Carnitas
This Pork Carnitas recipe is juicy, tender, and packed with bold flavor thanks to a simple homemade seasoning! Slow cooked until perfectly tender, then crisped up for that irresistible texture, this Mexican pulled pork is easy to make in the oven or in a slow cooker.
Ingredients
Seasoning
- 2 tablespoons chili powder
- 2 tablespoons Mexican oregano
- 1 tablespoon garlic powder, or granulated garlic
- 1 tablespoon onion powder, or granulated onion
- 1 tablespoon salt
- 2 teaspoons ground cumin
- 1 teaspoon black pepper
Carnitas
- 4 pound boneless pork shoulder
- ¼ cup avocado oil, or vegetable oil
- ¼ cup lime juice
- ½ cup orange juice
- 1 ½ cups chicken broth, or a 12 ounce Mexican lager
- 1 cinnamon stick
- 3 bay leaves
Instructions
- Preheat the oven to 325°F.
- Combine all of the ingredients for the carnitas seasoning in a small bowl.
- Cut a the boneless pork shoulder into large chunks. Rub the seasoning mix on all sides of the pieces of pork.
- Heat the avocado oil in a large dutch oven on the stove over high heat.
- Once the oil is hot, add the seasoned pork and cook on all sides for 2-3 minutes per side or until the pork is browned on all sides. You’ll probably have to do this in two batches to make sure the pork gets seared evenly on all sides.
- Add lime juice, orange juice and chicken broth. Bring the liquid to a boil. Once boiling, add the cinnamon stick and bay leaves.
- Cover the dutch oven with a lid or tightly with a piece of foil and transfer it to the oven to cook for 3 hours.
- After 3 hours, remove the pork from the oven and turn the oven from bake to broil on high. Arrange one rack in the oven approximately 6-8 inches from the top.
- Use tongs to remove the cinnamon stick and bay leaves from the pot and discard them.
- Use the same tongs to remove the pieces of pork from the liquid and place them on a cutting board.
- Use two forks, or meat claws, to shred the pork, then transfer it to a large rimmed baking sheet in an even layer. Pour ¼ cup of the liquid from the dutch oven over the pork on the baking sheet.
- Place the pork under the broiler in the oven for 2-3 minutes, or until slightly crispy.
- Serve in tortillas with your choice of toppings, or make nachos, burrito bowls, or quesadillas with the pulled pork carnitas.
Notes
- One pound of boneless pork will give you approximately 2 cups of shredded carnitas. Using this measurement means you’ll end up with approximately 8 cups of carnitas if you’re using a 4 pound boneless pork shoulder.
- If you prefer to make the recipe in a slow cooker, after you've seasoned and seared the pork, transfer it to a slow cooker with the lime juice, orange juice, chicken broth, cinnamon stick and bay leaves. Slow cook for 4-5 hours on high, or 8-10 hours on low. After the cook time, follow the recipe as instructed to remove the pork from the slow cooker, shred it, then crisp it up in the oven.
Nutrition Facts
Calories 380kcal (19%)Carbohydrates 6g (2%)Protein 52g (104%)Fat 15g (23%)Saturated Fat 3g (15%)Polyunsaturated Fat 2gMonounsaturated Fat 8gTrans Fat 0.03gCholesterol 137mg (46%)Sodium 1194mg (50%)Potassium 995mg (28%)Fiber 2g (8%)Sugar 2g (2%)Vitamin A 661mg (13%)Vitamin C 10mg (12%)Calcium 62mg (6%)Iron 3mg (17%)
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