Pork Carnitas

Prep Time:
30 mins
Total Time:
1 hrs 15 mins

Reader Kelly Santana, of Winter Springs, Florida, shares a classic Mexican recipe from her mother-in-law.


  • 2 pounds boneless pork shoulder, cut into 1-inch pieces

  • 4 garlic cloves, minced

  • Coarse salt and ground pepper

  • 1 tablespoon olive oil

  • ½ cup fresh orange juice

  • ½ cup milk

  • 12 corn tortillas, warmed

  • Fresh cilantro leaves, thinly sliced onion, diced avocado, and lime wedges, for serving


  1. In a large Dutch oven or heavy pot, combine pork, garlic, and 8 cups water and season with salt and pepper. Cover and bring to a boil. Reduce to a simmer and cook, covered, until pork is tender, 40 to 45 minutes. Drain well.

  2. In a large nonstick skillet, heat oil over medium-high. Add pork, orange juice, and milk and cook, stirring occasionally, until liquid has evaporated and pork is browned, 8 to 12 minutes. Serve carnitas in tortillas, with cilantro, onion, avocado, and lime wedges.

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