Carnitas (Mexican Pulled Pork)

Name: Carnitas (Mexican Pulled Pork)
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 12 serving
Ingredients: 10 pounds fatty pork shoulder or pork butt; 2 tablespoons sunflower oil; 1 head garlic; Zest and juice of 2 oranges; Zest and juice of 2 lemons or limes; 2 tablespoons Goya All-Purpose Seasoning with pepper; ½ tablespoon freshly grind black pepper; 2 (12 oz) bottle of Dos Equis Amber or any beer

User Reviews

5.0

18 reviews

Excellent

Prep Time
15 mins
Cook Time
2 hrs
Total Time
2 hrs 15 mins
Servings
12
Calories
526 kcal
Course
Main Course
Cuisine
Mexican

Carnitas (Mexican Pulled Pork)

Deacon Moody

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Carnitas are a staple in Mexican cooking, known for their juicy, flavorful pork with perfectly crispy edges.

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Ingredients

Servings

10 pounds fatty pork shoulder or pork butt , cut into 2-inch cubes
2 tablespoons sunflower oil (or other neutral oil, such as canola or vegetable oil) or 4 pounds of lard
1 head garlic , cloves peeled and smashed
Zest and juice of 2 oranges
Zest and juice of 2 lemons or limes
2 tablespoons Goya All-Purpose Seasoning with pepper
½ tablespoon freshly grind black pepper
2 (12 oz) bottle of Dos Equis Amber or any beer

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Instructions

Season the Pork: Generously season the pork cuts with adobo seasoning and extra black pepper, or simply with salt and pepper, making sure each piece is thoroughly coated.
Heat the Oil: In a large stainless steel pot, melt the oil or lard over medium-high heat. Once hot, add the pork and fry until well browned on all sides.
Add Garlic: After the meat is seared, add the smashed garlic cloves. Stir occasionally to prevent sticking or burning. Though the carnitas aren't fully cooked at this point, you'll notice the color beginning to change. If using pork skin, add it now.
Add Liquids: Pour in the beer, along with the orange and lemon zest, orange juice, and lemon juice.
Cook: Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 1½ hours until the pork is tender.
Caramelize: Uncover and continue cooking until the liquid reduces completely and the meat starts caramelizing, about 1 more hour. The pork will cook slowly in its own fat and juices, caramelizing as the liquid evaporates.
Drain: Once the carnitas are caramelized, remove them from the pot and drain off any excess fat using a colander.
Serve: Transfer the pork to a cutting board, shred it, and serve with warm corn tortillas (charred over a flame). Offer toppings on the side, such as salsa verde, diced onions, cilantro, radishes, lime wedges, and avocado.

Equipments used:

Notes

Storage, Make Ahead, & Freezing
Storage, Make Ahead, & Freezing
Storage: Cover and refrigerate for up to five days. When ready to reheat, place the desired amount of pork in a medium-sized pan with a splash of water and heat over low until warmed through.
Make Ahead: You can prepare this up to 30 minutes ahead of time. Keep it warm by covering it with foil and placing it in the oven at a low temperature (200°F / 95°C) until ready to serve.
Freezing: To freeze, let the carnitas cool completely, then store them in an airtight container or freezer bag. They can be frozen for up to two months. Thaw overnight in the refrigerator before reheating.
Storage: Cover and refrigerate for up to five days. When ready to reheat, place the desired amount of pork in a medium-sized pan with a splash of water and heat over low until warmed through.
Make Ahead: You can prepare this up to 30 minutes ahead of time. Keep it warm by covering it with foil and placing it in the oven at a low temperature (200°F / 95°C) until ready to serve.
Freezing: To freeze, let the carnitas cool completely, then store them in an airtight container or freezer bag. They can be frozen for up to two months. Thaw overnight in the refrigerator before reheating.