Mexican pulled pork, often called carnitas, is a classic dish of slowly braised pork shoulder seasoned with citrus, garlic, and warm spices until it’s fall-apart tender, then crisped under the broiler for those irresistible golden edges. This version uses a Dutch oven or heavy pot, so you don’t need a deep fryer or special equipment. The result is juicy, flavorful meat that works in tacos, burritos, bowls, or on its own—and it’s easier than you think.
Ingredients
- 4 lb (1.8 kg) pork shoulder (also called pork butt), cut into 3–4 large chunks
- 1 tbsp (8 g) kosher salt, plus more to taste
- 2 tsp (5 g) ground cumin
- 1 tsp (2 g) dried oregano (Mexican oregano if available)
- 1 tsp (2 g) black pepper
- 1 large onion, quartered
- 6 cloves garlic, smashed
- 1 orange, halved
- 1 lime, halved
- 2 bay leaves
- 1 cinnamon stick (optional)
- 1 cup (240 ml) chicken broth or water
- 2 tbsp (30 ml) vegetable oil, for searing
Instructions
- Pat the pork chunks dry with paper towels. In a small bowl, mix the salt, cumin, oregano, and black pepper. Rub the spice mixture all over the pork.
- Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the pork in batches, turning occasionally, until deeply browned on all sides, about 8–10 minutes per batch. Do not crowd the pan—work in two or three batches. Transfer the seared pork to a plate.
- Reduce the heat to medium. Add the onion and garlic to the pot and cook, stirring, for 2–3 minutes until fragrant and lightly browned.
- Return the pork to the pot. Squeeze the orange and lime halves over the meat, then drop the squeezed halves into the pot (they add flavor and moisture). Add the bay leaves, cinnamon stick (if using), and pour in the chicken broth. The liquid should come about halfway up the meat—add a little water if needed.
- Bring the liquid to a simmer, then cover the pot with a tight-fitting lid. Reduce the heat to low and cook gently for 2½ to 3 hours, until the pork is fork-tender and shreds easily. Check occasionally to ensure the liquid hasn’t completely evaporated; add a splash of water if it looks dry.
- Preheat the broiler to high. Using tongs, transfer the pork to a cutting board and shred it with two forks, discarding any large fat pieces. Spread the shredded pork in an even layer on a rimmed baking sheet.
- Broil the pork for 5–7 minutes, until the edges are crispy and browned. Watch carefully to avoid burning. Toss the pork halfway through for even crisping.
- Serve immediately, or keep warm in a low oven (200°F / 95°C) until ready to serve.
Tips
- Substitutions: No orange? Use ½ cup (120 ml) orange juice plus the zest of one orange. No chicken broth? Water works fine. You can also add a chipotle pepper in adobo for smoky heat.
- Don’t skip the sear: Browning the pork before braising builds deep flavor. It adds a few minutes but makes a noticeable difference.
- Common mistake: Cooking too fast. Keep the heat low and the lid on—this allows the collagen to break down slowly, making the meat tender. If you boil it, the pork will be tough.
- Make it ahead: The shredded pork can be refrigerated for up to 4 days. Reheat and crisp it under the broiler just before serving.
Serving Suggestions
Serve the pulled pork in warm corn or flour tortillas with diced white onion, fresh cilantro, and a squeeze of lime. It’s also great over Mexican rice, in burrito bowls with black beans and pico de gallo, or piled on tostadas with refried beans and crumbled queso fresco. For a simple side, pair with a crisp cabbage slaw dressed with lime and crema.
Variations
- Spicy: Add 2–3 chipotle peppers in adobo (minced) to the pot during braising.
- Citrus twist: Use two oranges instead of one orange and one lime for a sweeter, more floral flavor.
- Slow cooker: Sear the pork, then transfer everything to a slow cooker. Cook on low for 8–10 hours or high for 5–6 hours. Shred and crisp under the broiler as directed.
- Instant Pot: Sear using the sauté function, then pressure cook on high for 60 minutes with a natural release. Shred and crisp as directed.
Storage and Reheating
Refrigerate leftover pulled pork in an airtight container for up to 4 days. To freeze, portion into freezer-safe bags or containers and store for up to 3 months; thaw overnight in the refrigerator. For reheating, place the pork in a skillet over medium heat with a splash of broth or water, cover, and heat until warmed through (to an internal temperature of 165°F / 74°C). For crispy edges, spread it on a baking sheet and broil for 3–5 minutes.
Frequently Asked Questions
Can I use pork loin instead of shoulder? Pork loin is leaner and will dry out during the long braise. Stick with pork shoulder (or pork butt) for the best texture. If you must use loin, reduce the cooking time to about 1½ hours and check for tenderness early.
Why is my pork tough? The meat wasn’t cooked long enough. Collagen needs time to break down—usually 2½ to 3 hours at a gentle simmer. If it’s still tough, cover and cook for another 30 minutes.
Can I make this without a Dutch oven? Yes. Use any heavy pot with a tight-fitting lid, or transfer the braising mixture to a covered baking dish and cook in a 300°F (150°C) oven for the same amount of time.
Should I remove the fat cap? Leave it on during cooking—it adds flavor and moisture. After shredding, you can pick out large pieces of fat if you prefer.
How do I get more crispy bits? After shredding, spread the meat thinly on the baking sheet and broil longer, tossing every 2–3 minutes, until you achieve your desired crispness. Just watch it closely to prevent burning.
Can I use this for meal prep? Absolutely. Portion the shredded pork into containers with rice and beans for easy lunches. Reheat in the microwave or on the stovetop, and add fresh toppings after reheating.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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