Mexican pulled pork. Easy to make in a Dutch oven or a crock pot finish off in the oven.
Cuisine: Mexican
  • 1 5-6 pound pork shoulder, cut into large chunks
  • 2 tbs olive oil
  • 1 large onion chopped
  • 4 cloves garlic minced
  • rind from 2 oranges, zested
  • 2 jalapeno peppers chopped
  • 3 tsp salt
  • 2 tsp pepper
  • 1 tbs cumin
  • 2 tsp corriander
  • 1 Mexican amber beer (I use Dos Equis)
  • 1 cup fresh orange juice
  • 2 cups chicken broth (preferably homemade)
  1. Pre-heat oven to 300 degrees.
  2. In a large Dutch oven, heat olive oil. Add onions and cook on medium heat until translucent about 5 minutes. Add garlic, orange rind, jalapenos and pork.
  3. Add beer, orange juice and chicken broth. Meat should be covered, if not add a little more chicken broth.
  4. Stir in salt, pepper, cumin and coriander and bring to a boil.
  5. Cover and put in the pre-heated oven and braise for approximately 3 hours or until pork can be easily pulled apart.
  6. Remove from oven, remove lid and put back on stove on medium heat cook carnitas until the liquid has evaporated.
  7. Turn your broiler on high and line a cookie sheet with tin foil.
  8. In small batches brown meat turning for even browning until its a little crispy but not dried out.
I'm not really a crock pot gal because I love my Le Cruset Dutch oven but if you are using a crock pot put all ingredients in pot and cook on low all day then follow the instructions for making it crispy

Make sure you use a Pork shoulder or Pork Butt- Carnitas do not work with the Loin or other non-fatty parts of the pig! Trust me on this one!
Recipe by Rocky Mountain Cooking at