Nothing beats some good carnitas, aka the pulled pork of Mexico! So much flavor, so much pork. So many ways to make it, and it’s definitely not a difficult dish. With these spicy stovetop carnitas, you can make tacos, burritos, nachos, tot-chos, or whatever your go-to Mexican dish is! I’m just doing a simple taco with cilantro, onion, and Kentuxican hot sauce
These carnitas are made with pork shoulder (or butt as some say). My grocery store does not sell simple boneless cubed pork, so I had to buy a whole shoulder. If you go this route, pay attention! The bottom-half of the butt is usually boneless. If you cut this bottom-portion off longways, it’s usually 3-4 lbs. If you are shy of 4 lbs, trim around the bone to get more pork.
The marinade is really what makes carninas. For mine, I like to add about a cup of Mexican Coke-a-Cola (yes it matter that it’s Mexican coke). I also add a bunch of great spices, such as Dan-O’s Seasoning, cinnamon, cumin, and mexican oregano. And fresh veggies like a ton of garlic.
When the pork in your stovetop Carnitas starts falling apart, pull the chunks out with a pair of tongs and shred them on a baking sheet! From there you can flash fry them, pan fry them, or broil (my preferred way) them in the oven for crispness and texture. However, they are very good in their juicy form, so I recommend trying a taco that way too. Broil in batches as you get hungry and store the rest in the fridge, or if you're cooking for crowd, broil it all at once.
Serve with beans and rice, and on tortillas with cilantro, onion, and some good hot sauce. Enjoy!
Looking for other good Latino recipes? Try our birria burrito recipe.
Note* Keep leftover pork in the fridge for up to 3 days (store in a bag or Tupperware). Save leftover the leftover juices from the pot for reheating the pork!