Carnitas | GOYA® Recipes for Authentic Mexican Cooking

Main Dishes


A Crispy Dish with A Citrus Kick

Carnitas aren’t just for enjoying in Mexican restaurants. The secret to authentic Carnitas cooks up at home in three easy steps that combine the savory juiciness of pork shoulder with delicious spices.

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Authentic Carnitas at Home

Authentic Carnitas animate your home with the zesty flavor of Mexican tradition. The trick is to simmer the pork shoulder with the orange juice just right, so that the citrus infuses the carnitas with a surprising bite. A quick flick of a whisk through the juice every few minutes helps along a glaze that makes authentic Carnitas such a hit. Continue to simmer your Carnitas until the citrus gloss clings to the crispy meat. Your family will rave about the mouth-watering scent and flavor!

Serves 6

Prep time: 15 min.

Total time: 1 hr., 50 min.


2 lbs. boneless pork shoulder, cut into 1-inch cubes

GOYA® Adobo with Pepper

½ medium onion

1 tsp. GOYA® Minced Garlic or 2 cloves fresh garlic

1 jalapeño pepper from 11 oz. can of GOYA® Green Pickled Jalapeño Pepper (optional)

1 packet GOYA® Chicken Bouillon

Water to cover

3 tbsp. GOYA® Corn Oil

1½ cups orange juice

1 packet Sazón GOYA® without Annatto

GOYA® Flour Tortillas, warmed

1 jar Salsa Pico de Gallo GOYA® (Mild)

1 tub GOYA® Frozen Guacamole, thawed


1. Season meat with Adobo.
2. In a deep-sided frying pan or casserole, combine pork, onion, garlic, Jalapeño, bouillon. Add water to cover. Bring to boil, cover and simmer on low heat until meat is tender, about 1 hour.
3. Preheat oven to 400ºF.
4. Drain in colander, discarding vegetables and water.
5. Heat oil in same pan on medium high. Add drained meat and brown, turning occasionally.
6. When meat is browned, add orange juice and Sazón and bring to boil. Place in oven, uncovered, until juice reduces and glazes meat, about 30 minutes. Stir every 5-10 minutes so it doesn't stick and juice evenly coats meat.
7. Serve with Tortillas, Salsa Pico de Gallo and Guacamole.

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Sazón with Coriander and Annatto

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