Use your oven or slow cooker to create perfectly seasoned, crispy pork Carnitas at home. This versatile shredded pork can be used to make a wide variety of Mexican-inspired meals.
Along with my Mexican Shredded Beef and Crock-Pot Chicken Tacos, this Carnitas recipe is a family favorite!
If you are a Carnitas fan, I have some very good news for you. It’s very easy to make that crispy, tasty shredded pork that you can get at all your favorite Mexican restaurants. And, you’re not going to believe how amazingly delicious it is!.
You can use this Carnitas recipe to create the most delicious Mexican-inspired meals. I tried this recipe several times with different cooking methods so that you can have Carnitas no matter what your day is like! It will be great whether you cook it in the oven or the Crock-Pot.
After being cooked in the oven or slow cooker until very tender, the meat is shred and browned on a baking sheet in the oven. A fantastic, easy method.
With its crispy, caramelized bits of pork nestled in tender, pull-apart meat, carnitas is a Mexican comfort food favorite. But like many leftover meats, reheating pre-cooked carnitas often leads to dry, flavorless shreds of pork.
Follow this complete guide to learn the best methods for bringing your leftover carnitas back to their original mouthwatering glory. With a few simple tricks, you can revive both the irresistible crispy-tender texture and smoky, seasoned flavor of freshly made carnitas.
Key Tips for Reheating Pork Carnitas
Before diving into specific reheating techniques, keep these general tips in mind:
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Prevent dryness – Use moist heating methods and don’t overcook Carnitas can dry out quickly
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Restore crispiness – Aim for methods that recrisp the exterior without drying the pork,
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Add flavorful liquid – Moisten with leftover braising liquid, stock, juice or salsa to boost flavor.
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Reheat thoroughly – Heat pork to 165°F (74°C) internal temperature for food safety.
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Allow resting time – Let sit 2-3 minutes after reheating so moisture redistributes.
Stovetop Skillet Method
For small batches, the stovetop creates crispy, caramelized carnita pieces. Follow these simple steps:
What You’ll Need:
- Leftover carnitas
- Non-stick skillet
- Neutral cooking oil
- Spatula or tongs
Instructions:
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Heat a skillet over medium-high heat and add a drizzle of neutral oil.
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When oil is hot, add carnitas pieces in a single layer.
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Cook 2-3 minutes per side, stirring occasionally until crispy.
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If reheating a large batch, work in multiple smaller batches.
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Check internal temperature reaches 165°F (74°C).
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Let rest 2 minutes before serving.
The direct stovetop heat recrisps the carnita pieces beautifully. Don’t overcrowd the skillet and burn the meat.
Oven Reheating
For larger portions, the oven gently reheats while recrisping the pork. Follow these steps:
What You’ll Need:
- Leftover carnitas
- Rimmed baking sheet
- Aluminum foil
Instructions:
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Preheat oven to 400°F (205°C).
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Spread carnitas on a rimmed baking sheet in a single layer.
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Add 2-3 Tbsp braising liquid, stock, or water for moisture.
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Loosely cover with foil and bake 10 minutes.
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Remove foil and bake 5 more minutes to recrisp.
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Check internal temperature reaches 165°F (74°C).
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Allow to rest 2-3 minutes before serving.
The gradual oven heat prevents overcooking while crisping the exterior. Loosely cover to retain moisture.
Microwave Reheating
While the microwave won’t crisp the carnitas, it quickly heats the pork. Follow these steps:
What You’ll Need:
- Leftover carnitas
- Microwave-safe dish
- Paper towels
Instructions:
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Place carnitas in a microwave-safe dish in a single layer.
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Microwave on high in 30-second intervals until heated through, 1-2 minutes.
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Drain excess liquid released using paper towels.
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For crispiness, broil 2-3 minutes after microwaving.
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Allow to rest 2 minutes before serving.
Microwaving is speedy but won’t recreate the crispy texture. Broiling after microwaving helps add some crispness back.
Slow Cooker Method
A slow cooker gently reheats leftover carnitas with minimal effort. Follow these instructions:
What You’ll Need:
- Leftover carnitas
- Slow cooker
- Chicken broth or cooking liquid
Instructions:
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Add carnitas and 1 cup chicken broth or cooking liquid to slow cooker.
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Cook on low 2-3 hours until heated through.
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For crispiness, broil or pan fry just before serving.
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Check internal temperature reaches 165°F (74°C).
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Allow to rest 2 minutes before serving.
The slow, moist heat prevents overdrying. Broiling or pan-frying at the end crisps things up.
Air Fryer Technique
The hot air flow of an air fryer beautifully crisps up leftover carnitas. Follow these steps:
What You’ll Need:
- Leftover carnitas
- Air fryer
- Cooking spray or oil
Instructions:
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Preheat air fryer to 370°F (188°C).
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Lightly coat carnitas with cooking spray or brush with oil.
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Air fry 5-6 minutes, tossing halfway until crispy.
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Check internal temperature reaches 165°F (74°C).
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Allow to rest 2 minutes before serving.
The rapid, super-heated air flow crisps the exterior nicely. Don’t overfill air fryer basket.
Handy Tips for Reheating Pork Carnitas
Keep these useful tips in mind for flawlessly reheated carnitas every time:
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Stir occasionally during stovetop or oven reheating to promote even crisping.
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Reheat carnitas in batches for best results. Don’t overload cooking vessel.
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Add salsa, guacamole, juice, or other sauces after reheating for fresh flavor.
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Garnish with lime wedges, cilantro, diced onions or other fresh garnishes after reheating.
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Microwave carnitas briefly before other reheating methods to shorten cooking time.
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Let carnitas cool completely before storing to maximize fridge life.
What to Avoid When Reheating Pork Carnitas
Stay away from these detrimental reheating methods:
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Deep frying – Makes carnitas greasy and soggy.
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High-temp oven – Can dry out and toughen pork.
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Microwaving too long – Can create rubbery, overcooked meat.
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Reheating when cold – Drastically increases cooking time and drying.
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Insufficient reheating – Risks dangerous bacteria if not fully heated.
Troubleshooting Reheated Pork Carnitas
If your reheated carnitas don’t turn out right, consider these common issues and fixes:
Dry, tough meat – Use moist heat and don’t overcook. Reheat just until hot.
Not crispy enough – Use higher heat method or pan fry/broil at the end.
Greasy or soggy – Blot excess grease after reheating. Avoid frying methods.
Lacks flavor – Add salsa, guacamole, juice or stock for extra flavor.
Unevenly heated – Reheat smaller batches. Stir or turn meat during cooking.
Rubbery texture – Don’t microwave too long. Reheat just until hot.
Storing Leftover Pork Carnitas
To safely save leftover carnitas:
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Let cool completely before storing.
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Store in airtight container in fridge up to 4 days.
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Layer between sheets of parchment paper to prevent sticking.
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Freeze up to 3 months for longer storage.
Proper storage keeps pork carnitas fresh and appetizing.
Satisfyingly Simple Reheated Pork Carnitas
Using smart reheating techniques allows leftover carnitas to reclaim their signature crispy, juicy texture and savory, seasoned flavor. Follow this reheating guide for mouthwatering carnitas that taste just-made.
With a little forethought and the right reheating method, last night’s leftover pork carnitas can become today’s incredible taco filling. Just remember to reheat thoroughly while keeping the pork moist and unrubbery.
Now go enjoy those craveworthy crispy carnita bits once again! Your tastebuds will thank you.
How to Serve Carnitas
Crispy Pork Carnitas is one of the most versatile meat recipes in existence. I use it to create a ton of different Mexican-inspired entrees.
- For easy carnitas tacos that look like they came from a food truck, put it on toasted flour tortillas with chopped onion, cilantro, and cotija cheese. You can also top them with any taco toppings you like.
- Carnitas makes super tasty burritos or enchiladas. You can use it instead of rotisserie chicken in these Green Chile Chicken Smothered Burritos.
- You can make fake Chipotle burrito bowls with cilantro lime rice, Chipotle-style corn salsa, and any toppings you like.
- Use it to make delicious quesadillas or nachos!
Refrigerate: Transfer leftovers to an airtight container and store in the refrigerator. For the best quality, use refrigerated leftovers within 3 to 4 days.
Freeze: Freeze leftovers or freeze an entire batch for an easy future meal. Transfer the cooled Carnitas to a freezer-safe container. If using a freezer storage bag, remove as much air as possible before sealing. Label and freeze for up to 3 months. Thaw safely overnight in the refrigerator before reheating.
It’s simplest and easiest to use the microwave to reheat small batches. Spray nonstick cooking spray on a skillet and cook the carne asada over medium heat until warmed through. This will keep the crispiness of the meat.
To warm up a big batch of Carnitas that you made ahead of time, put them on a baking sheet and put them in a 400-degree F oven for about 15 minutes, or until they’re hot. Toss with a spatula about halfway through the cooking time.
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How to Make Carnitas in the Oven
See recipe card below for Slow Cooker Carnitas instructions.
- As much of the extra fat as you can, trim and throw away before cutting the pork into 3- to 4-inch chunks. This cut has a lot of marbling, so don’t try to get rid of all the fat. Instead, just trim the extra around the edges of each chunk as much as you can. Transfer the pieces of pork to a large Dutch oven.
- In a small bowl, mix the ingredients for the Carnitas Seasoning Mix. Then, sprinkle it over the pork. Toss lightly to distribute the seasoning.
- Put in the garlic, onion cut into quarters, orange and lime juice, the bay leaves, and only the orange halves that have been used up. Throw away the lime halves that have been used up. I don’t think the used lime halves should be added because they can make it taste a little bitter, especially if you cook it in the slow cooker.
- Add the meat and cover the pot. Cook for 2 1/2 to 3 hours, or until it is very soft and easy to shred. Remove the pot from the oven.
- With a slotted spoon, move the pork chunks to a baking sheet that has been sprayed with cooking spray that doesn’t stick.
- Using two forks, shred the meat into small pieces. Take out 1/2 cup of the Dutch oven’s juices and pour them over the shredded pork. Toss to mix. Spread the pork out in an even layer.
- Place the baking sheet in the oven and broil for three minutes, or until the food is browned and crispy.
- Now take the Carnitas out of the oven and toss them around with tongs or a spatula. Then spread them back out in an even layer. Putting the baking sheet back in the oven for another two to three minutes, or until the chips are crispy enough for you,
How to heat up leftovers. Carnitas were bomb!
FAQ
How to reheat carnitas without drying out?
Are carnitas better the next day?
How to store carnitas for next day?
How to keep carnitas moist?
How to reheat pork for carnitas?
There are two main ways to reheat pork for carnitas! First, you can roast it in the oven on a baking sheet. Broil it until the meat becomes nice and crispy. You can also gently fry the meat in a skillet for smaller batches.
Can You reheat leftover carnitas?
If you roast the meat on the same day you slow cook it, you can store the leftover carnitas in the fridge. However, if you are reheating leftovers from another night, it’s best to only reheat as much as you need for one meal. It’s not recommended to reheat previously cooked meat multiple times.
How do you make carnitas using pork?
To make carnitas using pork, trim and cube it, then add orange zest and juice to a large pot with the pork. Combine garlic, onion, and spices, then pour in enough water to just cover the pork. Cook the pork in the pot.
How long does it take to cook carnitas?
Carnitas require 1 1/2 hours of simmering over medium-low heat in a pot covered with enough water to just cover the pork. After that, cook them for an additional 20 to 30 minutes on medium-high heat.