Go Back
rick bayless carnitas recipe

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!
Prep Time20 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 50 minutes
Course: Main Course
Servings: 6

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

Instructions

  • 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.
  • Place the pork in a deep baking dish.
  • Add the water, orange halves, bay leaf, and lard around the meat.
  • Cover the dish tightly with foil or a lid and bake in the oven for about 2 hours, until the pork is tender.
  • Increase the oven temperature to 425°F.
  • Uncover the pork and let it continue cooking for 30 minutes to crisp up the edges.
  • Let the pork rest for a few minutes before serving.
  • Shred it using two forks for a classic carnitas texture.