Tacos La Playita Traditional Carnitas Recipe

When it comes to Mexican cuisine, few dishes are as beloved as carnitas—Mexico’s version of tender, crispy, and flavorful pork confit. This traditional carnitas recipe is not just any pork carnitas recipe; it’s the real deal. Many readers have used this recipe to make tacos or tortas ahogadas.

I originally published this recipe in 2012 and have since added new photos, a how-to video and more success tips.

This post may contain affiliate links. Read our affiliate policy.

---

Cooked “confit-style,” the pork is braised slowly in its own fat, resulting in juicy meat on the inside and perfectly crispy edges on the outside. Forget generic pulled pork recipes—this is the authentic Mexican carnitas experience.

Admittedly, this is not a quick and easy recipe, but if you’re looking for genuine carnitas, this is your guide. That being said, I have a much quicker and easier Instant Pot carnitas recipe as well as a healthier chicken carnitas recipe, so be sure to check those out too.

I’m especially grateful to my husband for introducing me to carnitas. One of our earliest dates was at Tacos La Playita, where we sat on the railroad tracks near the taco truck, devouring oversized carnitas burritos with juice dripping down our wrists. I don’t know exactly how they made their carnitas, but I like to think this recipe comes close. It’s a dish that celebrates the beauty of slow cooking, the richness of pork, and the simplicity of great ingredients.

With this recipe, you’ll learn how to make perfect carnitas—crispy, tender, and bursting with the bold flavors of Mexican spices. Whether it’s your first time making carnitas or you’re a seasoned cook, this guide will walk you through the process step by step.

---

Tell Me About This Carnitas Recipe

This recipe stands out because it’s rooted in tradition and delivers the best carnitas you’ll ever make. Here’s why:

• Flavor: A savory blend of Mexican oregano, bay leaves, Mexican canela (Ceylon Cinnamon sticks), and ancho chile powder gives the pork a deep, aromatic flavor.
• Texture: The pork is cooked until tender, then fried in its own seasoned fat for crispy edges and juicy meat.
• Ease: While the marinating and cooking process takes time, it’s straightforward. Most of the work is hands-off, letting the pork braise and fry to perfection. Giving you plenty of time to make a couple sides like, vegetable escabeche or quinoa with corn and scallions.

---

Choose the Right Ingredients

For the best pork carnitas, selecting high-quality ingredients is key. Here are three essential ingredients and why they matter:

1. Pork Butt (Boston Butt or Pork Shoulder)
   • This cut of pork is ideal because it’s marbled with fat. I use it a lot to make slow-cooked pork dishes like pork shoulder with cilantro sauce and Chilorio because the fat keeps the meat tender during the long cooking time. The fat also renders down to create the flavorful cooking liquid.
2. Mexican Oregano and Bay Leaves
   • These spices provide the authentic Mexican flavors that make this dish stand out. Mexican oregano is more citrusy and robust than regular oregano, while bay leaves add depth to the pork.
3. Lard or Vegetable Oil
   • Traditional carnitas are cooked in pork lard, which gives them their signature richness. If you don’t have lard, vegetable oil is a good substitute.

---

Can I Add Orange Juice to Carnitas? Yes! A splash of orange juice can add a subtle sweetness and help tenderize the pork. If you’d like, add 1/4 cup of orange juice during the braising step for an extra layer of flavor.

Recipe Step: Add the orange juice along with the water before simmering the pork.

---

Can I Use a Slow Cooker or Instant Pot?

Absolutely! While the traditional method involves slow cooking in a Dutch oven or a large copper pot called a cazo de cobre, you can adapt this recipe for a slow cooker or Instant Pot.

• Slow Cooker: Sear the pork in a skillet first, then transfer it to the slow cooker with the remaining ingredients. Cook on low for 6-8 hours or until tender. Crisp under the broiler after shredding.
• Instant Pot: Use the sauté function to brown the pork, then cook on high pressure for 45 minutes, followed by a natural release. Follow this recipe for Instant Pot Carnitas.

By the way, a couple other reader-favorite Instant Pot and Crock Pot recipes are my Instant Pot Turkey Pozole Verde and my Crock Pot Mexican pulled pork sandwiches.

---

Should I Trim Excess Fat from the Pork? No. Leave the fat on the pork for flavor and to create the cooking liquid. As the fat melts, it becomes the juices that cook the pork. Any fat that stays on the pork gets crispy and makes the carnitas extra juicy. If there are large chunks left at the end, leave them in the pot. Don’t serve them.

---

How to Serve Carnitas

This traditional carnitas recipe is incredibly versatile and can be served in a variety of ways:

• Tacos: Pile the crispy pork onto warm corn tortillas and top with chopped onion, fresh cilantro, and a squeeze of lime juice.
• Burritos: Wrap the carnitas with rice, beans, and pico de gallo in a flour tortilla.
• Bowls: Serve over a bed of rice with black beans, avocado, and sour cream for a hearty meal.
• Side Dishes: Pair with refried beans, Mexican rice, or one of these delicious Mexican zucchini recipes for a complete spread.

For dessert, finish the meal with spicy pineapple pomegranate popsicles, refreshing blackberry hibiscus sorbet or creamy banana coconut popsicles. Or keep it indulgent with our fudgy Kahlúa brownies.

For drinks, try one of our many margarita recipes (these are our favorite tequilas).

---

Can I Freeze Leftover Carnitas? Yes! This traditional carnitas recipe freezes beautifully. Store leftovers in an airtight container or freezer bag for up to 3 months. Reheat in a skillet over medium heat to restore the crispy texture.

---

---

Let me know how this traditional carnitas recipe turns out, and don’t forget to leave a comment!