Easy Carnitas | Basics with Babish
Carnitas is a traditional Mexican dish of pork cooked slowly in its own fat until it's fall-apart tender. This easy slow cooker adaptation makes it accessible for home cooks without requiring specialised techniques. The pork shoulder becomes incredibly succulent and develops a rich flavour as it cooks low and slow. Perfect for feeding a crowd or meal prepping for the week ahead. Serve with tortillas, fresh lime, and your favourite toppings
Watch: Easy Carnitas | Basics with Babish
Original recipe video — click to play
Original method: 3 hours at 120°C
Ingredients
Main
- 1 ½ kg Pork shoulder (skin removed if present), cut into 5 cm chunks
Choose a well-marbled cut for best results
- 240 ml Lard or vegetable oil
Traditional lard gives authentic flavour, but oil works well
Seasonings
- 15 g Sea salt
- 5 g Black pepper, freshly ground
- 6 Garlic cloves, peeled and crushed
- 5 g Dried oregano
- 3 Dried bay leaves
- 120 ml Orange juice (fresh)(optional)
Adds brightness and aids tenderising
- 3 g Ground cumin(optional)
Garnish
- 20 g Fresh coriander, chopped(optional)
Add just before serving for fresh flavour
- 1 Fresh lime, cut into wedges(optional)
For serving
Method
- 1
Pat the pork shoulder chunks dry with kitchen paper. Season generously with salt and black pepper on all sides.
~5 minsTip: Drying the meat helps achieve better browning
- 2
Heat 2 tablespoons of lard or oil in a large frying pan over medium-high heat. Working in batches, brown the pork chunks on all sides until golden brown (approximately 3-4 minutes per side). Transfer to the slow cooker.
~15 minsTip: Browning develops flavour and colour. Do not overcrowd the pan.
- 3
Add the remaining lard or oil to the slow cooker along with the crushed garlic, bay leaves, dried oregano, and cumin if using.
~3 minsTip: The fat will render from the pork as it cooks
- 4
Pour in the orange juice (if using) and stir gently to combine. Cover and cook on Low for 8 hours or High for 5 hours, until the pork is very tender and shreds easily with a fork.
~8 hrsTip: The pork should be fork-tender and break apart readily. Check after 6 hours on Low to ensure it's not drying out.
- 5
Carefully remove the pork from the slow cooker using a slotted spoon, discarding the bay leaves. Shred the pork using two forks, breaking it into bite-sized pieces.
~10 minsTip: The pork should pull apart easily if cooked properly
- 6Optional step
For extra crispy edges (optional), heat a large frying pan over medium-high heat with a little of the rendered fat from the slow cooker. Add the shredded pork in batches and fry until the edges are golden and crispy, approximately 5 minutes per batch.
~10 minsTip: This step adds textural contrast but is not essential
- 7
Taste and season with additional salt and pepper as needed. Garnish with fresh coriander if desired and serve with lime wedges, warm tortillas, and your favourite toppings.
~5 minsTip: Serve whilst still warm for best texture and flavour
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Whilst pork is traditional for carnitas, you can adapt this recipe for chicken thighs or beef chuck. Reduce the cooking time to 6 hours on Low for chicken (which is more delicate) and keep beef at the standard 8 hours on Low. The flavour profile will be different but still delicious
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