Whenever I walk through the bustling mercados of Mexico City, there is one sound that always stops me in my tracks: the rhythmic thwack-thwack-thwack of a heavy knife hitting a wooden board. That is the sound of a taquero preparing oven roasted carnitas (kar-NEE-tahs).

In my family, carnitas—which literally translates to “little meats”—are more than just a meal; they are a celebration of patience. My abuela always said that the best carnitas must have alma (soul). Traditionally, this soul comes from hours of slow-cooking pork in a massive cazo de cobre (copper pot) filled with simmering manteca (lard), much like a traditional pork confit.

While most of us don’t have a giant copper vat, we can achieve that same incredible contrast of melt-in-your-mouth mexican pulled pork and “chicharrón-crispy” edges using this easy carnitas oven method.

The Secret of This Authentic Mexican Carnitas Recipe

True carnitas hail from the state of Michoacán, and the flavor profile of an authentic mexican carnitas recipe is more complex than just “roasted pork.” We use aromatics that might surprise you. The addition of orange juice and peel provides acidity to break down the fibers and sugar to help with caramelization.

But the real secret? The canela (cinnamon). In Mexico, we use Ceylon cinnamon, which is crumbly and delicate. It doesn’t make the meat taste like a dessert; instead, it adds a warm, earthy undertone that cuts through the richness of the pork. For those looking for the best carnitas flavor, this is the bridge between the savory meat and the bright citrus.

Why the “Reverse-Sear” Matters for Crispy Pork Carnitas

Traditional carnitas are essentially a confit. The meat cooks slowly in fat until the connective tissue dissolves into silky gelatin. In this oven version, we achieve this by roasting the pork in a covered vessel with a small amount of liquid. The pork’s own fat renders out, and the meat braises in those delicious juices. This is also a surprisingly healthy carnitas method since we are using the pork’s natural fats rather than adding gallons of external lard.

The “Reverse-Sear” is my favorite modern trick for achieving crispy pork carnitas. Once the meat is tender, we spread it out on a sheet pan and hit it with high heat under the broiler. This recreates the texture of the pork that has been sitting at the bottom of the cazo, getting perfectly toasted and crunchy.

How to Serve Estilo Callejero (Street-Style)

In Mexico, we don’t overcomplicate the toppings. To truly respect the work you put into the meat, serve these estilo callejero. This means warm corn tortillas (never flour for carnitas!), and what we call the jardin (garden): a mix of finely chopped white onion and fresh cilantro. If you’re hosting a crowd, this meat is the star of any carnitas taco bar.

Add a squeeze of lime to cut through the fat, a sprinkle of sea salt, and your favorite salsa verde. If you are short on time, you can also try an Instant Pot version, but for the ultimate texture, the oven is king. One bite, and you’ll understand why paciencia is the most important ingredient in a Mexican kitchen. ¡Buen provecho!