Gluten Free Pork Carnitas

Gluten free Pork Carnitas are Mexico's version of pulled pork. Perfectly seasoned pork, folded into or piled onto corn tortillas then topped with chopped white onion, fresh cilantro and lime wedges. It's divine!

Whether it's Friday night with the family or getting together with friends, pork carnitas can be the star of your next Kitchen Party! Turn up the music and give everyone a job. In my kitchen one person will be making homemade corn tortillas and someone will be making my Berry Sangria.

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
• oregano & cumin
• onion
• garlic
• oranges & limes
• Mexican Coca-Cola - Coke sold in Mexico is made from cane sugar instead of corn syrup so has a slightly different taste. It's a subtle improvement but you can find Mexican Coke in some Latin American shops.
• bay leaves
• TOPPINGS: white onion & cilantro

See recipe card for exact amounts.

Instructions for Pulling Pork

Using two forks simply pull the warm meat apart. It is a tedious job but someone has to do it. Assign it to the person who will get the most pleasure out of tasting as they work.

The pork can be pulled a day or two in advance and refrigerated. Simply warm and serve.

Soft or Crispy Pulled Pork

Some cooks like their pulled pork soft and juicy while others insist it be cooked again after it has been pulled. This browns the pork making it crispy with caramelized bits of deliciousness. It's another step but if you're having a Mexican Fiesta get someone to do that job for a taste comparison.

Another option is to serve soft pork for the first meal and make the crispy version when you're heating up leftovers.

Variations: Toppings for Pork Carnitas

To experience exciting new flavours you've got to try something different. Some say Pork Carnitas must be topped with chopped white onion and fresh cilantro, so be sure to try that. Make small tortillas so you can try different topping combinations. Here are a few:

• Diced avocado or avocado crema (Avo Crema in my house).
• Homemade chipotle mayo: I consider this divine intervention when there just happens to be a squeeze bottle of this in my fridge.
• Diced tomato or prepared salsa: Check your pantry in case you were gifted a jar of homemade salsa.
• Fresh lime wedges, no fake juice out of a bottle for carnitas!
• Tomatillo Guacamole with Tequila because every Mexican party needs tequila.

Get The Tools: Homemade Corn Tortillas

Of course you can buy gluten free tortillas but sometimes homemade is where it's at! Authentic corn tortillas are made with masa harina, water and an inexpensive tortilla press. You can flattened the balls with your hands or a rolling pin but for a real Mexican fiesta, you should have a tortilla press.

Let me know in the comments below if you had a Mexican Fiesta with Pork Carnitas or you're planning one.

Gluten Free Pork Carnitas

Pork Carnitas is the Mexican version of pulled pork; succulent strings of pork piled onto homemade corn tortillas with all the toppings!

5 from 2 votes

Print Pin Rate

Course: Main Course

Cuisine: Mexican

Keyword: pork carnitas

Prep Time: 1 hour hour

Slow Cooker Time: 5 hours hours

Servings: 8 people

Calories: 252kcal

Author: Cinde Little

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
• ▢ 2 oranges zest, 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

• ▢ minced white onion finely diced
• ▢ lime wedges
• ▢ chopped cilantro

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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 zest, orange juice, 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 zest, orange juice, 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 carnitas with warm corn tortillas and toppings of your choice.

Notes

TIPS for Citrus Fruit: Size matters but as a general guide expect to get 3 tablespoon of juice from an orange or lemon and 2 tablespoon of juice from 1 lime. To make sure you get the maximum amount of juice from each fruit warm them in the microwave before juicing. Fruit should just be warm (not steaming hot), 10-15 seconds per fruit.

Nutrition

Serving: 1person | Calories: 252kcal | Carbohydrates: 8g | Protein: 39g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 102mg | Sodium: 968mg | Potassium: 756mg | Fiber: 1g | Sugar: 5g | Vitamin A: 74IU | Vitamin C: 16mg | Calcium: 43mg | Iron: 2mg

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