Carnitas: Braised and Fried Pork

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This authentic pork carnitas recipe delivers the perfect balance of tender, succulent meat and irresistibly crisp, golden edges. By slowly simmering fatty pork shoulder with citrus, garlic, and aromatic spices, the meat infuses with deep savoury flavours before being roasted in its own rendered fat. The addition of a small amount of condensed milk is a traditional secret, helping the pork to caramelise beautifully during the final crisping stage.

As a versatile high-protein dish, these carnitas are ideal for crowd-pleasing weekend dinners or meal prep. Serve the shredded pork in warm corn tortillas with freshly chopped coriander, diced white onion, and a squeeze of lime to cut through the richness. Whether you are hosting a festive taco night or looking for a filling homemade protein for salads, this method ensures a professional result every time.

Ingredients for Carnitas: Braised and Fried Pork

1.8kg fatty pork shoulder, cut into 2-inch pieces
725ml water
1 medelstor vit lök, tunt skivad
1/2 orange, cut into 2 pieces
60ml pork lard or vegetable oil
8 garlic cloves, peeled
3 lagerblad
1 tablespoon sweetened condensed milk
2 teaspoons dried oregano, preferably Mexican, crumbled
2 teaspoons fine salt, or 4 teaspoons kosher salt

How to make Carnitas: Braised and Fried Pork

Put all the ingredients in a wide 6-to 7-quart heavy pot (don't worry if the pork is not completely covered) and bring the water to a boil, skimming the surface as necessary. Lower the heat and simmer vigorously, stirring occasionally, until the pork is fork-tender and the liquid has completely evaporated, 1 1/2 to 2 hours. Discard the orange pieces and bay leaves. If the liquid hasn't evaporated after 2 hours, transfer the pork pieces to a bowl and let the liquid continue to bubble away, stirring often, until it has.

Preheat the oven to 232°C. Transfer the pork and fat to an ovenproof dish, if necessary, and brown the pork, uncovered, in the oven for 20 to 30 minutes. There's no need to stir.

Carnitas keeps in the refrigerator for up to three days.

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