Carnitas (Mexican Pulled Pork)
Pork shoulder braised low and slow with orange and warm spices, then crisped in its own fat. Juicy inside, golden and crackly outside.
Ingredients
- 4 lb pork shoulder cut into 2 inch chunks
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon dried oregano
- 2 teaspoon ground cumin
- 1 white onion quartered
- 6 garlic cloves
- 2 bay leaves
- 1 large orange juiced, halves reserved
- ¼ cup lard or vegetable oil
- ½ cup whole milk optional, for extra tenderness and browning
- 1 cup water
Instructions
- Season. Toss the pork chunks with the salt, pepper, oregano, and cumin.
- Build the pot. Place the pork in a Dutch oven with the onion, garlic, bay leaves, orange juice and the squeezed orange halves, lard, milk if using, and water.
- Braise. Bring to a gentle simmer, then cover and cook on low for 2 ½ to 3 hours, until the pork is completely fork tender.
- Crisp. Remove the orange halves, onion, and bay leaves. Raise the heat and cook uncovered, stirring gently, until the liquid evaporates and the pork browns and crisps in its own fat, 15 to 20 minutes. You can also spread it on a sheet pan and broil for about 5 minutes.
- Serve. Pile onto warm corn tortillas with diced onion, cilantro, salsa, and a squeeze of lime.
Notes
Carnitas keep in the fridge for 4 days and freeze well for 3 months. Re-crisp in a hot skillet. Nutrition is an estimate per serving.