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Carnitas (Mexican Pulled Pork)

Carnitas are tender and juicy pieces of slow-cooked pork that are a staple in Mexican cuisine. Perfect for making tacos, burritos, and more!

Prep Time
15 mins
Cook Time
8 hrs 15 mins
Total Time
8 hrs 25 mins
Servings: 10 servings
Calories: 247 kcal
Course: Main Course
Cuisine: Mexican

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)

Instructions

    Cup of Yum
  1. Season all sides of the pork shoulder with the salt, ground cumin, chili powder, garlic powder, dried oregano, onion powder, and black pepper.
  2. Pour the orange juice and lime juice into the slow cooker, and place the pork shoulder on top.
  3. Cover and slow cook on low for 8 hours, or on high for 4-5 hours. (See notes for other cooking methods.)
  4. 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.
  5. To crisp, move an oven rack directly under the broiler and turn the broiler on high.
  6. 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.
  7. 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

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

% 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.