Pork Carnitas Recipe
braised and pulled with Mexican crema
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Ingredients
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Meat
Mexican Crema
Serve with
Method
Prepare the Pork
- 1
Season the Pork
In a large bowl, season the pork shoulder with salt, black pepper, cumin, and oregano. Rub the spices into the meat thoroughly.
- 2
Sear the Meat
In a large skillet or Dutch oven, heat a tablespoon of oil over medium-high heat. Once hot, add the pork shoulder and sear on all sides until browned (about 3-4 minutes per side). Remove the pork and set aside.
- 3
- 4
Add Liquid Ingredients
Pour in the orange juice and lime juice, stirring to combine. Scrape any browned bits off the bottom of the pot.
- 5
Add Pork Back
Return the seared pork shoulder to the pot. Add bay leaves and ensure the pork is submerged in liquid.
- 6
Make Mexican Crema
- 7
Combine Ingredients
In a bowl, whisk together sour cream, heavy cream, lime juice, and salt until smooth and well combined.
Shred and Serve
- 8
Shred the Pork
Once the pork is done braising, remove it from the pot and place it on a cutting board. Use two forks to shred the meat into bite-sized pieces.
- 9
Serve
Warm the corn tortillas on a skillet. Serve the shredded pork topped with Mexican crema, chopped cilantro, diced onions, and lime wedges on the side.