Carnitas (Mexican Pulled Pork)
Slow-braised pork shoulder, shredded and crisped under the broiler until golden and caramelized — the ultimate taco filling.
Details
Ingredients
- 4 lbs boneless pork shoulder, cut into 3-inch chunks
- 1 onion, quartered
- 6 cloves garlic, smashed
- 2 oranges, juiced
- 2 limes, juiced
- 2 tsp cumin
- 1 tsp dried oregano
- 2 bay leaves
- 1 cup water or chicken broth
- Corn tortillas, for serving
- Diced onion, cilantro, and salsa verde for garnish
- Salt and pepper to taste
Instructions
- 1
Season pork generously with salt, pepper, cumin, and oregano.
- 2
Place in a Dutch oven with onion, garlic, orange juice, lime juice, bay leaves, and broth.
- 3
Cover and braise in a 300°F (150°C) oven for 2.5-3 hours until the pork shreds easily.
- 4
Remove pork and shred with two forks. Discard bay leaves.
- 5
Spread shredded pork on a baking sheet. Spoon a few tablespoons of braising liquid over it.
- 6
Broil for 4-5 minutes until the edges are crispy and caramelized. Toss, spoon on more liquid, and broil again.
- 7
Serve in warm corn tortillas with diced onion, cilantro, and salsa verde.
About This Recipe
A culinary cornerstone of Michoacán, Mexico, carnitas – literally “little meats” – represents the epitome of transforming humble pork shoulder into an incredibly rich and flavorful delicacy. Traditionally, pork is slowly cooked in a copper pot (cazo) immersed in its own rendered fat (or lard), often with aromatics and citrus, until it achieves a sublime tenderness. What makes this dish so special is the two-stage cooking process: a patient braise that renders the pork meltingly soft, followed by a critical crisping under the broiler that creates an irresistible golden, caramelized exterior. The magic lies in the contrast between the succulent, shreddable interior and the deeply savory, slightly chewy edges. Pork shoulder is the ideal cut due to its perfect balance of meat and fat, which keeps it moist and contributes to that desired richness. The addition of fresh orange and lime juices is not merely for flavor; their acidity helps tenderize the meat and brightens the overall profile, cutting through the inherent richness. While classic carnitas often relies purely on lard, this recipe cleverly uses water or broth during the initial braise, allowing the pork to cook in its own rendering fat as it proceeds. Serve these magnificent morsels piled high on warm corn tortillas, generously garnished with finely diced white onion, fresh cilantro, and a vibrant salsa verde for an authentic, unforgettable Mexican feast.
Tips & Tricks
- • To achieve the most authentic crisp, ensure your pork is shredded and spread in a single layer on a baking sheet before broiling. Broil in batches if necessary, turning occasionally, to allow every piece to develop that coveted golden-brown, caramelized crust without steaming.
- • For an even richer, more traditional flavor profile, consider substituting a portion of the water or chicken broth with a cup of pure lard during the initial braise. This confit-style cooking yields exceptionally tender and flavorful carnitas.
- • Carnitas are an excellent make-ahead dish. After braising and shredding, store the pork in its cooking liquid in the refrigerator for up to 3-4 days. When ready to serve, simply reheat gently and crisp under the broiler or in a hot skillet.
- • Beyond tacos, serve carnitas as the star filling for tortas (Mexican sandwiches) with avocado, refried beans, and pickled jalapeños, or incorporate them into hearty quesadillas or sopes for a satisfying meal. Pair with a refreshing Mexican lager or a agua fresca de jamaica.
Nutrition Facts
Per serving (approximate)