Carnitas are tender and very flavorful. You can enjoy carnitas with a nice side dish of steamed white rice, tacos, or tostadas, yet many people won’t attempt to make carnitas, fearing they are hard to make or not knowing how to season the meat. Well, let me tell you, there is an easy way, the Stella way! 🙂
This Sweet Fire Carnitas recipe brings the perfect balance of sweetness and heat, thanks to Stella’s Sweet Fire seasoning, and eliminates the need to use eight different spices to add flavor to the meat. Whether planning a taco night, meal prepping for the week, or simply wanting to impress guests with restaurant-quality carnitas, this recipe has you covered.
Our Carnitas Cooking Method
Slow-cooked to perfection, these pork carnitas are juicy, flavorful, and easy to make, with a crisp finish that takes them over the top. Instead of using dozens of ingredients, our way is simple, and with minimal prep time.
We use our Sweet Fire seasoning, which combines over eight different spices and ingredients to handle flavor and make mouthwatering carnitas that rival your favorite taqueria—right at home. Plus, the sweetness and heat from Stella’s Sweet Fire create a unique and dynamic flavor profile.
We are first going to salte some aromatics in a Dutch oven, add water, simmer the carnitas, and lastly, reduce the water to allow the meat to crisp on its own. Thats simple…! No deep frying or crazy long list of ingredients.
Let’s dive into making the best carnitas you’ve ever tasted!
Sweet Fire Carnitas Recipe
Prep Time: 15 minutes
Cook Time: 1-2 hours
Servings: 6-8
Ingredients:
- 2-3 lbs pork shoulder (also called pork butt), cut into chunks ( you can also use country style boneless ribs )
- 1 1/2 cups of water
- 1 1/2 tablespoon Stella’s Sweet Fire seasoning
- 1/2 tablespoon Stella’s Anything Wings ( optional )
- 1/4 large onion, chopped
- 1 shallot chopped
- 4 garlic cloves, minced
- 1 lime, juiced ( optional )
- 2 tbsp cooking oil
- Fresh cilantro and lime wedges for garnish ( optional )
Instructions:
1. Season the Pork chunks
Place the pork chunks in a large bowl and coat with Stella’s Sweet Fire seasoning. Rub it in well to ensure the flavors penetrate the meat.
2. Prep and Cook the Aromatics
Chop a quarter onion, one whole shallot, and mince four garlic cloves. Add the oil to the Dutch oven and preheat to medium heat. Add the onions and shallots and cook until ready. Add the garlic last and cook for 30 seconds before carefully adding about a cup and a half of water to deglaze.
Add the 1 1/2 tablespoon of Sweet Fire and the halt tablespoon of Anything Wings ( optional, adds a lime touch ) to the water mix.
Add the meat to the mix and bring to a simmer.
Note: Leave the top of the meat exposed and only add more water if too low, but again, don’t fully submerge the meat in water.
3. Slow Cook The Carnitas
After the mix of carnitas and water begins to simmer, cover the Dutch oven and lower the heat to low or even hi-simmer, as long as the mix remains simmering. The goal is a constant simmer!
4. Slow Cook to Perfection
Cover and cook on low heat for 1 hour or until the pork carnitas are tender and can be easily shredded with a fork. The slower the cook, the more fat will render, and the more tender the carnitas will be. If the meat is tender enough, increase the heat to evaporate the remaining water and start “browning the meat. If the carnitas are still a little tough, keep them covered and simmer for a little longer.
5. Crisp the Carnitas
This is the last step! We are going to brown and add a bit of crisp to the carnitas. By this point, most of the water should have evaporated, if not, let the carnitas simmer uncovered for a few minutes.
The remaining liquid in the Dutch oven should be mostly rendered fat from the meat, which will act as “frying oil” and brown the meat. Use a large wooden spoon and gently move the carnitas. Remember, they are super tender, so be careful not to break them apart.
6. Serve
Serve the carnitas in warm tortillas for tacos, or use them in burritos, rice bowls, quesadillas, or as a main dish with rice. Garnish with fresh cilantro, lime wedges, and your favorite toppings.
Pro Tips:
- Meal Prep: Carnitas freeze well. Store extra portions in an airtight container in the freezer for up to 3 months.
Stella’s Sweet Fire Carnitas
Equipment
- Dutch oven
Ingredients
- 2-3 lbs pork shoulder also called pork butt, cut into chunks
- 1 1/2 cups of water
- Stella’s Sweet Fire seasoning
- 1/4 large onion chopped
- 1 shallot chopped
- 4 garlic cloves minced
- 1 lime juiced ( optional )
- 2 tbsp olive oil
- Fresh cilantro and lime wedges for garnish optional
Instructions
Season the Pork chunks
- Place the pork chunks in a large bowl and coat with Stella’s Sweet Fire seasoning. Rub it in well to ensure the flavors penetrate the meat.
Prep and Cook the Aromatics
- Chop a quarter onion, one whole shallot, and mince four garlic cloves. Add the oil to the Dutch oven and preheat to medium heat. Add the onions and shallots and cook until ready. Add the garlic last and cook for 30 seconds before carefully adding about a cup and a half of water to deglaze.
- Add the 1 1/2 tablespoon of Sweet Fire and the halt tablespoon of Anything Wings ( optional, adds a lime touch ) to the water mix.
- Add the meat to the mix and bring to a simmer.
- Note: Leave the top of the meat exposed and only add more water if too low, but again, don’t fully submerge the meat in water.
Slow Cook The Carnitas
- After the mix of carnitas and water begins to simmer, cover the Dutch oven and lower the heat to low or even hi-simmer, as long as the mix remains simmering. The goal is a constant simmer!
Slow Cook to Perfection
- Cover and cook on low heat for 1 hour or until the pork carnitas are tender and can be easily shredded with a fork. The slower the cook, the more fat will render, and the more tender the carnitas will be. If the meat is tender enough, increase the heat to evaporate the remaining water and start “browning the meat. If the carnitas are still a little tough, keep them covered and simmer for a little longer.
Crisp the Carnitas
- This is the last step! We are going to brown and add a bit of crisp to the carnitas. By this point, most of the water should have evaporated, if not, let the carnitas simmer uncovered for a few minutes.
- The remaining liquid in the Dutch oven should be mostly rendered fat from the meat, which will act as “frying oil” and brown the meat. Use a large wooden spoon and gently move the carnitas. Remember, they are super tender, so be careful not to break them apart.
Serve
- Serve the carnitas in warm tortillas for tacos, or use them in burritos, rice bowls, quesadillas, or as a main dish with rice. Garnish with fresh cilantro, lime wedges, and your favorite toppings.
You Made It!
There you have it—an easy, mouthwatering Carnitas recipe that delivers big on both flavor and simplicity. The slow-cooked pork, infused with the perfect blend of sweet and spicy from Stella’s Sweet Fire, makes for unforgettable tacos, burritos, or even carnitas rice bowls. Whether you’re whipping these up for a weeknight dinner or hosting friends for a taco night, this recipe will surely impress.
Don’t forget to experiment with toppings and sides to make the meal your own. And if you love the heat and sweetness of this recipe, Stella’s Sweet Fire seasoning is a versatile must-have for your pantry. Enjoy these carnitas today and keep the flavor going for future meals!