Carnitas Mexican Pulled Pork

Skip the trip to the Mexican restaurant. This pulled pork is so easy and so good that you don’t have any excuse not to make it yourself! Some real magic happens when I put some nice, well marbled pork butt in a crock pot. Some of my favorite dishes are Cuban Mojo, Hawaiian Kalua Pig, and Southwest-style Chile Verde. Today’s carnitas is a staple on menus ranging from authentic Mexican restaurants to big chains like Chipotle. It’s a classic for good reason, and definitely deserves a place in your dinner rotation.

What is Carnitas?

Carnitas, translating to “little meats”, is a dish from the state of Michoacán, Mexico. It has won hearts across regions, each adding its unique twist. Traditionally, pork butt (or shoulder) is braised or slowly cooked in lard until it’s so tender that it can be easily shredded. Yes, it’s true that we’re cheating on the cooking method here, so I’m not claiming this is authentic, but the end result is pretty darn close.

Ingredients Needed

Pork Butt (or Shoulder): This cut is ideal for Carnitas due to its high fat content, which renders down during slow cooking, ensuring the meat stays moist and tender. Oranges and Lime: The citrus juices not only tenderize the pork but also add a tangy flavor that cuts through the richness of the meat. Herbs and Spices: Cumin, oregano, thyme, salt, pepper and bay leaves. Garlic: Always. Coca-Cola: It helps to balance the savory spices and tenderize the meat. For best results, try to find Mexican Coke, which uses sugar instead of corn syrup. It’s easily identified by the slender glass bottle, as opposed to the plastic bottle used for American Coke.

Slow Cooker Carnitas Recipe

Sear the Pork: First, I cut the pork into large chunks, then season it generously with salt, pepper, oregano, and cumin. Next, I sear it in batches until it’s browned on all sides.
Prep the Dish: I juice the lime and oranges into a bowl, reserving the juiced citrus pieces. Then, I mix thyme and the remaining salt, pepper, oregano and cumin into the juice. I place sliced onion in a slow cooker, then top it with the pork chunks. Next, I add the reserved citrus pieces, along with garlic and bay leaves, on top. I pour Coca-Cola all over the pork, followed by the juice mixture, making sure not to pour the Coke after the juices so the seasonings stay on the pork.
Slow Cook: Once everything is prepped, I place the lid on the slow cooker and cook on low for 8 hours or on high for 4-5 hours.
Broil: Finally, I remove the pork chunks to an oiled baking sheet. Then, I broil them on high for about 5 minutes, until they are browned and crisp.
Shred: Using two forks, I shred the pork. If you like (and I certainly do), you can scoop out some garlic and onions and mix them with the meat. Can you resist taking a few test bites while shredding?

Alternate Cooking Methods

If you don’t have a crockpot, or are just in a hurry to enjoy some carnitas, you do have a few options: To cook it on the stovetop, I first sear the pork as described above. Then, I add the remaining ingredients, stirring to deglaze the pan. I cover it and simmer on medium heat for 2-3 hours, or until the pork is fork tender. If I want it really quick, I use my Instant Pot. First, I sear the pork chunks on Sauté mode. Then, I add the other ingredients, seal the lid, and pressure cook on High for 1 hour, before allowing the pressure to release naturally. For the final crisp up, you can also pan fry the shredded carnitas in a greased skillet. I do prefer the broiling method because the meat stays moister and you can brown it all at once, but you do have the option.

Serving Suggestions

This Mexican shredded pork is incredibly versatile. The simplest thing to do is load it into tortillas along with any of your preferred toppings. It’s great on a platter with sides like Cilantro Lime Rice, Refried Beans, and Mexican Street Corn Salad. I like to use carnitas for burritos, enchiladas, tamales, tortas, flatbreads, or just about anything else my imagination can come up with. For low carb options, serve with cauliflower rice, or in lettuce wraps. Stay tuned, my next recipe is Carnitas Nachos, just in time for the Big Game!

Jason’s Tips

Searing the Pork: I don’t skip searing the pork chunks before slow cooking. This step is crucial for developing a deep, rich flavor through caramelization. I make sure the pot is hot enough so the pork sizzles as it hits the pan, creating a nice crust. Properly Season: I am generous with the spice rub. I don’t believe in that ½ tsp salt, ½ tsp pepper kind of cooking around here. Coca-Cola Secret: The addition of Coca-Cola might seem unconventional, but it adds a unique sweetness and aids in caramelization, especially when I finish the pork under the broiler. Its sugars also help to tenderize the meat. Reserve Cooking Liquids: After shredding the pork, I like to mix in a bit of the cooking liquid. It’s packed with flavor and keeps the meat moist.

So there you have it my friends, the perfect slow cooker carnitas recipe. Make a big huge batch to feed a crowd for the Super Bowl this Sunday, or keep it all for yourself. Either way, I think you’ll be cooking this pork over and over again. Remember to pin or bookmark this recipe so you can easily find it whenever you need it. And be sure to subscribe to GypsyPlate, we’re always cooking up new recipes for you.