Oven Pulled Pork Carnitas

These Oven Pulled Pork Carnitas are the ultimate weeknight dinner hack: just 5 minutes of prep and your oven does the rest. Juicy pork shoulder slow-roasts in a flavorful spice rub with garlic and citrus, then broils to golden, crispy perfection. It’s delicious, effortless, great for leftovers, and totally crave-worthy!

This dish is seriously addictive. It features tender, juicy pork with crispy edges that’s packed with flavor. Think of this roasted pork carnitas as Mexico’s version of pulled pork, and once you try it, you’ll understand why people fall in love with it. It’s also keto, low-carb, gluten-free, and loaded with protein. 

In Mexico, carnitas are a must-try. Some folks even go hunting through side streets and tiny food stalls just to find the best local spot. 

Traditionally, Mexican carnitas are made by cooking pork low and slow in a big pot of lard, which gives the meat its super-rich taste and those golden, crispy bits. Delicious? Absolutely. Practical for home cooks? Not so much.

But don’t worry, with the right cut of pork and a handful of simple ingredients, you can make delicious, authentic-tasting pulled pork carnitas without any fuss, and it’s way easier than you might think.

Every time you make this pulled pork carnitas, you’ll get juicy, flavorful, and fall-apart tender meat that’s hard to resist! It’s guaranteed to be crispy and tender every time.

Why You’ll Love This Mexican Pulled Pork Recipe

• Only 5 minutes of prep: Quick, easy, and practically effortless.
• Made with simple, wholesome ingredients you likely already have.
• So flavorful you’ll want to eat it straight from the pan – no extras needed!
• Crispy, caramelized edges + juicy, tender meat = the best of both worlds.
• Freezer-friendly and great for leftovers: Reheats beautifully without losing flavor or texture.
• Perfect for feeding a crowd: Easy to make in large batches and stays delicious for hours.
• Versatile: These pulled pork carnitas are super versatile and pair perfectly with any of your favorite Mexican dishes. Toss them in tacos, wrap them in burritos, stuff them in tamales, or load up a burrito bowl.

Pork Carnitas Ingredients

• Pork shoulder: Ask your butcher for a well-marbled cut with good fat distribution — the fat is key for juicy, flavorful carnitas!
• Garlic: Fresh garlic adds depth and savory flavor to the pork as it slow cooks — a must-have for that rich, authentic carnitas taste.
• Seasoning: Basic simple spices like chili powder, cumin powder, dried oregano, salt, and black pepper. You can make this recipe even easier by replacing the seasonings with a simple seasoning salt such as Lawry’s.
• Citrus juice: I use both fresh orange and lime juice for a bright, citrusy, and delicious flavor.

How to Make Pulled Pork Carnitas

1. Preheat the oven to 350 °F. In a small bowl, combine the chili powder, cumin, dried oregano, salt, and pepper.
2. Evenly and thoroughly rub the spice mixture over all sides of the pork. Cut small slits into various spots of the pork and insert the garlic cloves.
3. Place the pork roast in a baking dish, fat-side up, and bake, UNCOVERED, for 2 hours.
4. COVER and tightly seal the top of the baking dish with foil and bake for an additional 2 hours at the same temperature. Note: Be sure it’s sealed well to prevent burning, and to create steam, which will help break down the meat and keep it moist.
5. Remove the pork carnitas from the oven and uncover. Let cool slightly, then shred the pork with two forks or a meat shredder.
6. Stir the meat together with the leftover juices in the pan, and the fresh orange and lime juice.
7. Preheat the oven to high broil. Spread the carnitas in an even layer in the pan. Broil 3-4 minutes, watching carefully, or until the edges are crisp and browned. Serve as desired.

Serving Suggestions

You can serve your homemade pulled pork carnitas any way you like! They’re super versatile and work great in just about any Mexican-inspired meal. Keep it simple with a side of Mexican rice and beans, or use them as a filling for Carnitas breakfast tacos, burritos, enchiladas, or quesadillas.

Roasted carnitas aren’t just for tacos! Try them in a fluffy breakfast omelet loaded with fajita veggies and your favorite toppings. Or switch things up and pile it into a sandwich roll for a pulled pork sandwich. You can even toss it with my Rosé pasta instead of chicken for a fun twist!

Storage Instructions for Leftover Carnitas

Got leftovers? Store them in the fridge in an airtight container for 3 to 5 days. They freeze well too. Just cool them down first, then freeze for up to 3 months. 

When you’re ready to enjoy them again, thaw and broil for a few minutes to bring back that crispy goodness.

You can also reheat leftover pulled pork carnitas in an air fryer or a pan over high heat to crisp them again.

Can I Make it Ahead?

Yes! Cook and shred the pulled pork carnitas, then let it cool completely. Store the meat in a covered container in the fridge, and keep the reserved cooking liquid in a separate airtight container. 

When you’re ready to eat warm the reserved liquid until it’s pourable, then drizzle about 1 cup over the carnitas. Spread the meat on a baking sheet and broil for 2–3 minutes until the edges are crispy and golden. 

Pro Tip: Make a big batch of this pulled pork carnitas on Sunday (or whenever it works for you!) and enjoy carnitas all week long — perfect for quick tacos, salads, rice bowls, or even sandwiches.

What Temp to Bake Carnitas at?

A higher temp of 350 will cook faster, create a better brown, and more crispiness, and generally have a better, more traditional, roasted Carnitas flavor.

Cooking at a lower temp will take longer and create less of a crispy outside, but will help to prevent the meat from drying out and maybe slightly more tender. To crisp up the Carnitas when you cook this method, you can broil the shredded pork.

I’ve tried both ways, and in our household, we grew up with the higher heat method. You’ll still get fork-tender, juicy shredded meat with the bonus of a stronger, richer flavor, and a perfectly crisp and browned outside. The other advantage is that your dinner will be ready way faster!

Here’s how it works compared to starting covered

By starting uncovered, the pork’s exterior will begin to brown and caramelize sooner, giving it a deeply roasted flavor and a somewhat crispy texture.

Then covering later traps moisture toward the end, which helps the inside finish cooking without drying out, keeping it tender and juicy while preserving that earlier browning.

If you do it the opposite way (start covered, finish uncovered), you usually get less browning early on, and then try to crisp it up at the end. However, the uncovered high-heat method front-loads the flavor development and makes the final carnitas even richer and more deeply roasted.

This method gives the pulled pork carnitas a more roasted, flavorful crust with a juicy inside which is perfect for carnitas that taste really “slow-roasted” rather than just braised.

How Long to Bake Pork Carnitas

Bake carnitas fat-side up UNCOVERED at 350 °F  for 2 hours. Then COVER and tightly seal the top of the baking dish with foil and bake for an additional 2 hours at the same temperature.

Note: Be sure it’s sealed well to prevent burning, and to create steam, which will help break down the meat and keep it moist.

Tips for this Recipe

• 7 pound pork shoulder roast makes ten 5-ounce servings once cooked. This accounts for fat and moisture loss as well as the bone removal.
• Bake fat side up to allow the fat to melt over the meat, which enhances the flavor and keeps it moist.
• If it starts to brown too soon, you can reduce the temperature slightly and or cover it with foil earlier than 2 hours.
• Other seasonings: even a simple seasoning salt, such as Lawry’s, works great if you don’t have all the seasonings available. This is how my mom makes it, and is my preferred seasoning, but for this recipe I’ve included more traditional spices for authentic Mexican pulled pork.

FAQs

What Type of Roast to Use for Carnitas?

Pork shoulder, often called as Boston butt or pork butt, is the best choice for making carnitas. It’s budget-friendly and naturally rich in fat, which slowly melts as it cooks, creating irresistibly tender, juicy, and flavor-packed carnitas. 

Should I Cut the Fat Off Pork Shoulder Roast?

Short answer: No — and here’s why.

Pork shoulder is a well-marbled, fatty cut of meat, and that’s exactly what makes it perfect for carnitas. The fat plays an important role in the cooking process. As the meat slowly cooks, the fat begins to render — melting down and naturally basting the pork from the inside. This gives the meat a deep, tasty flavor while also keeping it well moist and tender.

If you trim off too much fat before cooking, you risk ending up with dry, less flavorful carnitas. While large, thick fat caps can be trimmed slightly (especially if there’s an excessive layer), it’s best to leave a good amount intact. You can always skim off any excess fat after cooking, especially if you’re shredding the meat and crisping it up in the oven or skillet.

So, avoid over-trimming the fat off. Let the fat do its job — it’s one of the secrets behind mouthwatering, juicy pulled pork carnitas.

Is Carnitas the Same as Pulled Pork?

Pulled pork and carnitas are both slow-cooked for hours, making them perfect for preparation in a slow cooker or Instant Pot. The key difference is that carnitas are typically crisped up in the oven after cooking, giving them a browned, slightly crispy texture that sets them apart from traditional pulled pork.

It also features more traditional Mexican spices, while pulled pork can include other flavors, such as southern BBQ style, similar to my popular Slow Cooker Carolina Pulled Pork recipe.

What Do Pulled Pork Carnitas Taste Like?

Carnitas can be considered Mexico’s take on pulled pork. Typically enjoyed in tacos, pulled pork carnitas offer a juicy, warmly spiced flavor with a subtle hint of citrus, and a texture that’s both melt-in-your-mouth tender and deliciously crispy.

What if Pulled Pork Carnitas Starts to Brown Too Soon?

If oven pork carnitas starts to brown too soon— don’t panic! This typically happens when the temperature is too high. While a bit of browning is good (hello, flavor!), too much too soon can result in a burnt exterior and unevenly cooked meat. Therefore, you can reduce the temperature slightly and or cover it with foil earlier than 2 hours to slow the browning while still allowing it to cook through.

More Carnitas Recipes

• Slow Cooker Pork Carnitas
• Carnitas Loaded Potato Skins
• Carnitas Breakfast Tacos
• Carnitas Enchiladas
• Sweet Potato Carnitas Bowls

More Mexican Recipes to Try

• Mexican Pizza Recipe
• Mexican Shrimp Cocktail
• Mexican Street Corn Salad
• Mexican Bean and Rice Casserole Salad
• Mango with Chili and Lime Yogurt Bowls

Pulled Pork Carnitas

Written by Matt | Plating Pixels

Pulled Pork Carnitas feature tender pork shoulder slow-roasted with garlic, spices, and citrus, for crispy edges and juiciness in every bite.

5 from 7 votes

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Prep Time 5 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 5 minutes mins

Course Appetizer, Dinner, Entree

Cuisine Mexican

Servings 10

Calories 291 kcal

Equipment

• Baking Dish

Ingredients

  

1x2x3x

• 1 tablespoon chili powder
• 2 teaspoons cumin powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 7 pound pork shoulder roast
• 4 cloves garlic halved
• 1 large orange juiced
• 3 medium limes juiced

Instructions

 

• Preheat the oven to 350 °F. In a small bowl, combine the chili powder, cumin, dried oregano, salt, and pepper.
• Evenly and thoroughly rub the spice mixture over all sides of the pork. Cut small slits into various spots of the pork and insert the garlic cloves.
• Place the pork roast in a baking dish fat-side up and bake, UNCOVERED, for 2 hours.
• COVER and tightly seal the top of the baking dish with foil and bake for an additional 2 hours at the same temperature. Note: Be sure it’s sealed well to prevent burning, and to create steam, which will help break down the meat and keep it moist.
• Remove the pork carnitas from the oven and uncover. Let cool slightly, then shred the pork with two forks or a meat shredder.
• Stir the meat together with the leftover juices in the pan, and the fresh orange and lime juice.
• Preheat the oven to a high broil. Spread the carnitas in an even layer in the pan. Broil 3-4 minutes, watching carefully, or until the edges are crisp and browned. Serve as desired.

Notes

Want to make this recipe even easier? Skip all the spices and simply use a generous coating of Lawry’s seasoning salt. It should be available at all grocery stores, and is one of my favorite ways to season pork carnitas.

Nutrition Facts

Pulled Pork Carnitas

Serving Size

 

5 ounces (cooked)

Amount per Serving

Calories

291

% Daily Value*

Fat

 

14

g

22

%

Saturated Fat

 

5

g

31

%

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

6

g

Cholesterol

 

130

mg

43

%

Sodium

 

394

mg

17

%

Potassium

 

687

mg

20

%

Carbohydrates

 

1

g

0

%

Fiber

 

0.4

g

2

%

Sugar

 

0.1

g

0

%

Protein

 

38

g

76

%

Vitamin A

 

258

IU

5

%

Vitamin C

 

2

mg

2

%

Calcium

 

37

mg

4

%

Iron

 

3

mg

17

%

* Percent Daily Values are based on a 2000 calorie diet.

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