Crispy, tender, slow-braised Mexican pulled pork
Pork Carnitas
Pork Carnitas
3h 45mEasy
Prep Time
15 min
Cook Time
3 hr 30 min
Total Time
3 hr 45 min
Servings
8
8 cups shredded
Difficulty
Easy
Cost
Budget
$
Pork Carnitas
Crispy, tender, slow-braised Mexican pulled pork
Meltingly tender pork shoulder braised in citrus and spices, then crisped under the broiler. Perfect for tacos, burritos, and bowls.
15m
Prep Time
210m
Cook Time
225m
Total Time
8
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Carnitas, which translates to little meats, is one of Mexico's greatest contributions to the world of slow-cooked pork. The meat braises until it falls apart, then gets crisped under the broiler for irresistible caramelized edges.
This recipe uses orange juice and lime as the braising liquid, which tenderizes the pork while adding a subtle citrus brightness that cuts through the richness.
Ingredients
- 4 lbs boneless pork shoulder, cut into 3-inch chunks
- 1 cup fresh orange juice
- 3 limes, juiced
- 1 white onion, quartered
- 5 cloves garlic, smashed
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 2 tsp kosher salt
Instructions
- 1
Preheat oven to 300°F. Season pork with cumin, oregano, and salt. Place in a Dutch oven with onion and garlic.
- 2
Pour orange juice and lime juice over the pork. The liquid should come about 1/3 of the way up the meat.
- 3
Cover tightly and braise in the oven for 3 to 3.5 hours until the pork shreds easily with a fork.
- 4
Shred the pork with two forks, discarding any large pieces of fat. Reserve the braising liquid.
- 5
Spread shredded pork on a sheet pan. Spoon 1/2 cup braising liquid over it. Broil on high for 4-5 minutes until edges are crispy.
- 6
Serve in tacos, burritos, over rice, or in bowls with all your favorite toppings.
Serving Suggestions
Ways to Serve This Dish
Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans
Substitutions
Orange juicePineapple juice
Pineapple juice adds a sweeter, tropical flavor.
Pork shoulderPork loin
Loin is much leaner and will not be as tender or flavorful.
Dried oreganoMexican oregano
Mexican oregano is more citrusy and traditional for this dish.
Tips & Storage
Pro Tips
Pork shoulder (also called pork butt) is essential — lean cuts will not work.
Spoon braising liquid over the pork before broiling to prevent it from drying out.
Watch the broiler closely — it goes from crispy to burnt in seconds.
Make a big batch and freeze portions for easy meals all month.
Storage
Store shredded pork with braising liquid for up to 5 days. Freeze for up to 3 months.
Reheating
Reheat in a skillet with a splash of braising liquid, then crisp under the broiler or in a hot pan.
Nutrition Facts
Per serving (1 cup shredded) · 8 servings
Calories340
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein38g
Carbohydrates4g
Fat18g
Fiber2g
Sugar1g
Sodium520mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use a slow cooker?
- Yes, cook on low for 8-10 hours. Transfer to a sheet pan and broil to crisp.
- What toppings go with carnitas?
- Diced onion, cilantro, lime, salsa verde, pickled red onion, and avocado are all traditional.
- Can I use bone-in pork shoulder?
- Yes, bone-in adds flavor. Just remove the bone before shredding.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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