Homemade Carnitas Seasoning Recipe

The Magic Behind This Homemade Carnitas Seasoning Blend

I still remember the first time I tried making carnitas for my family. I figured a bit of salt and pepper would do the trick, but the result was, frankly, a bit sad. It tasted like plain boiled pork. Then, a neighbor shared her secret about using warm spices like cloves and dark sugar to help the meat brown.

The moment that pork hit the pan to crisp up, the aroma filled the whole house, and I knew I’d finally cracked the code.

Using a custom Carnitas Seasoning makes all the difference when you want that velvety interior and those crispy, "shatter" bits on the outside. It isn't just about heat; it's about building layers of flavor that can stand up to hours of slow cooking.

This specific mix has become a staple in our pantry because it’s so much cheaper than buying those little packets at the store, and it tastes a hundred times better. Trust me, once you smell this hit the hot fat, you’ll never go back to the pre made stuff.

The Physics of the Sugar Sear

The addition of brown sugar in this recipe lowers the temperature at which the meat's surface browns, facilitating a rapid Maillard reaction. This creates a deeply caramelized, savory crust even if the interior of the meat stays tender and moist from slow cooking.

Chef's Tip: If you have 30 seconds, toast your ground cumin in a dry pan over medium heat until it smells nutty before mixing it with the other spices. This "blooms" the oils and makes the final dish much more fragrant.

Chef's Tip: Use a mortar and pestle to crush the dried Mexican oregano into a fine powder. This releases the citrusy oils that often get trapped in the dried leaves, ensuring the flavor is distributed evenly across every inch of the pork.

Quick Facts For Your Next Family Dinner

When you're planning a big family meal, you need to know exactly how much meat to buy and how long it's going to take. I've found that a pork shoulder is the best bang for your buck, but sometimes the grocery store only has loin.

While this Carnitas Seasoning works on both, the results will vary based on the fat content of the meat.

Choosing the right cut is half the battle, but even a leaner cut like the loin can be transformed with the right rub. If you find yourself using a leaner meat, you might want to add a tablespoon of lard or oil to the pan when it's time to do the final crisping.

It helps those spices for carnitas really stick to the surface and create that sought after crunch.

Hearty Spices Needed For Authentic Mexican Flavor

Building a solid spice cabinet doesn't have to be expensive. I usually buy my spices in the bulk section or at a local international market to save money. For this recipe, we are looking for a balance of smoke, earth, and a tiny bit of sweet.

• 2 tbsp Cumin (ground): The backbone of the flavor. Why this? Provides that signature earthy, nutty aroma essential for Mexican style pork.
• 2 tbsp Smoked Paprika: Gives it a deep color. Why this? Adds a hint of fire roasted flavor without needing an actual smoker.
• 1 tbsp Chili Powder: A mild blend of peppers. Why this? Builds a base layer of warmth without overwhelming the palate.
• 1 tbsp Mexican Oregano: Crushed and dried. Why this? Unlike Mediterranean oregano, this has citrus notes that brighten the heavy pork fat.
• 2 tbsp Brown Sugar: Packed tight. Why this? Essential for caramelization and balancing the salty, spicy components.
• 1 tbsp Garlic Powder: For savory depth. Why this? Distributes more evenly than fresh garlic during a long slow cook.
• 1 tbsp Onion Powder: Adds a sweet, savory bite. Why this? Provides all day cooked onion flavor in an instant.
• 1 tsp Ground Coriander: Light and floral. Why this? Acts as a bridge between the heavy cumin and the bright oregano.
• 1 tbsp Kosher Salt: Use a coarse grain. Why this? Draws out moisture initially but then helps the meat reabsorb the spice flavors.
• 1.5 tsp Black Pepper: For a sharp bite. Why this? Traditional seasoning that adds a reliable, consistent heat.
• 0.5 tsp Cayenne Pepper: Adjust to your liking. Why this? Gives a subtle back of-the throat kick to wake up the senses.
• 0.25 tsp Ground Cloves: The secret ingredient. Why this? Adds an "untraceable" depth that makes people ask for your secret.

If you happen to run out of something, don't panic. Cooking should be relaxing, not a stress test. You can swap the smoked paprika for regular paprika if you prefer less smoke, or use white sugar if brown isn't in the cupboard. Just know that the texture might be slightly less "sticky" and caramelized. If you enjoy making your own blends, you might also like my Rotisserie Chicken Seasoning Recipe for your weekday poultry dishes.

Simple Kitchen Tools For Mixing Your Rub

You don't need fancy gadgets to make a great Carnitas Seasoning. I usually just pull out a glass bowl and a whisk, but if I’m making a double batch, I’ll use a clean mason jar and just give it a good shake.

• Small Mixing Bowl: Glass or stainless steel is best so the smells don't linger.
• Wire Whisk: To break up any clumps in the brown sugar or garlic powder.
• Airtight Jar: I love using 4 ounce jelly jars for storage.
• Measuring Spoons: Accuracy matters here to get the clove to cumin ratio right.

Keeping your tools dry is the most important thing. If even a drop of water gets into your jar, the sugar will clump up and the spices will lose their potency. It's one of those mistakes I once made when I was in a rush, and I ended up with a brick of spice instead of a powder.

Steps To Prepare Your Pork For Sizzling

Now that we have our Carnitas Seasoning ready, it's time to get it onto the meat. This isn't just a sprinkle and go situation; we want to really work those flavors in.

1. Measure the spices. Combine the 2 tbsp cumin, smoked paprika, chili powder, and all other ingredients in your bowl. Note: Mixing before applying ensures one bite isn't all clove and the next all salt.
2. Whisk thoroughly. Break up the 2 tbsp brown sugar until no lumps remain.
3. Prep the meat. Pat your pork shoulder dry with paper towels. Note: Moisture is the enemy of a good sear; dry meat takes the rub better.
4. Apply the rub. Sprinkle the seasoning generously over all sides of the pork.
5. Massage the spices. Use your hands to press the rub into the meat until every crevice is coated.
6. Let it rest. Allow the seasoned meat to sit at room temperature for 30 minutes. Note: This gives the salt time to start working its way into the muscle fibers.
7. Choose your heat. Place the meat in your slow cooker or Dutch oven.
8. Cook low and slow. Follow your recipe's timing until the meat is tender enough to pull apart with a fork.
9. The final sear. Shred the meat and toss it in a hot skillet with some of the rendered fat until the edges are crispy and dark.

If you're looking for other ways to use up your spice cabinet, this technique of "dry rubbing" meat is very similar to how I prep my Greek Chicken Seasoning recipe, though the flavor profile is completely different.

Common Mistakes To Avoid For Better Carnitas

Even with the best seasoning, things can go sideways. I’ve had my share of burnt sugar and bland meat, so I’ve learned what to watch out for.

Why Your Carnitas Smell Burnt

If you smell something acrid or bitter, it’s likely the brown sugar in the seasoning burning in the skillet. This usually happens if the pan is way too hot during the final crisping stage. You want a medium high heat, not a "scorched earth" setting.

Why Your Pork Feels "Flat"

Sometimes the flavor just doesn't pop. Usually, this means you didn't use enough salt or you skipped the Mexican oregano. Salt is a flavor enhancer; without it, the cumin and cloves just taste dusty rather than deep and savory.

• ✓ Pat meat completely dry before seasoning to prevent steaming.
• ✓ Ensure the brown sugar is fresh and soft so it incorporates without lumps.
• ✓ Don't skimp on the rub - use the whole batch for a 4-5 lb roast.
• ✓ Let the meat rest after seasoning but before cooking for deeper flavor.
• ✓ Check the expiration date on your cumin; old cumin tastes like cardboard.

Budget Friendly Variations For Every Pantry Shelf

I’m all about using what you have. If you don't want to run to the store for one ingredient, there are usually smart ways to pivot.

The Smoky Chipotle Variation If you want more of a lingering heat, swap half of the chili powder for ground chipotle powder. It adds a spicy, smoky kick that pairs beautifully with the brown sugar. Just be careful chipotle is much hotter than standard chili powder.

The Paleo/Keto Modification For those watching their sugar intake, you can leave out the brown sugar entirely. To still get that dark color, add an extra teaspoon of smoked paprika and a half teaspoon of unsweetened cocoa powder. The cocoa adds a rich, dark hue and earthy depth without the carbs.

If you have leftovers of this seasoning, it’s actually fantastic on roasted sweet potatoes. It gives them a savory sweet crust that is totally addictive. But if you're looking for something more herbaceous, you might prefer a Garlic Butter Seasoning recipe for your vegetables instead.

Storing Your Spices To Keep Them Potent

One of the best parts about making your own Carnitas Seasoning is that it lasts a long time. I usually make a triple batch and keep it in the back of my pantry.

Storage Guidelines Keep your spice blend in a cool, dark place. Light and heat are the enemies of ground spices. In an airtight jar, this mix will stay fresh for about 6 months. After that, the oils in the cumin and cloves will start to fade, and you'll lose that pungent punch.

Zero Waste Tips If you find you have a little bit of seasoning left over in the jar but not enough for a whole roast, use it to season a batch of black beans or stir it into some sour cream for a quick taco sauce. You can also toss it with some pumpkin seeds and roast them for a hearty, savory snack.

Don't let those flavorful crumbs go to waste!

Comforting Side Dishes To Complete The Meal

Once your carnitas are crispy and smelling like a dream, you need the right sides to round out the meal. In our house, we keep it simple so the pork can be the star of the show.

The Perfect Street Tacos Grab some small corn tortillas and give them a quick char over an open flame. Pile on the pork, top with some diced white onion, fresh cilantro, and a squeeze of lime. The acidity of the lime cuts right through the richness of the seasoned pork fat.

Hearty Burrito Bowls If you're avoiding tortillas, serve the carnitas over a bed of cilantro lime rice with some black beans and sliced avocado. It’s a filling, comforting dinner that the whole family will love. To add a bit of crunch to the plate, I always serve a bowl of my Homemade Coleslaw Recipe on the side. The cool, tangy vinegar dressing is the perfect contrast to the warm, smoky spices of the pork.

Scaling Your Batch If you are cooking for a crowd (2x-4x batch), don't just multiply the salt linearly. I usually do 1.5x the salt for a double batch and taste the cooking liquid later.

For the spices like cumin and paprika, feel free to double or triple them they provide the "soul" of the dish, and you can never really have too much flavor!

The Myth of "Sealing" the Meat You might hear people say that searing meat "seals in the juices." Honestly, that's just not true. Searing is all about the flavor and texture of the crust (the Maillard reaction).

The moisture stays inside based on the internal temperature of the meat, not because of a "crust seal."

The Sugar Myth Some people think sugar has no place in Mexican cooking. While traditional recipes vary by region, many use citrus juices (which contain natural sugars) or piloncillo to help the pork caramelize.

Our use of brown sugar is a practical, budget friendly way to achieve that same legendary finish at home.

High in Sodium