Authentic Mexican Pork Chunks

If you’re looking for Authentic Mexican Pork Chunks, you’re probably thinking of something like “Carnitas” — juicy, tender pork that’s slow-cooked until melt-in-your-mouth soft, then crisped up to golden perfection. Carnitas are a beloved traditional Mexican dish, especially from the state of Michoacán, and are incredibly versatile for tacos, burritos, tortas, or even by the forkful.

🐖 Authentic Mexican Carnitas (Pork Chunks)

Ingredients (Serves 6–8)

• 3–4 lbs pork shoulder (also called pork butt), cut into large 2–3 inch chunks

• 1 cup orange juice (fresh is best)

• 1/4 cup lime juice

• 6 cloves garlic, peeled and smashed

• 1 onion, quartered

• 1–2 bay leaves

• 1 tablespoon salt (adjust to taste)

• 1 teaspoon black pepper

• 1 teaspoon oregano (Mexican oregano preferred)

• 1 teaspoon ground cumin

• 1/2 teaspoon chili powder (optional)

• 1/2 cup lard or vegetable oil (traditional is lard)

• Water, enough to just cover the meat

🫕 Instructions

1. Prep the meat: Cut pork into 2–3 inch chunks. Leave fat on — it adds flavor and tenderness.

2. Add to a large pot or Dutch oven:

   • Place pork in the pot.

   • Add orange juice, lime juice, garlic, onion, bay leaves, salt, pepper, oregano, cumin, chili powder.

   • Add lard/oil.

   • Pour in just enough water to barely cover the meat.

3. Simmer uncovered over medium heat. As the liquid heats, stir occasionally. The pork will simmer and slowly cook in its own fat (confit-style) for about 1.5 to 2 hours, or until the liquid is mostly evaporated.

4. Crisp the pork:

   • Once the liquid is gone, the pork will begin to fry in the rendered fat.

   • Turn the heat up slightly and let the pork chunks brown and crisp — stir occasionally to get all sides golden and crispy.

5. Serve hot with warm tortillas, salsa, cilantro, chopped onions, and lime wedges.

✅ Tips

• Do not rush the process — low and slow gives you juicy interior and crispy edges.

• You can cook this in a slow cooker for the first part (6–8 hours on low), then finish on the stovetop or under the broiler to crisp.

• For a Michoacán-style twist, add a cinnamon stick and a clove to the simmering broth.