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Mexican Carnitas (Pulled Pork)

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3-4 pounds Pork butt
2 teaspoons Salt
1 teaspoon Black pepper
1 teaspoon Cumin
1 teaspoon Dried Oregano
1 teaspoon Chili powder
1 / quartered Onion
4 cloves / minced Garlic
2 Bay leaves
2 / juiced (or 1/2 cup of orange juice) Oranges
1 / juiced (or 2 tablespoons of lime juice) Lime
1/2 cup Water

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Mexican Carnitas (Pulled Pork)

  • Medium



  1. Season the Pork: In a large bowl, combine the pork pieces with salt, black pepper, cumin, oregano, and chili powder. Make sure the meat is well coated with the seasoning.
  2. Marinate the Pork: Add the minced garlic, onion, bay leaves, orange juice, lime juice, and water to the seasoned pork. Mix everything together. Cover the bowl and marinate in the refrigerator for at least 2 hours, or overnight for best results.
  3. Slow Cook the Pork: Transfer the marinated pork and all the marinade to a large, heavy-bottomed pot or Dutch oven. Heat over medium-high heat until it comes to a boil, then reduce the heat to low, cover, and simmer for about 2.5 to 3 hours. Stir occasionally and cook until the pork is very tender and can easily be shredded.
  4. Crisp the Pork: Once the pork is tender, remove the lid and continue to cook over low heat to let the liquid evaporate, and the pork becomes crispy. You can use a little vegetable oil or lard to help with crisping. This step takes about 20-30 minutes, depending on how crispy you want your carnitas.
  5. Shred the Pork: Using a fork or tongs, shred the pork into smaller pieces. The carnitas should be crispy on the outside and tender on the inside.
  6. Serve: Serve the carnitas in warm tortillas with your choice of toppings like chopped onions, cilantro, salsa, guacamole, and a squeeze of lime juice.

Enjoy your homemade carnitas! They’re great for tacos, burritos, nachos, or even on their own with some Mexican rice and beans.

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