Carnitas (Mexican Pulled Pork)

Cast iron skillet with carnitas garnished with cilantro and lime. Tortillas, green salsa and chopped onions on the side.

5 from 7 votes

Juicy and flavorful Mexican pulled pork slow cooked to perfection and finished in a skillet for the perfect crispy edges. This easy carnitas recipe is perfect for any Mexican inspired meal and great for feeding a crowd.

Prep Time5

Cook Time2

Total Time2 5

Course: Main, Main Course, Mains

Cuisine: American, Mexican

Servings:

Calories: 439kcal

Author: Jessica

Equipment

Instant Pot

Ingredients

4 pound pork butt (boneless) If using bone-in aim for 5-6 pounds
1 onion chopped
6 cloves garlic minced
1 jalapeño sliced
1 tablespoon cumin
2 teaspoons oregano Mexican oregano preferred
1 bay leaf
2 teaspoons kosher salt
1 teaspoon black pepper
1 cup fresh squeezed orange juice about 3 oranges
¼ cup fresh squeezed lime juice about 3 limes
warm tortillas and your favorite toppings

Instructions

In a small bowl, mix together cumin, oregano, salt and pepper.
Trim excess fat from the roast and pat it dry with paper towels. Rub it all over with the seasoning, pressing it into the meat with your hands. Leave it on the counter to come to room temperature for about 30 minutes while you prep the rest of the ingredients.
Chop the onion and mince the garlic. Squeeze fresh orange and lime juice.
Place roast in Instant Pot or slow cooker fat cap side up. Sprinkle over onions and garlic. Pour in orange and lime juice and add bay leaf.
For Instant Pot, set to manual pressure for 90 minutes and natural release. For slow cooker, cook on low for 10 hours or high for 7 hours. Meat should be fall-apart tender.
Carefully transfer the meat to a cutting board or baking sheet and coarsely shred with two forks.
Skim the fat from the juices and reserve the cooking liquid.
To crisp, heat a large skillet (preferably cast iron) over high heat and add shredded pork in a single layer. Drizzle juice over the meat and use a spatula to press it down. Leave it undisturbed for 2-3 minutes until the juice evaporates and the meat is golden brown and crispy on the bottom. Only do this on one side so that the pork stays juicy and crispy at the same time.
Serve in warm tortillas with your favorite toppings.

Notes

If you are making carnitas ahead of time, store the shredded meat and juices separately and reheat in a skillet to crisp just before serving.

Nutrition