Air Fryer Pork Carnitas
Air Fryer Pork Carnitas combine pork shoulder with cumin, chili powder, orange juice, and lime; air fry at 400°F for 25 minutes, then shred and crisp until the edges are charred.
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Method
- 1
Toss pork chunks with olive oil, all spices, citrus juices, salt, and pepper.
- 2
Air fry at 360°F for 15 minutes, then increase to 400°F for 8-10 more minutes.
- 3
Remove and shred with two forks. Toss shredded pork with pan juices.
- 4
Return shredded pork to air fryer. Cook at 400°F for 3-5 minutes until edges are crispy and charred.
- 5
Serve in warm corn tortillas with onion, cilantro, lime, salsa verde, and pickled onions.
Pro tip. The secret is the double-cook: first to cook through, then shred and crisp. The second round at high heat creates those irresistible charred edges. Orange juice is traditional in carnitas and adds subtle sweetness.
Why the air fryer wins here
- Ready in 25 minutes. The same dish takes about 45 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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