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



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

210.8 calories; protein 13.4g 27% DV; carbohydrates 16g 5% DV; fat 10.7g 17% DV; cholesterol 41.4mg 14% DV; sodium 820mg 33% DV. Full Nutrition