Deliciously tender and juicy braised pulled pork carnitas can be used in fried or street tacos. Perfect for burritos and chimichangas or taco bowls.


Recipe Summary

30 mins
5 hrs 10 mins
5 hrs 40 mins
24 servings


Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat a large, cast iron Dutch oven over medium-high heat. Season pork shoulder with garlic, 2 tablespoons kosher salt, and 1 teaspoon black pepper. Place pork shoulder fat-side down into the hot pot and sear until deep golden brown on all sides, 4 to 5 minutes. Add yellow onion to cook with rendered drippings for 1 minute. Slowly pour in pork stock to cover pork shoulder.

  • Bring to a light boil; cover and braise until fork-tender, 4 1/2 to 5 hours.

  • Transfer to a bowl and shred into carnitas, adding 1 1/2 cups of pork stock for moisture and more salt and pepper to taste.

  • Heat a cast iron skillet over medium-high heat. Add green onions and cook until slightly browned, 7 to 10 minutes. Transfer to a bowl.

  • Heat corn tortillas in the hot skillet on both sides, 2 to 3 minutes total for each tortilla. Place braised pork into tortillas and garnish with cabbage, queso fresco, salsa, green onions, and a squeeze of lime.

Cook's Note:

You can use flour tortillas instead of corn.

Nutrition Facts

211 calories; protein 13.4g; carbohydrates 16g; fat 10.7g; cholesterol 41.4mg; sodium 820mg. Full Nutrition