Crispy Carnitas (Mexican Slow Cooked Pulled Pork)
ID: a8802bdd...
An incredibly tender, juicy, and crispy braised pork shoulder slow-cooked with aromatics like cinnamon, bay leaves, garlic, and lime juice. It is a highly flavorful and affordable filling that makes the perfect taco.
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🍳 Cooking Flow
Season pork shoulder chunks in a Dutch oven with the spice mix, garlic, lime juice, water, bay leaves, and cinnamon sticks. → Simmer on the stove, then braise in the oven uncovered at 300°F (150°C) for 3-4 hours, flipping occasionally, until the liquid completely evaporates and the pork fries in its fat. → Transfer the pork and rendered fat onto a foil-lined baking sheet and pull gently into bite-sized chunks. → Crisp the pork in the oven at 400°F (200°C) for 10 minutes, then serve on tortillas with fresh toppings.
Cooking Steps
Brief Cooking Order
Season pork shoulder chunks in a Dutch oven with the spice mix, garlic, lime juice, water, bay leaves, and cinnamon sticks. → Simmer on the stove, then braise in the oven uncovered at 300°F (150°C) for 3-4 hours, flipping occasionally, until the liquid completely evaporates and the pork fries in its fat. → Transfer the pork and rendered fat onto a foil-lined baking sheet and pull gently into bite-sized chunks. → Crisp the pork in the oven at 400°F (200°C) for 10 minutes, then serve on tortillas with fresh toppings.
Introduction
An incredibly tender, juicy, and crispy braised pork shoulder slow-cooked with aromatics like cinnamon, bay leaves, garlic, and lime juice. It is a highly flavorful and affordable filling that makes the perfect taco.
Step 1
Prepare the pork shoulder by cutting it into 2-inch chunks. Leave the fat on the pork pieces.
Step 2
Peel and thinly slice 4 to 5 cloves of garlic.
Step 3
In a large, cold Dutch oven, add the pork chunks and sprinkle with the spice mix (ground coriander, ground cumin, paprika, and kosher salt). Thoroughly massage the spices into the pork to coat evenly.
Step 4
Add the sliced garlic to the pot and toss it with the seasoned pork.
Step 5
Squeeze the juice of 2 large limes over the pork and pour in enough water (about 1.5 to 2 cups) to submerge the meat about three-quarters of the way.
Ingredients List
Important Notes
Do not trim the fat off the pork shoulder. This fat is essential to render down and fry the meat to get that classic crispy carnitas texture.
Braising uncovered is necessary so that the water can slowly evaporate, leaving only the rendered lard to fry the meat in the later stage of cooking.
Ensure you flip the meat occasionally during the long oven braise so all sides get exposed and colored evenly.
Avoid over-shredding the pork. Keep them in bite-sized chunks to preserve the contrasting textures of crispy exterior and juicy interior.
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