Carnitas Recipe (Slow Cooked Mexican Pulled Pork)
User Reviews
5
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Prep Time
10 mins
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Cook Time
3 hrs
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Servings
12
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Calories
111 kcal
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Course
Main Course
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Cuisine
Mexican
Carnitas Recipe (Slow Cooked Mexican Pulled Pork)
Description
The cooking begins by browning pork shoulder chunks in pork lard or oil along with onion to build depth of flavor. Milk, water, orange juice and zest, bay leaf, and Mexican oregano are added to the pot, then the mixture is gently simmered without boiling for 3 to 4 hours until the liquid evaporates and the pork becomes very tender. The slow, moist cooking tenderizes the meat and infuses it with subtle citrus and herb notes.
After cooking, the pork is shredded and optionally crisped in a skillet or under a broiler to develop caramelized edges which provide textural contrast. The carnitas are traditionally served in corn or flour tortillas with salsas and toppings such as onion, cilantro, lime, and queso fresco to customize the flavor and texture.
This slow-cooked method is suited for making large batches and offers a rich, comforting dish characteristic of Mexican pulled pork, balancing softness with pockets of crispness.
Ingredients
- 1-1/4 cup pork lard or use vegetable oil
- 3-1/2 pound pork shoulder cut into chunks
- ½ onion
- 1 cup milk whole
- 1/2 cup water
- 1/2 cup orange juice or more as desired
- 1 bay leaf
- 1/4 cup Mexican oregano chopped
- orange zest of 1
- salt to taste
- black pepper to taste
TO SERVE
- corn tortilla or flour tortillas
- salsa I'm using chopped onion, serranos, cilantro, lime, avocado, queso fresco, salsa verde, red chili flakes, plus fixings
Instructions
- Heat the lard (or oil) in a large pot or Dutch oven to medium heat. Add the pork and onion and cook for 10 minutes, stirring occasionally, to brown the meat. Reduce heat to cool slightly.
- Add the milk, water, orange juice, orange zest, herbs, and salt and pepper.
- Reduce heat and simmer for 3-4 hours, or until the liquid in the pot has evaporated and the pork is fork tender – lard/milk should bubble, but not boil – do not exceed 250 degrees F.
- Remove the pork and shred as desired. Discard the onion. Serve with tortillas for the best carnitas tacos ever!
FOR CRISPY PORK CARNITAS
- Heat 1 tablespoon lard or vegetable oil in a large pan to medium-high heat. Add the pork and cook for 1-2 minutes, stirring, until the edges crisp as desired. You can also crisp it up in a broiler.
- Serve with tortillas for crispy carnitas tacos!
Notes
- Nutritional information is estimated excluding tortillas and toppings.
- For best results, do not allow the cooking temperature to exceed 250°F to prevent toughening the meat.
- Shredded pork can be crisped briefly in oil or broiler to add texture before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 111 kcal
% Daily Value*
| Calories | 111kcal | 6% |
| Carbohydrates | 3g | 1% |
| Protein | 8g | 16% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 25mg | 8% |
| Sodium | 36mg | 2% |
| Potassium | 185mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 73IU | 1% |
| Vitamin C | 6mg | 7% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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