Carnitas (Mexican Pulled Pork)
User Reviews
5
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Prep Time
15 mins
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Cook Time
2 hrs
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Total Time
2 hrs 15 mins
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Servings
12
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Calories
526 kcal
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Course
Main Course
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Cuisine
Mexican
Carnitas (Mexican Pulled Pork)
Description
This Carnitas recipe uses 10 pounds of cubed pork shoulder, seasoned with adobo or all-purpose seasoning and black pepper. The pork is browned in sunflower oil or lard until well-seared on all sides, developing a rich crust. After searing, smashed garlic cloves are added for aromatic flavor. The dish then includes the addition of beer along with the zest and juice of oranges and lemons, which provide bright acidity and depth.
The pork simmers covered for about 1½ hours until it becomes tender. Then, the pot is uncovered to allow the liquids to reduce and the meat to caramelize and crisp for about an hour. Cooking slowly in its own fat creates a moist and flavorful pulled pork with crispy edges typical of carnitas.
Carnitas are versatile and traditionally used for tacos and burritos, but can also be served with rice or beans for a full meal. The balance of tender meat and caramelized bits offers a satisfying texture and a combination of savory, citrusy, and mellow beer undertones.
Leftover carnitas can be refrigerated for up to five days and reheated gently with a splash of water to maintain moisture. They freeze well for up to two months when stored in airtight containers, making it convenient to prepare in advance or for batch cooking.
Ingredients
- 10 pounds pork shoulder cut into 2-inch cubes, fatty; or pork butt
- 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
- orange zest and juice of 2
- lemon zest and juice of 2; or lime
- 2 tablespoons all-purpose seasoning Goya brand with pepper
- ½ tablespoon black pepper freshly ground
- 2 (12 oz) beer Dos Equis Amber or any beer
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.
Notes
- Refrigerate leftovers covered up to five days; reheat over low heat with a splash of water to keep moist.
- Prepare up to 30 minutes ahead and keep warm covered with foil in a low oven (200°F/95°C).
- Freeze cooled carnitas in airtight containers for up to two months; thaw overnight before reheating.
User Reviews
Overall Rating
5
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