Carnitas Seasoning
This Carnitas Seasoning blend is the small, dependable shortcut that makes a big difference. It’s built to be bold without overpowering—salty, smoky, earthy, and just a touch of heat. I keep a jar of this on the shelf so a last-minute pork shoulder or a quick skillet of pork chops can turn into dinner that tastes intentional and home-cooked.
I write recipes for busy cooks who want straightforward results. The blend below is measured, shelf-stable, and flexible: use it to season meat before roasting, to rub on vegetables, or to finish soups and stews. It doesn’t call for fresh herbs or unusual pantry items, so you can make it in a few minutes with basics you likely already have.
Below you’ll find the full ingredient list, the exact step-by-step mixing guide, plus practical substitutions, gear to use, storage notes, and answers to common questions. No fluff. Just clear, usable guidance so you can mix this and get cooking.
What Goes In
This seasoning is a dry blend built on salt and commonly used Mexican and smoky spices. The recipe focuses on balance: salt and pepper for seasoning, oregano and cumin for savory depth, garlic and onion powders for rounded aromatics, smoked paprika for warmth and smoke, and a touch of chili powder for heat. Make it exactly as written first, then adjust to your taste in future batches.
Ingredients
- 2 tablespoons kosher salt — the base for seasoning; draws flavor and helps with moisture control.
- 2 teaspoons black pepper — adds sharp, bright heat and lifts the other spices.
- 2 teaspoons dried Mexican oregano — provides herbaceous, slightly citrusy, earthy notes typical of Mexican-style cooking.
- 1 1/2 teaspoons smoked paprika — gives smoky depth and a warm color without needing liquid smoke.
- 2 teaspoons garlic powder — concentrated garlic flavor that disperses evenly in a dry rub.
- 2 teaspoons ground cumin — the savory, toasted backbone that nods to classic carnitas flavors.
- 2 teaspoons onion powder — boosts umami and rounds the blend with sweet-savory onion notes.
- 3/4 teaspoon chili powder — adds mild heat and a touch of chile flavor; adjust if you want it spicier.
Carnitas Seasoning Cooking Guide
- Measure and add the following into a small bowl: 2 tablespoons kosher salt; 2 teaspoons black pepper; 2 teaspoons dried Mexican oregano; 1 1/2 teaspoons smoked paprika; 2 teaspoons garlic powder; 2 teaspoons ground cumin; 2 teaspoons onion powder; 3/4 teaspoon chili powder.
- Whisk the spices together until evenly combined and no large clumps remain. If needed, break up any remaining clumps with the back of a spoon.
- Transfer the seasoning blend into an airtight container and seal it.
- Label the container with the contents and the date.
- Store in a cool, dry place away from heat and direct sunlight. Use within 6 months for best flavor.
That’s the complete mixing method. It’s designed to be fast and repeatable. If you plan to use the blend as a rub on a large piece of pork, start with about 1 tablespoon of seasoning per pound of meat and adjust to taste. For smaller cuts or vegetables, use less. If you prefer finer texture, gently sift or jar-shake the mix to remove any remaining gritty bits.
Why You’ll Love This Recipe
First, it’s reliable. The measurements are simple and the ingredients are pantry staples. Second, it’s versatile: while I call it carnitas seasoning, it plays well on pork shoulder, pork chops, grilled vegetables, chicken thighs, and even roasted potatoes. Third, it stores well—make a larger batch and you’ll have seasoned magic on hand for weeks.
The flavor profile hits the notes you want for Mexican-style braises: savory and aromatic, with smoked paprika providing subtle smoke without firing up the grill. It’s also forgiving. If your dish needs a touch more acidity or brightness, add a squeeze of lime at the end to lift the flavors.
Quick Replacement Ideas
- If you’re out of smoked paprika — use the same amount of regular paprika and add a tiny pinch (1/8 teaspoon) of ground chipotle or a few drops of liquid smoke, if you have it, to mimic smoke.
- If you don’t have Mexican oregano — use regular oregano at the same measure, though the flavor will be a touch less citrusy; add 1/8 teaspoon dried thyme if you want more complexity.
- Low-sodium option — halve the kosher salt and salt to taste when seasoning your protein directly.
- Need more heat — increase the chili powder in 1/4 teaspoon increments or stir in 1/4 teaspoon crushed red pepper flakes.
Kitchen Gear Checklist
- Small mixing bowl — for measuring and combining the spices.
- Measuring spoons — accurate measurements keep the balance consistent.
- Whisk or fork — to fully combine and break up clumps.
- Airtight container or jar with a lid — to store the blend and keep it fresh.
- Funnel or small spoon — to transfer the seasoning into its container cleanly.
- Label and marker — mark contents and date so you know when to use it by.
Steer Clear of These
Don’t store this blend near the stove or over the oven where heat and humidity can degrade the oils and aromatics. Direct sunlight will also fade color and flavor. Avoid glass jars without an airtight seal unless you use them quickly.
Also, don’t substitute table salt for kosher salt measure-for-measure. Table salt is denser; if a recipe calls for kosher salt and you swap 1:1 with table salt, your blend will be much saltier. If only table salt is available, use roughly half the amount and adjust to taste.
Year-Round Variations
Spring/Summer: Add a teaspoon of lime zest to the rub just before using it to give fresh brightness for tacos made with grilled pork. Don’t store the zest in the blend—add it fresh.
Fall/Winter: Increase the smoked paprika by 1/2 teaspoon and add 1/4 teaspoon allspice to deepen the warmth for braised dishes and roasted root vegetables.
Holiday/Entertaining: Make a double batch and mix half with brown sugar (about 2 tablespoons) to create a sweet-savory BBQ-style rub for slow-roasted pork shoulder. Keep the sugared portion separate from the dry shelf-stable mix.
Chef’s Notes
Scaling the Recipe
The measurements are easy to scale up. If you make a larger jar, maintain the same proportions to keep the flavors balanced. When you increase a recipe, toss the spices together in a larger mixing bowl and taste a pinch to ensure nothing is overpowering.
Using the Blend
For classic carnitas, season pork generously, brown in a heavy pot or Dutch oven, then braise with aromatics and a small amount of liquid until the meat shreds easily. Finish under a broiler or on a hot skillet to crisp the edges. For quicker weeknight use, season pork chops or chicken and grill or sear—this blend forms a flavorful crust.
Texture Tips
If you prefer a very fine texture, pulse the blend in a spice grinder or use a mortar and pestle for a few turns. That helps when you’re using the rub on thin cuts where you want an even coating.
Meal Prep & Storage Notes
Once mixed and jarred, label with the date and use within 6 months for best flavor. The blend won’t spoil after that, but the aromatics will fade. Store away from heat and light. If you make a batch and plan to use some right away, portion what you need into a small jar and keep the rest sealed.
For meal prep: season meat the night before for deeper flavor. If you season and refrigerate, allow the meat to sit in the fridge uncovered for 15–30 minutes before cooking to let the surface dry slightly—this helps achieve a better sear. If you season and plan to freeze the meat, do so before cooking; thaw the meat in the fridge and cook as usual.
Carnitas Seasoning FAQs
Q: How long does this blend last?
A: Stored in an airtight container away from heat and light, it keeps best for about 6 months. After that, aroma and potency decline, but it won’t be unsafe to use.
Q: Can I use table salt instead of kosher salt?
A: Yes, but reduce the amount. Kosher salt crystals are larger, so use roughly half the volume of table salt or taste as you go. If you only have table salt, start with about 1 tablespoon of table salt for this recipe and adjust to taste.
Q: Is this blend spicy?
A: It’s mildly spicy. The 3/4 teaspoon of chili powder gives warmth rather than aggressive heat. Increase the chili powder or add crushed red pepper if you like it spicier.
Q: Can I use this on vegetables?
A: Absolutely. It’s great on roasted carrots, potatoes, cauliflower, or charred corn. Use less per pound than you would on meat—start with 1/2 to 1 teaspoon per pound of vegetables.
Q: How should I apply it to a pork shoulder for carnitas?
A: Rub it evenly over the surface, about 1 tablespoon per pound as a starting point. Brown the meat first if you like, then braise with a small amount of liquid until shreddable. Crisp the shredded meat in a hot pan or broiler at the end.
The Takeaway
This Carnitas Seasoning is simple, balanced, and designed for everyday cooking. Mix it once, store it properly, and you’ll have a go-to rub that elevates pork and other proteins with very little fuss. Follow the exact steps above to make it, then tweak small variables—salt, heat, smoke—over time to match your personal taste.
Make a jar, label it, and reach for it whenever you want an instant flavor boost. It’s the kind of pantry staple that quietly changes weeknight dinners into something worth remembering.
Carnitas Seasoning
Ingredients
Ingredients
- 2 tablespoonskosher salt
- 2 teaspoonsblack pepper
- 2 teaspoonsdried Mexican oregano
- 1 1/2 teaspoonssmoked paprika
- 2 teaspoonsgarlic powder
- 2 teaspoonsground cumin
- 2 teaspoonsonion powder
- 3/4 teaspoonchili powder
Instructions
Instructions
- Measure and add the following into a small bowl: 2 tablespoons kosher salt; 2 teaspoons black pepper; 2 teaspoons dried Mexican oregano; 1 1/2 teaspoons smoked paprika; 2 teaspoons garlic powder; 2 teaspoons ground cumin; 2 teaspoons onion powder; 3/4 teaspoon chili powder.
- Whisk the spices together until evenly combined and no large clumps remain. If needed, break up any remaining clumps with the back of a spoon.
- Transfer the seasoning blend into an airtight container and seal it.
- Label the container with the contents and the date.
- Store in a cool, dry place away from heat and direct sunlight. Use within 6 months for best flavor.
Equipment
- Small Bowl
- Whisk
- Spoon
- Airtight container
- label
Notes
Use within 6 months for best flavor.
