Mexican Pulled Pork (Carnitas)

From Supper From South of the Border

Why This Recipe Works

Unlike traditional Southern-style barbecued pulled pork, carnitas, Mexico’s version of shredded pork, is cooked indoors. Spanish for “little meats,” this taquería staple is used as a filling in tacos and burritos and boasts tender chunks of...

Why This Recipe Works

Unlike traditional Southern-style barbecued pulled pork, carnitas, Mexico’s version of shredded pork, is cooked indoors. Spanish for “little meats,” this taquería staple is used as a filling in tacos and burritos and boasts tender chunks of pork with a lightly crisped, caramelized exterior. Most restaurants prepare carnitas by gently frying well-marbled chunks of pork in gallons of lard or oil. To transform the recipe for home cooks, we opted to simmer the meat in a cooking liquid with lime and orange juices, bay leaves, and oregano. We reduced the liquid until it became a syrupy glaze, which gave our carnitas great pork flavor. We then glazed the meat and broiled it on a rack to allow the excess fat to drip off, cutting back on the greasiness but not the flavor.

Mexican Pulled Pork (Carnitas)