Carnitas-Style Pulled Pork
Tender and juicy pulled pork cooked slowly with citrus and spices, perfect for tacos and crowd-pleasing dinners.
Ingredients
Main Ingredients
- 4 pounds pork shoulder (Boston butt) Well-marbled for best results.
- 1 onion, quartered
- 4 cloves garlic, minced
- 1 orange, juiced (plus a little zest if you like)
- 1 lime, juiced
Spices and Seasonings
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
For Searing
- 2 tablespoons olive oil For searing.
Serving
- Tortillas For serving.
- Fresh cilantro, diced white onion, lime wedges Optional toppings.
Instructions
Preparation
- Pat the pork shoulder dry and season all over with salt and pepper.
- Heat the olive oil in a skillet over medium-high heat. Sear the pork on all sides until browned (about 3–4 minutes per side).
- Transfer the seared pork to the slow cooker. Add the quartered onion and minced garlic around the pork.
- Pour in the orange juice and lime juice. Sprinkle chili powder, cumin, and oregano over the meat. Taste and add salt and pepper as needed.
Cooking
- Cover and cook on low for 8–10 hours or on high for 4–6 hours until the pork is fall-apart tender and a fork slides through easily.
- Remove the pork to a cutting board and shred with two forks. Skim some fat from the cooking liquid, then toss shredded pork with a few spoonfuls of the juices for moisture and flavor.
- For classic carnitas texture, spread the shredded pork on a rimmed baking sheet and broil for 3–5 minutes, watching closely, until the edges crisp.
- Alternatively, crisp small batches in a hot skillet.
Serving Suggestions
- Serve in warm tortillas with cilantro, diced onion, and lime wedges or use in burrito bowls, nachos, or quesadillas.
Notes
If you don’t have fresh orange, use 1/3 cup bottled orange juice. For extra smoke, add 1/2–1 teaspoon smoked paprika or a chipotle in adobo. Pork shoulder gives the best texture; pork loin will be leaner and can dry out. Refrigerate leftover pork in an airtight container for 3–4 days.