Carnitas
My uncle that lives in Sacramento actually introduced me to this recipe. He was always raving about these delicious carnitas that he made, along with (supposedly) the BEST margaritas! Well, he was right. These carnitas are so beyond delicious, and easy! The crunchy brown sugar turns the pork into a delicious candy, along with the caramelized slices of orange and lemon- it’s really a showstopper.
The recipe originates from a Mexican restaurant called Ernestos in Sacramento.
About These Carnitas
These Carnitas come from a beloved Sacramento restaurant called Ernesto’s, and my uncle has sworn by them for years — he was right. They’re unbelievably tender, citrusy, caramelized, and ridiculously easy. Pork shoulder slowly cooks with oranges, lemon, garlic, and salt, then gets broiled with brown sugar until crisp, glossy, and candy-like on the edges. It’s a total showstopper and one of the most delicious ways to serve pork.
Why You’ll Love This Recipe
Insanely flavorful with almost no hands-on work.
The citrus slices caramelize into something magical.
Brown sugar gives the pork its signature crispy, candy-like crust.
Perfect for tacos, bowls, nachos, salads—everything.
Feeds a crowd and is extremely budget-friendly.
The oven does all the work; no deep frying, no fuss.
Ingredients You’ll Need
Pork shoulder, cut into chunks
Oranges + lemon, thinly sliced
Canola oil
Garlic
Salt + bay leaf
Brown sugar (the magic finishing touch)
Tortillas and your favorite toppings
How to Make It
Place pork, citrus, garlic, salt, bay leaf, and oil in a pot and slow-cook in the oven until the pork is tender. Transfer everything to a sheet pan with some cooking liquid, sprinkle generously with brown sugar, and broil until the edges caramelize and crisp. Serve immediately with warm tortillas and all your favorite toppings.
Tips for Success
Trim excess fat: The pork cooks more evenly and crisps better.
Use thin citrus slices: They caramelize beautifully under the broiler.
Watch the broiler closely: The sugar can go from perfect to burnt quickly.
Adjust sugar to taste: More sugar = deeper caramelization.
Save leftover oil/juices: They’re packed with flavor and can moisten leftovers.
Don’t skip the broil: It’s what makes these carnitas special.
Frequently Asked Questions
Can I make this with a larger pork shoulder?
Yes—just increase the oil to cover and extend cooking time until tender.
Can I use pork butt instead of shoulder?
Absolutely. They’re nearly interchangeable for this recipe.
Do the carnitas taste sweet?
They’re lightly sweet on the edges from the brown sugar but balanced by citrus and salt.
Can I make this ahead?
Yes! Reheat under the broiler to re-crisp before serving.
Do I have to cook it in that much oil?
This recipe is meant to mimic a confit-style carnitas. The oil keeps them tender and prevents drying out.
What to Serve With These Carnitas
Warm flour or corn tortillas
Refried beans or charro beans
Pico de gallo
Guacamole or sliced avocado
Sour cream or Mexican crema
Cilantro + sliced onions
Mexican rice
More Recipes You’ll Love
Ernesto’s Carnitas
serves 4-6
1 (2 lb) pork shoulder (remove fat & cut into 2 inch cubes)
1-2 oranges, sliced thin
1 lemon, sliced thin
10 1/2 ounces canola oil
3 garlic cloves
1/2 ounce salt
1 bay leaf
1+ cup brown sugar (depending on how sugary you’d like it)
Accoutrements
Toppings are all to your preference!
Tortillas (flour or corn)
Guacamole
Cheddar Cheese
Refried Beans
Sour Cream
Pico De Gallo
Instructions
Preheat oven to 350°F
In a large pot, place all ingredients except for sugar and cover with oil. Place in oven and cook for 3-4 hours until tender.
When done, ladle the meat and citrus, along with some of the juices onto a large pan that is covered with tin foil. Spread all of the meat and citrus out evenly, and then sprinkle with brown sugar. Turn the oven on broil and cook until sugar caramelizes, about 3-6 minutes. Keep an eye on the pork, it can burn quickly!
Serve with tortillas (flour or corn), cheddar, refried beans, sour cream, guacamole, or whatever toppings you’re into!
