Experience the magic of authentic Slow Cooked Pork Carnitas, a dish that consistently delivers succulent, melt-in-your-mouth meat adorned with those irresistible crispy edges everyone craves. Infused with a harmonious blend of subtle orange and lime undertones, along with aromatic oregano, bay leaves, and earthy cumin, this Mexican pulled pork recipe promises an unforgettable culinary journey. It’s no wonder this dish receives rave reviews from family and friends alike – it’s a true crowd-pleaser that brings the vibrant flavors of Mexico right to your dining table.
This remarkable Mexican Pulled Pork recipe isn’t just delicious; it’s the epitome of comfort food. Perfectly suited for a cozy family dinner or as an impressive centerpiece when entertaining guests, these carnitas are universally loved. Imagine tender, flavorful pork, slow-cooked to perfection, then crisped to a golden finish – a truly versatile dish that will become a staple in your culinary repertoire.
Unveiling the Irresistible Charm of Homemade Pork Carnitas
Embarking on a new recipe, especially one as revered as traditional pork carnitas, can feel like a grand adventure. But fear not, for this recipe promises an outcome so delightful, it will exceed all expectations. While traditional methods might seem intimidating, our approach simplifies the process without compromising on that authentic, rich flavor and texture. This is more than just a meal; it’s an experience that delivers a symphony of tastes and textures in every bite.
- Unmatched Tenderness Meets Crispy Perfection: This recipe achieves the holy grail of carnitas – incredibly tender, seasoned pork morsels that are then expertly browned to develop delightfully crispy, caramelized edges. It’s a textural marvel that will have you coming back for more.
- The Ideal Cut for Flawless Pulled Pork: We utilize the best cut for pulled pork – the pork shoulder or pork butt – ensuring that after hours of slow cooking, the meat reaches an unparalleled level of tenderness, making it effortlessly shreddable and perfect for an array of dishes, especially tacos.
- A Simple Yet Sophisticated Cooking Method: The journey begins in a Dutch oven, where the pork slowly transforms into fork-tender perfection. Following this, the shredded pork is briefly broiled, locking in flavor and creating those desirable crispy bits. This two-step process is the secret to truly irresistible pork carnitas!
- Flavor Profile That Sings: The thoughtful blend of orange and lime citrus, combined with the earthy notes of oregano, cumin, and bay leaves, creates a complex and aromatic base that permeates every fiber of the pork. It’s a flavor combination that is both subtly familiar and profoundly satisfying.
- Versatile Culinary Delight: While exceptional in tacos, these crispy, tender pork carnitas are incredibly versatile. They can elevate burritos, bowls, quesadillas, nachos, or even stand alone as a flavorful main course, proving their adaptability for any meal occasion.
Once you’ve experienced the melt-in-your-mouth tenderness and savory crispness of these pork carnitas, you’ll understand why this recipe is a must-try. Rolled into warm tortillas with your preferred toppings, this flavorful pork is transformed into the quintessential dish for any gathering, especially perfect for summer entertaining or a comforting weeknight meal.
Mastering the Art: Essential Tips for Perfect Pork Carnitas
Our inspiration for this exquisite pork carnitas recipe draws from classic culinary techniques, focusing on achieving deep flavor and incredible texture. The core idea is slow-cooking the pork in a liquid infused with vibrant lime and orange juice, along with classic Mexican spices like oregano, cumin, and onion. Once the pork is incredibly fork-tender, the magic happens: the meat is tossed in a rich reduction of its own flavorful juices, then broiled to achieve those signature crispy, browned chunks that define authentic carnitas.
The term “carnitas” translates to “little meats” in Spanish, a charming description for this iconic Mexican dish. Originating from the state of Michoacán, traditional carnitas are made by simmering pork in copious amounts of oil or lard. While lard is traditionally preferred for its rich flavor and browning capabilities, our recipe offers a healthier yet equally delicious alternative by cooking the pork in its own rendered fat, producing succulent results without compromise.
- Healthier Approach, Uncompromised Flavor: While classic Mexican pork carnitas are simmered in lard, our recipe thoughtfully cooks the pork in its own rendered fat. This method not only offers a lighter alternative but, when combined with the robust flavors of orange, lime, onion, oregano, cumin, and bay, ensures a remarkably flavorful outcome. The preparation is straightforward, requiring just minutes of active time before it slow-cooks to perfection in a covered Dutch oven.
- Choosing the Perfect Cut: Pork Shoulder or Pork Butt: For truly fall-apart tender carnitas that shred like a dream, always opt for a pork shoulder or pork butt. These cuts are generously marbled with fat, which slowly melts during the extended cooking process, basting the meat from within and contributing to its moistness and rich flavor.
- The Dynamic Duo: Slow Cooking and Broiling: The initial slow cooking phase renders the pork incredibly tender. But the key to authentic carnitas lies in the final step: after shredding, the succulent pork is broiled in its own rich, rendered fat. This crucial stage creates those crispy, caramelized edges that elevate these “little meats” to culinary greatness.
- Serving Suggestions to Elevate Your Meal: This versatile pork carnitas recipe pairs beautifully with either warm corn or flour tortillas. Gather all your favorite taco garnishes – thinly sliced radishes are a classic accompaniment, adding a crisp, peppery counterpoint. Beyond radishes, consider queso fresco, vibrant salsa fresca or pico de gallo, creamy guacamole, a squeeze of fresh lime, finely minced red onion, and a sprinkle of fresh cilantro. You’ll find yourself reaching for seconds, then thirds, guaranteed!
- A Family Favorite, Endorsed by Even the Pickiest Eaters: My own family, including those with particular preferences (like Bill, who eyed the queso fresco suspiciously at first, being a cheddar enthusiast), quickly became ardent fans. They piled on salsa fresca and all the fixings, unanimously declaring these slow-cooked pork carnitas to be truly outstanding. Trust me, this dish is the best entrée I’ve made in ages—it’s a recipe that creates instant converts and cherished mealtime memories.
Frequently Asked Questions About Pork Carnitas
Carnitas, meaning “little meats” in Spanish, is a traditional Mexican dish originating from Michoacán. It involves slow-cooking an inexpensive cut of pork until incredibly tender, usually starting with a simmer in a small amount of water or liquid, and then frying it in its own fat (or lard) until beautifully browned and crispy.
Carnitas are incredibly versatile! They are most commonly served as the flavorful filling for tacos and burritos, typically accompanied by fresh salsa. Beyond that, they make a fantastic addition to tortas (Mexican sandwiches), quesadillas, nachos, or even as a standalone protein alongside rice and beans.
For the most succulent and tender carnitas, always choose a pork shoulder, also known as pork butt. This cut is perfect due to its rich marbling and higher fat content, which renders down beautifully during long braising times. The melting fat keeps the meat exceptionally moist and juicy, making it ideal for the slow-cooking process required for perfect carnitas.
Absolutely! While this recipe focuses on the Dutch oven method for traditional slow-cooking, you can certainly adapt authentic pork carnitas to an Instant Pot. The pressure cooker significantly reduces the cooking time, making the meat fall-apart tender much faster. After pressure cooking, you would proceed with the crucial broiling step as directed in this recipe to achieve those delicious crispy edges.
To complete your Tex-Mex feast, pair your delicious pork carnitas with a variety of vibrant sides and beverages. Consider refreshing Beer Margaritas or sweet Peach Margaritas. Complement the meal with creamy Guacamole and crispy chips, flavorful Spanish Rice, a zesty Spicy Mexican Corn Salad, and for dessert, indulge in Mini Margarita Cheesecakes or a classic Tres Leches Cake. These accompaniments create a well-rounded and truly satisfying dining experience.
Explore More Delicious Recipes
If you’ve loved these Slow Cooked Pork Carnitas, you’ll be thrilled to discover more of our kitchen-tested, family-approved recipes. From hearty main courses to delectable desserts, our collection aims to inspire your next culinary creation. Dive into these fantastic options:
- Dry Rubbed Smoked Back Ribs from Noshing With The Nolands – for another flavorful meat experience.
- Slow Cooker Beef Stew with Mushrooms – a comforting classic perfect for chilly evenings.
- Slow Cooker Apple Crisp – a simple yet satisfying dessert.
- Slow Cooker Carne Asada – another fantastic Mexican-inspired dish.
- 30+ Slow Cooker Recipes – a treasure trove of easy, delicious meals.
- Discover even more Entree Recipes – find your next favorite main course here!
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Pork Carnitas
30 minutes
2 hours 45 minutes
3 hours 15 minutes
6 servings
Succulent slow cooked pork, crisped to perfection under the broiler before serving, creating an unforgettable blend of tender and crunchy textures.
Rating: 5/5 Stars (Based on 64 reviews)
Ingredients
- 3 ½ pounds boneless pork butt roast/pork shoulder, cut into 2-inch chunks
- 2 cups water
- 1 small onion, peeled and halved
- Juice of one lime
- 1 teaspoon oregano
- 1 teaspoon ground cumin
- 2 bay leaves
- 1 orange, cut in half
- Salt and pepper, to taste
- For serving: See list in notes section below
Instructions
- Preheat your oven to 300ºF (150ºC).
- Place the pork chunks into a large Dutch oven. Add enough water to just cover the pork. Then, incorporate the onion, lime juice, oregano, cumin, bay leaves, 1 teaspoon of salt, ½ teaspoon of ground black pepper, and the juice from the orange along with the orange rinds.
- Stir all ingredients together gently, then bring the mixture to a boil over medium heat on the stovetop.
- Once boiling, cover the pot tightly and transfer it to the lower middle rack of your preheated oven. Cook for approximately 2 to 2½ hours, or until the pork is incredibly fork tender and easily falls apart.
- Carefully remove the Dutch oven from the oven. Discard the orange rinds, onion halves, and bay leaves from the pot. Prepare a baking sheet by lining it with foil and placing a wire rack over the sheet.
- Using a slotted spoon, transfer the cooked pork meat to a separate bowl. Allow it to cool slightly so it’s easier to handle. Once cool enough, break the meat pieces in half, removing any excess fat as desired. Set the shredded pork aside.
- Return the Dutch oven to high heat on the stovetop. Cook the remaining juices for about 15 minutes, stirring frequently, until the liquid has reduced to approximately one cup of concentrated sauce. Pour this flavorful sauce over the reserved pork meat, season with additional salt and pepper to taste, and mix to combine. Then, spread the seasoned pork evenly over the wire rack on the prepared baking sheet.
- Change your oven setting to broil. Place the pan on the lower-middle rack. Broil the meat for about 5-8 minutes, or until it is beautifully browned and develops crispy edges. Flip the pork and broil the other side until it also becomes golden and crisp.
- Serve the hot, crispy pork carnitas immediately in warm tortillas with a selection of your favorite garnishes. Enjoy!
Notes
For serving: Corn or flour tortillas, queso fresco, pico de gallo, fresh guacamole, sliced avocado, finely minced red onion, fresh cilantro sprigs, fresh lime wedges, thinly sliced radishes, and sour cream or Mexican crema are all excellent choices.
Recipe adapted from Cook’s Illustrated.
Nutrition Information:
Yield:
6
Serving Size:
1
Amount Per Serving:
Calories: 979Total Fat: 67gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 36gCholesterol: 263mgSodium: 502mgCarbohydrates: 20gFiber: 5gSugar: 5gProtein: 73g
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