Carnitas (Mexican Pulled Pork)
User Reviews
4.7
-
Prep Time
15 mins
-
Cook Time
8 hrs 10 mins
-
Total Time
8 hrs 25 mins
-
Servings
10 servings
-
Calories
247 kcal
-
Course
Main Course
-
Cuisine
Mexican
Carnitas (Mexican Pulled Pork)
Description
This Carnitas recipe uses pork shoulder chunks seasoned with kosher salt, cumin, chili powder, garlic powder, Mexican oregano, onion powder, and black pepper. The pork is cooked slowly in a slow cooker with fresh orange and lime juices, which help break down the meat fibers and infuse it with subtle citrus flavor.
After 4 to 8 hours of slow cooking, the pork becomes tender enough to shred easily. It is then tossed with some of its cooking liquid and broiled briefly to achieve crispy, browned edges while retaining juicy interior meat.
Traditionally served garnished with cilantro and lime juice, carnitas works well in tacos, burritos, salads, or as a main protein alongside rice and beans. The balance of tender, flavorful pork and crispy bits makes it versatile for many dishes.
The recipe also offers other cooking options such as using an Instant Pot or oven braising. Pork loin can be substituted but requires extra fat and liquid due to its leanness. Leftover carnitas freezes well for up to six months when stored properly.
Ingredients
For the carnitas
- 4-5 pounds pork shoulder cut into large 4-inch pieces
- 1 tablespoon kosher salt
- 4 teaspoons cumin ground
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
- 2 teaspoons oregano Mexican oregano preferred, dried
- 2 teaspoons onion powder
- 1 teaspoon black pepper freshly ground
- 4 tablespoons orange juice (about 1 large orange)
- 2 tablespoons lime juice (about 1 lime)
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
- The recipe includes Instant Pot and oven braising alternatives for cooking the pork.
- Using pork loin requires adding fat and extra liquid for juiciness.
- Carnitas can be frozen for up to six months in airtight bags with space for expansion.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
You'll Also Love
