Carnitas de Cerdo Al Vapor-Easy Carnitas

Easy, stove top, one skillet pork carnitas!

Course Pork, Tacos
Cuisine Mexican
Author Sonia



  • 2 1/2 pounds pork butt/shoulder sliced into 2 inch chunks
  • Salt and Pepper to taste
  • 4 cups of water
  • 1/2 white onion
  • 3-4 cloves of garlic skins on
  • 2 bay leaves
  • 2 tablespoons of pork manteca optional

For Salsa Cruda

  • 5-6 to matillos washed and roughly chopped
  • 2 serrano peppers chopped
  • Handful of cilantro chopped
  • Salt to taste



  1. Season the pork with salt and pepper. Transfer to a deep skillet ot dutch oven-style pot. Pour in the water to one side of pork. Add the onion, garlic and bay leaves. Cover and heat on high.
  2. After about 5 minutes, the water should come to a boil. Remove lid from pot and skim the foam off the top and best you can. Reduce heat to medium and continue cooking for 1 hour.
  3. While the pork cooks, prepare your salsa cruda. Add all of the ingredients to the blender. Blend on high until smooth. Taste for salt. Pour into serving dish. Set aside.
  4. After 1 hour, remove lid from carnitas. Stir, cover again and cook for another 15 minutes. Uncover, add pork manteca and fry the carnitas for a few minutes. Remove from heat.
  5. Transfer carnitas to a serving dish that has a cover. Let sit while you heat up your tortillas for tacos! Garnish tacos with salsa and guacamole!

Recipe Notes

This easy stove top preperation for carnitas can also be used for beef or chicken. Of course it works best with a fattier cut of beef, such as short ribs or ribeye. And chicken thighs work better than chicken breast.