Carnitas (Mexican Pulled Pork)
User Reviews
4.7
1,875 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
8 hrs 15 mins
-
Total Time
8 hrs 25 mins
-
Servings
10 servings
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Calories
247 kcal
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Course
Main Course
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Cuisine
Mexican
Carnitas (Mexican Pulled Pork)
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Carnitas are tender and juicy pieces of slow-cooked pork that are a staple in Mexican cuisine. Perfect for making tacos, burritos, and more!
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Ingredients
For the carnitas
- 4-5 pounds pork shoulder, cut into large 4-inch pieces
- 1 tablespoon kosher salt
- 4 teaspoons ground cumin
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano (Mexican oregano preferred)
- 2 teaspoons onion powder
- 1 teaspoon freshly ground black pepper
- 4 tablespoons orange juice (about 1 large orange)
- 2 tablespoons lime juice (about 1 lime)
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Instructions
- Season all sides of the pork shoulder with the salt, ground cumin, chili powder, garlic powder, dried oregano, onion powder, and black pepper.
- Pour the orange juice and lime juice into the slow cooker, and place the pork shoulder on top.
- Cover and slow cook on low for 8 hours, or on high for 4-5 hours. (See notes for other cooking methods.)
- Using a slotted spoon, transfer the meat onto a large baking sheet and shred it with a fork. The meat should be fall-apart tender and shred easily.
- To crisp, move an oven rack directly under the broiler and turn the broiler on high.
- Pour about ½ to 1 cup of the carnitas cooking liquid onto the shredded pork. Toss it together to coat, and broil for 8 to 10 minutes, stirring halfway through, until crispy.
- Garnish chopped cilantro and more freshly squeezed lime juice and serve in tacos, gorditas, tostadas, burrito, nachos, salads, and more.
Notes
- Instant Pot Instructions: Same as above, except add everything to the Instant Pot as well as an additional 1 cup of broth (chicken, beef, or vegetable). Close the lid of the pressure cooker and move the valve to the sealing position. Press the Manual or Pressure Cook button to high pressure, and cook for 50 minutes. Let the pressure release naturally for 15 minutes, then release the remaining pressure using the vent valve.
- Oven Instructions: Same as above, except add everything to a large Dutch oven or oven-safe pot as well as an additional 1 cup of broth (chicken, beef, or vegetable). Braise everything in a 325°F oven for 4 hours until fall-apart tender.
- Pork Loin: To make this using a lean cut of meat like pork loin, add 2 to 4 tablespoons of fat – olive oil, coconut oil, or whatever you prefer. Also, add 1 cup of liquid - either broth or water. The meat won't be as juicy as if you were using pork shoulder, but it'll still taste great.
- Freezing: To freeze, cool the carnitas in the fridge, then transfer it to an air-tight freezer bag, leaving about 2 inches of room at the top to allow for expansion. Freeze for up to 6 months.
Nutrition Information
Show Details
Serving
1/10th of recipe
Calories
247kcal
(12%)
Carbohydrates
1g
(0%)
Protein
22g
(44%)
Fat
17g
(26%)
Saturated Fat
6g
(30%)
Cholesterol
76mg
(25%)
Sodium
533mg
(22%)
Potassium
18mg
(1%)
Vitamin A
50IU
(1%)
Vitamin C
1.7mg
(2%)
Calcium
30mg
(3%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 247 kcal
% Daily Value*
| Serving | 1/10th of recipe | |
| Calories | 247kcal | 12% |
| Carbohydrates | 1g | 0% |
| Protein | 22g | 44% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 76mg | 25% |
| Sodium | 533mg | 22% |
| Potassium | 18mg | 0% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 30mg | 3% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
1,875 reviews
Excellent
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