Can I use boneless pork shoulder instead of bone-in?

Yes, boneless pork shoulder works perfectly well. Skin-on adds extra collagen and flavour, but if you can't find it, boneless is a fine substitute. The cooking time remains the same

What should I do with the cooking liquid left after the carnitas are cooked?

The liquid is rich in flavour and pork fat. You can strain it, cool it, and refrigerate it to use as a base for soups or to drizzle over the carnitas when serving. Some prefer to keep carnitas submerged in this liquid for storage and reheating

Can I make carnitas ahead of time?

Absolutely! Carnitas actually taste better the next day as the flavours meld. Cool them completely, then store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Reheat gently in the slow cooker or oven with a splash of stock

What are the best toppings for carnitas tacos?

Besides the salsa verde and pickled red onions suggested here, try fresh cilantro, diced white onion, crumbled queso fresco, sliced radishes, jalapeños, lime wedges, and avocado. Keep toppings simple to let the tender carnitas shine

Carnitas are Easy, Inexpensive, and Delicious | Kenji’s Cooking Show

by J. Kenji López-Alt

Pork

Published 29 April 2026Original video

Carnitas is a classic Mexican dish of slow-cooked pork that becomes incredibly tender and flavourful. This recipe proves that making carnitas at home is both easy and inexpensive—ideal for feeding a crowd or preparing a batch for tacos throughout the week. The slow cooker method ensures the pork becomes fall-apart tender whilst developing deep, savoury notes from garlic, bay leaves, and a hint of citrus. Serve with warm tortillas, pickled red onions, and salsa verde for an authentic, restaurant-quality meal that tastes far better than the sum of its simple ingredients

Video thumbnail: Carnitas are Easy, Inexpensive, and Delicious | Kenji’s Cooking Show

Watch: Carnitas are Easy, Inexpensive, and Delicious | Kenji’s Cooking Show

Original recipe video — click to play

Original video by J. Kenji López-Alt21k likes on YouTube

15 mins

Prep time

8 hrs

Slow cook (Low)

5 hrs

Slow cook (High)

Serves

8 hrs 15 mins

Total (Low)

Slow cooker setting:Low 8 hours or High 5 hours

Original method: 3 hours at 160°C

Ingredients

Servings:

Units:

Main

1500 g pork shoulder, skin on if possible, cut into 5cm cubes, patted dry
Look for marbled cuts with good fat content
6 cloves garlic cloves
, lightly crushed
3 leaves bay leaves, whole
20 g salt, fine sea salt
Adjust to taste
5 g black pepper, freshly ground
30 ml lard or neutral oil for browning(optional)
For browning the meat

Liquid

240 ml chicken or pork stock
Just enough to barely cover meat
60 ml orange or lime juice, fresh
Add in final 15 minutes of cooking

Serving

16 pieces warm corn or flour tortillas
Warmed just before serving
240 ml salsa verde, homemade or shop-bought
Served alongside
100 g pickled red onions, homemade(optional)
Served as topping
See pickled red onions recipe
15 g fresh cilantro leaves
, roughly chopped(optional)
Garnish just before serving

Method

1
Pat the pork shoulder cubes completely dry with kitchen paper. Season generously all over with salt and black pepper.
~5 mins
Tip: Dry meat will brown better and develop flavour
2
Heat lard or oil in a large frying pan over medium-high heat. Working in batches to avoid overcrowding, brown the pork cubes on all sides until golden, about 2-3 minutes per side. Transfer to the slow cooker.
~15 mins
Optional step
Tip: Browning develops deeper flavour, but optional for a quicker method
3
Add crushed garlic cloves and bay leaves to the slow cooker with the pork. Pour stock over until the meat is just barely covered. Do not overfill with liquid.
~5 mins
Tip: Slow cookers retain moisture, so less liquid is needed
4
Cover and cook on Low for 8 hours, or on High for 5 hours, until the pork is extremely tender and shreds easily with a fork.
~8 hrs
Tip: The meat should fall apart effortlessly at the end
5
In the final 15 minutes of cooking, stir in the fresh orange or lime juice.
~2 mins
Tip: Fresh citrus brightens the flavour
6
Warm the tortillas just before serving. Using a slotted spoon, transfer the carnitas to a serving bowl or warm tortillas.
~3 mins
Tip: Drain off excess liquid to avoid soggy tacos
7
Serve carnitas with warm tortillas, salsa verde, pickled red onions, and fresh cilantro. Guests can assemble their own tacos.
~2 mins
Tip: Allow extra cooking liquid to be drizzled over if desired

Nutrition

Detailed nutritional information is coming soon.

Frequently Asked Questions

: Yes, boneless pork shoulder works perfectly well. Skin-on adds extra collagen and flavour, but if you can't find it, boneless is a fine substitute. The cooking time remains the same

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