Pulled Pork Carnitas
Tender, slow-roasted pork shoulder crisped at the edges, the soul of Mexican street food at home.
Ingredients (serves 6)
- 3 lb Pork Shoulder
- 1 Onion
- 6 Garlic cloves
- 2 tsp Cumin
- 1 tsp Oregano
- 2 Bay Leaves
- 1 tsp Salt
- 1/2 tsp Black Pepper
- Lard or Vegetable Oil
Missing something? Save this recipe to Anychef and it rebuilds around what's actually in your kitchen — and writes the grocery list for the rest.
Save this recipeInstructions
- 1
Cut pork shoulder into 3-inch chunks, removing excess fat but leaving some marbling.
- 2
Quarter the onion and mince garlic. In a large Dutch oven or heavy pot, combine pork, onion, garlic, cumin, oregano, bay leaves, salt, and pepper.
- 3
Cover and cook over low heat for 2.5 hours (150°F), stirring every 30 minutes. The pork will cook in its own fat and juices.
- 4
Once fork-tender, uncover and increase heat to medium-high. Cook for 15 minutes until edges brown and crisp.
- 5
Remove from heat. Shred pork into bite-sized pieces, removing any large bones. Drain excess fat if desired, reserving some for flavor.
- 6
Serve warm with corn tortillas, lime wedges, diced onion, and cilantro.
