Air Fryer Carnitas

By Arman Liewpublished on Nov 10, 2026

Total Time 2 35

Servings 8 servings

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My air fryer carnitas took four tries to get right, and the secret turned out to be slow-cooking first. Tender, juicy pork with crispy, caramelized edges, ready for tacos in no time.

Confession: this air fryer carnitas recipe almost didn’t happen. I was so dead set on making all my pork carnitas in the air fryer, but after four tries, it just wouldn’t work.

Carnitas need long, wet cooking to break down the pork shoulder’s collagen, and the air fryer’s dry heat can’t do that.

Instead of complicating things further, I went back to basics: slow-cooking the pork, shredding it, then letting the air fryer add the final touch for gorgeous, crispy, caramelized edges.

Arman’s recipe highlights

Great to make ahead. I sometimes slow-cook and shred the pork the night before, then crisp it all up before serving.
Multiple slow-cooking options. If I have time, I’ll use the Dutch oven on the stovetop, but a slow cooker and Instant Pot work just as well. I’ll include all methods below.
Tender, juicy pork with crispy edges. The air fryer finish adds the crisp that slow cooking alone can’t. The air fryer attempts turned rubbery, but I still ate them (we don’t waste food here).

Key Ingredients

Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below.

Boneless pork shoulder. The ideal cut of pork for carnitas because the fat breaks down during the slow cooking process.
Spices. This is almost identical to the spice mix I use in my chipotle carnitas recipe. If it ain’t broke, don’t fix it. I’m using salt, pepper, ground cumin, smoked paprika, dried oregano, ground coriander, bay leaves, and cinnamon. Yes, cinnamon is my secret ingredient that gives it that tiny bit of warmth and balances the richness.
Garlic and onion. Non-negotiables for flavor. Don’t be pedantic about how you chop the onion. Rough chunks are fine.
Freshly squeezed orange and lime juice. I like using two kinds of citrus for sweetness and some tang. You can swap the lime for lemons if you like.
Chicken broth. I try to use one with minimal ingredients, since some brands can be a little too salty and overpower the dish.

How to make air fryer carnitas

Step 1- Mix the spices and rub them all over the pork shoulder. I like to massage it into each piece to impart as much flavor as possible.

Step 2- Place the seasoned pork in a Dutch oven or large, heavy-bottomed pot. Add the remaining ingredients. Depending on the pot size, the pork might not be completely submerged, and that is fine.

pork shoulder in braising liquid in the Dutch oven.

Step 3- Bring everything to a boil, then reduce to a simmer, cover, and cook for 2-3 hours or until the pork is fall-apart tender. My Dutch oven takes exactly two hours, but in a standard pot, it’s closer to three. The trick is for the pork to pull apart easily with two forks.

Step 4- Roughly shred the pork with two forks in the braising liquid. I recommend keeping some large chunks and thinner threads for varied texture.

shredding pork in the Dutch oven with two forks.

Step 5- Place a single layer of the drained pork into the air fryer basket and drizzle two tablespoons of braising liquid over it. If you like really wet carnitas, use 3 tablespoons. Air fry at 400°F for 8 minutes, shaking the basket halfway through.

The edges should turn out beautifully crispy and caramelized.

Step 6- Serve in corn tortillas, over rice, or any way you enjoy it. I keep things classic with corn tortillas, fresh coriander, white onion, avocado, and a squeeze of fresh lime.