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Pork Carnitas Recipe (Mexican Pulled Pork)
4.9 from 90 votes

Pork Carnitas Recipe (Mexican Pulled Pork)

Pork Carnitas is a tender, flavorful Mexican pulled pork slow-cooked with aromatic spices, orange juice, and lime juice. The pork is simmered until fork-tender and shredded, then broiled briefly to create crispy edges. Served with warm corn tortillas and garnishes like cilantro, onion, and avocado, this dish balances juicy meat with a touch of citrus brightness.

Prep Time
20 mins
Cook Time
2 hrs 45 mins
Total Time
3 hrs 5 mins
Servings: 8
Calories: 183 kcal
Course: Main Course
Cuisine: Mexican

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

    Cup of Yum
  1. Adjust oven rack to lower middle position. Preheat oven to 300F.
  2. 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.
  3. 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.
  4. 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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 183

% 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.