Carnitas Recipe (Slow Cooked Mexican Pulled Pork)

5 from 5 votes

Carnitas Recipe (Slow Cooked Mexican Pulled Pork)

This pork carnitas recipe is the ultimate Mexican pulled pork with seasoned pork shoulder cooked low and slow until fall apart tender, ready for tacos! Easy to make and delicious, the way it should be!

Prep Time10

Cook Time3

Course: Main Course

Cuisine: Mexican

Keyword: lard, pork shoulder, slow cooker, tacos

Servings:

Calories: 111kcal

Author: Mike Hultquist

Ingredients

1-1/4 cup pork lard or use vegetable oil
3-1/2 pound pork shoulder cut into chunks
½ onion
1 cup whole milk
1/2 cup water
1/2 cup orange juice or more as desired
1 bay leaf
1/4 cup chopped Mexican oregano
Zest of 1 orange
Salt and pepper to taste

TO SERVE

Corn or flour tortillas
Salsa + Fixings (I'm using chopped onion, serranos, cilantro, lime, avocado, queso fresco, salsa verde, red chili flakes)

Instructions

Heat the lard (or oil) in a large pot or Dutch oven to medium heat. Add the pork and onion and cook for 10 minutes, stirring occasionally, to brown the meat. Reduce heat to cool slightly.
Remove the onion and add the milk, water, orange juice, orange zest, herbs, and salt and pepper.
Reduce heat and simmer for 3-4 hours, or until the liquid in the pot has evaporated and the pork is fork tender – lard/milk should bubble, but not boil – do not exceed 250 degrees F.
Remove the pork and shred as desired. Serve with tortillas for the best carnitas tacos ever!

FOR CRISPY PORK CARNITAS

Heat 1 tablespoon lard or vegetable oil in a large pan to medium-high heat. Add the pork and cook for 1-2 minutes, stirring, until the edges crisp as desired. You can also crisp it up in a broiler.
Serve with tortillas for crispy carnitas tacos!

Notes

Nutritional information estimated without tortillas or toppings.

Nutrition