Pulled Pork Carnitas Recipe
Make Pulled Pork Carnitas Recipe in just 4h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork & Marinade
Finishing & Serving
Method
Pork & Marinade
- 1
Season the pork
Pat the pork shoulder pieces dry with paper towels. Combine kosher salt, black pepper, dried oregano, ground cumin and smoked paprika in a small bowl. Rub the spice mixture all over the pork, massaging to coat evenly. Place the pork in a large bowl or tray.
- 2
Add aromatics and citrus
Scatter the minced garlic and bay leaves around the pork. Pour the fresh orange juice, fresh lime juice and 1 cup of the broth over the pork so liquid comes up around but does not fully cover the meat. Cover and refrigerate for at least 1 hour or up to overnight to let flavors develop.
- 3
Braise the pork
Preheat oven to 150°C (300°F). Transfer the pork and marinade to a heavy Dutch oven or ovenproof pot. Add remaining 1 cup of broth. Bring the pot to a gentle simmer on the stovetop over medium heat, then cover and move to the preheated oven. Braise until pork is very tender and pulls apart easily, about 3 to 4 hours depending on size.
Finishing & Serving
- 4
Shred the pork
Remove the pot from the oven. Using tongs, transfer pork pieces to a large cutting board or bowl. Let rest 10 minutes until cool enough to handle. Use two forks or your hands (with gloves) to pull the pork into bite-sized shreds, discarding bay leaves and any large excess fat.
- 5
Reduce braising liquid (optional)
While the pork rests, skim fat from the surface of the braising liquid in the pot. Place the pot over medium-high heat and simmer the liquid until reduced and slightly thickened, about 8–12 minutes; taste and adjust seasoning with salt if needed. Reserve 2–4 tablespoons of the reduced sauce to moisten the shredded pork if desired.
- 6
Crisp the carnitas (two options)
Option A — Oven broil: Preheat the broiler. Spread shredded pork in a single layer on a rimmed baking sheet, drizzle with 2 tbs vegetable oil and some of the reduced sauce, tossing to coat. Broil 3–6 minutes until edges are crisp and caramelized; toss and broil another 2–4 minutes for more crust. Option B — Skillet sear: Heat 2 tbs vegetable oil in a large cast-iron skillet over medium-high heat. Add shredded pork in batches, pressing down and letting it sit untouched 2–3 minutes to brown; toss and repeat until you have a mix of crispy edges and tender interior.
- 7
Prepare toppings and warm tortillas
While crisping the pork, warm tortillas on a dry skillet or tortilla warmer until pliable. Combine chopped cilantro and diced red onion in a small bowl. Cut the orange and limes into wedges for serving. Warm pickled jalapeños if preferred.
- 8
Assemble and serve
Place warmed tortillas on a platter. Top each tortilla with a generous spoonful of shredded, crisped carnitas. Add a sprinkle of chopped cilantro and diced red onion, a squeeze of orange or lime, and pickled jalapeños if using. Serve immediately with extra lime wedges and the remaining reduced sauce on the side. Serves 6–8.