Pork Carnitas Recipe (Mexican Pulled Pork)
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
2 hrs 45 mins
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Total Time
3 hrs 5 mins
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Servings
8
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Calories
183 kcal
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Course
Main Course
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Cuisine
Mexican
Pork Carnitas Recipe (Mexican Pulled Pork)
Description
This Pork Carnitas Recipe uses a 3.5 to 4 lb boneless pork butt trimmed to thin fat, cut into chunks, and cooked with onion, bay leaves, oregano, cumin, garlic powder, salt, pepper, water, lime juice, and orange juice along with orange quarters in a Dutch oven. The pork simmers in the seasoned liquid at 300°F in the oven for about 2 ½ hours until fork-tender.
After cooking, the pork is shredded coarsely and combined with reduced cooking liquid seasoned to taste. The shredded pork is spread in a shallow pan and placed under the broiler briefly to crisp the edges, adding texture contrast to the juicy meat.
Usually served in warmed corn tortillas with traditional garnishes such as minced red onion, cilantro, salsa, radish slices, avocado, and lime wedges, carnitas flesh is versatile for tacos, burritos, or rice bowls.
The recipe notes encourage feedback through ratings, indicating a tested and enjoyed approach.
Ingredients
- 1 pork butt 3.5 to 4 lb, boneless, fat trimmed to 1/8 inch thick, cut into 2-inch chunks
- 1 brown onion peeled and halved
- 2 bay leaves whole
- 1 tsp oregano dried
- 2 tsp cumin ground
- 1 tsp garlic powder
- salt to taste
- black pepper to taste
- 2 cups water
- 2 TB lime juice from 1 fresh lime
- 1 orange quartered, medium
- 18-20 corn tortillas 6 inch, warmed
- lime minced red onion, fresh chopped cilantro, salsa, thinly sliced radish, diced avocado, Tapatio hot sauce, wedges, optional garnish
Instructions
- Adjust oven rack to lower middle position. Preheat oven to 300F.
- Combine pork, onion, bay leaves, oregano, cumin, garlic, 1 1/2 tsp table salt, 1 tsp pepper, water, and lime juice in a large Dutch oven Liquid should barely be covering the meat. Juice the orange in a bowl and add both the juice and orange remnants to the pot. Bring mixture to simmer over medium high heat, stirring occasionally. Cover pot and transfer to oven. Cook until meat is soft and is fork tender, about 2 1/2 hours, stirring meat around once during cooking.
- Remove the pot from oven. Transfer pork to a bowl with slotted spoon. Remove orange halves, onion, and bay leaves from the liquid and discard. Do not skim fat from liquid. Place pot over high heat and simmer liquid, stirring often, about 10-12 min. You should end up with 1 cup of reduced liquid. Turn oven to broil.
- Shred pork roughly; not too finely. Fold in the reduced liquid, season with salt and pepper to taste. Spread pork in even layer on rimmed baking sheet. Place sheet on an upper rack and broil until top of meat is well browned but not charred. Edges should be slightly crisp. 5-7 in. Serve immediately with your choice of garnishes and warm corn tortillas.
Notes
- This recipe yields enough carnitas for about 18-20 corn tortillas.
- Broiling the shredded pork briefly creates desirable crisp edges enhancing texture.
- Serve immediately with traditional garnishes or allow leftovers to be refrigerated for quick meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Calories | 183kcal | 9% |
| Carbohydrates | 9.5g | 3% |
| Protein | 25.9g | 52% |
| Fat | 4.7g | 7% |
| Saturated Fat | 1.3g | 7% |
| Cholesterol | 75.4mg | 25% |
| Sodium | 218mg | 9% |
| Fiber | 0.8g | 3% |
| Sugar | 4.3g | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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