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Pork carnitas with tortillas

Carnitas is a Mexican dish of citrus braised shredded pork crisped under the broiler, served with tortillas, guacamole and salsa for 6 people. Active work is 45 minutes, the pork braises and shreds entirely the night before, and only the broiling happens right before serving. It's easy to make, around €3.80 per person, and the broiler step is what makes the edges crisp.

Citrus braised pork, shredded then crisped under the broiler, that everyone rolls into their own tortilla with guacamole and salsa, it turns into a fun hands-on dinner.

Pork carnitas with tortillas
For
6 people
Work
45 min
Total time
4 h 50
Prep
Prepared the day before
Difficulty
Easy
Cost per person
€3.80
Calories per person
800 kcalcalculated by Kiloach, your weight coach

Pork simmers for hours in orange and lime juice until it falls apart with a fork, picking up that bright citrus and cumin flavor that makes carnitas what they are. The final minutes under the broiler change everything, crisping some edges while the rest stays juicy, a contrast you just don't get from a plain braised pulled pork.

This is the kind of dish that works great for a relaxed dinner with friends, everyone builds their own tortilla with guacamole, fresh salsa and sour cream. Kids tend to love assembling their own plate too, and since the pork is done the day before, the day of the dinner is really just chopping a few vegetables and broiling the meat.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 3 steps, 4 h
  2. The same day Nothing to do
  3. Before the guests arrive 2 steps, 25 min
  4. When it's time to serve 1 step, 12 min

The night before, you braise the pork in the oven, shred it, and store it in the fridge with its juices. The day of, right before guests arrive, you make the salsa and the guacamole. At serving time, you broil the pork and warm the tortillas, then the assembly starts at the table.

The ingredients

6 people

Butcher

  • Boneless pork shoulder 1.8 kg

Fruits and vegetables

  • Oranges 3
  • Limes 3
  • Garlic 6 cloves
  • Onions 2
  • Ripe avocados 4
  • Tomatoes 4
  • Red onion 1
  • Fresh cilantro 1 bunch
  • Jalapeño pepper 1

Pantry

  • Ground cuminoften in the pantry 2 tbsp
  • Dried oreganooften in the pantry 1 tbsp
  • Bay leavesoften in the pantry 2
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Flour tortillas 18

Dairy

  • Sour cream 20 cl

Allergens Gluten, Lactose

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Cut the pork shoulder into large cubes, rub with cumin, oregano, salt and pepper, and place in a Dutch oven with the juice of the oranges and two of the limes, the onions, garlic and bay leaves. 15 min

    Keep the small bits of fat on the meat, they melt down and baste the pork as it cooks.

  2. Cover and bake at 150°C until the meat falls apart on its own. 3 h 30

    Flip the pieces halfway through so they cook evenly.

  3. Shred the pork with two forks, mix it back into its cooking juices, and refrigerate. 15 min

    Discard any large pieces of remaining fat, but keep some of the juice to moisten the meat later.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Chop tomatoes, red onion, jalapeño and cilantro for the salsa, and season with the juice of the last lime. 15 min

    Remove the seeds from the pepper for a fresh salsa with less heat.

  2. Mash the avocados with a little lime juice, salt and cilantro for the guacamole, and press plastic wrap directly onto the surface. 10 min

    Leaving the pit in the bowl and covering with plastic wrap right on the surface keeps it from browning.

When it's time to serveThe final touches, right in front of your guests.

  1. Spread the shredded pork on a baking sheet and broil for a few minutes, then warm the tortillas in a dry skillet and serve with the sour cream, salsa and guacamole. 12 min

    Toss the carnitas halfway through broiling so the edges crisp up evenly.

Our tips to get it right

  • Pick a pork shoulder with some marbled fat, it melts during the long braise and keeps the meat moist, a leaner cut dries out over that much time in the oven.
  • Always keep a bit of the cooking juice with the shredded pork, it moistens the meat before broiling and keeps the carnitas from drying out on the tray.
  • Spread the pork in a thin, even layer before broiling, a thick pile steams instead of actually crisping at the edges.

The variations

  • Swap the pork for lamb shoulder or shredded chicken for a faster cook, cutting the oven time to about an hour and a half for chicken.
  • For a vegetarian version, replace the meat with black beans simmered in the same spices and citrus, then broiled briefly to lightly char.
  • For kids, serve the pulled pork with a jalapeño free salsa and set out shredded cheese to add to the tortilla instead of sour cream.

What to serve it with

  • Mexican style tomato rice
  • Cold Mexican beer
  • Black beans on the side
  • Fresh lime limeade

Storage

The shredded pork keeps for 3 days in the fridge in a sealed container, with its cooking juices. It freezes well for up to 2 months, thaw it in the fridge before reheating gently in a skillet or the oven. The guacamole and salsa don't freeze, make them fresh right before serving.

Questions about this recipe

Can I use corn tortillas instead of flour tortillas?

Yes, corn tortillas are actually more traditional for carnitas. They're smaller, so plan for more of them, and warm them the same way in a dry skillet.

How do I know the pork is cooked enough to shred?

The meat should fall apart with light pressure from a fork, without any resistance. If it still resists, give it another 20 to 30 minutes in the oven.

How do I set up this dish for a casual dinner party?

Pile the broiled pork on a large platter, stack the warm tortillas in a kitchen towel, and set the salsa, guacamole and sour cream in separate small bowls. Everyone serves themselves and builds their own tortilla at the table.

Can I double this recipe for a bigger group?

Yes, this recipe doubles easily, just use a pot large enough for the meat to braise properly in its juices. The oven time stays roughly the same.

Can pork carnitas with warm tortillas be made ahead?

Yes, it's even recommended. The recipe needs 45 min of work in total, split up like this, the day before, 3 steps, before the guests arrive, 2 steps, when it's time to serve, 1 step.

How long does it take to make pork carnitas with warm tortillas?

Allow 4 h 50 in total, including resting and cooking time, of which 45 min is actual work. The recipe is rated "easy".

How many calories are in pork carnitas with warm tortillas?

About 800 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does pork carnitas with warm tortillas cost?

About €3.80 per person, that's €22.80 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Remember to ask your guests about their allergies before putting your menu together.

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