Carnitas (Mexican Slow-Cooked Pulled Pork)
This classic Mexican dish features pork shoulder braised low and slow in a citrus and spice mixture until meltingly tender, then crisped under the broiler for irresistible golden edges. The combination of bright orange and lime juice with earthy cumin and oregano creates a deeply flavorful, versatile meat perfect for tacos, burritos, bowls, and more.
Equipment
- Large Dutch oven (5-7 quart / 4.7-6.6 liter) - oven-safe
- Sharp chef's knife
- Cutting board
- Measuring cups and spoons
- Citrus juicer - for squeezing the oranges and lime
- Two Forks - for shredding the pork
- Rimmed Baking Sheet - for the broiling step
- Tongs
- Paper towels - for patting the pork dry before searing
- Instant-read thermometer - optional but helpful
Ingredients
- 4 lbs boneless pork shoulder - 1.8 kg, also called pork butt, cut into 3-inch chunks
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano - or regular dried oregano
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 large white onion - roughly chopped
- 6 cloves garlic - smashed
- 2 bay leaves
- 2 large oranges - juiced, about 3/4 cup or 180 ml
- 1 lime - juiced
- 1/2 cup chicken broth - 120 ml, or water
- 2 tablespoons lard - or neutral oil, for searing
- 1/2 cup Mexican Coca-Cola - 120 ml, or regular cola, optional, adds subtle sweetness and depth
For Serving (Optional)
- corn tortillas - warmed
- white onion - diced, for garnish
- cilantro - fresh, for garnish
- lime wedges - for serving
- salsa - your favorite variety
Instructions
- Let pork sit at room temperature for 30 minutes. Pat dry with paper towels. Combine salt, pepper, cumin, oregano, chili powder, and paprika. Season pork generously on all sides.
- Preheat oven to 325°F (163°C). Heat lard or oil in Dutch oven over medium-high heat until shimmering. Sear pork in batches for 3-4 minutes per side until deep brown. Transfer to plate.
- Reduce heat to medium. Cook onion in remaining fat for 3 minutes until softened. Add garlic and cook 1 minute until fragrant.
- Return pork to pot. Add orange juice, lime juice, chicken broth, and cola (if using). Liquid should come one-third up the sides of the pork. Tuck in bay leaves.
- Cover and braise in oven for 2.5 to 3 hours until pork reaches 200°F (93°C) and falls apart easily with a fork. Check liquid at 2-hour mark, add splash of water if dry.
- Remove from oven and cool 10-15 minutes. Shred pork with two forks, discarding bay leaves. Pour some braising liquid over shredded meat to keep moist.
- Preheat broiler on high. Spread shredded pork in even layer on rimmed baking sheet. Spoon 2-3 tablespoons braising liquid over meat. Broil 4-6 minutes until edges are crispy and golden, watching closely.
- Remove from oven immediately. Taste and adjust seasoning. Serve hot with warm tortillas, diced onion, cilantro, lime wedges, and salsa.
Notes
- Choose the right cut: Pork shoulder (also called pork butt) is essential for tender carnitas. Leaner cuts like loin will dry out and become tough.
- Dry the meat thoroughly: Patting the pork completely dry with paper towels before searing is crucial for achieving a deep brown crust.
- Don't rush the braise: The pork needs 2.5 to 3 hours at 325°F (163°C) to break down collagen. Higher temperatures will make it tough.
- Use fresh citrus: Fresh-squeezed orange and lime juice provide much brighter flavor than bottled alternatives.
- Watch the broiler closely: The sugar in the braising liquid can burn quickly. Stay at the oven during the entire crisping step.
- Save the braising liquid: Reserve it to spoon over shredded meat and reheating leftovers. It's pure concentrated flavor.
- Storage: Store carnitas in an airtight container with braising liquid for up to 4 days in the refrigerator or 3 months in the freezer.
- Reheating: Reheat in a skillet with a splash of braising liquid or under the broiler to restore crispy edges. Avoid the microwave which steams the meat.
- Make it spicy: Add 1-2 chipotle peppers in adobo sauce to the braising liquid for smoky heat.
- Slow cooker option: After searing, transfer everything to a slow cooker and cook on low for 8-10 hours or high for 5-6 hours, then finish under the broiler.