Mexican Pulled Pork Recipe

Looking for an easy Mexican Pulled Pork recipe? Learn how to make Mexican Pulled Pork using healthy ingredients.


Submitted by meanderson99

Makes 16 servings



From America's Test Kitchen - Traditional carnitas, Mexico?s version of pulled pork, is fried in gallons of lard or oil. The results are tasty, but who wants to deal with all that hot fat? We wanted to create restaurant-style carnitas?tender chunks of lightly crisped, caramelized pork, subtly accented with oregano and citrus?without the hassle of frying. Our initial recipe for carnitas started by simmering the meat (taste tests proved boneless pork butt had the best flavor) in a seasoned broth in the oven and then sautéing it in some of the rendered fat. The flavor was OK, but too much of the pork flavor went down the drain when we discarded the cooking liquid. So we kept the liquid and reduced it on the stovetop (after the meat had been removed) until it developed the consistency of a thick, syrupy glaze that was perfect for coating the meat. Broiled on a rack set over a baking sheet, the glazed meat developed a wonderfully rich flavor and the rack allowed the excess fat to drip off. We emulated the flavor of the Mexican sour oranges used in authentic carnitas with a mixture of fresh lime and orange juices. Bay leaves and oregano provided aromatic notes, and cumin brought an earthy dimension that complemented the other flavors. Mexico?s version of pulled pork offers fall-apart chunks of crisp meat?but without the hassle of tending a fire. We like serving carnitas spooned into tacos, but you can also use it as a filling for tamales, enchiladas, and burritos.

Recipe Ingredients for Mexican Pulled Pork

64 oz raw (3 1/2 to 4 lbs) Boneless Pork Shoulder Roast
1 tsp Oregano
1 tsp Cumin
1 tsp Salt, Table
1/2 tsp Ground Black Pepper
2 leaves Bay Leaves
6 teaspoon ( 2 tbsp) Lime Juice
1 small Onion
1 fruit (2-5/8" dia) Orange
2 cup (16 fl oz) Water

Recipe Directions for Mexican Pulled Pork

  1. 1. Cut pork into 2 inch cubes removing any large areas of fat, some fat is ok, and add pork to large roasting pan.

  2. 2. Add oregano, cumin, salt, black pepper, bay leaves, lime juice, onion, and water to pan.

  3. 3. Wash rind of orange thoroughly, cut in half, juice saving juice and rind. Remove any seeds from the juice and from the rind halves.

  4. Add juice and rind to pan.

  5. 4. Stir all ingredients to mix spices and juices, heat on stove to simmer, then place in 300F oven and cook for 2 hours or until fork.

  6. 5. Set oven to broil with the rack in the bottom of the oven well away from the broiler element. (May need to use a higher level rack to speed cooking.)

  7. 6. Take the meat out, take the onion, bay leaves, and orange rind out, and boil for 10 to 15 minutes to reduce the liquid to a glaze.

  8. 7. Break meat into halves or smaller pieces.

  9. 8. Pour glaze over the meat and mix to coat all sides of the meat.

  10. 9. Spread glazed meat in an even layer on rack in broiler pan.

  11. 10. Broil for 5 to 8 minutes and flip over all the pieces of meat and broil for another 5 or 8 minutes to get edges nice and crispy.

  12. 11. Serve on toasted corn tortillas with your choice of condiments such as onion, cilantro, tomato, etc.

Categories

Pork, Main Dish, Mexican, Bake

Nutrition Facts
Serving Size 157.6g
Amount Per Serving
Calories
297
Calories from Fat
208
% Daily Value*
Total Fat
23.1g
36%
Saturated Fat
8.0g
40%
Trans Fat
0.0g
Cholesterol
80mg
27%
Sodium
224mg
9%
Potassium
20mg
1%
Total Carbohydrates
1.3g
0%
Dietary Fiber
0.3g
1%
Sugars
0.2g
Protein
19.2g
Vitamin A 0% Vitamin C 9%
Calcium 1% Iron 6%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
D-
  Good points
  • Very low in sugar
  •   Bad points
  • High in saturated fat
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