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a white plate full of carnitas with cheese, onions, and cilantro

Carnitas: Mexican Style Pulled Pork

4.98 from 41 votes
A classic featuring tender pork shoulder, braised and broiled. Perfect for tacos, huevos rancheros or burritos.
Prep Time 15 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 35 minutes
Servings12 servings
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Equipment

Ingredients

  • 3 ½ - 4 pounds boneless pork butt roast sometimes called boneless pork shoulder or boneless picnic roast
  • 2 cups water enough to cover the pork in the pot
  • 1 onion (white or yellow) peeled and halved
  • 4-6 cloves garlic smashed and peeled
  • 2 tablespoons lime juice about 1 lime
  • 2 tablespoons red wine vinegar
  • 1 teaspoon oregano dry
  • 1 teaspoon ground cumin
  • 2 bay leaves
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 orange
  • For serving: Small corn or flour tortillas grated cheese (I like cotija cheese), pico de gallo, mango pico de gallo, mint-pineapple pico de gallo, guacamole, sliced avocado, sliced white onion, sprigs of cilantro, fresh lime wedges, etc.

Instructions

  • Place the oven rack in the lower middle position and preheat the oven to 300℉.
  • Trim the pork of excess fat and cut into 2" chunks. Place the pork in a heavy lidded pot like a Dutch oven. Add enough water to cover the pork and then add onion, garlic, lime juice, red wine vinegar, oregano, cumin, bay leaves, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, and the juice from the orange. After squeezing the juice from the orange, toss the rinds into the pork mixture and stir to combine. Bring to a boil over medium heat, stirring occasionally.
  • Cover the pot and transfer to the oven. Cook for about 2 hours or until the pork falls apart when poked with a fork. When the pork is fork-tender, remove the pot from the oven.
  • Remove the orange rinds, onion, and bay leaves. Line a rimmed baking sheet with aluminum foil. Using a slotted spoon, transfer the pork from the liquid to the foil-lined baking sheet. Set aside.
  • Return the pot to the stovetop and bring the liquid to a boil over high heat. Boil for 8-15 minutes (longer or shorter if necessary) until the liquid is thickened and glaze-y and, when stirred, the spoon leaves a trail in the liquid (you should have about 1 cup of liquid).
  • Use your fingers to pull apart the pork pieces, discarding any particularly fatty pieces (or removing the fat from them). Drizzle with the cooking liquid. Turn your oven broiler on high and place the pork on a baking sheet in the oven for 5-8 minutes, or until the pork starts to brown and the edges become crispy.
  • Remove the baking sheet from the oven and use a spatula to flip the pork. Return to the oven for another 5-8 minutes, broiling until the pork is browned and crispy (but not charred, unless that's your thing). Serve in warmed tortillas with desired toppings.

Notes

  • Tortillas and toppings not included in nutritional value. 
  • Store leftover meat in an airtight container and consume within 3-5 days for best results.
  • This pork is fabulous served in tortillas, over rice, or on a salad. It pairs really well with Lime Cilantro Ranch Dressing Copycat Cafe Rio Dressing.

Nutrition

Calories: 187kcal, Carbohydrates: 3g, Protein: 25g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.05g, Cholesterol: 79mg, Sodium: 89mg, Potassium: 495mg, Fiber: 1g, Sugar: 1g, Vitamin A: 32IU, Vitamin C: 8mg, Calcium: 33mg, Iron: 2mg
Course: Main Courses
Cuisine: Mexican
Keyword: carnitas, mexican pulled pork
Calories: 187kcal
Author: Kate Jones
Cost: $8
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