Mexican Pork Shoulder Carnitas That Stretch All Week
Budget-friendly pork that turns into a week's worth of delicious meals.
Prep Time
20 mins
Cook Time
3 hours
Servings
8
Difficulty
Medium
Nutrition Facts
275
Calories
36g
Protein
4g
Carbs
14g
Fat
Ingredients
- 1 (4-pound) boneless pork shoulder roast
- 1 large onion, quartered
- 6 garlic cloves, smashed and peeled
- 2 bay leaves
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp smoked paprika (optional)
- 1/4 tsp red pepper flakes (adjust to taste)
- 1 tbsp salt
- 1 cup chicken broth
- Lime wedges for serving (optional)
Instructions
- 1
Preheat oven to 325°F. Trim excess fat from the pork shoulder, leaving a thin layer.
- 2
Place the pork in a large Dutch oven or heavy-bottomed pot with a lid. Add onion, garlic cloves, bay leaves, oregano, cumin, smoked paprika (if using), red pepper flakes, and salt.
- 3
Pour chicken broth over the pork to cover about half its height.
- 4
Bring mixture to a boil on stovetop over medium heat, then reduce to a simmer. Skim off any foam that rises to the surface.
- 5
Cover pot with lid and transfer it to the oven. Cook for approximately 2.5-3 hours until pork is tender and falls apart easily when pierced with a fork.
- 6
Once cooked, remove from oven and let rest about 10 minutes. Remove onion quarters and bay leaves before shredding the meat using two forks.
- 7
Serve carnitas warm with lime wedges on the side (optional).
So you're looking for a budget-friendly meal that's easy on the wallet but big on flavor, right? Enter: Mexican Pork Shoulder Carnitas. This recipe not only fills your belly with hearty, satisfying flavors but also stretches into multiple meals throughout the week—think burritos, tacos, salads, and more.
Why This Recipe is Awesome
- It’s a budget hero—pork shoulder may be humble, but it packs a ton of flavor while costing less than cuts like sirloin.
- Perfect for leftovers—turn those carnitas into several different meals over the week. Burritos on Monday, tacos on Wednesday, and salads for Friday night.
- Simple ingredients—no fancy kitchen tools or hard-to-find spices here. Just a few basic pantry staples and your favorite seasonings.
Common Mistakes to Avoid
- Overcrowding the pot—if you pack too much in one pan, it will steam instead of getting that nice crispy texture.
- Not letting it rest after cooking—that 10-minute rest helps the flavors meld and makes shredding easier.
- Neglecting seasonings—additions like cumin and oregano really enhance the dish. Don’t skip them!
Alternatives & Substitutions
- No Dutch oven? Use a large, heavy-bottomed pot with a lid.
- Want it spicier? Add more red pepper flakes or use hot sauce in the broth.
- Out of dried oregano? Fresh is great too—just use double the amount.
- Pork shoulder not available? Try using pork butt (also known as Boston butt) for a similar result.
FAQ (Frequently Asked Questions)
Can I cook this on the stovetop only? Yes, you can. Just simmer it in a covered pot over low heat until tender, about 3-4 hours. Watch water levels to ensure pork remains moist.
How do I store leftovers? Keep them in an airtight container in the fridge for up to 5 days or freeze portions for several months.
What’s the best way to serve these carnitas? Serve warm with lime wedges, fresh salsa, and shredded cheese. Perfect for burritos, tacos, salads, you name it!
Final Thoughts
These Mexican Pork Shoulder Carnitas are more than just a meal—they're an investment in your week's worth of deliciousness without breaking the bank. Spend a little time cooking once, and enjoy multiple meals that will keep you satisfied from Monday to Friday. Get creative with how you serve them up!
Now go impress someone—or yourself—with these hearty, budget-friendly carnitas. You've earned it!