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Greatest plates · Main
Carnitas (Mexican Slow Cooked Pulled Pork)
Pork shoulder slow-cooked with citrus and warm spices until it shreds, then spread on a tray and grilled so the edges crisp. Enough for tacos, burritos or bowls.
Serves 10Prep 15 minCook 490 minPork
Containsno known allergens identified
Inspired by a recipe from Isabel Eats ↗
Protein 26%Carbs 16%Fat 58%
About 644 kcal a serve — 42 g protein, 26 g carbs, 42 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 10
Method
Season the pork
Rub allSeason all sides of the pork shoulder pieces with the salt, ground cumin, chili powder, garlic powder, dried oregano, onion powder and black pepper, rubbing the spices in well.
On the boardRub all →
Add the liquid
CitrusPour the orange juice and lime juice into the slow cooker, then place the seasoned pork shoulder on top.
In the slow cookerPour in →
Slow cook
Low & slowCover and slow cook on low for 8 hours, or on high for 4-5 hours, until the pork is fall-apart tender.
8 hr · low
Shred the meat
ShredUsing a slotted spoon, transfer the meat onto a large baking sheet and shred it with a fork. It should shred easily.
Crisp under the grill
Crisp upMove an oven rack directly under the grill and turn it to high. Pour about 1/2 to 1 cup of the cooking liquid over the shredded pork, toss to coat, and grill for 8 to 10 minutes, stirring halfway, until crispy.
Serve
ServeGarnish with chopped coriander and a squeeze of fresh lime juice, and serve in warmed corn tortillas as tacos, or in burritos, bowls and nachos.
On the plateGarnish →
Cook's noteDon't skip the broiler step if you want those signature crispy edges — toss the shredded pork with the reserved cooking liquid first so it crisps without drying out.
Estimated per serve
644 kcal · 42 g protein · 26 g carbs · 42 g fatestimates, within ~10%
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