Carnitas Plate
Crispy, juicy shredded pork that falls apart at the touch of a fork. Slow-cooked for hours until the edges caramelize, then piled high onto a plate with warm tortillas, fresh salsa, and creamy beans. A Mexican street-food classic that turns any dinner into a fiesta.
For 4 servings
- prep
Season the pork.
Place the pork chunks in a large bowl. Rub all over with ground cumin, dried oregano, black pepper, and a pinch of salt. Let it sit while you prep the aromatics.
TIPBring pork to room temperature before cooking for more even results. - saute · ~15 min
Sear the pork in batches.
1.Heat the dutch oven over medium-high heat. Add oil and swirl to coat.2.Working in batches, add pork chunks in a single layer and sear until deeply browned on all sides (3-4 min per side).3.Transfer seared pork to a plate and repeat with remaining pieces.TIPDon't crowd the pot — steam will form and prevent browning. - simmer · ~5 min
Build the braising liquid.
1.Return all seared pork to the dutch oven.2.Add smashed garlic, quartered onion, bay leaves, orange juice, lime juice, and enough water to come halfway up the pork (about 1 cup).3.Bring to a gentle simmer. Do not boil vigorously.TIPLiquid should barely bubble; too much heat makes the meat tough. - simmer · ~150 min
Slow-cook the carnitas.
Cover the pot with a lid and reduce heat to low. Simmer gently for 2½ to 3 hours, turning the pork chunks once halfway through. The meat is done when it shreds easily with a fork.
TIPCheck liquid level occasionally; add a splash of water if it runs low. - boil · ~100 min
Cook the pinto beans.
While the pork simmers, place soaked pinto beans in a saucepan with 3 cups of water. Bring to a boil, then reduce to a simmer. Cook uncovered for 1½ to 2 hours until tender. Stir in a pinch of salt in the last 10 minutes. Drain and set aside.
TIPDo not salt beans at the start — skins will toughen. Salt only when tender. - prep · ~5 min
Make the pico de gallo.
In a mixing bowl, combine diced tomatoes, chopped onion, minced jalapeño, cilantro, and lime juice. Add a pinch of salt and stir gently. Set aside to let the flavors meld.
TIPUse a slotted spoon to serve; leave excess liquid in the bowl so the plate stays neat. - fry · ~10 min
Shred and crisp the pork.
1.Remove the pork from the pot and place on a cutting board. Discard bay leaves and any large onion pieces.2.Use two forks to shred the pork into bite-sized strands.3.Heat a large skillet over high heat. Add 2 tablespoons of the cooking liquid from the pot.4.Spread the shredded pork in the skillet in an even layer and let it sizzle undisturbed for 2-3 minutes until the bottom crisps.5.Toss and repeat until the pork has crispy edges all over.TIPLet the pork sit still in the pan — no stirring! This creates the signature crispy bits. - assemble · ~4 min
Warm the tortillas.
Warm each tortilla in a dry skillet over medium heat for about 30 seconds per side, until pliable and slightly charred. Stack and wrap in a clean kitchen towel to keep warm.
- assemble · ~5 min
Assemble the carnitas plate.
1.Spoon a generous portion of warm pinto beans onto one side of each plate.2.Pile a heap of crispy carnitas next to the beans.3.Add a scoop of fresh pico de gallo and a few slices of avocado.4.Nestle 2 warm tortillas on the side and tuck in a lime wedge.TIPServe family-style by placing all components in the center of the table and letting everyone build their own tacos. - serve
Serve immediately with lime wedges and extra cilantro.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For maximum crispiness, let the shredded pork sit undisturbed in the hot skillet until a deep golden crust forms before tossing.
- 2Use Mexican oregano if available; it has a more earthy, floral flavor than Mediterranean oregano.
- 3Reserve extra braising liquid after shredding to drizzle over the carnitas if they dry out during crisping.
- 4Make the pico de gallo at least 30 minutes ahead to allow the flavors to meld and the salt to draw out juices.
- 5Soak pinto beans overnight and cook them separately so they stay creamy and don't absorb the pork's fat.
- 6Warm tortillas directly on a gas burner or dry comal for authentic charred edges and pliability.
Adapt it for your goals.
Keto / low-carb
Serve the carnitas over lettuce cups or cauliflower rice instead of tortillas and beans, and omit the pico de gallo's tomatoes if strictly keto.
spicySpicy
Add 2-3 dried guajillo chiles (stemmed and seeded) to the braising liquid, then blend the cooked chiles with some liquid and stir into the shredded meat for a smoky heat.
dairy freeDairy-free
This recipe is naturally dairy-free; simply skip the optional sour cream or cheese garnish to keep it fully dairy-free.
Why this is on our healthy list.
High in Protein
Pork shoulder provides a generous amount of high-quality protein to support muscle repair and satiety.
Rich in Fiber
Pinto beans and fresh vegetables like tomatoes and jalapeño contribute dietary fiber for digestive health.
Citrus Antioxidants
Fresh orange and lime juice add vitamin C and antioxidants that help the body absorb iron from the pork and beans.
Healthy Fats from Avocado
Sliced avocado supplies monounsaturated fats, which support heart health when eaten in moderation.
Frequently asked questions
Yes. After searing, transfer pork and braising liquid to a slow cooker and cook on low for 6-8 hours. Still crisp the shredded meat in a skillet afterward.
