat the vegetable oil in a large Dutch oven over medium-high heat. Sear the marinated pork chunks on all sides until browned and caramelized, about 5-7 minutes per side.
4. Slow Cook: Add the chicken broth to the pot, scraping up any browned bits from the bottom. Cover and let the pork simmer over low heat for about 2.5 to 3 hours, or until it is fall-apart tender.
5. Shred and Serve: Remove the pork from the pot and shred it with two forks. For extra crispiness, spread the shredded pork on a baking sheet and broil in the oven for a few minutes until crispy edges form.
6. Serve: Serve the spicy pineapple carnitas in tacos with cilantro, lime, and a drizzle of salsa verde.

The spicy pineapple carnitas offer a fantastic balance of sweet, tangy, and smoky flavors. The pineapple provides a refreshing contrast to the heat of the chipotle peppers and the rich, savory pork. Whether you enjoy them with a side of grilled vegetables or wrapped in warm tortillas, these carnitas are sure to deliver a burst of tropical flavors and heat that will have everyone reaching for seconds. The crispy finish is the perfect touch, adding texture to complement the tender, juicy pork.

Beer-Braised Carnitas

Beer-braised carnitas combine the savory richness of pork with the deep flavors of beer. This version takes the traditional carnitas recipe and adds a twist with a hearty beer-based braising liquid. The beer not only tenderizes the meat but also imparts a malty, slightly bitter flavor that contrasts beautifully with the pork’s natural sweetness. This recipe is ideal for those who enjoy complex flavors and want to elevate their carnitas game with a touch of craft beer goodness.

Ingredients:

• 4 lbs pork shoulder, cut into large chunks
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 bottle of your favorite beer (preferably a pale ale or lager)
• 1 tablespoon cumin
• 1 tablespoon oregano
• 1 tablespoon paprika
• 1/2 teaspoon chili powder
• 2 bay leaves
• 1 tablespoon salt
• 1 teaspoon black pepper
• 2 tablespoons vegetable oil (for searing)
• Juice of 1 lime

Instructions:

1. Season the Pork: In a large bowl, season the pork chunks with salt, pepper, cumin, oregano, paprika, and chili powder. Toss to coat evenly.
2. Sear the Pork: Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Sear the pork in batches, browning it on all sides. Set the seared pork aside.
3. Prepare the Braising Liquid: In the same pot, add the chopped onion and garlic. Sauté for 2-3 minutes until fragrant and softened. Pour in the beer, scraping up any browned bits from the bottom of the pot. Add the bay leaves and lime juice.
4. Braise the Carnitas: Return the pork to the pot and cover with the braising liquid. Bring to a simmer and reduce the heat to low. Cover and cook for 2.5 to 3 hours, until the pork is tender and easily shreddable.
5. Shred the Pork: Remove the pork from the pot and shred with two forks. If desired, transfer the shredded pork to a baking sheet and broil for 5-7 minutes to crisp up the edges.
6. Serve: Serve the beer-braised carnitas in tacos, burritos, or over rice, topped with your favorite salsa, fresh cilantro, and a squeeze of lime.

Beer-braised carnitas are a delicious and flavorful variation on the classic recipe. The beer adds a unique depth of flavor that enhances the natural richness of the pork. The braising process ensures the meat becomes fall-apart tender, while the final broil gives the carnitas a crispy texture that is irresistible. Whether you serve them in tacos or alongside a refreshing Mexican beer, these carnitas are perfect for any gathering and will undoubtedly impress your guests with their bold and savory flavors.

Smoky Chipotle Carnitas

Smoky chipotle carnitas are a spicy and smoky version of the traditional dish, featuring the bold heat of chipotle peppers in adobo sauce. The smokiness of the chipotles infuses the pork, creating a deeply flavorful and aromatic dish. This variation is perfect for those who love their carnitas with a little extra kick. The smoky, spicy profile is balanced out by the rich pork, making this recipe ideal for tacos or any dish that calls for a zesty, smoky protein.

Ingredients:

• 4 lbs pork shoulder, cut into chunks
• 4 chipotle peppers in adobo sauce, minced
• 1 onion, quartered
• 4 cloves garlic, minced
• 2 cups chicken broth
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 tablespoon smoked paprika
• 2 tablespoons lime juice
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste
• 1 tablespoon vegetable oil (for searing)

Instructions:

1. Prepare the Marinade: In a bowl, combine the minced chipotle peppers, cumin, oregano, smoked paprika, lime juice, apple cider vinegar, salt, and pepper. Mix to form a paste. Coat the pork chunks in this marinade and let them sit for at least 1 hour, preferably overnight for deeper flavor.
2. Sear the Pork: Heat the vegetable oil in a large Dutch oven over medium-high heat. Brown the pork chunks in batches, ensuring all sides are seared, about 5-7 minutes per batch. Set aside.
3. Cook the Carnitas: Add the quartered onion and garlic to the same pot and sauté for 2-3 minutes until fragrant. Return the seared pork to the pot and pour in the chicken broth, scraping up any browned bits from the bottom.
4. Slow Cook: Bring the mixture to a simmer, cover the pot, and reduce the heat to low. Cook for 2.5 to 3 hours, until the pork is fork-tender and easily shredded.
5. Shred and Serve: Once the pork is done, remove it from the pot and shred with two forks. For extra crispiness, spread the shredded carnitas on a baking sheet and broil in the oven for 5-7 minutes until the edges are crispy.
6. Serve: Serve the smoky chipotle carnitas in tacos with fresh toppings such as cilantro, diced onions, and a squeeze of lime.

Smoky chipotle carnitas bring a deliciously smoky and spicy twist to the classic carnitas recipe. The chipotle peppers give the pork an extra layer of heat and smokiness that complements the richness of the meat. Slow-cooking the pork ensures it remains tender and juicy, while the broiling step adds a crispy texture that contrasts perfectly with the tender meat. These carnitas are ideal for those who enjoy bold flavors, and they’ll undoubtedly add a smoky, fiery kick to your next meal.

Pineapple and Habanero Carnitas

For those who enjoy a balance of sweet, spicy, and savory, the combination of pineapple and habanero in this carnitas recipe is a game changer. The sweetness of the pineapple perfectly complements the fiery heat of the habanero peppers, creating a dynamic and exciting flavor profile. This recipe is perfect for taco lovers who want to experience a thrilling contrast of flavors in every bite.

Ingredients:

• 3 lbs pork shoulder, cut into chunks
• 1 pineapple, peeled and diced
• 2 habanero peppers, minced
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon brown sugar
• 1 teaspoon ground cinnamon
• 2 cups chicken broth
• Salt and pepper to taste
• 1 tablespoon vegetable oil (for searing)

Instructions:

1. Prepare the Marinade: In a blender or food processor, combine the pineapple, habanero peppers, onion, garlic, cumin, brown sugar, cinnamon, salt, and pepper. Blend until smooth.
2. Marinate the Pork: Pour the marinade over the pork chunks and toss to coat. Let the pork marinate in the refrigerator for at least 2 hours or overnight for better flavor absorption.
3. Sear the Pork: Heat the vegetable oil in a large Dutch oven over medium-high heat. Sear the marinated pork chunks on all sides until golden brown, about 5-7 minutes per batch.
4. Slow Cook: Add the chicken broth to the pot and bring to a simmer. Cover and cook the pork on low heat for 2.5 to 3 hours, until the pork is fork-tender.
5. Shred and Serve: Once the pork is cooked and tender, remove it from the pot and shred with two forks. Optionally, broil the shredded pork for a few minutes to achieve crispy edges.
6. Serve: Serve the pineapple and habanero carnitas in tacos, with your favorite toppings like fresh cilantro, avocado, and a squeeze of lime.

Pineapple and habanero carnitas offer an exciting balance of sweetness and heat. The pineapple provides a juicy, tropical sweetness that contrasts beautifully with the fiery kick of habanero peppers. The slow-cooked pork absorbs all these intense flavors, making for a tender and juicy dish with a spicy finish. Whether you enjoy them in tacos or as a topping for grilled vegetables, these carnitas are a bold choice that will delight anyone who loves a spicy-sweet flavor combination.

Orange and Garlic Carnitas

This recipe highlights the fresh, citrusy flavors of orange paired with the aromatic essence of garlic. Orange and garlic carnitas are vibrant and flavorful, offering a subtle sweetness and a savory depth. The pork shoulder is slowly cooked with orange juice, zest, and garlic, creating a deliciously tender and fragrant dish. This version is perfect for those who love a zesty and fresh twist on classic carnitas, and it pairs wonderfully with simple accompaniments like cilantro, onions, and a squeeze of lime.

Ingredients:

• 4 lbs pork shoulder, cut into large chunks
• 1 large orange, juiced and zested
• 6 cloves garlic, minced
• 1 onion, quartered
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional)
• 2 cups chicken broth
• 2 tablespoons vegetable oil (for searing)

Instructions:

1. Prepare the Marinade: In a bowl, combine the orange juice, orange zest, minced garlic, cumin, oregano, salt, black pepper, and red pepper flakes (if using). Stir well to combine.
2. Marinate the Pork: Add the pork chunks to the marinade, tossing to coat evenly. Cover and refrigerate for at least 1 hour or up to overnight for the best flavor.
3. Sear the Pork: Heat the vegetable oil in a large Dutch oven over medium-high heat. Sear the marinated pork chunks in batches until browned on all sides, about 5-7 minutes per batch. Set aside.
4. Slow Cook: Once all the pork is seared, add the quartered onion and chicken broth to the pot. Return the pork to the pot, making sure it is submerged in the liquid. Bring to a simmer, then reduce the heat to low, cover, and cook for 2.5 to 3 hours, until the pork is tender and easily shreds.
5. Shred and Serve: Once the pork is cooked, remove it from the pot and shred it with two forks. For extra crispiness, spread the shredded pork on a baking sheet and broil for 5-7 minutes until the edges are crispy.
6. Serve: Serve the orange and garlic carnitas in tacos with fresh cilantro, diced onions, and a squeeze of lime for a bright, flavorful meal.

Orange and garlic carnitas are a wonderfully aromatic variation of the traditional recipe. The citrusy sweetness from the orange juice and zest elevates the richness of the pork, while the garlic adds depth and warmth to the overall flavor. The slow-cooking process ensures the pork becomes fall-apart tender, and the crispy finish from broiling brings texture and extra flavor. These carnitas are perfect for anyone seeking a fresh and flavorful twist on a classic dish, and they’re perfect for tacos, bowls, or even as a topping for nachos.

Mango Salsa Carnitas

Mango salsa carnitas are a tropical twist on the classic Mexican dish, combining the savory goodness of slow-cooked pork with the bright, sweet flavors of fresh mango salsa. The tender carnitas are paired with a zesty, slightly spicy salsa made from ripe mangoes, cilantro, onions, and lime. The result is a refreshing and vibrant dish that’s perfect for summer gatherings or any meal that needs a touch of sweetness. The contrast of tender carnitas with the cool, fresh salsa is a crowd-pleasing combination.

Ingredients:

• 3 lbs pork shoulder, cut into chunks
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon oregano
• 1 teaspoon garlic powder
• 1 tablespoon salt
• 1 teaspoon black pepper
• 2 cups chicken broth
• 1 onion, quartered
• 1 tablespoon vegetable oil (for searing)

For the Mango Salsa:

• 2 ripe mangoes, peeled and diced
• 1/2 small red onion, finely diced
• 1 jalapeño pepper, minced (optional)
• 1/2 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. Season the Pork: In a bowl, combine the cumin, chili powder, oregano, garlic powder, salt, and pepper. Coat the pork chunks evenly with the seasoning mixture.
2. Sear the Pork: Heat the vegetable oil in a large Dutch oven over medium-high heat. Brown the pork in batches until caramelized on all sides, about 5-7 minutes per batch. Set aside.
3. Cook the Carnitas: Add the quartered onion and chicken broth to the pot. Return the pork to the pot and bring to a simmer. Cover and cook on low heat for 2.5 to 3 hours, until the pork is tender and easily shreds.
4. Prepare the Mango Salsa: While the pork is cooking, make the mango salsa. In a bowl, combine the diced mango, red onion, jalapeño, cilantro, lime juice, salt, and pepper. Stir to combine and adjust seasoning to taste. Set aside.
5. Shred and Serve: Once the pork is tender, remove it from the pot and shred with two forks. Optionally, spread the shredded carnitas on a baking sheet and broil for 5-7 minutes to crisp up the edges.
6. Serve: Serve the carnitas topped with the fresh mango salsa in tacos, burritos, or on a bed of rice.

Mango salsa carnitas are a refreshing and tropical take on the classic Mexican dish, with the sweetness of ripe mangoes perfectly complementing the savory pork. The fresh mango salsa adds a crunchy, zesty element to the tender carnitas, making every bite burst with flavor. This dish is perfect for a warm-weather meal, and the combination of tender, crispy carnitas with the bright salsa makes for a crowd-pleasing experience. Whether served in tacos or as a main dish, these carnitas are sure to add a vibrant flair to your next meal.

Apple Cider Vinegar Carnitas

Apple cider vinegar carnitas bring a tart, tangy twist to the traditional carnitas recipe. The vinegar enhances the savory richness of the pork while adding a refreshing acidity that balances the dish. Slowly braised in a mix of apple cider vinegar, broth, and spices, these carnitas are perfectly tender and flavorful. This recipe is ideal for those who enjoy the contrast between savory and tangy flavors, with a delicious depth that works well in tacos, sandwiches, or served alongside Mexican sides.

Ingredients:

• 4 lbs pork shoulder, cut into chunks
• 1 onion, quartered
• 4 cloves garlic, smashed
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon oregano
• 2 bay leaves
• 1 tablespoon salt
• 1 teaspoon black pepper
• 2 cups chicken broth
• 1/2 cup apple cider vinegar
• 1 tablespoon vegetable oil (for searing)

Instructions:

1. Season the Pork: In a bowl, mix together the cumin, chili powder, oregano, salt, and pepper. Rub this seasoning mixture evenly onto the pork chunks.
2. Sear the Pork: Heat the vegetable oil in a large Dutch oven over medium-high heat. Brown the pork in batches until all sides are seared, about 5-7 minutes per batch. Set the pork aside.
3. Cook the Carnitas: In the same pot, add the onion, garlic, bay leaves, chicken broth, and apple cider vinegar. Return the pork to the pot, making sure it is mostly submerged in the liquid.
4. Slow Cook: Bring the mixture to a simmer and cover the pot. Reduce the heat to low and cook for 2.5 to 3 hours, or until the pork is tender and can be easily shredded with a fork.
5. Shred and Serve: Remove the pork from the pot and shred with two forks. For crispy carnitas, spread the shredded pork on a baking sheet and broil in the oven for 5-7 minutes until crispy on the edges.
6. Serve: Serve the apple cider vinegar carnitas in tacos, on a sandwich, or over rice, garnished with fresh cilantro, diced onions, and a squeeze of lime.

Apple cider vinegar carnitas offer a delightful balance of tanginess and savory goodness. The vinegar cuts through the richness of the pork, creating a more refreshing version of the classic carnitas. Slow-cooked to tender perfection, these carnitas can be enjoyed in a variety of ways, from tacos to rice bowls. The addition of vinegar makes these carnitas especially versatile and appealing for those who appreciate a sharp, acidic element in their dishes.

Coffee-Infused Carnitas

Coffee-infused carnitas offer a unique twist by incorporating the deep, rich flavor of coffee into the slow-cooked pork. The coffee adds a slightly smoky, bitter undertone that complements the natural sweetness of the pork while also enhancing the spices used in the marinade. This recipe is perfect for coffee lovers or those looking for a more sophisticated take on the classic carnitas. The result is a rich and savory dish with a complex flavor profile that’s perfect for tacos, burritos, or even served over mashed potatoes.

Ingredients:

• 4 lbs pork shoulder, cut into chunks
• 1 cup strong brewed coffee (preferably dark roast)
• 2 tablespoons brown sugar
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 bay leaves
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 cups chicken broth
• 1 tablespoon vegetable oil (for searing)

Instructions:

1. Prepare the Coffee Marinade: In a bowl, combine the brewed coffee, brown sugar, cumin, paprika, garlic powder, onion powder, salt, and black pepper. Stir until the sugar dissolves.
2. Marinate the Pork: Place the pork chunks into a large bowl or resealable bag and pour the coffee marinade over them. Toss to coat evenly and refrigerate for at least 1 hour, or preferably overnight for maximum flavor.
3. Sear the Pork: Heat the vegetable oil in a large Dutch oven over medium-high heat. Sear the marinated pork in batches until browned on all sides, about 5-7 minutes per batch. Set aside.
4. Slow Cook: Add the bay leaves and chicken broth to the pot, scraping up any browned bits from the bottom of the pan. Return the seared pork to the pot and bring the mixture to a simmer. Cover and cook on low heat for 2.5 to 3 hours, until the pork is fork-tender.
5. Shred and Serve: Remove the pork from the pot and shred it with two forks. Optionally, broil the shredded pork for 5-7 minutes to achieve crispy edges.
6. Serve: Serve the coffee-infused carnitas in tacos, burritos, or as a filling for sandwiches with fresh toppings like cilantro, onions, and a squeeze of lime.

Coffee-infused carnitas are a surprisingly sophisticated variation of the classic recipe. The coffee adds an earthy richness and complexity that elevates the dish. The slow-cooking process ensures the pork absorbs all the flavorful coffee and spices, making every bite tender and aromatic. Whether you serve them in tacos or over rice, these carnitas are a great choice for those who enjoy a unique, deep flavor profile with a hint of bitterness to balance the sweetness of the pork.

Tamarind and Lime Carnitas

Tamarind and lime carnitas bring a perfect balance of sweet, tangy, and savory flavors. Tamarind, with its naturally tart and sweet taste, pairs beautifully with the citrusy brightness of lime, creating a vibrant and zesty dish. This recipe adds a unique twist to traditional carnitas by incorporating tamarind paste into the marinade, infusing the pork with a tangy complexity. The result is a rich, flavorful dish with a refreshing citrusy punch, perfect for tacos, or served over rice.

Ingredients:

• 4 lbs pork shoulder, cut into chunks
• 2 tablespoons tamarind paste
• Juice and zest of 2 limes
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 cups chicken broth
• 1 tablespoon vegetable oil (for searing)

Instructions:

1. Prepare the Tamarind Marinade: In a bowl, whisk together the tamarind paste, lime juice, lime zest, cumin, chili powder, oregano, garlic powder, salt, and black pepper. Mix until smooth.
2. Marinate the Pork: Place the pork chunks in a large bowl or resealable bag and pour the marinade over them. Toss to coat evenly and refrigerate for at least 1 hour, or up to overnight for deeper flavor.
3. Sear the Pork: Heat the vegetable oil in a large Dutch oven over medium-high heat. Sear the marinated pork in batches until browned on all sides, about 5-7 minutes per batch. Set aside.
4. Slow Cook: Add the chicken broth to the pot, scraping up any browned bits from the bottom. Return the seared pork to the pot and bring the mixture to a simmer. Cover and cook on low heat for 2.5 to 3 hours, until the pork is tender and easily shredded.
5. Shred and Serve: Once the pork is tender, remove it from the pot and shred with two forks. Optionally, broil the shredded pork for crispy edges.
6. Serve: Serve the tamarind and lime carnitas in tacos with fresh cilantro, diced onions, and a squeeze of extra lime for a bright, tangy bite.

Tamarind and lime carnitas offer a delightful contrast of sweet and sour flavors, with the tamarind providing a tangy complexity that perfectly balances the richness of the pork. The lime adds a fresh, citrusy kick, making this dish especially refreshing. The slow cooking ensures that the pork becomes tender and infused with all the vibrant flavors. Whether served in tacos, as a filling for sandwiches, or over rice, these carnitas bring a zesty and bold flavor that will stand out at any meal.

Ginger and Soy Carnitas

Ginger and soy carnitas bring an Asian-inspired twist to the traditional Mexican dish. The combination of ginger, soy sauce, and other aromatic seasonings creates a savory-sweet marinade that infuses the pork with umami richness. This fusion recipe is perfect for anyone looking to combine the best of both worlds, offering a unique flavor profile that’s sweet, salty, and aromatic. The result is tender, flavorful carnitas with an exciting fusion of Mexican and Asian influences, perfect for tacos, rice bowls, or even served over steamed vegetables.

Ingredients:

• 4 lbs pork shoulder, cut into chunks
• 3 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon grated fresh ginger
• 4 cloves garlic, minced
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon ground cumin
• 2 cups chicken broth
• 1 tablespoon vegetable oil (for searing)
• 1 teaspoon sesame seeds (optional, for garnish)
• 1/4 cup chopped green onions (for garnish)

Instructions:

1. Prepare the Marinade: In a bowl, whisk together the soy sauce, brown sugar, grated ginger, minced garlic, rice vinegar, sesame oil, and cumin.
2. Marinate the Pork: Add the pork chunks to the marinade, tossing to coat evenly. Cover and refrigerate for at least 1 hour, or up to overnight for the best flavor.
3. Sear the Pork: Heat the vegetable oil in a large Dutch oven over medium-high heat. Sear the marinated pork in batches, ensuring all sides are browned, about 5-7 minutes per batch. Set the seared pork aside.
4. Slow Cook: Add the chicken broth to the pot, scraping up any browned bits from the bottom of the pan. Return the pork to the pot, making sure it is submerged in the liquid. Bring to a simmer, then cover and cook on low heat for 2.5 to 3 hours, until the pork is tender.
5. Shred and Serve: Remove the pork from the pot and shred it with two forks. Optionally, broil the shredded pork for 5-7 minutes for crispy edges.
6. Serve: Garnish the carnitas with sesame seeds and chopped green onions. Serve in tacos, rice bowls, or with steamed vegetables for a fusion-inspired meal.

Ginger and soy carnitas bring an exciting, fusion-inspired twist to the traditional Mexican dish. The combination of soy sauce, ginger, and brown sugar creates a sweet and savory marinade that deeply infuses the pork with rich, umami flavor. The slow-cooked pork is tender and juicy, and the optional broil step gives it crispy edges for texture contrast. These carnitas are a delightful fusion of Mexican and Asian flavors, making them perfect for a fun, flavorful twist on your usual carnitas. Whether in tacos or rice bowls, they are sure to impress your guests with their unexpected, bold taste.

Chipotle and Pineapple Carnitas

Chipotle and pineapple carnitas offer a wonderful combination of smoky heat and sweet fruitiness. The smoky, spicy chipotle peppers provide a deep, rich flavor that contrasts beautifully with the bright, refreshing sweetness of pineapple. This recipe gives a perfect balance of savory, spicy, and sweet, making it an irresistible filling for tacos, burritos, or even served over rice. The pork shoulder is braised in a mixture of chipotle, pineapple juice, and a handful of aromatic spices, resulting in tender, flavorful carnitas with a tropical twist.

Ingredients:

• 4 lbs pork shoulder, cut into chunks
• 2 chipotle peppers in adobo sauce, minced
• 1 cup pineapple juice
• 1/2 cup diced fresh pineapple
• 1 tablespoon ground cumin
• 1 tablespoon garlic powder
• 1 teaspoon dried oregano
• 1 tablespoon salt
• 1 teaspoon black pepper
• 2 cups chicken broth
• 1 tablespoon vegetable oil (for searing)

Instructions:

1. Prepare the Marinade: In a bowl, combine the chipotle peppers, pineapple juice, diced pineapple, cumin, garlic powder, oregano, salt, and black pepper. Stir to combine.
2. Marinate the Pork: Place the pork chunks in a large resealable bag or bowl and pour the marinade over the pork. Seal and refrigerate for at least 1 hour, or overnight for maximum flavor.
3. Sear the Pork: Heat the vegetable oil in a large Dutch oven over medium-high heat. Brown the marinated pork chunks in batches, about 5-7 minutes per batch. Set the browned pork aside.
4. Slow Cook: Add the chicken broth to the pot, scraping up any browned bits. Return the seared pork to the pot and bring the mixture to a simmer. Cover and cook on low heat for 2.5 to 3 hours until the pork is tender and easy to shred.
5. Shred and Serve: Once tender, remove the pork from the pot and shred it using two forks. For crispy carnitas, spread the shredded pork on a baking sheet and broil for 5-7 minutes until the edges are crispy.
6. Serve: Serve the chipotle and pineapple carnitas in tacos with fresh cilantro, diced onions, and a squeeze of lime for a tropical and smoky treat.

Chipotle and pineapple carnitas are a flavorful combination of smoky, spicy, and sweet elements. The chipotle peppers provide a deep, smoky heat that is balanced by the sweet, tropical notes of pineapple. The slow cooking process ensures that the pork becomes wonderfully tender, absorbing all the flavors from the marinade. These carnitas are perfect for tacos or any dish where you want a contrast of spicy and sweet flavors. The addition of crispy bits after broiling takes these carnitas to the next level, providing texture and a punch of flavor.

Roasted Tomato and Chili Carnitas

Roasted tomato and chili carnitas offer a rich, smoky depth thanks to the roasting of tomatoes and dried chilis. This recipe emphasizes the natural sweetness of roasted tomatoes and the earthy heat of dried chilis, creating a complex and flavorful base for the carnitas. As the pork slowly cooks in this aromatic mixture, it becomes infused with these smoky and spicy flavors, resulting in juicy, tender meat. This recipe is perfect for those who love the depth of roasted vegetables combined with a mild heat from dried chilis.

Ingredients:

• 4 lbs pork shoulder, cut into chunks
• 3 medium tomatoes, halved
• 2 dried ancho chiles
• 2 dried guajillo chiles
• 1 onion, quartered
• 5 cloves garlic, smashed
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon oregano
• 1 tablespoon salt
• 1 teaspoon black pepper
• 2 cups chicken broth
• 1 tablespoon vegetable oil (for searing)

Instructions:

1. Roast the Vegetables: Preheat your oven to 400°F (200°C). Place the tomatoes, dried chiles, onion, and garlic on a baking sheet. Roast for 20-25 minutes, or until the tomatoes are softened and slightly charred.
2. Prepare the Chili Paste: Once roasted, remove the stems and seeds from the dried chiles and place them in a blender with the roasted tomatoes, onion, and garlic. Add the cumin, paprika, oregano, salt, and black pepper. Blend until smooth.
3. Sear the Pork: Heat vegetable oil in a large Dutch oven over medium-high heat. Sear the pork chunks in batches until browned on all sides, about 5-7 minutes per batch. Set aside.
4. Slow Cook: Add the blended chili paste to the pot along with the chicken broth, scraping up any browned bits from the bottom. Return the pork to the pot and bring to a simmer. Cover and cook on low heat for 2.5 to 3 hours, until the pork is tender and easily shredded.
5. Shred and Serve: Once tender, remove the pork from the pot and shred it with two forks. Optionally, broil the shredded pork for a crispy texture.
6. Serve: Serve the roasted tomato and chili carnitas in tacos, burritos, or over rice with your favorite toppings such as fresh cilantro, onions, and lime wedges.

Roasted tomato and chili carnitas provide a smoky, rich flavor profile with layers of depth from the roasted vegetables and dried chiles. The roasting process brings out the natural sweetness of the tomatoes, while the chiles contribute earthy heat and complexity. The slow cooking process ensures that the pork becomes incredibly tender and infused with all the smoky, spicy flavors. These carnitas are ideal for anyone looking for a hearty, flavorful dish that combines the rustic flavors of Mexican cuisine with a deep, roasted richness.

Lemon and Herb Carnitas

Lemon and herb carnitas offer a fresh, aromatic twist on the traditional recipe. The bright citrusy flavor of lemon paired with the earthy herbs creates a light yet flavorful combination that enhances the richness of the slow-cooked pork. This recipe is perfect for those who prefer a more fragrant and zesty take on carnitas, with a subtle balance of savory and citrus notes. The pork is slow-cooked with fresh herbs and lemon zest, resulting in tender, juicy carnitas that are perfect for lighter tacos or served over a bed of rice.

Ingredients:

• 4 lbs pork shoulder, cut into chunks
• Juice and zest of 2 lemons
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh oregano, chopped
• 1 onion, quartered
• 5 cloves garlic, smashed
• 1 tablespoon salt
• 1 teaspoon black pepper
• 2 cups chicken broth
• 1 tablespoon vegetable oil (for searing)

Instructions:

1. Prepare the Marinade: In a small bowl, combine the lemon juice, lemon zest, rosemary, thyme, oregano, salt, and pepper. Mix well and rub the mixture all over the pork chunks. Let the pork marinate for at least 1 hour, or preferably overnight.
2. Sear the Pork: Heat the vegetable oil in a large Dutch oven over medium-high heat. Sear the marinated pork chunks until browned on all sides, about 5-7 minutes per batch. Set aside.
3. Slow Cook: Add the onion, garlic, and chicken broth to the pot. Return the pork to the pot and bring to a simmer. Cover and cook on low heat for 2.5 to 3 hours, or until the pork is tender and easy to shred.
4. Shred and Serve: Once the pork is tender, remove it from the pot and shred it with two forks. Optionally, broil the shredded pork for crispy edges.
5. Serve: Serve the lemon and herb carnitas in tacos, burritos, or over rice, garnished with fresh cilantro and a squeeze of extra lemon for an added citrusy punch.

Lemon and herb carnitas bring a bright, refreshing twist to the traditional recipe. The combination of citrusy lemon with the earthy herbs infuses the pork with light, aromatic flavors that balance its natural richness. The slow cooking process ensures that the pork is tender and flavorful, while the option for a crispy finish adds texture and depth. These carnitas are perfect for anyone who wants a lighter, yet flavorful alternative to the traditional carnitas, making them ideal for fresh tacos or as a main dish.

Note: More recipes are coming soon!