Crispy Carnitas Recipe (Mexican Slow Cooked Pulled pork)

pork shoulder

🥗Healthier: pork tenderloin

💰Cheaper: pork butt

Pork tenderloin is leaner, while pork butt is often more affordable.

lard

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is budget-friendly.

Cut the pork shoulder into two-inch chunks, leaving the fat on.

Slice four to five cloves of garlic.

In a large cold Dutch oven, add the cut pork shoulder.

Add the spice mixture of one teaspoon ground coriander, one teaspoon ground cumin, one teaspoon paprika, and one tablespoon salt to the pork and toss to coat.

Add the sliced garlic to the pork and toss to incorporate.

Juice two large limes and add the juice to the pork.

Pour in enough water to mostly cover the pork, about 2 cups.

Add three bay leaves and two whole cinnamon sticks to the pot.

Bring the pot to medium-high heat until it begins to simmer, then remove from heat.

Cover the pot and place it in the oven at 300 degrees Fahrenheit for three to four hours, turning the meat occasionally for even cooking.

Once the liquid has evaporated and the fat is frying the meat, remove the pork from the oven and place it on a foil-lined baking sheet, pulling it apart into bite-sized chunks.

Return the baking sheet to the oven at 400 degrees Fahrenheit for ten minutes to crisp up the pork.

Prepare toppings: slice white onion, chop cilantro, slice radish, and cut limes for juice.

Cooking Techniques

Equipment Needed

Spice Level: