Carnitas – Mexican Pulled Pork

You’ll skip the taqueria when you try this Carnitas – Mexican Pulled Pork.

This Carnitas – Mexican Pulled Pork recipe is the easiest, most tender, and delicious meat you will ever eat, for a fraction of the cost. No bland, dry meat here! The dish features pork that’s tenderly braised and simmered in it’s rich, savory juices until it practically melts in your mouth. Cooking the pork low and slow ensures a succulent fork tender final product, effortlessly infusing it with exquisite taste and tenderness.

Jump to Recipe

Carnitas, known as “little meats” in Spanish, stand as a beloved Mexican culinary gem. Though the ingredients are clean and simple, this pulled pork dish bursts with bold flavors and versatility.  Whether you’re crafting carnitas tacos, burritos, or salads, the options are endless and equally delicious.

Ingredients

• 3 pound pork butt roast or pork shoulder
• Juice of 1 lime
• 1 orange
• 1 medium onion, quartered
• 8 cloves of garlic, quartered
• 3 bay leaves
• 1 tablespoon beef bouillon, I used Better than Bouillon
• 1 1/2 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon onion powder
• 1 tablespoon oregano
• 1/2 teaspoon cumin

Pork Butt or Pork Shoulder, what’s the difference?

Ever wondered about the distinction between pork shoulder and pork butt? Surprisingly, they’re actually one and the same! While pork shoulder logically comes from the shoulder of the pig, the term “pork butt” might seem puzzling since it’s not sourced from the pig’s posterior. This terminology harks back to Colonial-era practices when Boston butchers would package pork shoulder in barrels they referred to as “butts.” So, despite the name, you’re not getting pork from the pig’s rear end when you opt for pork butt—it’s all about the historical packaging method.

Can I substitute a different cut of pork?

No, please only use pork butt or pork shoulder. Pork loin is notoriously dry and will not give you the tender, melt in your mouth results that this dish is known for.

Instructions

It’s so easy! Literally, anyone can make this recipe.

Cut the roast into four quarters and place in a slow cooker.

Add the onions, bouillon, and spices. Squeeze in orange juice and toss the peels in with the roast.

Squeeze in lime juice. DO NOT toss in the lime peels. It will make it bitter. You don’t need anymore liquid beyond the citrus juice. The meat will cook in it’s own juices.

Mix well, rubbing the spices in thoroughly.

Cover and cook on high for about 6 hours or on low about 8 hours or .

Transfer the meat to a foil lined baking sheet. Do not discard juices.

Shred with two forks. Pork should be very tender.

Drizzle juice over the meat.

Broil for 10 minutes and it’s ready to serve.

Carnitas Mexican Pulled Pork

Oh Yeah! This once is a keeper!