Description
Mexican pulled pork carnitas shine with slow-cooked perfection, delivering mouthwatering tender meat infused with citrus and spice. Crispy edges and juicy center invite home cooks to savor authentic flavors that transport dinner straight to the heart of traditional Mexican cuisine.
Ingredients
Scale
- 4 lbs (1.8 kg) pork shoulder (boneless, trimmed and cut into large chunks)
- 1 tbsp salt
- 1 ½ tsp black pepper
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 bay leaves
- 1 orange, juiced (save the spent halves)
- 1 lime, juiced
- ½ cup (120 ml) chicken broth (for extra moisture, especially with lean cuts)
Instructions
- Seasoning Ritual: Meticulously blend salt, pepper, cumin, and oregano, thoroughly massaging the aromatic spice blend across every surface of the pork, ensuring complete flavor penetration.
- Slow Cooker Foundation: Strategically arrange a bed of chopped onions, minced garlic, and fragrant bay leaves, gently positioning the seasoned pork atop this flavorful base. Generously splash fresh orange and lime juices, incorporating the spent citrus halves for enhanced depth, and optionally introduce broth to maintain moisture.
- Transformative Cooking: Allow the slow cooker to work its magic, tenderly braising the meat on low for 8-10 hours or high for 5-6 hours until the protein surrenders effortlessly under a fork’s gentle pressure.
- Crispy Metamorphosis: Elevate the oven to 425°F (220°C). Extract the succulent meat, disassembling it into tender strands. Distribute the shredded carnitas across a baking sheet, drizzling with reserved cooking liquid, then roast until edges crisp and caramelize beautifully.
- Culinary Presentation: Unleash the carnitas in vibrant tacos, hearty bowls, or fresh salads, complemented by luxurious avocado, zesty salsa, fresh cilantro, and bright lime accents.
Notes
- Choose pork shoulder or pork butt with good marbling for maximum tenderness and flavor, ensuring juicy and rich carnitas.
- Toast cumin and oregano briefly before mixing to enhance their aromatic oils and intensify the spice profile of the meat.
- Don’t add too much liquid in the crockpot; the pork will release its own juices, preventing dry or overly wet carnitas.
- Pat meat dry before oven-crisping to achieve better browning and prevent steaming, creating deliciously caramelized edges.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Lunch, Dinner, Snacks
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 9
- Calories: 300
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 80 mg