Carnitas
Carnitas (Mexican Pulled Pork)
Ingredients
5 pounds boneless pork butt, cut into large 3-4-inch chunks
1 large white onion, sliced
2 bay leaves
1½ tablespoon salt, divided
2 teaspoon black pepper, divided
1½ tablespoon Mexican oregano, or regular oregano with ¼ teaspoon dried marjoram and ⅛ teaspoon or coriander
2 teaspoon ground cumin
6 cloves garlic, minced
1 teaspoon chili powder
2 large oranges, juiced, (½ to ¾ cup)
2 large limes, juiced, (¼ to ⅓ cup)
2 chipotle chiles in adobo sauce, or 1 tablespoon chipotle powder
1 cup light Mexican beer, or chicken stock (gluten-free)
Instructions
Season the pork: Generously season the pork with salt and pepper.
Combine the sauce: In a small bowl, combine 1 tablespoon of salt and 1½ teaspoons of black pepper with Mexican oregano, ground cumin, minced garlic, chili powder, fresh orange juice, lime juice, and beer (or chicken broth). Roughly chop the chipotles and add them to the bowl with 1-2 tablespoons of adobo sauce. Mix well to combine.
Add the ingredients: Transfer the pork to a large slow cooker, top it with the sliced onion and bay leaves, and pour the sauce mixture over it.
Slow cook until tender: Cover and cook on LOW for 8-10 hours (for best results) or on HIGH for 5-6 hours.
Shred the pork and save the cooking liquid: Remove the pork from the slow cooker and let it rest for at least 15 minutes before shredding with two forks. Reserve the cooking liquid in a clean bowl to keep the meat juicy and flavorful.
Tip (optional): If you have more than 2 cups of cooking liquid left in the slow cooker, transfer it to a small sauce pot and simmer it gently on the stovetop to reduce it to about 2 cups.
To Crisp the Carnitas (optional but recommended)
Oven method: Preheat the oven broiler to high. Spread the shredded pork evenly on a large baking sheet lined with foil. Drizzle a bit of the reserved cooking liquid over the meat to keep it juicy, then broil for 5-10 minutes, stirring halfway, or until the edges are browned and crisp to your liking.
Skillet Method: Heat 1-2 tablespoons of oil in a large cast-iron skillet set over medium-high heat. Spread a single layer of shredded pork in the skillet (avoid overcrowding). Sear the meat for 2-3 minutes undisturbed until golden brown. Stir and cook for 2-3 more minutes or until the desired crispiness is reached. Add a splash of broth or reserved cooking liquid as needed.
Notes
Yield and servings – This recipe calls for a 5-pound pork butt or pork shoulder. After cooking, the final yield will be approximately 3 to 3.5 pounds of shredded pork. For tacos (2-3 ounces per taco), this recipe will make around 16-25 tacos. For burritos/bowls (4–6 ounces per serving), you can expect about 8-12 servings.
For best results, cook on LOW for 8–10 hours until the pork is fork tender, and it reaches an internal temperature of 195–205°F (90–96°C) as measured by a digital meat thermometer.
Should you trim excess fat from the pork before cooking? You can, but I highly recommend you don’t. After all, traditional carnitas are simmered in lard, so a little excess fat will help ensure juiciness and moisture. It’s also important to note that the shredded pork will dry out as it cools. The excess fat will make a fattier cooking liquid essential for restoring moisture and seasoning after shredding/broiling/or storage.
Storage and leftovers: Store leftover carnitas (and the cooking liquid) in separate airtight containers in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat the desired amount of pork and liquid in the microwave, oven, or stovetop before adding it to your favorite recipes.
If you’re cooking a bigger 6-8 pound pork shoulder/butt, I recommend doubling the other ingredients, particularly the onion, seasoning, spices, and orange juice, and increasing the cooking time by 1-2 hours. Be sure to use an extra large slow cooker like this Hamilton Beach 10-Quart Slow Cooker.
To make carnitas in the Instant Pot: Add the ingredients to the Instant Pot and cook on HIGH pressure for 40 minutes, followed by a 15-minute natural release. Shred the pork, then crisp it under the broiler or in a skillet.
To make carnitas in the oven: Add the ingredients to a large Dutch oven and place it in a preheated 300°F (150°C) oven for 3–4 hours, covered, until tender and the internal temperature reaches 195–205°F (90–96°C) as measured by a digital meat thermometer. Shred the pork, then crisp it under the broiler or in a skillet.
Carnitas should always be made with pork butt (pork shoulder). Pork butt is high in fat, keeping it juicy, flavorful, and ensuring tender, fall-apart meat. Use bone-in or out.
Layer with flavors. Rub the pork with salt and pepper before adding it to the slow cooker and topping it with sliced onion and bay leaves. Combine the Mexican oregano, ground cumin, minced garlic, chili powder, orange juice, lime juice, chipotles in adobo, and chicken broth (or light Mexican beer) in a medium bowl and pour it over the pork.
Orange juice is key to perfect carnitas. It adds sweetness and tenderizes the meat. It also builds a beautiful braising broth that doubles as flavorful cooking juices once the pork is finished cooking. Most importantly, the natural sugars in orange juice help crisp and brown the tender edges as it broils.
Cook low and slow. Cooking on LOW for 8–10 hours results in more tender, flavorful pork than cooking on HIGH for 4–6 hours.
Pan-fry or broil for a delicious, crispy texture. After slow cooking, shred the pork and crisp it under the broiler or in a skillet to get those signature golden, caramelized edges.
Can I make Carnitas in the Instant Pot? Yes! Add the ingredients to the Instant Pot and cook on HIGH pressure for 40 minutes, followed by a 15-minute natural release. Shred the pork, then crisp it under the broiler or in a skillet.
