Cuban Shredded Pulled Pork Carnitas Recipe is made from pork shoulder and rubbed with Wisconsin Homemaker’s famous Smoky Pork Rub. Perfect for wraps, sandwiches, and salads.
Flavorful and Satisfying and Versatile – Cuban Shredded Pulled Pork Carnitas Recipe
I was first introduced to this recipe via my husband’s grandmother. Being from the beautiful island of Cuba, she taught me the finer art of making many Cuban delicacies, including Cuban Shredded Pulled Pork or aka Carnitas.
This recipe makes a lot of meat, which is great because you can freeze the leftovers and thaw it out later for quick and easy prep meals.
It’s also good for your family budget. Pork shoulder is an inexpensive pork cut, so the fact that you can get well over 24 servings from a 4 pound piece is unbelievably cost-effective.
Did You Know? Carnitas does not just have Cuban roots but also Mexican, Puerto Rican and Tex Mex.
But what I love the most about this recipe is its versatility. You can use it for wraps, sandwiches, salads, or by itself.
The first shredded bits, I love to serve it alongside a hearty scoop of white rice, topped with Cuban Black Beans. Although you could easily use couscous or garlic mashed potatoes.
Don’t forget to use Wisconsin Homemaker Smoky Pork Rub Recipe for best results.
But it doesn’t stop there. I’ve also used the meat for Tex-Mex Fajitas, Chinese Hoisin Pork Wraps, and yes, even Classic Midnight (Medianoche) Sandwiches.
So you see, the possibilities are endless!
For more amazing Spanish-Mexican-Cuban recipe ideas, be sure to check out Wisconsin Homemaker’s Recipe Section and these family favorites:
- Cuban Pumpkin Flan
- Cuban Black Beans and Rice
- Spanish White Bean Soup
- Carnitas Stuffed Poblano Peppers
- Leftover Pulled Pork Hash
Cuban Shredded Pulled Pork – Carnitas
- 4 pounds pork shoulder approximately
- 3 tbsp Wisconsin Homemaker Pork Rub (Recipe Link in Recipe Notes, below.)
- Preheat oven to 400 degrees F.
- In a medium covered roaster, place your pork shoulder and apply the rub.
- Put the covered roaster in the oven and bake for approximately 3 hours.
- Remove from oven and let cool for 10 minutes. Remove butcher’s netting (if present).
- Using two forks, shred the pork into smaller bits.
- Serve immediately or refrigerate until use. You can also freeze it for later. Enjoy!