Gluten free Pork Carnitas are Mexico's version of pulled pork. Perfectly seasoned pork, on fresh corn tortillas topped with white onion, cilantro and lime. It doesn't get any better than this! If you're still serving hard taco shells with ground meat it's time to step up your game. I see a Mexican Fiesta in your future.
If we're getting together with friends, I'd put on some Latin American music and give everyone a job. In my kitchen one person will be making homemade corn tortillas, someone will be preparing the garnishes or making guacamole with tequila. If I planned well we might also have homemade Prosecco Berry Sangria. That's a fiesta!
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Ingredients
Carnitas simply means 'little meats' and there are as many ways to season the pork as there are cooks. Some insist the meat be seasoned with nothing but oranges and milk, while others include spices and real Mexican Coca-Cola. This is my version.
- Pork shoulder - The perfect cut for this recipe.
- Oregano & cumin - Mexican oregano if you have it. I don't.
- Oranges & limes - This is the time to squeeze fresh citrus to optimize the flavour. Including all the zest gives it a bright citrus punch!
- Mexican Coca-Cola - Coke is made from cane sugar in Mexico rather than the corn syrup used in North America. It's a subtle difference but it's a good reason to visit a Latin American market and buy some. There are also other brands available too.
- Classic Toppings: white onion, cilantro and lime.
See recipe card for complete ingredient list and exact amounts.
Instructions for Pulling Pork
Using two forks simply pull the warm meat apart. It's a tedious job but someone has to do it. Assign it to the person who will get the most pleasure out of tasting the crispy bits as they work. (That might be you.)
Instructions: Soft or Crispy Pulled Pork
Some cooks like their pulled pork soft and juicy while others insist it be cooked again after being pulled. This browns the meat making it crispy with caramelized bits of deliciousness. It's another step but a great comparison for adventurous cooks who are always looking to perfect their recipes.
Variations & Substitutions
To experience exciting new flavours you've got to try something different. Authentic Mexican carnitas are topped with white onion, cilantro and lime, I recommend you try that first. Then it's up to you to find other favourites. Here are mine, usually used on ordinary ground meat tacos.
- Diced avocado or avocado crema (Avo Crema in my house).
- Diced tomato, fresh or store bought salsa: Check your pantry in case you were gifted a jar of homemade salsa from a friend.
- Homemade chipotle mayo, and it feels like divine intervention if there's a squeeze bottle in my fridge when I'm making almost anything Mexican.
Storage
The pork can be cooked and pulled several days in advance and stored in the fridge in an airtight container. It also freezes well, thaw overnight in the fridge. Reheat until warm throughout, on the stove or in the microwave. This may be the opportunity to reheat it in a frying pan to get those crispy bits.
Get The Tools & Ingredients
Of course you can buy gluten free tortillas but sometimes homemade is where it's at! Authentic corn tortillas are made with masa harina (a different preparation than corn flour) and water. You can flatten the balls with your hands or a rolling pin but an inexpensive tortilla press is worth it. Learn more in this post for homemade corn tortillas.
Top Tip for Pulling Pork
The meat MUST be warm for pulling. I hate to admit how many times I've put the meat in the oven late in the evening. At 4:00 a.m. when my alarm rings to take the meat out I go right back to bed. Do not do this! Calculate the time working backwards so you have 20 minutes to pull the meat when it's warm.
Gluten Free Pork Carnitas
Ingredients
- 3-4 lbs boneless pork shoulder butt end, cut into large chunks
- 1 tablespoon oregano
- 1 tablespoon cumin
- 1 tablespoon salt
- 1 teaspoon pepper
- 1 onion quartered
- 8 garlic cloves peeled
- orange zest from 2 oranges, strips or finely chopped
- ¾ cup orange juice from 4 oranges
- ¼ cup lime juice from 3-4 limes
- ¾ cup Mexican Coca-Cola or regular Coke
- 2 bay leaves
Toppings
- white onion finely diced
- lime wedges
- fresh cilantro chopped
Instructions
OVEN METHOD
- Preheat oven to 300°F. While oven is heating brown meat on the stove. Heat oil in a large pot over medium-high heat, browning on all sides in batches. Transfer to large bowl as it browns.
- Add oregano, cumin, salt, pepper, onion, garlic, orange juice and zest, lime juice, Coke and bay leaves to the meat. Gently mix.
- Transfer mixture to large baking dish with high sides, or 2 smaller ones. Cover with foil and bake for 3 hours, or until very tender.
- To check for doneness remove one piece of pork. If it easily pulls apart with a fork it’s done.
- While still warm, pull the meat using 2 forks. This can be done right in the baking pan or in another dish. When finished stir meat with the pan juices. Can be done in advance and reheated.
SLOW COOKER METHOD
- Place meat in the slow cooker.
- In a bowl combine oregano, cumin, salt, pepper, onion, garlic, orange juice and zest, lime juice, Coke and bay leaves. Gently mix then pour over meat.
- Cook on low for 8-10 hours or high for 5-6 hours.
- To check for doneness remove one piece of pork. It's done when it easily pulls apart with a fork.
- Transfer the meat to a large dish with sides. Pour the liquid into a bowl or large measuring cup and set aside.
- While still warm, pull the meat using 2 forks.
- Preheat broiler. Transfer the meat to a baking sheet or large baking dish. Pour half the liquid over the meat and gently toss.
- Broil meat with sauce until warm, about 5 minutes. For browned, crispy pieces broil for about 10 minutes adding the remaining liquid as desired. The liquid can also be served on the side.
SERVING
- Serve pork on warm corn tortillas and top with white onion, cilantro and lime.
Notes
Nutrition
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Justin
So juicy, I think I ate 5 tacos! My favourite combo was guac and pico with white onion. Will be making this again for my girlfriend!
Cinde Little
I'm glad you like it Justin, this is a year round recipe. I'm sure all your friends will love it!