Crispy Slow-Cooked Pork Carnitas (Mexican Pulled Pork)
Pork Carnitas
Tender, juicy pork shoulder slow-cooked and crisped to perfection. Authentic Mexican flavor in every bite.
Nutrition (per serving)
There’s something truly magical about the way pork shoulder transforms when it’s braised slowly in its own fat and citrus juices. Carnitas, which literally translates to "little meats," is the ultimate Mexican comfort food. The key is to let the pork simmer until it’s melt-in-your-mouth tender, then finish it under a broiler to get those signature crispy, caramelized edges that everyone fights over at the dinner table.
My secret to the best carnitas is the combination of orange juice and aromatic spices like cumin and oregano. The acidity from the citrus doesn't just tenderize the meat; it adds a bright, subtle sweetness that balances the rich, savory pork. Whether you're stuffing them into warm corn tortillas with a squeeze of lime or piling them onto a burrito bowl, these carnitas are guaranteed to be a crowd-pleaser for your next taco night.
Ingredients
- Pork shoulder (pork butt), cut into 2-inch chunks:3 lb
- Kosher salt:1 tbsp
- Black pepper:1 tsp
- Dried oregano (preferably Mexican):1 tbsp
- Ground cumin:1 tsp
- White onion, quartered:1 piece
- Garlic cloves, smashed:4 pieces
- Fresh orange juice:1 cup
- Lime juice:2 tbsp
- Bay leaves:2 pieces
Instructions
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In a small bowl, mix together the salt, pepper, oregano, and cumin. Rub the spice mixture thoroughly over all the pork chunks.
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Place the seasoned pork in a large heavy-bottomed pot or Dutch oven. Add the onion, garlic, orange juice, lime juice, and bay leaves.
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Cover the pot and simmer over low heat for 3 to 4 hours, or until the pork is very tender and shreds easily with a fork.
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Once tender, remove the pork from the liquid and set aside. Discard the bay leaves, onion chunks, and garlic from the pot.
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Shred the pork into large bite-sized pieces using two forks.
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Preheat your oven broiler to high and line a baking sheet with foil.
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Spread the shredded pork in an even layer on the baking sheet. Drizzle about 1/4 cup of the leftover cooking liquid over the meat to keep it moist.
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Broil for 5-8 minutes, watching closely, until the edges of the pork are golden brown and crispy.
Tips & Notes
- Don't skip the broiler step! That's what makes it authentic carnitas rather than just standard pulled pork.
- Save the leftover cooking liquid! It's liquid gold and can be used to moisten the meat if you're reheating leftovers.
- For the best flavor, use a pork shoulder with plenty of fat marbleing; lean cuts will become dry during the long cook time.
