Carnitas Recipe (Mexican Pulled Pork)

Carnitas are tender, flavorful Mexican pulled pork made in the slow cooker with citrus, garlic, and spices, then crisped in the oven for authentic texture. This easy recipe is perfect for tacos, burritos, quesadillas, or rice bowls. With simple ingredients like pork shoulder, orange juice, lime juice, and onions, these juicy carnitas are ideal for meal prep, family dinners, or feeding a crowd.

Ingredients

• 4 lb boneless pork roast (pork butt or pork shoulder)
• 3 tsp fine sea salt (or 2 ½ tsp table salt)
• 1 tsp ground black pepper
• 1 tsp dried oregano
• 1 large yellow onion, diced
• 5 garlic cloves, peeled
• 4 Tbsp fresh lime juice (from about 2 limes)
• ½ cup fresh orange juice (from about 2 oranges)
• 1 cup chicken broth
• 2 bay leaves (optional)

Instructions

1. Season the Pork
   Pat the pork dry with paper towels. In a small bowl, combine the salt, pepper, and oregano. Rub the mixture evenly over the pork.
2. Prepare the Slow Cooker
   Add the diced onion, whole garlic cloves, chicken broth, lime juice, orange juice, and bay leaves (if using) to the bottom of the slow cooker.
3. Cook the Pork
   Place the seasoned pork into the slow cooker. Cover and cook on high for 5 hours or low for 7–9 hours, until the pork is fork-tender.
4. Shred and Crisp
   Remove the pork and transfer it to a rimmed baking sheet. Shred the meat with two forks, then drizzle about ½ cup of the slow cooker juices over the top.
   For crispy carnitas, spread the shredded pork in an even layer and broil in the oven for 5–7 minutes, or until golden brown on the edges.

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Why You’ll Love This Recipe

• Juicy, flavorful pork with a hint of citrus and garlic
• Perfect balance of tender and crispy textures
• Easy slow cooker method with minimal prep
• Great for meal prep and feeding a crowd

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Tips

• Use pork shoulder (pork butt) for the best balance of fat and tenderness.
• For extra flavor, sear the pork on all sides in a hot skillet before adding it to the slow cooker.
• Broiling after shredding adds authentic crispy edges.
• Save the leftover cooking liquid—it’s great for reheating or adding moisture to leftovers.

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Variations and Substitutions

• Spice It Up: Add 1–2 chopped jalapeños or a pinch of cayenne for extra heat.
• Citrus Options: Swap orange juice with pineapple juice for a sweeter twist.
• Broth Substitute: Use beef broth or water with a bouillon cube if chicken broth isn’t available.
• Pressure Cooker Version: Cook in an Instant Pot on high pressure for about 60 minutes, followed by natural release.

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FAQs

Can I make carnitas ahead of time?
Yes! Cook the pork, shred it, and store in the fridge for up to 4 days. Crisp just before serving.

Can I freeze carnitas?
Absolutely. Freeze in airtight containers for up to 3 months. Thaw and reheat with some of the reserved juices.

Do I have to broil the pork?
No, but broiling gives the carnitas authentic crispy edges and enhances the flavor.

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Serving and Suggestions

• Serve carnitas in tacos with corn tortillas, diced onion, cilantro, and lime wedges.
• Use as a filling for burritos, quesadillas, enchiladas, or tamales.
• Add to rice bowls with beans, avocado, and salsa.
• Perfect party food for game day or family gatherings.