Total Time:
3 hr 10 min
10 min
3 hr

8 servings

  • 4 tablespoons seasoned salt
  • 4 pounds pork butt, cut into 2-inch cubes, some but not all of the fat removed
  • 1 cup water
  • 1 teaspoon liquid smoke
  • 1 medium onion, quartered
  • 5 large garlic cloves
  • Warm tortillas, for serving

It does not get any better than slow-roasted carnitas. This recipe differs slightly from what may be served in Old Mexico. Traditional carnitas are cooked in lard, pulled from the oil, chopped, and served directly in tacos and such. This versatile dish is one of our most requested at Salsa Brava. It can be served in tacos, burritos, omelets, or just about anything else you can imagine. We use free-range pork-no hormones, no antibiotics. Our choice for cut of meat is the pork butt. (Not to be confused with the actual pig's butt.) The pork butt is actually a shoulder cut, and it can be purchased with bone-in or out. The bone found in the butt is the clavicle, and any butcher can remove it, if preferred.

Sprinkle the pork with the seasoned salt.

Preheat the oven to 350 degrees F.

Put a roasting grate at the bottom of a roasting pan and pour 1 cup of water into the bottom of the pan along with the liquid smoke. Arrange the pork on the grate and top with the onion and garlic. Cover the pan with a lid or aluminum foil.

Bake for 2 hours, then remove the cover and bake until the pork is fork tender, about 1 more hour.

When cooked through, transfer the pork to a large bowl. Shred the meat and stir in the pan juices. Serve with warm tortillas or use when making tacos, tamales, etc.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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4.5 34
Seriously good Carnitas. item not reviewed by moderator and published
Bangin!!! I add Pappy's to the dry rub and I follow the video recipe. Not the written recipe. They are different. item not reviewed by moderator and published
I've been making this recipe for about a year, ever since I saw it on this site. It has blown people away, even those who are used to very authentic tasting foods. I've tried many other recipes, but nothing as good as this one. I don't have a grate for the bottom of my pan, but all turns out just fine. I sprinkle on a light dusting of cumin but everything else is according to the directions. Definitely a family favorite! item not reviewed by moderator and published
m-m-m-,m-m! item not reviewed by moderator and published
Very tasty! Followed the recipe the first time, except i didnt have liquid smoke so used worchestershire : . This time I'm using salt, pepper, garlic and onions. I've never had the carnitas this recipe is based on but these were delish. I didn't use the cooking sauce, but used some fresh broth, in the final mixture just like others said. Pork butt is so fatty so that helped to degrease the meal a little. But boy that fat makes it tasty... item not reviewed by moderator and published
I gave this 4 stars only because you MUST view the video AND apply the info to your recipe when serving. I roasted my pork for 5 hrs, covered the entire time. Did not use liquid smoke, as they do at the restaurant. Came out super tender. I let it cool, shredded it, then heated it on a griddle w/the seasonings, per the video. WOW. It was really delicious. item not reviewed by moderator and published
Loved it! It was my first time making carnitas. It turned out to be amazing. I cant wait to make it again. I didn't use any garlic and also added chicken stock, bay leaves, and orange juice and peels. I had a 4.5 lbs bone out pork shoulder that I cooked whole for 3.5 hours @ 325F. It turned out super juicy and tender. I was hoping 4.5 lbs would feed 9 people but it seemed like we didn't have enough. I underestimated how much fat was on the shoulder. I guess that's why its so tasty! : item not reviewed by moderator and published
Ok, so I may be spoiled by living in Flag and getting to dine at Salsa Brava frequently. This recipe was very good. I cooked it in a dutch oven at a little lower temp for a few hours longer. While the results were pretty darn good and we will be making it again, it is nowhere near the carnitas from Salsa Brava. So if you want some good tasy pork, this is a great recipe, but if you want the best carnitas, head to flagstaff and get the real thing. If you go, try their salsa with the green sign above it, so good. PS. I am pretty sure that salsa brava uses orange in their recipe but I am not 100% certain. I will have to go back and do more research : item not reviewed by moderator and published
Made this last night for dinner, we all loved it. We had seen this recently on Diners,Drive-ins and Dives and couldn't wait to try! I did follow the video for the spice recipe, which we modified with ground pasilla pepper, and some additional chilpolte pepper, we like things with some heat! 8 lbs of pork butt was cooked for about 3 hours in a 325 degree oven, it came out great. Strained the liquid and removed most of the fat, and reduced by about half. Used this to warm the meat prior to serving. Very moist, not many leftovers. Will definitely make again! item not reviewed by moderator and published
Absolutely delicious! Versatile enough for soft tacos or pulled pork sandwiches with bbq sauce. I also used the crock pot til it was fork tender (ridiculously juicy too, and reduced the seasoned salt by about half. Someone commented that in the full episode video (route 66 episode, many other spices were added, that the recipe here is not the true recipe; it appears the seasoned salt here was substituted for all the separate seasonings. It absolutely works. Remember to always read a handful of reviews before trying any recipe skip a lot of "first-time recipe" mistakes that way. item not reviewed by moderator and published

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