Ingredients
Ingredients
- 2000 g boneless skinless pork shoulder about 4.4 lb, thawed
- 150 g onion chopped
- 30 g jalapeño seeded and chopped
- 12 g garlic minced
- 180 ml fresh orange juice
- 3 g dried oregano
- 4 g ground cumin
- 75 ml olive oil 15 ml for rub, 60 ml divided among 4 crisping batches
- 15 g fine salt
- 2 g black pepper
- tortillas, onion, cilantro and lime optional serving additions
Equipment
- 1 6-quart slow cooker
- 1 Large skillet
- 1 Two forks
- 1 Instant-read thermometer
Instructions
Prepare and cook
- Pat the thawed pork shoulder dry; do not rinse it. Mix oregano, cumin and 15 ml olive oil. Rub over the pork with salt and pepper.
- Place pork in a 6-quart slow cooker with onion, jalapeño, garlic and orange juice. Cover and cook on LOW about 10 hours or HIGH about 7 hours, until the meat pulls apart easily. Appliance and roast shape affect timing.
- Lift the pork onto a tray and shred with two forks, discarding any large unwanted gristle or fat. Reserve cooking juices. If there are more than about 2 cups, simmer them separately to reduce; skim excess surface fat if desired.
- Heat 15 ml olive oil in a large skillet over medium-high heat. Add one-quarter of the shredded pork in a loose layer and spoon over some cooking juice. Let the underside turn golden before turning a little of the meat; keep the interior juicy rather than frying every shred dry.
- Repeat with the remaining pork and oil in three more batches, adding reserved juices as needed. Serve with optional tortillas, onion, cilantro and lime. The listed nutrition and cost cover pork and seasonings only, not those additions.
- For leftovers, refrigerate promptly in shallow containers with reserved juices. Reheat portions to 165°F (74°C), then crisp in a skillet just before serving.
Nutrition
Serving: 1portionCalories: 363.5kcalProtein: 32gFiber: 0.5gSugar: 2g
Video
Notes
Video: RecipeTin Eats, “Pork Carnitas (Mexican Pulled Pork),” originally uploaded 2019-01-06. Uses the slow-cooker method followed by skillet crisping; do not rinse the raw pork.
Nutrition is an ingredient-based estimate using ANSES Ciqual 2025 and relevant product labels. All measured oil and juices are counted, although some fat or liquid may be left behind. Optional tortillas and toppings are excluded. Optional garnishes and sides are excluded; values change with brands and portions.
Cost is an approximate U.S. ingredient estimate based on online retail prices checked October 25, 2026, prorated to the quantities used. Fresh-orange cost assumes 60 ml juice per fruit and prorates 180 ml to three fruit; actual juice yield varies. Taxes, energy and optional sides are excluded; prices and availability vary by location.
Refrigerate leftovers promptly and reheat to 165°F (74°C).
