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4.5 from 2 votes

Homemade Carnitas

These carnitas are bursting with delicious Mexican flavors
Prep Time20 mins
Cook Time3 hrs 30 mins
Total Time3 hrs 50 mins
Course: Main
Cuisine: Mexican
Keyword: cilantro, garlic, jalapeno, pork
Servings: 6 servings
Calories: 426kcal
Author: Kevin Is Cooking


  • In a large stock pot simmer:
  • 4 lb pork shoulder butt
  • 2 onions quartered with skin left on
  • 2 large carrots quartered
  • 2 bunches of cilantro
  • 1 12 oz frozen orange juice
  • 2 jalapeños chopped
  • 2 to matoes chopped
  • 3 tbsp ground cumin
  • 3 tbsp coriander seeds
  • 3 tbsp Mexican oregano
  • 8 garlic cloves
  • water to cover


  • Preheat oven to 400˚.
  • Place the pork in a deep pot and add the onions, cilantro, carrots, 1/2 can orange juice concentrate, cumin, coriander, oregano, jalapeños and tomatoes in layers. Add enough water to the pot to cover, and bring to a boil. Reduce heat to simmer, cover pot and simmer on low for 3-4 hours or until pork is tender.
  • Preheat oven to 400˚ F. Remove meat from liquid in pot (discard the liquid) and let cool slightly to handle then spread the meat out on a roasting pan.
  • Break/shred the meat into small chunks and drizzle with remainder of orange juice concentrate. Roast meat for 15 to 20 minutes until brown and crispy.


Calories: 426kcal | Carbohydrates: 34g | Protein: 39g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 123mg | Sodium: 165mg | Potassium: 1306mg | Fiber: 4g | Sugar: 25g | Vitamin A: 3840IU | Vitamin C: 98.1mg | Calcium: 153mg | Iron: 6mg