Carnitas (Mexican Pulled Pork) is a traditional Mexican recipe for a classic method of preparing pulled pork by cooking over an extended period of time in a slow cooker. The full recipe is presented here and I hope you enjoy this classic Mexican version of: Mexican Pulled Pork (Carnitas).
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This is a classic version of carnitas (Mexican pulled pork) that’s adapted to be prepared in a slow cooker. For the best carnitas you want to use pork with the skin removed but leaving some of the fat cap on. The fat adds juiciness to the carnitas – and excess fat can be skimmed off later. The classic way of using carnitas is to make Tacos de Carnitas with it. It’s also excellent in Enchiladas, Burritos, Quesadillas, Sliders and Mexican pizzas.
Ingredients:
2kg pork shoulder, skinless, and boneless (but leave a 1.5cm cap of fat on)
2 1/2 tsp salt
1 tsp ground black pepper
1 onion, chopped
1 jalapeño, chopped (remove seeds and membranes for a milder effect)
4 garlic cloves, minced
juice of 2 oranges
For the Rub:
1 tbsp dried oregano
2 tsp ground cumin
1 tbsp olive oil
Method:
Wash the pork shoulder, pat dry then season liberally all over with salt and ground black pepper.
Mix together all the ingredients for the rub then work this in all over the pork.
Sit the pork in a slow cooker (fat cap side uppermost) then top with the onion, jalapeños and minced garlic. Squeeze over the juice of two oranges.
Slow cook for 10 hours (or on HIGH for 7 hours). When done the pork should be tender enough to shred with two forks. At this point remove from the slow cooker and set aside to cool slightly then shred all the meat with two forks.
Skim off any surface fat from the juices remaining in the slow cooker and discard. If you end up with more than 500ml of liquid then pour into a saucepan and reduce down to 500ml. Take off the heat and set aside until needed (it will be salty, but that’s fine and there’s no need to strain.
To make it more like slow roasted pork you need to crisp the shredded slow cooker pork. Heat 1 tbsp oil in a wok, large non-stick pan or a well-seasoned skillet or cast iron casserole (Dutch oven) over high heat.
Working in batches, spread a portion the pork in the pan and drizzle over some of its cooking juices. Wait until the juices evaporate and the base is golden brown and crusty. Turn over and briefly sear on the other side (you don’t want it completely crispy — you need some tender bits.
Remove the pork from the pan. Now repeat the cooking in batches (I had 4), being secure not to over-crowd the pan.
Just before serving drizzle over some more of the reserved cooking juices. Serve hot as a taco filling or in empanadas.
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