Pulled pork carnitas
Slow-roasted, shredded pork shoulder finished crisp and citrusy — perfect for tacos or burritos.
This is the carnitas you dream about: slow-roasted pork shoulder, shredded and finished under high heat so the edges go gloriously crisp while the inside stays tender and juicy. Make it when you want a casual crowd-pleaser — tacos, burritos or a sloppy plate with pickles and slaw all work a treat.
The trick is low-and-slow braise for tenderness, then a blast of heat for texture. It takes a few hours but the hands-on time is minimal, and the results are worth every minute.
Ingredients
- 1 1/2 kg pork shoulder — bone in or boneless both work
- 15 g sea salt
- 10 ml ground black pepper
- 10 ml ground cumin
- 5 ml ground coriander
- 10 ml smoked paprika
- 5 ml dried oregano
- 15 g soft light brown sugar
- 15 ml olive oil
- 1 brown onion — halved
- 6 garlic cloves — unpeeled, lightly crushed
- 1 orange — halved, juice reserved
- 2 bay leaves
- 250 ml chicken stock — low-salt if preferred
- 60 g lard — for crisping; substitute vegetable oil in notes
- 10 g fresh coriander — chopped, to serve
- 1 lime — cut into wedges, to serve
Equipment
- roasting tin
- two forks
- measuring spoons
- kitchen tongs
Instructions
Preheat the oven to 150°C fan/170°C conventional. In a small bowl combine sea salt, ground black pepper, ground cumin, ground coriander, smoked paprika, dried oregano and soft light brown sugar. Rub the pork shoulder all over with olive oil, then massage the spice mix into the meat so it is evenly coated.
Place the halved brown onion, garlic cloves and both halves of the orange, cut-side down, in a large roasting tin. Tuck the bay leaves around them and pour in the chicken stock. Put the rubbed pork shoulder on top, cover the tin tightly with foil and roast in the preheated oven for 3 hours 30 minutes.
Remove the foil and roast for a further 30 minutes to deepen colour and reduce the braising liquid slightly.
Take the tin from the oven and transfer the pork to a board. Reserve any cooking juices in the tin. Let the pork rest for 10 minutes.
Using two forks, shred the pork into bite-sized pieces, discarding large pieces of bone if present. Pour a little of the reserved cooking juices over the shredded meat to keep it moist (about 2–3 tbsp).
Increase the oven to 230°C fan/250°C conventional. Put the lard into the clean roasting tin and place in the hot oven until the lard has melted and is very hot, 3–4 minutes. Carefully remove the tin, add the shredded pork and spread into an even layer so the meat can crisp. Return to the oven and roast for 20–25 minutes, turning once halfway, until the edges are golden and crisp.
Remove from the oven, spoon over any pan juices you like, scatter with fresh coriander and serve with lime wedges.
Tips
- If you prefer less fat, chill the reserved cooking juices and skim off solidified fat before using; keep some liquid for moisture.
- Make the carnitas a day ahead: refrigerate after shredding and crisp under a hot oven just before serving for fresher crispiness.
- Use the reserved orange halves — squeeze over the finished meat for an extra citrus lift if you like it tangy.
- Spread the shredded pork in a single layer for crisping; overcrowding will steam the meat instead of crisp it.
- For tacos, warm corn tortillas on a dry frying pan for 20–30 seconds each side; serve with quick pickled red onion or a simple cabbage slaw.
Substitutions
lard → vegetable oil, same quantity (60 g)
Stays closechicken stock → water with 1 tsp vegetable bouillon, or 250 ml beef stock
Noticeably differentfresh coriander → fresh flat-leaf parsley, same quantity
Noticeably different
Nutrition
Per serving · estimated
- 800
- Calories
- 45 g
- Protein
- 8 g
- Carbs
- 65 g
- Fat
- 1 g
- Fibre
- 2 g
- Sugar
- 850 mg
- Sodium
FAQ
Can I make carnitas in a slow cooker?
Yes — brown and rub the pork as instructed, then cook on low for 8 hours or high for 4–5 hours with the onion, garlic, orange and stock. Finish by shredding and crisping under a hot oven as described.
Do I have to use lard to finish the carnitas?
No — vegetable oil works well for a lighter, neutral finish. Lard gives a richer, more traditional flavour and crisp.
How do I reheat leftovers without losing crispiness?
Reheat spread on a baking tray at 200°C fan/220°C conventional for 8–10 minutes, turning once. Finish under a hot grill for a minute or two if you want extra char.
Can I reduce the salt?
Yes — reduce the sea salt in the rub by up to half and season to taste after shredding; the cooking juices concentrate the seasoning, so err on the lighter side if you prefer.
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