Tender, Crispy, Irresistible
This pulled pork recipe combines the Texas BBQ tradition with Mexican carnitas technique. The result is incredibly tender meat with crispy, caramelized edges – perfect for tacos, tortas, or plates.
Ingredients
- 5-6 lb pork shoulder (Boston butt)
- 2 tablespoons salt
- 1 tablespoon black pepper
- 1 tablespoon cumin
- 1 tablespoon oregano
- 1 tablespoon garlic powder
- 1 teaspoon cayenne pepper
- 1 orange, juiced
- 1 lime, juiced
- 1 cup chicken broth
- 4 cloves garlic, smashed
- 1 white onion, quartered
- 2 bay leaves
Instructions
- Season: Mix salt, pepper, cumin, oregano, garlic powder, and cayenne. Rub all over the pork shoulder.
- Sear (optional): For extra flavor, sear the pork on all sides in a hot pan.
- Slow cook: Place pork in slow cooker or Dutch oven. Add orange juice, lime juice, broth, garlic, onion, and bay leaves.
- Cook: Slow cooker on low 8-10 hours, or oven at 300°F for 4-5 hours until fork tender.
- Shred: Remove pork and shred with two forks. Reserve cooking liquid.
- Crisp: Spread shredded pork on a baking sheet. Drizzle with some cooking liquid. Broil 5-7 minutes until edges are crispy.
Serving Ideas
- Tacos with cilantro, onion, and salsa verde
- Tortas with refried beans and pickled jalapeños
- Over rice with black beans
- Loaded nachos
Get fresh pork shoulder from Ruiz Custom Meats – we can cut it to your preferred size!
