Carnitas: Mexican Style Pulled Pork

Ingredients

• 1.59–1.81 kg (3½–4 lb)boneless pork butt roast, also called boneless pork shoulder or boneless picnic roast
• 475 ml (2 cups), or enough to cover the porkwater
• 1white or yellow onion, peeled and halved
• 4–6 clovesgarlic, smashed and peeled
• 30 ml (2 tablespoons; about 1 lime)lime juice
• 30 ml (2 tablespoons)red wine vinegar
• 1 teaspoondried oregano
• 1 teaspoonground cumin
• 2bay leaves
• 1 teaspoonkosher salt
• ½ teaspoonground black pepper
• 1orange
• To servesmall corn or flour tortillas

Instructions

1. 1

   Heat the oven

   Set an oven rack in the lower-middle position and preheat the oven to 150°C (300°F).

2. 2

   Season the pork

   Trim excess fat from the pork and cut it into 5 cm (2-inch) chunks. Put the pieces in a heavy, lidded pot, such as a Dutch oven, and add enough water to cover. Add the onion, garlic, lime juice, red wine vinegar, oregano, cumin, bay leaves, 1 teaspoon kosher salt and ½ teaspoon ground black pepper. Squeeze in the orange juice, add the orange rinds, and stir. Bring to a boil over medium heat, stirring occasionally.

3. 3

   Braise until tender

   Cover the pot and transfer it to the oven. Cook for about 2 hours, until the pork falls apart when tested with a fork, then remove the pot from the oven.

4. 4

   Transfer the pork

   Take out and discard the orange rinds, onion and bay leaves. Line a rimmed baking sheet with foil, then use a slotted spoon to move the pork from the liquid to the sheet. Set it aside.

5. 5

   Reduce the liquid

   Return the pot to the hob and bring the liquid to a boil over high heat. Boil for 8–15 minutes, adjusting the time as needed, until thick and glossy; a spoon drawn through it should leave a trail. Aim for about 240 ml (1 cup) of liquid.

6. 6

   Pull apart pork

   Separate the pork pieces with your fingers, removing particularly fatty pieces or trimming away their fat. Drizzle the pork with the reduced cooking liquid. Set the oven grill to high and broil the pork on a baking sheet for 5–8 minutes, until it begins to brown and the edges turn crisp.

7. 7

   Crisp the other side

   Remove the baking sheet and flip the pork with a spatula. Broil for another 5–8 minutes, until browned and crisp but not charred. Serve in warmed tortillas with toppings of your choice.

What are carnitas?

Carnitas means “little meats” and is a Mexican preparation of pork cooked until tender, then crisped before serving. This version braises pork shoulder with citrus, aromatics and spices, then uses the concentrated cooking liquid to season the shredded meat.

The two-stage cooking is what makes it work: the covered pot softens the pork, while a short spell under the grill adds browned, crunchy edges.

Nutrition and macros by portion

The nutrition label shows one serving as written: 187 calories, 25g protein, 3g carbs, 8g fat.

Pork provides most of the protein and fat, while the orange juice and small amount of liquid seasoning contribute some carbohydrates. Serve a portion in a tortilla with fresh vegetables or salsa for a more balanced plate.

Choosing the pork

Pork shoulder: boneless pork butt, shoulder or picnic roast suits a long braise and is easy to cut into chunks. Trim excess fat, but the remaining fat helps keep the meat succulent as it cooks.

Orange and lime: the orange juice goes into the braising liquid, and the squeezed rinds add aroma as the pork cooks. Remove the rinds before reducing the liquid so the finished sauce stays balanced.

Build flavour in the pot

Aromatics: onion and garlic flavour the cooking liquid alongside cumin, oregano and bay. The onion and bay leaves are removed before the meat is shredded.

Liquid: use enough water to cover the pork, then add the vinegar and lime juice. Stir as it comes to a boil so the seasonings are distributed through the pot.

Know when the pork is tender

Fork test: after about 2 hours in the oven, poke a piece with a fork. It should pull apart easily; if it still feels firm, continue cooking until it does.

Glossy reduction: boil the braising liquid until it thickens and a spoon leaves a visible trail when drawn through it. Keep an eye on it as it reduces, since the level and timing can vary.

Get crisp edges without burning

Shred by hand: pull apart the cooked pork and remove any particularly fatty pieces. Spread it on the lined baking sheet, then drizzle over the reduced liquid for flavour.

Broil in two rounds: crisp the pork for 5–8 minutes, flip it, then broil for another 5–8 minutes. Watch closely during the second round so the browned edges do not turn charred.

Serve it in warm tortillas

Warm the corn or flour tortillas before filling them, and serve the pork while its edges are still crisp. Add toppings of your choice at the table.

The pork also works as a filling for burritos or alongside huevos rancheros. If serving it with a meal, pair it with something fresh to contrast with the rich, savoury meat.

Recipe notes & tips

• Cut the pork into similarly sized chunks so they become tender at roughly the same time.
• Keep the pot covered during the oven braise to retain moisture.
• Check the liquid as it reduces and stop when it is thick and glossy.
• Spread the shredded pork across the baking sheet so more of it can crisp.
• Stay nearby while broiling because the edges can brown quickly.

Variations

• Use corn tortillas: choose them for a corn-forward base.
• Use flour tortillas: serve the pork in soft flour tortillas instead.
• Adjust the citrus: vary the amount of lime juice to suit your preferred tang.
• Add fresh toppings: finish the tacos with toppings of your choice.
• Serve as a bowl: use the pork as the centre of a meal instead of filling tortillas.

Common mistakes to avoid

• Cutting uneven chunks: smaller pieces may soften sooner; aim for pieces around 5 cm.
• Removing the pork too early: if a fork cannot pull it apart easily, continue braising.
• Skipping the reduction: boil the liquid until glossy so it clings better to the meat.
• Leaving out the cooking liquid: drizzle it over the pulled pork before broiling.
• Broiling unattended: check the pork during both rounds to prevent charring.

How to store

Refrigerate leftover pork in an airtight container, separate from the tortillas, for up to 3 days. Reheat it in a covered pan with a little cooking liquid, then briefly broil if you want to refresh the crisp edges.

Frequently asked questions