Carnitas (mexican Pulled Pork)
Carnitas (mexican Pulled Pork) cooks seasoned protein until browned outside and tender in the center.
About This Recipe
Carnitas (mexican Pulled Pork) needs good browning and a gentle finish so the center stays tender.
Let the protein rest briefly when needed so it slices or serves cleanly.
Ingredients
- ✓4 lb boneless pork roast ((pork butt or pork shoulder))
- ✓3 tsp fine sea salt ((or 2 1/2 tsp table salt))
- ✓1 tsp ground black pepper
- ✓1 tsp dried oregano
- ✓1 large yellow onion (diced)
- ✓5 garlic cloves
- ✓4 Tbsp lime juice ((from 2 limes))
- ✓1/2 cup orange juice ((from 2 oranges))
- ✓1 cup chicken broth
- ✓2 bay leaves (optional)
Ingredient Notes
- Protein: Choose pieces that are similar in size.
- Seasoning: Rub or sprinkle seasoning evenly on all sides.
- Browning: Use enough heat to develop color without burning.
- Resting: Rest briefly so juices settle.
Instructions
- 1
Pat the pork dry with a paper towel. Combine salt, pepper and dried oregano and rub pork with the seasoning.
- 2
In the slow cooker, add chopped onion, garlic cloves, broth, lime juice, orange juice, and bay leaves if using.
- 3
Add the pork to the slow cooker. Cook on high for 5 hours or on low for 7-9 hours.
- 4
Remove the pork from the slow cooker and transfer it to a rimmed baking sheet. Shredded the pork with two forks and drizzle the top with 1/2 cup of the slow cooker juices.
- 5
To get crispy edges, broil in the oven for 5-7 minutes, or until golden brown.
Katy’s Kitchen Tips
- Use similar-size pieces for even cooking.
- Preheat the pan, oven, grill, or smoker.
- Brown well before adding sauces or liquid.
- Rest briefly before slicing.
Variations and Substitutions
- Herb finish: Add parsley, cilantro, basil, dill, or chives.
- Spicier version: Increase chili, cayenne, black pepper, or hot sauce.
- Saucy version: Serve with gravy, salsa, pan sauce, or yogurt sauce.
- Meal prep: Use leftovers in bowls, wraps, salads, or sandwiches.
What to Serve With Carnitas (mexican Pulled Pork)
Serve Carnitas (mexican Pulled Pork) with roasted vegetables, salad, potatoes, rice, beans, or warm bread.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 to 4 days.
Reheat gently so the center stays tender and the sauce does not dry out.
Common Mistakes to Avoid
- Overcooking: Protein can dry out when cooked too long.
- Uneven pieces: Different sizes finish at different times.
- Skipping rest time: Resting keeps the center juicier.
- Crowding: Crowding traps steam and slows browning.
FAQ
Can I make Carnitas (mexican Pulled Pork) ahead?
Yes. Prep or cook ahead, then reheat gently or finish close to serving.
How do I know it is done?
Use the time range plus a thermometer or the doneness sign in the method.
Can I change the seasoning?
Yes. Adjust herbs, spices, heat, or sauce to match your meal.
How should I store leftovers?
Keep leftovers airtight in the refrigerator and reheat gently.
Nutrition Facts
- Calories: 323 kcal
- Carbohydrates: 5 g
- Cholesterol: 143 mg
- Fiber: 1 g
- Protein: 52 g
- Sodium: 993 mg
- Sugar: 2 g
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g