Carnitas Near Me: Where to Get Them & How to Make Them at Home
Searching for carnitas near me? Poco Loco Supermercado gives you two good options. Our prepared foods counter makes carnitas daily, so you can pick them up ready to eat. If you’d rather cook, every location has a full carnicería where our butchers can cut the pork for you. The recipe below takes about 3½ hours, and most of that time is hands-off.
What Are Carnitas?
Carnitas (“little meats”) are pork cooked slowly in its own fat until it’s fork-tender. The pork is then crisped, so every piece stays soft inside with browned, caramelized edges. The dish comes from Michoacán, where it’s traditionally made in large copper pots called cazos, filled with lard and big cuts of pork.
At a taquería you’ll often see two options:
- Maciza: lean shoulder meat only.
- Surtida: “assorted,” a mix of cuts that can include rib meat and skin (cuerito) for extra texture.
At home, most cooks stick with shoulder. It gives you the best balance of meat and fat without hunting down special cuts.
Where to Get Carnitas Near You
If you want carnitas tonight without the long cook, head straight to the prepared foods counter at Poco Loco. We make carnitas there daily, alongside tacos, burritos, tamales, and enchiladas. They work for a quick meal or a full taco night.
While you’re in the store, pick up the rest of the plate:
- Tortillas pressed fresh daily, corn and flour
- Fresh salsas made in-house every day, from mild to spicy
- Produce for toppings: white onion, cilantro, limes, and radishes
Want tacos made for you instead? See Tacos Near Me for our made-to-order taco program. Poco Loco has stores across Central and South Texas, including Austin, San Antonio, Waco, San Marcos, and Bryan. Find your nearest location.
Making Carnitas at Home: Start at the Carnicería
The Best Cut: Pork Shoulder
Pork shoulder, also sold as Boston butt, is the cut to use. It’s marbled with fat and connective tissue that melt during a long, slow cook, and that’s what keeps carnitas juicy. Leaner cuts like pork loin don’t have enough fat, so they turn dry and stringy.
Boneless shoulder is the easiest to work with. Bone-in adds a little flavor but takes more work to cut up. A 3 to 4 lb shoulder makes enough carnitas for about 6 to 8 people as tacos.
Ask the Butcher
Our butchers offer custom cuts, so you don’t have to break down a whole shoulder yourself. Ask for pork shoulder cut into 2-inch chunks with the fat left on. Don’t trim that fat off: it renders out during cooking, and it’s what the pork crisps in at the end. For more on what our carnicería offers, see our meat market guide.
Easy Carnitas Recipe (Dutch Oven)
Serves: 6–8 · Prep: 15 minutes · Cook: about 3½ hours
Ingredients
- 3–4 lb boneless pork shoulder, cut into 2-inch chunks
- 1 tablespoon kosher salt
- 2 tablespoons lard or neutral oil
- 1 orange, juiced (keep the squeezed halves)
- 1 white onion, quartered
- 6 garlic cloves, smashed
- 2 bay leaves
- 1 teaspoon Mexican oregano
- 1 teaspoon ground cumin (optional)
- 1–2 cups water
Instructions
- Season the pork. Toss the pork chunks with the salt, and the cumin if you’re using it.
- Load the pot. Put the pork in a heavy Dutch oven with the lard, orange juice and squeezed halves, onion, garlic, bay leaves, and oregano. Add enough water to come about halfway up the pork. Don’t cover it completely.
- Cook low and slow. Bring to a simmer, then cover. Cook on low heat on the stovetop, or in a 300°F oven, for 2½ to 3 hours, until the pork breaks apart easily with a fork.
- Crisp it. Take off the lid and remove the onion, orange halves, and bay leaves. Turn the heat to medium-high and let the liquid cook off, which takes 10 to 20 minutes. Once it’s gone, the pork will start frying in its own rendered fat. Turn the pieces every few minutes until they’re browned on several sides, another 10 to 15 minutes.
- Shred and serve. Pull the pieces into large shreds with two forks, leaving some chunks for texture. Spoon a little of the fat back over the meat before serving.
Crispier option: Spread the shredded pork on a sheet pan and drizzle it with a few spoonfuls of the fat. Broil for 3 to 5 minutes, watching closely, until the edges crackle.
Slow Cooker Method
Add everything from step 2 to a slow cooker and cook on low for about 8 hours. Shred the pork, then crisp it on a sheet pan under the broiler as above. A slow cooker won’t brown the meat on its own.
How to Serve Carnitas
The classic way is simple: carnitas tacos on warm corn tortillas with chopped white onion, cilantro, salsa verde, and a squeeze of lime. Tart salsa verde is the traditional match because its acidity cuts through the richness of the pork. Radish slices on the side add crunch.
Carnitas also work in:
- Burritos and burrito bowls with rice and beans
- Tortas on a soft roll with avocado and pickled jalapeños
- Tamales, as a filling for leftovers. See Tamales Near Me for masa and husks.
Looking for more dishes built around what’s in our stores? Try 10 Must-Try Mexican Dishes You Can Cook at Home or our guide to authentic Mexican ingredients.
Frequently Asked Questions
Where can I buy carnitas near me?
Poco Loco Supermercado’s prepared foods counter makes carnitas daily. Every location also has a full carnicería, so you can buy pork shoulder and make carnitas at home instead.
What is the best cut of pork for carnitas?
Pork shoulder, also called Boston butt. Its fat and connective tissue break down during a long, slow cook, which keeps the meat juicy. Lean cuts like pork loin tend to dry out.
What is the difference between carnitas and pulled pork?
Carnitas are simmered in fat and then crisped, so the pieces have browned edges. Pulled pork is usually smoked or slow-roasted, shredded fine, and served with barbecue sauce.
What does carnitas surtidas mean?
Surtida means assorted. It is a mix of different parts of the pig, often including rib meat and skin, rather than only lean shoulder meat, which is called maciza.
How long does it take to make carnitas at home?
About 3 to 3½ hours on the stovetop or in the oven, most of it hands-off. In a slow cooker, plan on about 8 hours on low, then a few minutes under the broiler to crisp the edges.
How do you reheat carnitas?
Reheat them in a hot skillet with a little of their fat until the edges crisp again, about 5 minutes. Cooked carnitas keep in the refrigerator for 3 to 4 days.
Find Carnitas at Your Nearest Poco Loco
You can pick carnitas up ready-made from the prepared foods counter, or buy the pork at our carnicería and cook them yourself. Find your nearest store and check this week’s Weekly Ad for current specials.