Easy Pork Carnitas – Mexican Pulled Pork
Learn how to make perfect pork carnitas with this easy recipe! Flavoured with lime and orange juice, serve it in tacos, bowls or over rice.
Servings: 6
Equipment
- Dutch Oven or Stockpot
Ingredients
- 4 Pounds pork roast pork shoulder
- 2 Teaspoons salt
- 2 Teaspoons black pepper
- 2 Pounds lard
- 1 Cup water
- 2 Tablespoons salt
- 1 Bulb garlic
- 1 orange
- 1 lime
- 2 Tablespoons Worcestershire sauce
- 1 white onion
- 3 bay leaves
- 2 guajillo chiles
- 2 Teaspoons garlic powder
- 2 Teaspoons ground cumin
- 1 Teaspoon smoked paprika
- 1 Teaspoon cloves whole
Instructions
- Melt lard in a large Dutch oven or stock pot over medium high heat.
- Season the pork with salt and pepper.
- Cut pork into 2” to 3” chunks.
- Remove the excess fat from the pork.
- Once the lard is fully melted and hot, add the pork and fry for about 5 minutes, or until lightly browned. Turn over halfway through cooking time. Work in batches to evenly cook. Set pork aside as you work.
- Once all the pork is fried, lower the heat to medium low and return the pork to the Dutch oven.
- In a bowl with a pour spout, combine 1 cup water and 2 tbsp salt and mix until dissolved.
- Pour salted water, juice from 1 lime, and Worcestershire into the Dutch oven with the lard still in there too.
- Slice the orange in half and juice it into the pot. Add the orange skins to the pot.
- Remove most of the skin from the garlic clove and slice to expose the cloves. Cut onion into wedges. Add both to the pot.
- Next, add the garlic powder, cumin, smoked paprika, bay leaves, guajillo chiles, and cloves. Cover and cook for 30 minutes.
- After 30 minutes, lower heat to low and let simmer for 2 hours.
- Remove pork from the Dutch oven and discard the juices. Shred the pork.
- Garnish with diced onions, cilantro and lime wedges and serve over rice or in tacos.
Notes
Start with well-marbled pork: Using pork shoulder or pork butt ensures the meat stays tender and juicy as it cooks.
Trim excess fat: Removing some of the excess fat helps prevent the dish from becoming overly greasy, while still keeping enough for flavor.
Fry in batches: Cooking the pork in smaller batches allows it to brown evenly, which enhances the overall flavor.
Use fresh citrus: Freshly juiced orange and lime brighten the dish and provide a more vibrant flavor than bottled juice.
Don’t rush the simmering: Allowing the pork to simmer slowly lets the flavors meld together and ensures the meat becomes tender enough to shred easily.
Add spices gradually: Incorporate spices a bit at a time, tasting as you go, to achieve a balanced, well-rounded flavor.
Rest before shredding: Letting the pork rest briefly after cooking makes it easier to shred and helps it retain moisture.
Trim excess fat: Removing some of the excess fat helps prevent the dish from becoming overly greasy, while still keeping enough for flavor.
Fry in batches: Cooking the pork in smaller batches allows it to brown evenly, which enhances the overall flavor.
Use fresh citrus: Freshly juiced orange and lime brighten the dish and provide a more vibrant flavor than bottled juice.
Don’t rush the simmering: Allowing the pork to simmer slowly lets the flavors meld together and ensures the meat becomes tender enough to shred easily.
Add spices gradually: Incorporate spices a bit at a time, tasting as you go, to achieve a balanced, well-rounded flavor.
Rest before shredding: Letting the pork rest briefly after cooking makes it easier to shred and helps it retain moisture.
Nutrition
Calories: 493kcal | Carbohydrates: 19g | Protein: 74g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 191mg | Sodium: 3356mg | Potassium: 1659mg | Fiber: 8g | Sugar: 5g | Vitamin A: 8137IU | Vitamin C: 72mg | Calcium: 413mg | Iron: 4mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
