Sunday Forward — Mexican & Latin · Week 2
Pulled Pork Carnitas
Braise once · crisp twice · mole negro · shared sauce of the week
Meat + VeggieShared SauceBulk BuySlow Cook
6–8
Servings
20 min
Prep
3–4 hr
Braise
Easy
Difficulty
Pork
Protein
Pork Shoulder (Bone-In or Boneless)
Bulk buy — use extra for enchiladas and citrus roasted pork
3–4 lb
Season
Kosher Salt
Generous rub all over
1½ tsp
Spice
Ground Cumin
For the rub
2 tsp
Spice
Garlic Powder
For the rub
1 tsp
Herb
Dried Oregano
Mexican oregano preferred
1 tsp
Citrus
Orange Juice
Fresh or not-from-concentrate
1 cup
Citrus
Lime Juice
Fresh squeezed
3 tbsp
Garlic
Garlic Cloves
Smashed
6 cloves
Oil
Vegetable or Olive Oil
For searing
2 tbsp
To Serve
Sauce
Mole Negro
Shared sauce of the week — store-bought or homemade
1½–2 cups
Grains
Long-Grain White Rice
Cooked and fluffed
3 cups cooked
Tortillas
Corn Tortillas
Warmed
as desired
Garnish
Cilantro, Lime Wedges, Minced White Onion
For finishing
as needed
Method
0 of 7 steps complete — click a step to check it off
1Season
Season the Pork
Mix salt, cumin, garlic powder, and oregano. Pat the pork shoulder dry and rub the spice mixture generously all over.
✓
2Sear
Sear on All Sides
Heat oil in a Dutch oven over high heat. Sear the pork shoulder on all sides, about 3 minutes per side, until deeply browned. This is the flavor foundation — don't rush it.
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3Braise
Add Liquid and Braise
Add orange juice, lime juice, and smashed garlic to the pot. Cover tightly and cook in a 300°F oven for 3–4 hours, until the pork is fall-apart tender. A fork should slide through with zero resistance.
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4Shred
Shred the Pork
Transfer the pork to a cutting board and shred with two forks. Return the shredded meat to the pot and toss in the braising liquid.
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5Crisp
Crisp Under the Broiler
Spread shredded pork in a single layer on a rimmed sheet pan. Spoon a few tablespoons of the braising liquid over the top. Broil on high, 5–7 minutes, until the edges are crispy and caramelized.
✓
6Warm Mole
Heat the Mole
Warm mole negro in a small saucepan over medium-low heat, stirring frequently. Thin with a splash of chicken stock or water if needed until it coats a spoon.
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7Serve
Plate and Serve
Serve carnitas over rice, with warm mole ladled alongside or on top. Finish with cilantro, minced white onion, and a squeeze of lime.
✓
Cook It a Day Ahead
Carnitas improve overnight. Braise on Saturday, shred and refrigerate, then crisp under the broiler on Sunday just before serving. The fat solidifies and is easy to skim off.
The Braising Liquid
Save every drop. Skim the fat and reduce it in a small pan — it becomes a rich pork-citrus jus you can drizzle over the rice or stir into the mole.