Carnitas (Mexican Pulled Pork)

🥄 Ingredients

• 4-5 pounds pork shoulder, (cut into large 4-inch pieces)
• 1 tablespoon kosher salt
• 4 teaspoons ground cumin
• 2 teaspoons chili powder
• 2 teaspoons garlic powder
• 2 teaspoons dried oregano ((Mexican oregano preferred))
• 2 teaspoons onion powder
• 1 teaspoon freshly ground black pepper
• 4 tablespoons orange juice ((about 1 large orange))
• 2 tablespoons lime juice ((about 1 lime))

👨‍🍳 Instructions

1. 1

   Season all sides of the pork shoulder with the salt, ground cumin, chili powder, garlic powder, dried oregano, onion powder, and black pepper.

2. 2

   Pour the orange juice and lime juice into the slow cooker, and place the pork shoulder on top.

3. 3

   Cover and slow cook on low for 8 hours, or on high for 4-5 hours. (See notes for other cooking methods.)

4. 4

   Using a slotted spoon, transfer the meat onto a large baking sheet and shred it with a fork. The meat should be fall-apart tender and shred easily.

5. 5

   To crisp, move an oven rack directly under the broiler and turn the broiler on high.

6. 6

   Pour about ½ to 1 cup of the carnitas cooking liquid onto the shredded pork. Toss it together to coat, and broil for 8 to 10 minutes, stirring halfway through, until crispy.

7. 7

   Garnish chopped cilantro and more freshly squeezed lime juice and serve in tacos, gorditas, tostadas, burrito, nachos, salads, and more.

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.