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Homemade Authentic Carnitas
These Authentic Carnitas are rich, crispy, and packed with deep savory flavor from slow-cooked pork simmered in lard, citrus, spices, and Mexican Coke. Finished under the broiler until perfectly crispy, these carnitas make some of the best tacos you’ll ever have.
Ingredients
CARNITAS
- 4-5 lb Boston butt, cut into large chunks
- 2 tbsp kosher salt
- 1 lb lard
- 1 onion, quartered
- 1 orange
- 2 bay leaves
- 1 can evaporated milk
- 2 tsp dried oregano
- 1 tsp cumin
- 1/2 tsp black pepper
- 1 bottle Mexican Coke
FOR SERVING
- Corn tortillas
- White onion, diced
- Fresh cilantro
- Lime wedges
- Salsa verde
Instructions
- Cut the Boston butt into large chunks and season generously on all sides with kosher salt. Allow the pork to sit at room temperature for about 15–20 minutes while preparing the Dutch oven.
- Heat the Dutch oven over medium heat and melt the lard until fully liquified. Sear the pork in batches for 3–4 minutes per side until deeply browned and a crust develops on all sides.
- Once all the pork is browned, add the onion, orange juice, orange peels, bay leaves, evaporated milk, oregano, cumin, and black pepper. Stir gently and reduce the heat to medium-low so the mixture stays at a gentle simmer.
- Cover loosely and cook for about 1.5 hours, stirring occasionally, until the pork begins to become tender. Pour in the Mexican Coke and continue cooking uncovered for another 30–45 minutes until the pork easily shreds apart.
- Remove the pork from the Dutch oven and shred finely using two forks. Spoon several ladles of the cooking liquid over the shredded meat to keep it juicy and flavorful.
- Spread the shredded pork onto a baking sheet and place under the broiler for 3–5 minutes until the edges become crispy and caramelized. Serve immediately on warm corn tortillas with onion, cilantro, lime, and salsa verde.
