Mexican Pork Carnitas
Pork Carnitas is the Mexican version of pulled pork; succulent strings of pork piled onto homemade corn tortillas with all the toppings!
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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 large onion, quartered
- 8 whole garlic cloves peeled
- zest from 1 or 2 oranges, finely chopped
- ¾ cup orange juice (4 oranges)
- ¼ cup lime juice (3-4 limes)
- ¾ cup regular Coke or Mexican Coca-Cola
- 2 bay leaves
- TOPPINGS: minced white onion, lime wedges and chopped cilantro
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 a 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.