Name: Mexican Pulled Pork Carnitas
Prep time: 20 min
Cook time: 210 min
Total time: 230 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 4 lbs Pork shoulder (butt), cut into 2-inch chunks; 1/4 cup Lard or vegetable oil; 1/2 cup Orange juice, freshly squeezed; 2 tbsp Lime juice; 1 large White onion, quartered; 6 cloves Garlic cloves, smashed; 1 tbsp Dried Mexican oregano; 1 tsp Ground cumin; 2 tsp Salt; 3 leaves Bay leaves; 1 small Cinnamon stick

"Experience the ultimate Mexican comfort food with these succulent, melt-in-your-mouth pork carnitas. Braised in a fragrant blend of citrus, garlic, and spices, the meat is finished under a broiler to achieve those iconic, irresistible crispy edges."

Ingredients

Qty	Item
4 lbs 1.8 kg	Pork shoulder (butt), cut into 2-inch chunks
1/4 cup 60 ml	Lard or vegetable oil
1/2 cup 120 ml	Orange juice, freshly squeezed
2 tbsp 30 ml	Lime juice
1 large 150 g	White onion, quartered
6 cloves 18 g	Garlic cloves, smashed
1 tbsp 3 g	Dried Mexican oregano
1 tsp 2 g	Ground cumin
2 tsp 12 g	Salt
3 leaves 1 g	Bay leaves
1 small 2 g	Cinnamon stick

How to Make Mexican Pulled Pork Carnitas

Season the pork chunks generously with salt, cumin, and oregano.

In a large Dutch oven or heavy-bottomed pot, heat the lard or oil over medium-high heat. Brown the pork chunks in batches until golden on all sides, then return all meat to the pot.

Add the onion, garlic, orange juice, lime juice, bay leaves, and cinnamon stick to the pot. Add just enough water to barely submerge the meat.

Bring to a boil, then reduce heat to low. Cover and simmer gently for 2.5 to 3 hours, or until the pork is tender enough to fall apart with a fork.

Remove the lid and increase the heat to medium-low. Continue cooking for another 20-30 minutes, allowing the liquid to evaporate until only the fat and a small amount of concentrated juices remain.

Remove the onion, bay leaves, and cinnamon stick. Use a spoon to coarsely break the pork into smaller bite-sized pieces.

Preheat your broiler. Spread the pork out on a large baking sheet and drizzle with a few tablespoons of the remaining cooking fat/liquid.

Broil for 5-8 minutes, watching closely, until the tips of the pork are browned and crispy. Serve immediately with warm tortillas and fresh toppings.

·
Use pork butt (shoulder) rather than loin; the higher fat content is essential for the tender texture and crispy finish.
·
For even more flavor, use a bottle of Mexican Coca-Cola in place of half the water during the braising process.
·
Don't skip the broiler step—the contrast between the juicy interior and the crispy edges is what defines authentic carnitas.
·
Save any leftover fat to fry eggs or beans the next day.

Frequently Asked Questions

Can I make carnitas in a slow cooker?

Yes, cook on low for 8 hours or high for 4-5 hours with the same ingredients (reduce water by half), then finish under the broiler as instructed.

What is the best way to reheat carnitas?

The best way is in a hot skillet over medium heat with a little oil to maintain the crispiness.

Can I freeze cooked carnitas?

Absolutely. Freeze the shredded meat in its juices for up to 3 months. Thaw and then broil to crisp up before serving.

What should I serve with carnitas?

Traditional accompaniments include warm corn tortillas, diced white onion, fresh cilantro, lime wedges, and a spicy salsa verde.

What to Cook Next

See All Main Dishes

Next Recipe

Macaroni And Cheese

Indulge in the ultimate comfort food experience with our decadently creamy three-cheese macaroni, featuring a velvety blend of sharp cheddar, nutty gruyère, and salty parmesan. Finished with a golden, buttery panko crust, this dish delivers a perfect balance of rich sauce and crispy texture in every bite.

Cook Macaroni And Cheese