Growing Chefs! Ontario Pork Carnitas

Pork Carnitas

A taco night classic! This recipe combines deep, rich flavours with zesty citrus to create a truly amazing taste experience. By cooking the pork low and slow, the flavours get better as the meat gets more tender. It’s worth the wait!
Serves 6-8
3 pounds pork butt (fat cap intact) or shoulder, cut into 2-inch chunks5 sprigs thyme5 cloves garlic2 bay leaves1 stick cinnamon1/2 cup grapeseed oil2 limes, juiced1 orange, juiced2 cups stock, more as needed Salt to taste Warm corn tortillas for serving
Chef's knifeCutting boardMeasuring cupsMeasuring spoonsBowls of various sizesLarge heavy-bottomed pot or Dutch oven with lidWooden spoonsTasting spoonsDish towel

Get Organized!

Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

To juice the limes and orange, roll them on the counter to release their juices, then slice in half and squeeze the juice into a bowl, catching and discarding any seeds.

Pork Carnitas step 1

Crush the cloves of garlic and remove the paper.

Pork Carnitas step 2

Remove the thyme leaves from the stem, and chop by rocking a chef’s knife back and forth across the leaves on a cutting board.

Pork Carnitas step 3

Cut up the pork; cut into approximately 2‑inch cubes with a chef’s knife.

Pork Carnitas step 4

Get Cooking!

Add the pork, thyme, oil, water, orange and lime juice, garlic, and bay leaf in the pot or Dutch oven, and bring to a simmer over medium heat.

Pork Carnitas step 5

Reduce the heat to low, cover, and allow to simmer for one hour, stirring occasionally.

Uncover the pot and continue cooking simmering until the pork is tender, about another hour and fifteen minutes.

Pork Carnitas step 6

Increase the heat to medium, stirring occasionally, until the liquid is mostly evaporated. About 30 – 40 more minutes.

Remove and discard the bay leaves and cinnamon stick.

Increase the heat to medium high so that the pork begins to fry. Continue stirring and scraping the bottom of the pot until the pork is golden brown and crispy, another 15 minutes.

Pork Carnitas step 7

Serve with warmed tortillas.



Holy moly, that’s a lot of guacamole ! This guacamole is perfect for all occasions, we especially love it as a topping to accompany our pork carnitas recipe.

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Chorizo con Papas

Chorizo is a spicy and smoky sausage! It pairs great with potatoes (papas in Spanish) and gives a great kick to this quick and easy taco filling!

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