Carnitas (Mexican Pulled Pork)

My family adores this homemade Mexican carnitas recipe. The meat is slow-cooked until shredded and packed with flavor. The meat melts in your mouth! Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine Mexican

Prep Time 1

Cook Time 6

Total Time 6 1

Servings servings

Calories 261kcal

Author Arman Liew

Ingredients

4 pounds pork shoulder boneless
1 packet taco seasoning
2 tablespoons olive oil
1 large onion sliced
6 cloves garlic minced
1/2 cup salsa
1/2 cup beef broth
6 large bay leaves

Instructions

Preheat the oven to 140C/275F. Rub the taco seasoning all over the pork, ensuring all the exterior is coated.
Add the oil to a large skillet or deep pot and place over medium heat. Once hot, add the pork and cook on all sides until brown.
Transfer the seared pork to a large baking dish. Top with the onion, garlic, salsa, and bay leaves, and drizzle the stock.
Cover the baking dish with tin foil and cook for 6 hours.
Remove from the oven and let it sit for 5 minutes before shredding.

Video

Notes

TO STORE: Let the pork cool completely, place it in an airtight container, and keep it in the refrigerator for 4-5 days.

TO FREEZE: Place the cooled pork in individual freezer-safe containers and freeze for 3 months.

TO REHEAT: Reheat leftovers in a covered dish in the oven or stove over medium heat. Add a splash of water or broth to the meat to reheat it.

Nutrition