Rick Bayless Carnitas Recipe

Look guys, not much beats pork that’s slow-cooked until it’s fork-tender, then crisped up for the best texture.

One thing I always do is use a mix of lard and citrus juice—it keeps the pork incredibly soft while adding depth.

Cooking low and steady gives the meat time to break down, so it shreds effortlessly.

Right before serving, I fry up some of the cooked carnitas in their own fat for that golden, crispy finish.

Letting the meat rest before shredding helps it stay juicy and hold onto all that good seasoning.

I serve these straight from the pan onto fresh tortillas, usually with nothing more than a squeeze of lime and a sprinkle of sea salt!

How to Make Rick Bayless Carnitas

Ingredients

• 3 lbs Pork Shoulder (cut into large chunks)
• 2 tsp Salt
• 1 cup Water
• 1 Medium Orange (halved)
• 1 Bay Leaf
• 3 tbsp Lard

Step-by-Step Instructions

Step 1:

Preheat your oven to 325°F.

Lay the chunks of pork on a cutting board and rub them all over with salt to ensure they’re fully seasoned.

Step 2:

Place the pork in a deep baking dish.

Add the water, orange halves, bay leaf, and lard around the meat.

Step 3:

Cover the dish tightly with foil or a lid and bake in the oven for about 2 hours, until the pork is tender.

Step 4:

Increase the oven temperature to 425°F.

Uncover the pork and let it continue cooking for 30 minutes to crisp up the edges.

Step 5:

Let the pork rest for a few minutes before serving.

Shred it using two forks for a classic carnitas texture.

Tips and Tricks for Making This Recipe

Choosing the Cut:

For the best carnitas, choose pork shoulder or butt because they have more fat, which keeps the meat moist.

It’s really worth the effort for extra tenderness!

Crisping Up:

If you want an even crispier finish, try frying the shredded pork in a skillet for a few minutes after baking.

A quick pan-fry gives it an extra tasty crunch.

Flavor Boost:

Feel free to experiment with more spices like cumin and garlic when seasoning the pork.

A little more flavor can bring extra depth to every bite.

Storage:

Leftover carnitas keep well in the fridge for a few days, and they actually taste better as the flavors meld together.

Reheat them in a pan to maintain crispiness.

Alternative Cooking Method:

You can make this recipe using a slow cooker by cooking on low for 6-8 hours, then transferring to a broiler to crisp up.

It’s a flexible method if you’re short on oven space.

What to Serve with Rick Bayless Carnitas

Warm Corn Tortillas

You can’t go wrong with warm corn tortillas when serving carnitas!

They are perfect for wrapping the tender pork, capturing all those delicious juices.

Warm them up slightly on a skillet for that soft, authentic texture.

Refried Beans

Refried beans make a classic and hearty side dish.

They’re easy to prepare and add a rich flavor that complements the savory carnitas perfectly.

You can make them creamy by mashing with some lard or a fork.

Pineapple Salsa

For something different yet exciting, try pineapple salsa!

The sweetness of the pineapple pairs beautifully with the savory and spicy notes of carnitas.

Combine chopped pineapple, red onion, cilantro, and a splash of lime juice for a refreshing twist.

Turmeric Rice

Turmeric rice is an unexpected option that works surprisingly well.

Its vibrant color and subtle earthy flavor provide a pleasant contrast to the rich pork.

Cook the rice with a bit of turmeric and serve it warm.

Roasted Sweet Potatoes

Consider roasted sweet potatoes for a savory-sweet balance.

They caramelize beautifully in the oven, adding a touch of sweetness to your meal.

Simply cube them, toss with a bit of olive oil, and roast until golden.

Variations and Substitutions

Cooking Method

You can try using a slow cooker to make pork carnitas when you’re short on kitchen time.

This method involves cooking the pork low and slow, resulting in tender meat that’s perfect for dinner or another variety of meal.

Give it a quick finish on the stove for that crispy exterior everyone loves.

Fat Alternatives

If you’re looking for an alternative to pork lard, use vegetable oil, which works well if you’re aiming to reduce saturated fat.

While it might slightly alter the flavor, it still provides a good heat distribution for even cooking.

Butter is another option to consider if you want a bit of richness.

Meat Substitutions

Pork shoulder is the traditional choice, but pork loin can be your substitute for a leaner option.

Keep in mind, pork loin will cook more quickly, so adjust the timing accordingly.

If you prefer a more adventurous approach, try using beef chuck for a different taste while keeping the carnitas spirit alive.

How to Store Leftover Rick Bayless Carnitas

Cooling Down

Once your carnitas have been cooked and enjoyed, make sure to let them cool completely before storing.

This keeps moisture from building up in the container, which could affect the taste and texture.

Storage Containers

Choose airtight containers to store your leftover carnitas.

Glass containers or quality plastic containers with tight-fitting lids are perfect.

This will help keep the flavors locked in and prevent odors from mingling in your fridge.

Refrigerator Time

Plan to keep your carnitas in the fridge for no longer than 3-4 days.

Label the container with the date to make sure they’re consumed within the recommended time frame.

This will help you maintain their best quality and flavor.

Freezing Option

If you have too much to finish, consider freezing your carnitas instead.

Place the cooled meat in a freezer-safe bag, removing as much air as possible before sealing it.

Your carnitas can be enjoyed up to three months after freezing.

Common Mistakes to Avoid

Using the Wrong Type of Lard

You should always aim for high-quality lard from a butcher or market, as the hydrogenated kind can affect flavor.

Neglecting Seasoning

Salt should generously coat the pork pieces. It might surprise you, but at least two teaspoons are necessary for the best results.

Overcooking the Pork

Pork should cook until it’s easily shred-able but still juicy. You might be tempted to leave it longer, but be cautious!