Fiesta in Your Kitchen: Authentic Mexican Shredded Pork (Carnitas) Recipe

Get ready to transport your taste buds south of the border with this incredibly flavorful and versatile recipe for Mexican shredded pork, often known as Carnitas. This isn’t just any pork dish; it’s a culinary experience that delivers tender, juicy meat with crispy edges, perfect for tacos, burritos, salads, and so much more. Forget bland and boring – this recipe is packed with authentic Mexican flavors that will have everyone asking for seconds (and the recipe!).

## What Makes This Carnitas Recipe Special?

Traditional carnitas are made by simmering pork in lard until incredibly tender and then crisping it up. While that method is undeniably delicious, this recipe offers a slightly healthier (and easier!) approach that doesn’t sacrifice any of the authentic flavor. We’ll achieve that signature tender-crisp texture using a combination of slow cooking (either in a Dutch oven or a slow cooker) and a final crisping stage under the broiler or in a hot skillet.

Here’s what sets this recipe apart:

* **Authentic Mexican Flavors:** We use a blend of citrus, spices, and aromatics to create a deep, complex flavor profile that is truly reminiscent of authentic carnitas.
* **Tender and Juicy:** The slow cooking process ensures that the pork becomes incredibly tender and juicy, practically falling apart with a fork.
* **Crispy Edges:** The final crisping stage is crucial for achieving that signature carnitas texture – a delightful contrast between tender meat and crispy, golden edges.
* **Versatile:** This shredded pork is incredibly versatile and can be used in a wide variety of dishes.
* **Relatively Easy:** While it requires some time, the recipe itself is quite straightforward and easy to follow.

## Ingredients You’ll Need

Before you start cooking, gather these ingredients. Don’t be intimidated by the list – most of these are pantry staples!

* **Pork Shoulder (Boston Butt):** 3-4 pounds, boneless or bone-in (boneless is easier to shred)
* **Orange:** 1-2, juiced and zested
* **Lime:** 1-2, juiced
* **Onion:** 1 large, quartered
* **Garlic:** 4-6 cloves, minced
* **Mexican Oregano:** 1 tablespoon, dried
* **Cumin:** 2 teaspoons, ground
* **Chili Powder:** 1-2 teaspoons (adjust to your spice preference)
* **Salt:** 2 teaspoons, or to taste
* **Black Pepper:** 1 teaspoon, or to taste
* **Bay Leaves:** 2
* **Cinnamon Stick:** 1 (optional, but adds a lovely warmth)
* **Chicken Broth:** 1 cup (or water)
* **Vegetable Oil:** 1-2 tablespoons, for searing (optional)

**Ingredient Notes:**

* **Pork Shoulder:** Pork shoulder, also known as Boston butt, is the ideal cut for carnitas. It has a good amount of fat, which renders down during cooking, resulting in tender and flavorful meat. If you can’t find pork shoulder, you can use pork butt roast, but be aware that it might require a slightly longer cooking time.
* **Mexican Oregano:** Mexican oregano has a slightly different flavor profile than regular oregano, with citrusy and earthy notes. It’s worth seeking out for authentic flavor, but if you can’t find it, regular oregano can be used as a substitute.
* **Chili Powder:** Use a good quality chili powder. The heat level can vary, so adjust the amount to your preference. For a smokier flavor, consider adding a pinch of smoked paprika.
* **Cinnamon Stick:** The cinnamon stick is optional, but it adds a subtle warmth and complexity to the flavor. If you don’t have one, you can omit it.

## Equipment You’ll Need

* **Dutch Oven or Slow Cooker:** For slow cooking the pork.
* **Large Skillet or Broiler-Safe Pan:** For crisping the pork.
* **Tongs:** For handling the pork.
* **Two Forks:** For shredding the pork.
* **Cutting Board:** For prepping the ingredients.
* **Knife:** For prepping the ingredients.
* **Citrus Juicer (Optional):** Makes juicing the oranges and limes easier.

## Step-by-Step Instructions

Here’s how to make this delicious Mexican shredded pork:

**Step 1: Prepare the Pork**

* Pat the pork shoulder dry with paper towels. This will help it brown better. Trim off any large pieces of excess fat, but leave some fat on the pork for flavor and moisture.
* Cut the pork into 2-3 inch chunks. This will help it cook more evenly.

**Step 2: Sear the Pork (Optional)**

* This step is optional, but searing the pork adds a deeper, richer flavor. Heat the vegetable oil in a Dutch oven over medium-high heat.
* Sear the pork in batches, browning on all sides. Don’t overcrowd the pot, as this will lower the temperature and prevent the pork from browning properly. Set the seared pork aside.

**Step 3: Combine Ingredients in Dutch Oven or Slow Cooker**

* **Dutch Oven:** In the Dutch oven, combine the seared pork (or unseared pork if you skipped step 2), orange juice, lime juice, onion, garlic, Mexican oregano, cumin, chili powder, salt, pepper, bay leaves, cinnamon stick (if using), and chicken broth.
* **Slow Cooker:** Place the pork in the slow cooker. Add the orange juice, lime juice, onion, garlic, Mexican oregano, cumin, chili powder, salt, pepper, bay leaves, cinnamon stick (if using), and chicken broth. Make sure the pork is mostly submerged in the liquid. If needed, add a little more chicken broth or water.

**Step 4: Slow Cook the Pork**

* **Dutch Oven:** Bring the mixture to a simmer over medium heat. Then, cover the Dutch oven and transfer it to a preheated oven at 325°F (160°C). Cook for 3-4 hours, or until the pork is very tender and easily shredded with a fork.
* **Slow Cooker:** Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, or until the pork is very tender and easily shredded with a fork.

**Step 5: Shred the Pork**

* Remove the pork from the Dutch oven or slow cooker and place it on a cutting board. Discard the bay leaves and cinnamon stick.
* Use two forks to shred the pork into bite-sized pieces. Don’t shred it too finely; you want some texture.

**Step 6: Crisp the Pork**

* This is the key step to achieving those signature crispy edges.
* **Broiler Method:** Spread the shredded pork in a single layer on a broiler-safe pan. Broil for 2-5 minutes, or until the edges are crispy and golden brown. Watch carefully to prevent burning.
* **Skillet Method:** Heat a tablespoon or two of vegetable oil in a large skillet over medium-high heat. Add the shredded pork in batches and cook, stirring occasionally, until the edges are crispy and golden brown. This method gives you more control over the crisping process.

**Step 7: Serve and Enjoy!**

* Serve the shredded pork immediately. It’s delicious in tacos, burritos, salads, bowls, or on its own with your favorite toppings.

## Tips for Perfect Carnitas

* **Don’t Skimp on the Fat:** Pork shoulder is a fatty cut of meat, and that fat is essential for creating tender and flavorful carnitas. Don’t trim off too much fat.
* **Don’t Overcrowd the Pot (If Searing):** Searing the pork in batches ensures that it browns properly. Overcrowding the pot will lower the temperature and prevent browning.
* **Cook Low and Slow:** Slow cooking is the key to tender and juicy carnitas. Be patient and let the pork cook until it’s easily shredded with a fork.
* **Don’t Skip the Crisping Stage:** The crisping stage is what transforms the shredded pork into true carnitas. Whether you use the broiler or the skillet, make sure to get those edges nice and crispy.
* **Adjust the Seasoning:** Taste the shredded pork after cooking and adjust the seasoning as needed. You may want to add more salt, pepper, chili powder, or lime juice.

## Serving Suggestions

Mexican shredded pork is incredibly versatile. Here are just a few ways to enjoy it:

* **Tacos:** Serve in warm corn or flour tortillas with your favorite toppings, such as cilantro, onions, salsa, guacamole, and lime wedges.
* **Burritos:** Fill large flour tortillas with shredded pork, rice, beans, cheese, salsa, and sour cream.
* **Salads:** Top a bed of lettuce with shredded pork, black beans, corn, avocado, tomatoes, and a cilantro-lime dressing.
* **Bowls:** Create a flavorful bowl with shredded pork, rice, beans, your favorite vegetables, and a drizzle of your favorite sauce.
* **Nachos:** Layer tortilla chips with shredded pork, cheese, beans, and your favorite nacho toppings, then bake until the cheese is melted and bubbly.
* **Quesadillas:** Fill flour tortillas with shredded pork, cheese, and your favorite quesadilla fillings, then grill or pan-fry until the cheese is melted and the tortillas are golden brown.
* **Sandwiches:** Use the shredded pork as a filling for sandwiches or sliders.

## Variations

* **Spicy Carnitas:** Add a pinch of cayenne pepper or a chopped jalapeño to the cooking liquid for a spicier flavor.
* **Smoked Carnitas:** Add a teaspoon of smoked paprika to the spice blend or cook the pork in a smoker for a few hours before transferring it to the Dutch oven or slow cooker.
* **Sweet Carnitas:** Add a tablespoon of brown sugar or honey to the cooking liquid for a touch of sweetness.
* **Beer-Braised Carnitas:** Substitute half of the chicken broth with your favorite Mexican beer for a richer, more complex flavor.

## Make-Ahead Instructions

Carnitas are a great make-ahead dish. You can cook the pork ahead of time and store it in the refrigerator for up to 3 days. When you’re ready to serve, simply shred the pork and crisp it up using your preferred method.

You can also freeze the cooked and shredded pork for up to 2 months. Thaw it in the refrigerator overnight before crisping and serving.

## Nutritional Information (Approximate)

(Per serving, varies depending on portion size and ingredients used):

* Calories: 350-450
* Protein: 30-40g
* Fat: 20-30g
* Carbohydrates: 5-10g

## Conclusion

This Mexican shredded pork recipe is a guaranteed crowd-pleaser. With its tender, juicy meat and crispy edges, it’s a flavor explosion that will transport you to the heart of Mexico. Whether you’re hosting a fiesta or simply looking for a delicious and versatile meal, this recipe is sure to become a new favorite. So, gather your ingredients, follow the steps, and get ready to enjoy the authentic taste of carnitas! Don’t forget to experiment with different serving suggestions and variations to create your own signature dish. ¡Buen provecho!