3-Ingredient Carnitas Recipe

Name: 3-Ingredient Carnitas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 lbs boneless pork shoulder, with a generous fat cap, cubed into 2-inch pieces; 8 cups water or 8 cups low sodium chicken broth, more if necessary; kosher salt & freshly ground black pepper; 1 1/2 teaspoons ground cumin; 1/2 teaspoon ground cloves; 1/2 teaspoon cayenne; corn tortilla, for serving; red cabbage, thinly sliced, for serving; sour cream, for serving; pickled red onions, for serving; cilantro, for serving; avocado, for serving; thinly sliced serrano chili, for serving

Servings: persons

3 1/2 lbs boneless pork shoulder, with a generous fat cap, cubed into 2-inch pieces
8 cups water or 8 cups low sodium chicken broth, more if necessary
kosher salt & freshly ground black pepper
1 1/2 teaspoons ground cumin
1/2 teaspoon ground cloves
1/2 teaspoon cayenne
corn tortilla, for serving
red cabbage, thinly sliced, for serving
sour cream, for serving
pickled red onions, for serving
cilantro, for serving
avocado, for serving
thinly sliced serrano chili, for serving

1
Preheat oven to 350 degrees F.
2
Add pork, water or chicken stock, and 1 tablespoon salt to a large dutch oven with a tight fitting lid. Liquid should just cover meat. Add additional as necessary. Place over medium-high heat and bring to a boil. Transfer to oven and cook, about 3 1/2-4 hours, until meat is very tender and liquid is reduced to 1 cup. Baste meat every 45 minutes with cooking liquid.
3
Increase heat to 400 degrees F. Remove pot from oven and drain all but 3 tablespoons fat from pot. Add cumin, cloves, cayenne, and 2 teaspoons black pepper. Stir to combine, and return to oven. Roast, stirring after 10 minutes, until meat is browned, crisp, and liquid is evaporated, about 20 minutes more.
4
If meat is very fatty, you may need to continue to drain fat as pork crisps. Season to taste with salt and and pepper, and serve in tortillas, with cabbage, sour cream, pickled red onions, cilantro, avocado and serranos chiles.

1760

kcal

Calories

Fat

Carbs

256

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 1/2 lbs boneless pork shoulder, with a generous fat cap, cubed into 2-inch pieces, 8 cups water or 8 cups low sodium chicken broth, more if necessary, kosher salt & freshly ground black pepper, 1 1/2 teaspoons ground cumin, and more.

Yes, 3-Ingredient Carnitas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

3-Ingredient Carnitas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions