12 Delicious Simple Carnitas Amazing Recipes

Craving something irresistibly tasty yet wonderfully simple? You’re in luck! Our roundup of 12 Delicious Simple Carnitas Recipes is here to transform your mealtime into a fiesta of flavors. Perfect for busy weeknights or leisurely weekends, these recipes promise juicy, tender carnitas with minimal fuss. Dive in and discover your next favorite dish that’ll have everyone asking for seconds!

Slow Cooker Simple Carnitas

Today’s the day we ditch the takeout menu and embrace the magic of your slow cooker with some seriously succulent carnitas. Trust me, your taste buds will throw a fiesta in your mouth!

Ingredients

• For the carnitas:
  • 3 lbs pork shoulder, cut into 2-inch cubes
  • 1 tbsp salt
  • 1 tsp black pepper
  • 1 tbsp ground cumin
  • 1 tbsp dried oregano
  • 4 cloves garlic, minced
  • 1 orange, juiced
  • 1 lime, juiced
  • 1/2 cup chicken broth

Instructions

1. In a large bowl, toss the pork shoulder cubes with salt, black pepper, ground cumin, and dried oregano until evenly coated. Tip: Let the pork marinate in the spices while you prep the other ingredients for deeper flavor.
2. Place the seasoned pork into the slow cooker. Add minced garlic, orange juice, lime juice, and chicken broth. Tip: The acidity from the citrus juices will tenderize the pork, making it melt-in-your-mouth delicious.
3. Cover and cook on low for 8 hours or on high for 4 hours, until the pork is tender and easily shreds with a fork. Tip: Resist the urge to peek! Keeping the lid on ensures the slow cooker maintains the right temperature.
4. Once cooked, remove the pork from the slow cooker and shred it using two forks. For crispy edges, spread the shredded pork on a baking sheet and broil for 5 minutes.

Finally, these carnitas are a game-changer with their crispy yet tender texture and zesty, savory flavor. Pile them high on tacos, stuff them into burritos, or go rogue and top a pizza for a carnitas extravaganza!

Easy Oven Baked Simple Carnitas

Ready to turn your kitchen into a fiesta without breaking a sweat? These Easy Oven Baked Simple Carnitas are your ticket to flavor town, with minimal effort and maximum deliciousness. Perfect for those days when you want to impress but also want to Netflix and chill.

Ingredients

• For the carnitas:
  • 3 lbs pork shoulder, cut into 2-inch cubes
  • 1 tbsp salt
  • 1 tsp black pepper
  • 1 tbsp ground cumin
  • 1 tbsp dried oregano
  • 4 cloves garlic, minced
  • 1 orange, juiced
  • 1 lime, juiced
  • 1/2 cup chicken broth

Instructions

1. Preheat your oven to 300°F. This low and slow approach is the secret to fall-apart tender carnitas.
2. In a large bowl, toss the pork cubes with salt, pepper, cumin, oregano, and minced garlic until evenly coated. Tip: Letting the pork marinate for 30 minutes before cooking can deepen the flavors, but it’s not mandatory.
3. Transfer the pork to a Dutch oven or a heavy, oven-safe pot with a lid. Pour in the orange juice, lime juice, and chicken broth. The liquid should come about halfway up the sides of the pork.
4. Cover and bake for 3 hours. Resist the urge to peek; keeping the lid on ensures the pork stays moist.
5. After 3 hours, remove the lid, increase the oven temperature to 425°F, and bake for another 45 minutes to crisp up the edges. Tip: For extra crispy bits, you can broil for the last 5 minutes, but watch closely to prevent burning.
6. Once done, shred the pork with two forks directly in the pot, mixing it with the juices. Tip: If the carnitas seem dry, add a splash of chicken broth and mix well.

Serve these succulent carnitas in tacos, over rice, or even on a pizza for a twist. The texture is irresistibly tender with crispy edges, and the flavor? A zesty, garlicky, citrusy punch that’ll have everyone asking for seconds.

Quick Simple Carnitas Tacos

Oh, carnitas tacos—the MVP of weeknight dinners when you’re pretending to have your life together. These quick, simple beauties are here to save your sanity and your taste buds, no fancy skills required.

Ingredients

• For the carnitas:
  • 2 lbs pork shoulder, cut into 2-inch chunks
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1/2 cup orange juice
  • 1/4 cup lime juice
• For serving:
  • 8 small corn tortillas
  • 1/2 cup diced onion
  • 1/2 cup chopped cilantro
  • 1 lime, cut into wedges

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add pork chunks to the skillet, seasoning with salt, cumin, and garlic powder. Brown on all sides, about 3 minutes per side. Tip: Don’t crowd the pan—work in batches if needed for even browning.
3. Pour in orange juice and lime juice, scraping up any browned bits from the bottom of the pan. Tip: Those bits are flavor gold—don’t let them go to waste!
4. Reduce heat to low, cover, and simmer for 1.5 hours, or until pork is fork-tender. Tip: Check occasionally to ensure there’s enough liquid; add a splash of water if it’s drying out.
5. Remove lid, increase heat to medium, and cook until liquid evaporates and pork starts to crisp, about 10 minutes.
6. Warm tortillas in a dry skillet over medium heat for 30 seconds per side.
7. Assemble tacos with carnitas, diced onion, chopped cilantro, and a squeeze of lime.

Heavenly crispy on the outside, tender on the inside, these carnitas tacos are a textural dream. Serve them with a cold beer and a side of ‘I meant to do that’ confidence.

Simple Carnitas Burrito Bowl

Let’s taco ’bout a dish that’s about to make your taste buds do the cha-cha—Simple Carnitas Burrito Bowl. It’s the no-fuss, all-flavor answer to your ‘what’s for dinner’ dilemma, packed with juicy carnitas, vibrant veggies, and a fiesta of flavors that’ll have you saying ‘olé!’ with every bite.

Ingredients

• For the carnitas:
  • 2 lbs pork shoulder, cut into 2-inch cubes
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/2 cup orange juice
  • 1/4 cup lime juice
  • 4 cloves garlic, minced
• For the bowl:
  • 2 cups cooked white rice
  • 1 cup black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 avocado, sliced
  • 1/4 cup cilantro, chopped
  • 1/2 cup salsa
  • 1/4 cup sour cream

Instructions

1. Preheat your oven to 300°F. This low and slow approach is key to tender carnitas.
2. In a large oven-safe pot, heat olive oil over medium-high heat. Add pork cubes, seasoning with salt, pepper, cumin, and oregano. Sear until all sides are golden brown, about 3-4 minutes per side.
3. Pour in orange juice, lime juice, and add minced garlic. Stir to combine, then cover and transfer to the oven. Cook for 2 hours, or until the pork is fork-tender.
4. Remove the pot from the oven. Increase oven temperature to 450°F. Shred the pork with two forks, then return to the oven uncovered for 10 minutes to crisp up the edges.
5. While the carnitas are crisping, assemble your bowls. Start with a base of white rice, then layer on black beans, corn, and avocado slices.
6. Top with the crispy carnitas, a generous dollop of salsa, sour cream, and a sprinkle of fresh cilantro.

The carnitas bring a melt-in-your-mouth tenderness with crispy edges that add a delightful crunch. The fresh avocado and zesty salsa cut through the richness, creating a bowl that’s balanced, bold, and begging to be Instagrammed. Serve it with extra lime wedges on the side for a citrusy kick that elevates every component.

Healthy Simple Carnitas Salad

Vibrant and vivacious, this Healthy Simple Carnitas Salad is here to shake up your salad game with a punch of flavor and a dash of fun. It’s the perfect way to turn ‘just another salad’ into a fiesta in a bowl, proving that healthy eating doesn’t have to be a snooze-fest.

Ingredients

• For the carnitas:
  • 1 lb pork shoulder, cut into 2-inch pieces
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 cup orange juice
  • 1/4 cup lime juice
• For the salad:
  • 4 cups mixed greens
  • 1 avocado, sliced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup cilantro, chopped
• For the dressing:
  • 2 tbsp olive oil
  • 1 tbsp lime juice
  • 1 tsp honey
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Preheat your oven to 300°F. This low and slow approach is key to tender carnitas.
2. In a large bowl, toss the pork shoulder pieces with olive oil, salt, cumin, garlic powder, and black pepper until evenly coated.
3. Transfer the pork to a baking dish and pour over the orange juice and lime juice. Cover tightly with foil.
4. Bake for 2 hours, then remove the foil and bake for an additional 30 minutes to crisp up the edges.
5. While the carnitas cook, whisk together all the dressing ingredients in a small bowl. Set aside.
6. In a large salad bowl, combine the mixed greens, avocado, cherry tomatoes, red onion, and cilantro.
7. Once the carnitas are done, let them rest for 5 minutes before shredding with two forks.
8. Top the salad with the shredded carnitas and drizzle with the dressing.

Zesty and zingy, this salad is a textural dream with creamy avocado, juicy tomatoes, and crispy-edged carnitas. Serve it in a giant tortilla bowl for an edible dish that’s as fun as it is delicious.

Simple Carnitas Nachos Supreme

Dive into a fiesta of flavors with these Simple Carnitas Nachos Supreme, where every bite is a crunchy, cheesy, meaty masterpiece that’ll have your taste buds dancing the cha-cha. Perfect for game day, movie night, or when you just need to treat yo’self to something outrageously delicious.

Ingredients

• For the carnitas:
  • 2 lbs pork shoulder, cubed
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 cup orange juice
• For the nachos:
  • 1 bag (13 oz) tortilla chips
  • 2 cups shredded cheddar cheese
  • 1 cup black beans, rinsed
  • 1/2 cup diced tomatoes
  • 1/4 cup sliced jalapeños
  • 1/4 cup chopped cilantro
  • 1/2 cup sour cream
  • 1/2 cup guacamole

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for the nachos.
2. Heat olive oil in a large skillet over medium-high heat. Add the pork shoulder cubes, seasoning them with salt, black pepper, cumin, and garlic powder. Sear until all sides are golden brown, about 3-4 minutes per side.
3. Pour in the orange juice, reduce the heat to low, cover, and simmer for 1.5 hours until the pork is tender and easily shreds with a fork. Tip: Don’t peek too often; let the steam work its magic.
4. Shred the cooked pork using two forks, then return it to the skillet to soak up any remaining juices.
5. Spread the tortilla chips evenly on a large baking sheet. Top with shredded pork, black beans, and cheddar cheese.
6. Bake for 10 minutes, or until the cheese is bubbly and slightly golden. Tip: For extra crispiness, broil for the last 2 minutes but watch closely to avoid burning.
7. Remove from the oven and immediately garnish with diced tomatoes, jalapeños, and cilantro. Tip: Adding fresh toppings after baking keeps them vibrant and crisp.
8. Dollop with sour cream and guacamole before serving.

Who knew simplicity could taste so supreme? These nachos boast a perfect harmony of crispy, creamy, and spicy, making them irresistible. Serve them straight from the baking sheet for a fun, shareable meal that’s sure to disappear faster than you can say ‘more please!’

Simple Carnitas Quesadillas

Kickstart your culinary adventure with these Simple Carnitas Quesadillas, a dish that’s as fun to make as it is to devour. Perfect for those days when your taste buds demand something bold and your schedule whispers ‘keep it simple.’

Ingredients

• For the carnitas:
  • 2 cups shredded cooked pork
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • Salt to taste
• For the quesadillas:
  • 4 large flour tortillas
  • 2 cups shredded Monterey Jack cheese
  • 1/2 cup diced red onion
  • 1/4 cup chopped cilantro
  • 1 tbsp butter

Instructions

1. Heat olive oil in a large skillet over medium heat. Add shredded pork, cumin, smoked paprika, and salt. Cook for 5 minutes, stirring occasionally, until the pork is crispy on the edges.
2. Tip: For extra crispy carnitas, press the pork down in the skillet and let it sear for a minute before stirring.
3. Remove the carnitas from the skillet and set aside. In the same skillet, melt butter over medium heat.
4. Place a tortilla in the skillet. Sprinkle half of the cheese, all of the carnitas, red onion, and cilantro on one half of the tortilla. Fold the other half over the filling.
5. Cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted.
6. Tip: Use a spatula to press down on the quesadilla as it cooks to ensure everything sticks together perfectly.
7. Repeat with the remaining tortillas and filling.
8. Tip: Let the quesadilla sit for a minute before cutting to allow the cheese to set slightly, making it easier to slice.

Zesty, cheesy, and with just the right amount of crunch, these quesadillas are a testament to the magic of simple ingredients coming together. Serve them with a side of guacamole or a dollop of sour cream for an extra layer of deliciousness.

Simple Carnitas Enchiladas

Ready to dive into a dish that’s as fun to make as it is to devour? These Simple Carnitas Enchiladas are your ticket to flavor town, with a side of ‘I-can’t-believe-I-made-this’ pride. Perfect for when you’re craving something hearty but don’t want to spend all day in the kitchen.

Ingredients

• For the carnitas:
  • 2 lbs pork shoulder, cut into 2-inch pieces
  • 1 tbsp vegetable oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 cup orange juice
  • 1/4 cup lime juice
• For the enchiladas:
  • 8 corn tortillas
  • 2 cups shredded Monterey Jack cheese
  • 1 cup enchilada sauce
  • 1/2 cup chopped cilantro
  • 1/2 cup diced onion

Instructions

1. Preheat your oven to 350°F (175°C).
2. Heat the vegetable oil in a large skillet over medium-high heat. Add the pork shoulder pieces, seasoning them with salt, pepper, cumin, and oregano. Sear until all sides are golden brown, about 3-4 minutes per side.
3. Pour in the orange juice and lime juice, scraping any browned bits from the bottom of the skillet. Reduce heat to low, cover, and simmer for 1.5 hours, or until the pork is tender and easily shreds.
4. Remove the pork from the skillet and shred it using two forks. Tip: Let it cool slightly to avoid burning your fingers.
5. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side to make them pliable.
6. Spread a thin layer of enchilada sauce on the bottom of a 9×13 inch baking dish.
7. Fill each tortilla with shredded pork, a sprinkle of cheese, and a bit of cilantro and onion. Roll them up and place seam side down in the baking dish.
8. Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the remaining cheese.
9. Bake for 20 minutes, or until the cheese is bubbly and slightly golden. Tip: For an extra crispy top, broil for the last 2 minutes.
10. Garnish with additional cilantro and onion before serving. Tip: Serve with a side of sour cream or avocado slices for an extra creamy texture.

What you’ll love about these enchiladas is the perfect balance of tender, juicy carnitas against the crisp, cheesy topping. Try serving them with a bright, tangy slaw to cut through the richness, or go all out with a margarita for the ultimate fiesta at home.

Simple Carnitas Stuffed Peppers

Ready to spice up your dinner routine with a dish that’s as fun to make as it is to eat? These Simple Carnitas Stuffed Peppers are here to turn your meal into a fiesta of flavors, no sombrero required!

Ingredients

• For the carnitas:
  • 2 lbs pork shoulder, cut into 2-inch cubes
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/2 cup orange juice
  • 1/4 cup lime juice
• For the peppers:
  • 4 large bell peppers, tops cut off and seeds removed
  • 1 cup cooked white rice
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • 1/2 cup chopped cilantro

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for the peppers later.
2. Heat olive oil in a large skillet over medium-high heat. Add pork cubes, seasoning them with salt, pepper, cumin, and oregano as they brown, about 5 minutes per side.
3. Pour in orange juice and lime juice, reducing the heat to low. Cover and simmer for 1.5 hours, or until the pork is tender enough to shred with a fork. Tip: Don’t peek too often; let the steam work its magic!
4. While the carnitas cook, prepare the bell peppers by removing their tops and seeds. Place them in a baking dish.
5. Once the pork is done, shred it using two forks. Mix in the cooked rice and half of the cilantro.
6. Stuff each pepper with the carnitas mixture, topping them with shredded cheese.
7. Bake for 25 minutes, or until the peppers are tender and the cheese is bubbly and slightly golden. Tip: For an extra crispy cheese top, broil for the last 2 minutes.
8. Garnish with the remaining cilantro before serving. Tip: Let them sit for 5 minutes after baking; they’re molten lava hot!

Lusciously tender peppers cradle the juicy, citrus-kissed carnitas, creating a harmony of textures that’s downright addictive. Serve these bad boys with a side of guac and a cold one for the ultimate weeknight win.

Simple Carnitas Pizza

Yum, who knew carnitas and pizza were a match made in flavor heaven? This Simple Carnitas Pizza is your ticket to a fiesta on a crust, blending the zest of Mexican cuisine with the comfort of Italian. Let’s dive into this delicious mashup that’s sure to spice up your dinner routine!

Ingredients

• For the crust:
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1 tbsp olive oil
  • 1/2 cup warm water (110°F)
  • 1 tsp active dry yeast
• For the topping:
  • 1 cup cooked carnitas, shredded
  • 1/2 cup pizza sauce
  • 1 1/2 cups shredded mozzarella cheese
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup cilantro, chopped
  • 1 tbsp lime juice

Instructions

1. In a small bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until frothy.
2. In a large bowl, mix flour and salt. Add the yeast mixture and olive oil, stirring until a dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth and elastic. Tip: If the dough sticks, add a little more flour.
4. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour until doubled in size.
5. Preheat oven to 475°F. Punch down the dough and roll out on a floured surface to a 12-inch circle.
6. Transfer the dough to a greased pizza pan. Spread pizza sauce evenly over the crust.
7. Sprinkle mozzarella cheese over the sauce, then top with carnitas and red onion. Tip: For extra crispy carnitas, broil them for 2 minutes before adding to the pizza.
8. Bake for 12-15 minutes until the crust is golden and the cheese is bubbly.
9. Remove from oven and drizzle with lime juice, then sprinkle with cilantro. Tip: Let the pizza sit for 2 minutes before slicing for cleaner cuts.

Get ready to savor the crispy yet tender crust, the juicy carnitas, and the melty cheese that makes every bite a little celebration. Serve with a side of guacamole or a cold beer to turn this pizza into a full-blown party!

Simple Carnitas Sliders

Kickstart your taste buds with these Simple Carnitas Sliders, the perfect little bundles of joy that pack a punch of flavor in every bite. Whether you’re hosting a game day bash or just craving something deliciously different, these sliders are your ticket to culinary bliss.

Ingredients

• For the carnitas:
  • 2 lbs pork shoulder, cut into 2-inch cubes
  • 1 tbsp salt
  • 1 tsp black pepper
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 cup orange juice
  • 1/4 cup lime juice
  • 4 cloves garlic, minced
  • 1/2 cup chicken broth
• For the sliders:
  • 12 slider buns
  • 1 cup shredded cabbage
  • 1/2 cup chopped cilantro
  • 1/2 cup diced white onion
  • 1/2 cup crumbled queso fresco
  • 1/2 cup sour cream
  • 1 lime, cut into wedges

Instructions

1. Preheat your oven to 300°F (150°C).
2. In a large bowl, toss the pork cubes with salt, black pepper, cumin, and oregano until evenly coated.
3. Heat a large oven-safe pot over medium-high heat. Add the pork and sear on all sides until golden brown, about 3-4 minutes per side.
4. Add the orange juice, lime juice, minced garlic, and chicken broth to the pot. Bring to a simmer.
5. Cover the pot and transfer it to the preheated oven. Cook for 2 hours, or until the pork is tender and easily shreds with a fork.
6. Remove the pot from the oven. Using two forks, shred the pork directly in the pot, mixing it with the juices.
7. Increase the oven temperature to 450°F (230°C). Spread the shredded pork on a baking sheet and bake for 10-15 minutes, or until the edges are crispy.
8. While the carnitas are crisping, lightly toast the slider buns in the oven or on a grill for about 2 minutes.
9. Assemble the sliders by placing a generous amount of carnitas on each bun, then topping with shredded cabbage, chopped cilantro, diced onion, crumbled queso fresco, and a dollop of sour cream.
10. Serve immediately with lime wedges on the side for an extra zing.

Vibrant and bursting with flavors, these Simple Carnitas Sliders offer a delightful contrast between the crispy, juicy pork and the fresh, crunchy toppings. For an extra kick, drizzle with your favorite hot sauce or serve alongside a cold, crisp beer to cut through the richness.

Simple Carnitas Breakfast Hash

Today’s the day to turn your breakfast from blah to boom with this Simple Carnitas Breakfast Hash. Trust us, your taste buds will throw a party, and your morning routine will never be the same.

Ingredients

• For the hash: 2 cups cooked carnitas, shredded; 2 cups diced potatoes; 1/2 cup diced onion; 2 tbsp olive oil; salt to taste
• For the eggs: 4 large eggs; 1 tbsp butter; salt and pepper to taste
• For serving: 1/4 cup chopped cilantro; 1/2 avocado, sliced; hot sauce to taste

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add diced potatoes and onion to the skillet, seasoning with salt. Cook for 10 minutes, stirring occasionally, until potatoes are golden and tender. Tip: Don’t overcrowd the skillet to ensure everything gets crispy.
3. Mix in the shredded carnitas, cooking for another 5 minutes to heat through and crisp up the edges.
4. In a separate skillet, melt butter over medium heat. Crack eggs into the skillet, seasoning with salt and pepper. Cook to your preferred doneness, about 3 minutes for sunny-side up. Tip: For extra fluffy eggs, add a splash of water to the skillet and cover with a lid.
5. Divide the hash among plates, topping each with an egg. Garnish with cilantro, avocado slices, and a dash of hot sauce. Tip: Serve immediately for the best texture and flavor.

This hash is a crispy, savory dream with the creamy avocado and runny egg yolk bringing it all together. Try serving it with a side of warm tortillas for a breakfast that’s downright legendary.

Conclusion

Ready to transform your mealtime with minimal effort? Our roundup of 12 simple carnitas recipes offers a treasure trove of flavors that promise to delight your taste buds. Whether you’re craving something classic or adventurous, there’s a dish here for everyone. Don’t forget to try these recipes, share your favorites in the comments, and pin your must-makes on Pinterest for easy access. Happy cooking!