Ernesto’s Carnitas
Ernesto’s Carnitas Recipe
About This Recipe
These pork carnitas recipe come from Ernesto’s in Sacramento — a recipe my uncle has sworn by for years — and they are unbelievably delicious. Pork shoulder is slow-cooked with oranges, lemon, garlic, and bay leaves, then broiled with brown sugar until the edges caramelize into crispy, candied perfection. The citrus becomes soft, sweet, and edible, and the pork is tender enough to fall apart with a fork. This is an easy, crowd-pleasing recipe that works for tacos, burrito bowls, nachos, or straight off the sheet pan. The original recipe takes the lemons & oranges out, but I like to leave them in for more flavor.
Why You’ll Love It
Ultra-tender carnitas with a crackly, caramelized exterior
Citrus cooks down and becomes sweet, not bitter
Foolproof technique with simple ingredients
Oven-braised — no deep fryer or specialty tools needed
Makes a big batch perfect for leftovers or entertaining
Amazing for taco bars, parties, or meal prep
Ingredients You’ll Need
Pork shoulder (boneless or bone-in)
Oranges
Lemons
Garlic
Bay leaves
Kosher salt
Neutral oil (avocado, canola, or lard)
Brown sugar
How to Make It
Cut the pork shoulder into chunks and layer it into a Dutch oven with sliced oranges, lemons, garlic, bay leaves, and salt. Pour in oil until mostly submerged, cover tightly, and slow-cook in the oven at 300°F until fall-apart tender. Transfer the pork and citrus to a sheet pan, spoon some cooking liquid over the top, sprinkle generously with brown sugar, and broil until caramelized and crispy. Serve warm with tortillas and your favorite toppings.
Tips for Success
Don’t skip the citrus — it sweetens beautifully during the long cook.
If your pot isn’t large enough, split the batch into two pans.
Watch carefully under the broiler; caramelized can turn to burnt quickly.
The oranges and lemons are safe and delicious to eat after cooking.
For extra crispy bits, broil in two rounds, stirring between each.
Leftovers re-crisp perfectly in a hot skillet.
Frequently Asked Questions
Do I need to trim the pork shoulder?
Remove only thick external fat; some fat is necessary for tenderness.
Can I make this ahead?
Yes — cook the carnitas fully, refrigerate, and broil with brown sugar right before serving.
Is the citrus peel really edible?
Yes. After 4 hours in oil, the peel becomes soft, sweet, and deeply caramelized.
Can I use less oil?
You can reduce slightly, but the traditional confit-style cook requires the pork to be mostly submerged.
Does this work with pork butt?
Yes — pork butt and pork shoulder are interchangeable here.
Can I freeze it?
Absolutely. Freeze the cooked pork (before broiling), then thaw and broil with brown sugar when ready to serve.
What to Serve With Ernesto’s Carnitas
Guacamole & Pico de Gallo
Mexican Rice
Queso Fresco
Elote or Street Corn Salad
Chips + Salsa Verde
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Ernesto's Carnitas
Ingredients
- 1 (8 lb) pork shoulder, trimmed of excess fat & cut into 2-inch cubes
- 3-4 large oranges, thinly sliced
- 2 lemons, thinly sliced
- 6 garlic cloves, peeled and smashed
- 5 bay leaves
- 2 tablespoons of kosher salt
- Neutral cooking oil (avocado/canola/lard)
- 2 cups brown sugar (for caramelizing, adjust to taste)
Instructions
- Preheat oven to 300°F.
- In a very large Dutch oven or roasting pan, layer pork, oranges, lemon, garlic, bay leaves, and salt. Pour in oil until the pork is mostly covered (don’t worry if a few pieces peek out).
- Cover tightly with a lid or heavy foil. Roast for 3.5-4 hours, until the pork is very tender and shreds easily with a fork. (Check around the 3 hour mark.)
- When done, use a slotted spoon to transfer pork and citrus to a foil-lined sheet pan. Spoon some of the cooking juices over the top.
- Sprinkle evenly with brown sugar (start with 1 1/2 cups, add more if you like it sweeter).
- Place under broiler until sugar caramelizes and pork crisps, about 5–8 minutes. Watch closely — it can go from caramelized to burnt fast!
- Serve hot with warm tortillas and toppings of your choice.
