Pork carnitas is probably the king of Mexican food. Flavorful pork carnitas is a classic Mexican recipe consisting of tender shredded pork flavored with hints of cinnamon and orange that’s great for tacos, enchiladas and other Mexican dishes. Think of it as Mexico’s Pulled Pork!
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Ingredients
Carnitas
6 lbs boneless pork shoulder (pork butt) cut into 3-inch cubes
2 oranges cut in halves
2 carrots break in halves
1 onion cut in half
3 bay leaves
Rub
6 garlic cloves minced
2 tsp kosher salt
1/4 cup brown sugar
2 tbsp Mexican oregano (See Note 1)
1 tsp ground cumin
1/2 tsp cinnamon
Serving
corn or flour tortillas
refried beans
2 white onions sliced
1 bunch of cilantro chopped
3 limes sliced
tomatillo salsa verde
roasted tomato salsa
guacamole
Instructions
Slow Cooker or Instant Pot
Combine the rub ingredients and rub all over pork.
Place the pork shoulder in a slow cooker fat side up. Cover with the oranges, carrots, onion and bay leaves.
Cook on low for 10 hours or 6 on high if using a slow cooker. If using an Instant Pot, High Pressure for 90 minutes. Allow for natural release.
Carefully transfer carnitas from cooker using a slotted spoon or spider to a serving platter, save pan juices. Allow meat to cool slightly and shred by hand or using forks.
Serve with hot tortillas, refried beans, sliced onions, tomato slices, cilantro, limes and salsas of choice.
Optional for Crispy (the BEST!)
Remove and discard cooked orange and vegetables from cooking liquid. Set aside.
In a large skillet over high heat add a tablespoon of oil and fry shredded carnitas meat in batches, pouring 1/4 cup of cooking liquid in and simmer until juices are evaporated and meat is crispy and caramelized. Then go to Step 5 above to serve!
Stove top version
Combine the rub ingredients and rub all over pork.
Add all of the ingredients to a large stock pot and cover with water. Bring to a boil, lower to simmer and cover. Cook for 3 hours.
Preheat oven to 350°F.
Carefully transfer pork from pot using a slotted spoon or spider to a large roasting pan. Discard the cooked orange and vegetables. Roast carnitas for 30 minutes, basting occasionally with cooking liquid.
Allow meat to cool slightly and shred by hand or using forks.
Serve with hot tortillas, refried beans, sliced onions, tomato slices, cilantro, limes and salsas of choice.
Notes
1. Mexican oregano is a relative of Lemon Verbena and is native to Mexico. Similar in that it’s pungent like Mediterranean oregano, Mexican oregano has notes of mild licorice and citrus. Mediterranean oregano is a member of the mint family and most often is used in Greek and Italian recipes. Mediterranean oregano is the one most found in spice racks and supermarkets.
**NUTRITIONAL info is for carnitas meat only.
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