Best Meat for Pulled Pork - Carnitas Recipe

Get ready to dive into a world of flavor with the ultimate guide to making authentic carnitas right in your own kitchen! If you've ever wondered about the best meat for pulled pork or how to achieve that magical balance of melt-in-your-mouth tender and perfectly crispy edges, you're in the right place. Carnitas, a beloved Mexican classic, isn't just a meal; it's an experience. It's all about transforming humble cuts of pork into something extraordinary, packed with rich flavor from simple, everyday ingredients.
Forget dry, bland pulled pork! This recipe promises to deliver the most succulent, flavorful carnitas you've ever tasted, whether you're a beginner or an experienced home cook. We'll walk you through the easy techniques, from selecting the best cut of pork to mastering the pork dry rub recipe and achieving that coveted crispiness. Prepare to impress your taste buds and everyone at your table with this truly special dish!

Ingredients

• 3 pounds pork shoulder (also known as pork butt roast), cut into 2-inch slabs (can be bone in pork shoulder or boneless pork shoulder)
• 2 teaspoons salt (or more, to taste)
• ½ cup orange juice or water
• Optional flavorings for authentic Mexican carnitas seasoning:
• 6 garlic cloves, halved
• 4 bay leaves
• 1 teaspoon Mexican oregano
• 1 teaspoon coarsely ground black pepper
• For serving:
• Guacamole
• Salsa Verde or Tomato Salsa
• 2–3 limes, cut into wedges
• Warm tortillas (corn or flour)
• Fresh cilantro, chopped
• Diced white onion

Directions

1. Prepare the Pork for Flavor:Begin by generously salting your pork shoulder slabs. Don't be shy – this is where a lot of the flavor comes from! You can also create a simple pork rub recipe by combining salt with the optional Mexican oregano and black pepper for extra depth. Place the seasoned pork into a baking dish or your slow cooker/Instant Pot. Pour in the orange juice (or water) and add the optional flavorings: halved garlic cloves and bay leaves. The orange juice not only adds a subtle citrus note but also helps tenderize the meat.
2. Slow Cook for Maximum Tenderness (Choose Your Method):This step is key to getting that incredibly tender, fall-apart texture.
   1. Slow Cooker Method: Cover and cook on low for 4-6 hours, or on high for 2-3 hours, until the pork is easily shredded with a fork.
   2. Instant Pot (Pressure Cooker) Method: Seal the lid, set to high pressure, and cook for 90 minutes. Allow for a natural pressure release for at least 15-20 minutes before manually releasing any remaining pressure.
   3. Stovetop Method (Traditional): In a large, heavy-bottomed pot or Dutch oven, bring the liquid to a simmer. Cover tightly and cook over low heat for 3-4 hours, or until very tender, adding more water if needed to keep the pork partially submerged.
3. Brown for Irresistible Crispy Edges:Once the pork is tender, carefully remove it from the cooking liquid and shred it into smaller pieces using two forks. Don't discard that flavorful liquid – it's liquid gold!
   1. Oven Method: Spread the shredded pork in a single layer on a baking sheet. Drizzle with a little of the reserved cooking liquid (and a touch of the rendered fat if you have any). Roast in a preheated oven at 450°F (230°C) for 15-25 minutes, or until beautiful, crispy, golden-brown edges form. Make sure to turn the meat periodically to ensure even crisping on all sides.
   2. Stovetop Method: Heat a large, heavy skillet (cast iron works wonderfully) over medium-high heat. Add a tablespoon or two of the reserved fat or a neutral oil. Once hot, add the shredded pork in batches, pressing down gently to create contact with the pan. Cook for 3-5 minutes per side until deeply browned and crispy. Splash with a little cooking liquid as it crisps to keep it moist internally.
4. Finish & Serve Your Masterpiece:Once your carnitas have achieved that perfect tender-crispy balance, transfer them to a serving platter. Drizzle with a little more of the flavorful cooking liquid to keep them moist. Serve immediately on warm tortillas, topped with fresh guacamole, your favorite salsa (Salsa Verde or Tomato Salsa are excellent choices), a squeeze of fresh lime juice, chopped cilantro, and diced white onion. These are truly the best pork shoulder rub flavors you'll find!