The Best and Easiest Carnitas

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Carnitas Slowly Cooked

Make the juiciest and most tender meat for tacos and much more.

Fit for a crowd

Carnitas is the Mexican version of pulled pork. If you visit Mexico you will see vendors selling this juicy meat out of street carts. I’ve found a recipe that is in my opinion very authentic tasting but also extremely easy to make. Every time I make this super easy recipe I always have leftovers. Living in Southern California I have many Hispanic markets minutes away. The meat department is one of my favorite sections. I can order just about any cut of pork in many sizes. This recipe calls for a port shoulder, also known as the butt. You want to trim some of the fat but not all. The seasonings are so authentic and will make your kitchen smell divine. I will be making it for Super Bowl and will crank up the condiments to give my guests choices for tacos, nachos, salad bowls, or burritos.

As is!

Crisped up for more texture

I like my carnitas right out of the slower cooker. They will be tender when you pull the pieces apart. Others say crisping the carnitas after cooking is the only way to go. You decide.

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The Best and Easiest Carnitas

Yield: 8-10 servings

Ingredients

• 4 lb pork shoulder (pork butt), skinless, boneless, or (5lb bone-in)

• 2 1/2 tsp salt

• 1 tsp black pepper

• 1 onion, chopped

• 1 jalapeno, deseeded, chopped

• 4 cloves garlic, minced

• 3/4 cup juice from orange (2 oranges)

  Rub

• 1 tbsp dried oregano

• 2 tsp ground cumin

• 1 tbsp olive oil

Directions

1. Rinse and dry the pork shoulder, rub all over with salt and pepper.

2. Combine the Rub ingredients, then rub all over the pork.

3. Place the pork in a slow cooker (fat cap up), top with the onion, jalapeño, minced garlic (don't worry about spreading it), and squeeze over the juice oranges.

4. Slow Cook on low for 10 hours or on high for 7 hours.

5. The pork should be tender enough to shred. Remove from slow cooker and let cool slightly. Then shred using two forks.

6. Optional: Skim off the fat from the juices remaining in the slow cooker and discard.

7. If you have a lot more than 2 cups of juice, then reduce it down to about 2 cups. The liquid will be salty; it is the seasoning for the pork. Set liquid aside - don't bother straining onion, etc.; it's super soft.

To Crisp

• Heat 1 tbsp of oil in a large nonstick pan or well-seasoned skillet over high heat. Spread pork in the pan, drizzle over some juices. Wait until the juices evaporate and the bottom side is golden brown and crusty. Turn and just briefly sear the other side - you don't want to make it brown all over because then it's too crispy, need tender, juicy bits.

• Remove pork from skillet. Repeat in batches (takes me 4 batches) - don't crowd the pan.

• Before serving, drizzle over more juices and serve hot, stuffed in tacos (see notes for sides, other serving suggestions, and storage/make ahead).

Below is a list of condiments to serve with the carnitas. Choose the ones that fit your crowd.

• tortillas - corn and flour in taco-size, heated or charred and wrapped in foil

• shredded cheese - Mexican blend or any other you like

• sour cream mixed with lime juice, lime zest, salt, and pepper

• salsas - green, red, and pico de gallo

• minced onion - white or red

• chopped cilantro

• guacamole

• lime wedges

• jalapenos - sliced or pickled

• charred corn removed from the cob

• shredded lettuce

• beans - refried or black - warmed with Cotijo cheese on top

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Condiments can go on forever…

Photos by Jeswin Thomas for Unsplash

Recipe adapted from Damn Delicious

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