Tender pieces of incredibly flavourful pork with crispy edges. This Mexican style pulled pork is the swiss army knife of meat, you can use it in so many different meals and ways! (tacos, wraps, fajitas, pizza, enchiladas, with bbq sauce for sliders, etc)
I had been wanting to learn how to make pork carnitas for so long. Ever since I had them in an enchilada at a chain restaurant. I loved it… and this was at a Texas style cain restaurant in Canada… so we’re not exactly talking about quality Mexican food. I figured if it was that good there, it was going to be INCREDIBLE at home!
I found a recipe to use as a jumping off point from a blogger that I love and trust, Nagi from Recipe Tin Eats. Then, after a few tries, I nailed down a rub that I really loved, one that added just a bit more flavour and spice. Don’t worry, it’s not super spicy, my two year old goes crazy eating it.
Here’s your ingredients, super simple, most of which you probably already have in the house. I used a boneless pork shoulder this time.
Rub the meat all over with salt and pepper. Make a giant mess while doing this, it’s part of the process.
Then rub in the spice mix. Make slightly less of a mess this time.
Then put the meat in the slow cooker. Congratulations! You’re done the hard part.
Now, just dump everything else into the cooker. Doesn’t have to be pretty, doesn’t have to be perfectly even, it just has to be in there for flavour. Put the lid on, and let it cook.
It’ll come out hours later like this – falling apart because it’s SO TENDER!!!
Let it cool a little bit, then shred it up with some forks, some tongs, or your hands. It is way faster if you just use your hands. At this point, the meat is ready for you to play “what will I cook with it”. It freezes SUPER well. You can use it in tacos, enchiladas, fajitas, quesadillas, throw it on a pizza, or pour on some bbq sauce for pulled pork sandwiches. Really, your options are pretty endless. My favourite is just by itself, but first I’ve got to crisp up the edges.
To get one side of the meat perfectly crispy, you just melt some lard in a pan – it has to be lard, not vegetable shortening, and not oil. Lard gives it the flavour that you want, without detracting from the meat. It also doesn’t leave the meat greasy after frying. Just leave it for a couple of minutes on medium hight heat in the pan and it’s done. You can flip it around a bit if you want more crispy areas.