Mango and Makrut Lime Pork Carnitas

If you love tender, crispy carnitas with bold flavors, this Mango and Makrut Lime Pork Carnitas recipe elevates the classic dish. Pork shoulder chunks are slow-cooked until fall-apart tender, then crisped for the perfect texture contrast. This carnitas recipe adds an exciting twist by infusing the pork with Makrut lime leaves, mango nectar, and fresh lime juice, creating layers of tropical and citrus flavors.

What are Makrut lime leaves?

Makrut lime leaves are a distinctive ingredient commonly used in Southeast Asian cuisine, particularly Thai cooking. These dark green, glossy leaves have a unique double-lobed shape and pack an intensely aromatic citrus flavor that’s more complex than regular lime—think bright citrus mixed with subtle peppery notes and a hint of floral essence. They’re often used in curries, soups, and marinades to add depth and fragrance.

In this fusion recipe, we’re using Makrut lime leaves to elevate traditional Mexican carnitas. Combined with sweet mango nectar and fresh lime juice, they create a braising liquid that perfectly balances savory, sweet, and citrus notes. After slow cooking, the pork is shredded and crisped in the reduced braising liquid, resulting in caramelized carnitas with an unexpected but delicious Thai-inspired twist.

This cross-cultural combination works surprisingly well in tacos, rice bowls, lettuce wraps, or nachos. The Makrut lime adds a sophisticated layer of flavor to the rich pork, creating something familiar yet unique—perfect for cooks looking to experiment with Asian ingredients in unexpected ways.

Why You’ll Love This Pork Carnitas Recipe

• Bright, bold flavors: Makrut lime and mango create an unforgettable flavor combination
• Juicy, crispy texture: Tender slow-cooked meat with crispy, caramelized edges
• Versatile & crowd-pleasing: Perfect for tacos, bowls, or as a stunning main dish
• Easy to make ahead: Ideal for meal prep or entertaining

How to Make Mango and Makrut Lime Pork Carnitas

1. Season & Sear the Pork: Pat the meat dry and season generously with salt and black pepper. Sear until golden brown
2. Create the Braising Liquid: Mix Makrut lime leaves, garlic, onion, mango nectar, lime juice, soy sauce, brown sugar, and spices
3. Slow Cook Until Tender: Simmer for 3 hours until the pork shreds easily
4. Strain & Reduce the Sauce: Remove the pork and strain the cooking liquid. Simmer until slightly reduced to concentrate the flavors.
5. Crisp the Carnitas: Toss the shredded pork with the reduced sauce, then broil or pan-sear until the edges turn golden and crispy.
6. Garnish & Serve: Top with fresh diced mango, thinly sliced radishes, and chopped cilantro. Enjoy in warm tacos, over steamed rice, or wrapped in fresh tortillas.

Tips for the Best Carnitas

• Use pork shoulder: Its ideal fat-to-meat ratio ensures juicy, tender carnitas.
• Don’t skip the reduction: Reducing the braising liquid concentrates the flavors and helps create caramelized edges.
• Use high heat for crispy edges: A quick finish under the broiler or in a hot skillet creates that irresistible crispy texture.

This Mango and Makrut Lime Pork Carnitas recipe combines bright tropical flavors with slow-cooked comfort. Perfect for taco night with friends or weekly meal prep, this dish delivers bold flavors with minimal hands-on time. Mango adds subtle sweetness while Makrut lime leaves bring an unexpected citrusy depth that sets these carnitas apart from the traditional version. Make it once, and it’ll earn a permanent spot in your recipe rotation—especially since the leftovers might taste even better the next day.

Mango and Makrut Lime Pork Carnitas

Recipe by Kyle Taylor

5.0 from 2 votes

Cuisine: Mexican, FusionDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

3

hours 

30

minutes

Total time

4

hours 

These Mango and Makrut Lime Pork Carnitas are slow-braised until tender, then crisped to perfection in a reduced, citrus-infused sauce. The combination of mango nectar, fresh lime, and aromatic makrut lime leaves creates a rich, tangy-sweet depth that pairs beautifully with the savory pork.

Ingredients

• 3-4 pound pork shoulder, cut into chunks

• 2 tablespoons vegetable oil

• 1 tablespoon salt

• 1 tablespoon ground black pepper

• 2 tablespoons paprika

• 1 tablespoon ground cumin

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon chili powder

• 6 leaves of makrut lime

• 6 cloves of garlic, smashed

• 1 large onion, quartered

• 1 cup mango nectar

• 1/4 cup lime juice, freshly squeezed

• 1 tablespoon soy sauce

• 2 tablespoons brown sugar

• 2 cups chicken broth

Directions

• Sear the Pork:
  Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the pork shoulder chunks with salt and ground black pepper. Sear the pork in batches until deeply browned on all sides, 7-8 minutes. Remove from the pot and set aside.
• Build the Braising Liquid:
  Reduce heat to medium-low and add the smashed garlic cloves, quartered onion, and makrut lime leaves. Sauté for 1-2 minutes until fragrant.
  
  Stir in the paprika, cumin, garlic powder, onion powder, and chili powder, and toast the spices for 30 seconds to bloom their flavors. Pour in the mango nectar, lime juice, soy sauce, brown sugar, and chicken broth. Stir well to combine.
• Slow Cook the Carnitas:
  Return the seared pork to the pot, submerging it in the liquid. Cover and simmer on low heat for 3 hours until it becomes fall-apart tender.
• Reduce the Braising Liquid:
  Remove the pork from the pot and set aside. Strain the braising liquid through a fine mesh sieve to remove solids. Transfer the strained liquid back to the pot and simmer over medium-high heat for 8-10 minutes, reducing it until it thickens slightly into a flavorful glaze.
• Crisp the Carnitas:
  Preheat the oven to 450°F (232°C). Shred the pork slightly and toss it in the reduced braising liquid. Spread the pork on a baking sheet, ensuring an even layer. Roast for 10-15 minutes until the edges are caramelized and crispy.
• Assemble and Serve:
  Garnish with fresh mango chunks, sliced radishes, and cilantro for a bright contrast. Serve with warm tortillas, rice, or as a protein-packed bowl.

SUGGESTED RECIPE: Peruvian-Style Roasted Chicken with Aji Verde

If you’re craving bold, vibrant flavors, Peruvian-Style Roasted Chicken with Aji Verde is the dish to make. The marinade, infused with fragrant makrut lime leaves, adds a citrusy depth that perfectly complements the smoky, spiced roast. A bright, herbaceous aji verde sauce brings everything together, creating a mouthwatering balance of heat, acidity, and umami.