mexican pulled pork

Delicious Mexican pork made in the Instant Pot (pressure cooker) for tacos, burrito bowls, taco salads and more (also great with cilantro lime rice)!

Instant Pot Pork Carnitas (Mexican Pulled Pork)

pork

salt

black pepper (to taste)

garlic

cumin

sazon (I used homemade)

dry oregano

chicken broth

chipotle peppers

bay leaves

dry adobo seasoning (I used Goya)

garlic powder

Season pork with salt and pepper.

Press saute on the instant pot, spray with oil and brown the pork on all sides for about 5 minutes. Remove from heat and allow to cool.

Using a sharp knife, insert blade into pork about 1-inch deep, and insert the garlic slivers, you’ll want to do this all over.

Season pork with cumin, sazon, oregano, adobo and garlic powder all over.

Pour chicken broth, add chipotle peppers and stir, add bay leaves and place pork in the Instant Pot, cover and cook using the pressure cooker setting on high pressure for 80 minutes.

When the pressure releases, shred pork using two forks and combine well with the juices that accumalated at the bottom.

Remove bay leaves and adjust cumin and add adobo and mix well.

Braised and broiled to crispy and tender perfection, this Mexican Pulled Pork will quickly become a family favorite dinner. These pork carnitas are a hands-down winner.

Pork Carnitas Recipe (Mexican Pulled Pork)

(3.5 pork

brown onion, peeled and halved

oregano

tsp cumin

salt black pepper

water

TB juice lime

orange,

18-20 (6 inch) corn tortillas, warmed

lime

Adjust oven rack to lower middle position. Preheat oven to 300F.

Combine pork, onion, bay leaves, oregano, cumin, garlic, 1 1/2 tsp table salt, 1 tsp pepper, water, and lime juice in a large Dutch oven Liquid should barely be covering the meat. Juice the orange in a bowl and add both the juice and orange remnants to the pot. Bring mixture to simmer over medium high heat, stirring occasionally. Cover pot and transfer to oven. Cook until meat is soft and is fork tender, about 2 1/2 hours, stirring meat around once during cooking.

Remove the pot from oven. Transfer pork to a bowl with slotted spoon. Remove orange halves, onion, and bay leaves from the liquid and discard. Do not skim fat from liquid. Place pot over high heat and simmer liquid, stirring often, about 10-12 min. You should end up with 1 cup of reduced liquid. Turn oven to broil.

Shred pork roughly; not too finely. Fold in the reduced liquid, season with salt and pepper to taste. Spread pork in even layer on rimmed baking sheet. Place sheet on an upper rack and broil until top of meat is well browned but not charred. Edges should be slightly crisp. 5-7 in. Serve immediately with your choice of garnishes and warm corn tortillas.

I made these last night in the oven and they were DELICIOUS!!!  I did discover today that the better way to heat the leftover meat up was in the oven (covered); I tried the microwave at lunchtime and the meat was a little dry (but still great).

If the carnitas were cooked in the pressure cooker, how long would you do it for, and what release?

Thank you for sharing the recipe!!  So great!

These carnitas look pretty amazing..and I'm thinking they'll be great for our next potluck. Completely agree that the broiler is the way to go to get those nice crispy bits!

Booyah! Those are some next level tacos. Om nom nom.

Super delicious and flavorful recipe. The pork looks mouth melting soft and yummy. The Tacos are surely a treat for my loved ones.

I didn't have a Dutch oven until earlier this year because I couldn't fit one in my previous kitchen and I got myself one as soon as we moved to a house with more storage. Apart from being essential in bread making, I am plased to read that it's what you need to make something like these delicious carnitas!

I absolutely love this recipe! The bark on the carnitas is to die for and the meat goes with so many other dishes perfectly!

I am OBSESSED with this recipe. It is my favorite for Taco Tuesdays!

That's a wonderful, tasty meal! We love to have Mexican night once a week and these delectable pork carnitas would be a perfect addition to our table.

Such a great idea to broil the meat in the oven to get it a bit crispy. I wouldn't have thought of that. I love my dutch oven and use it to make so many dishes! Going to use it for these carnitas very soon!

Love the tip on broiling the meat to crisp it up. So much easier than pan frying, less messy too. Great recipe!

This recipe looks amazingly delicious. I have never made anything like this and i am totally intrigued to make it and feed my relatives.

https://content.jwplatform.com/videos/zSpJogYq.mp4

This Cheesy Buffalo Chicken Dip is ultra easy and perfect for game days and all the parties. It’s creamy, cheesy, and irresistibly delicious!

Cheesy Buffalo Chicken Dip

Easy shredded pork with a spicy twist! Mexican Pulled Pork is made with taco seasoning and orange juice, cooked to fall-apart perfection in the slow cooker.

Mexican Pulled Pork

taco seasoning

orange juice

lime juice and chopped cilantro (for serving)

Rinse and pat dry the pork roast. Rub the taco seasoning all over the pork roast. Place the roast in the slow-cooker with the fat cap facing up. Pour the orange juice over the roast.

Cover with the lid and cook on LOW for 10-11 hours or on HIGH for 6-7 hours, until the pork is tender and falling apart. (If the fat cap is still intact over the roast, pull the biggest pieces of it off and discard.)

Pull the roast apart with tongs or with two forks. Shred it gently, leaving plenty of bite-size pieces. Toss the pork in any juices left in the bottom of the pot. Serve with a lime to squeeze over the meat, if desired.

Spread about 2 cups of the cooked pork across a nonstick skillet over medium high heat. Press it flat and let it cook about 2 minutes, until browned and most juices have been absorbed. Stir or flip it over and sear the other side, leaving plenty of juicy bites along with the crispy edges.

For crispy carnita-style pork:

How to make Instant Pot Carnitas: Easy Pork Carnitas Instant Pot recipe makes irresistibly delicious Crispy Mexican Pulled Pork. Juicy, tender, flavorful pork with browned crisped crust. Great for pork tacos, burritos, tamales, and nachos, serve it with rice and beans, and more!

Instant Pot Carnitas

200 ml (~⅘ cup) unsalted chicken stock

(13 grams) garlic cloves (, crushed)

(200 grams) medium onion (, roughly chopped)

(2 grams) cumin seed (, ground)

(15 milliliters) regular soy sauce

ml orange juice orange

Kosher salt

black pepper

corn tortillas

Salsa (pico de gallo)

Cut Pork Shoulder

Cut Pork Shoulder: Remove rind and bone from pork shoulder. Cut pork shoulder into ~2 – 2¼ inches cubes as uniformly as possible. Keep the excess fat. Amy + Jacky&#39;s Tip: Don&#39;t trim off the fat from cubed pork shoulder.

Marinate Pork Shoulder Cubes

Marinate Pork Shoulder Cubes: Place pork shoulder cubes and excess fat in Instant Pot. Season very generously with kosher salt and ground black pepper. Add 4 crushed garlic cloves, chopped onion, 1 tsp (2g) ground cumin, ½ - 1 tsp (1g - 2g) cinnamon powder, 2 bay leaves, 1 tbsp (15ml) regular soy sauce, and 55ml orange juice (from 1 orange) in Instant Pot. Mix well, then let the pork marinate for 20 minutes.

Pressure Cook Pork Shoulder

Pressure Cook Pork Shoulder Cubes: Pour ~⅘ cup (200ml) unsalted chicken stock in Instant Pot. Close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 30 minutes, then Natural Release for 15 minutes. Release the remaining pressure. Open the lid carefully.

Crisp Pork Shoulder

Crisp Pork Shoulder: Take a bite and see if the pork is salty enough. If the pork is not salty enough, add more kosher salt to the cooking liquid. Taste and adjust accordingly.Transfer the pork shoulder to a baking tray. Brush some of the cooking liquid on each piece of pork before crisping.Amy + Jacky&#39;s Basting Tip: The cooking liquid should be mostly fat. If not, mix ¼ cup (63ml) cooking liquid with 2 tbsp (30ml) vegetable oil, then drizzle over each piece of pork. The fat &amp; oil will protect the pork from drying out and the surface will crisp faster.Place pork shoulder under a broiler or the top rack of a preheated 450°F toaster oven until the surface is crisped. Roughly 8 to 10 minutes. Flip the cubed pork, brush each piece with more cooking liquid, then place them in the oven again until the surface is crisped.

Heat Corn Tortillas

(Optional) Heat Corn Tortillas: If you are serving the carnitas with corn tortillas, heat up the corn tortillas when the pork is browning in the oven.

Serve

Serve &amp; Enjoy: Place piping hot Carnitas on top of the warmed corn tortillas with a spoonful of salsa (Pico De Gallo). Serve immediately!

Learn how to make delicious Carnitas at home with this easy recipe. Tender, flavorful pork cooked in spices and citrus - perfect for tacos and more!

Carnitas (Mexican Pulled Pork)

Tbsp cooking oil

pork butt,

1.5 Tbsp dried oregano, divided

onion,

oranges

½ Tbsp dried thyme

garlic, sliced

Coca-Cola

Heat oil in a large pot or dutch...

Heat oil in a large pot or dutch oven over medium high heat. Mix 2 tsp salt, 2 tsp pepper, ½ Tbsp oregano and ½ Tbsp cumin, then rub all over pork chunks. Add pork to the heated pot, working in batches if necessary, and sear on all sides.

Juice lime and oranges into a bowl, reserving...

Juice lime and oranges into a bowl, reserving the juiced citrus pieces. Mix thyme and remaining salt, pepper, oregano and cumin into the juice.

Place sliced onion in a slow cooker, then...

Place sliced onion in a slow cooker, then top with pork chunks. Add on top reserved citrus pieces, along with garlic and bay leaves. Pour Coca-Cola all over the pork, followed by the juice mixture. (Do not pour the Coke after the juices, as it will rinse the seasonings off of the pork)

Cover and cook on low for 8 hours,...

Cover and cook on low for 8 hours, or on high for 4-5 hours, until pork is easily shreddable with a fork.

Remove pork chunks to a oiled baking sheet....

Remove pork chunks to a oiled baking sheet. Broil on high for about 5 minutes, until it is browned and crisp.

Using two forks, shred the pork.

Serve in tacos or burritos, with rice and...

Serve in tacos or burritos, with rice and beans, or on nachos.

Carnitas, also known as Mexican pulled pork, is a scrumptious dish made by slow-cooking pork shoulder until tender, then shredding and crisping it to perfection, resulting in juicy, flavorful meat perfect for tacos and other dishes.

Carnitas (Mexican Slow Cooker Pulled Pork)

tsp salt

tsp black pepper

onion

jalapeno ((deseeded, chopped))

garlic ((minced))

juice orange ((2 oranges))

tbsps cumin

olive oil

Thoroughly rinse and pat the pork shoulder dry. Rub the entire surface generously with salt and pepper.

Combine the dried oregano, ground cumin, and olive oil in a small bowl. Massage this flavorful rub all over the pork.

Place the seasoned pork shoulder in a slow cooker, positioning it with the fat cap facing upwards. Scatter the chopped onion, jalapeno, and minced garlic over the top. Squeeze the fresh orange juice over the ingredients in the slow cooker.

Cook on low for 10 hours or on high for 7 hours. The pork is ready when it's tender enough to effortlessly shred apart.

Once cooked, carefully remove the pork from the slow cooker and let it cool slightly before shredding it using two forks.

Skim off and discard any excess fat from the juices remaining in the slow cooker. If necessary, reduce the liquid to about 2 cups. This flavorful liquid will be used to season the shredded pork.

Heat 1 tablespoon of oil in a large non-stick pan or well-seasoned skillet over high heat. Spread some shredded pork in the pan and drizzle a small amount of the reserved cooking liquid over it. Allow the liquid to evaporate and the pork to develop a golden brown crust. Briefly sear the other side of the pork, avoiding over-crisping.

Continue crisping the pork in batches, adding more oil as needed and avoiding overcrowding the pan.

Just before serving, drizzle additional reserved cooking liquid over the crisped pork and serve hot, nestled in warm tortillas or enjoy alongside your favorite sides.

Oven-Roasted Cochinita Pibil (Yucatán-Style Pulled Pork)

pork shoulder,

tbsp kosher salt

cloves

(3-inch) Ceylon cinnamon stick

black peppercorns

whole cumin seeds

tbsp whole allspice berries

white vinegar

(70 grams) achiote paste

tbsp Mexican oregano

orange

limes

lard oil

banana leaves

½ white onion, thinly sliced

lard (optional)

Corn tortillas

red onions

Season pork all over with 1 tbsp kosher salt and let sit at room temperature for at least 30 minutes while you make the marinade.

Heat a comal or heavy skillet over medium-high heat. Char the garlic, turning occasionally, until blackened and softened, about 20 minutes.

In the same pan, toast the cloves, cinnamon stick, peppercorns, cumin, and allspice until fragrant, 1–2 minutes.

Transfer the spices to a blender. Add the vinegar, charred garlic, achiote paste, oregano, citrus juice, citrus zest, and 1 tbsp salt. Blend until smooth.

Toast the banana leaves directly over a gas flame or on a hot comal until softened and pliable, about 30 seconds per side.

Line a large Dutch oven with 2–3 overlapping banana leaves. Arrange the pork inside. Pour the marinade over the meat, spreading to coat evenly. Add slices of white onion in between and on top of pieces of pork. Add 2 tablespoons of lard, if using. Cover with additional banana leaves, then top with the lid. Refrigerate at least 4 hours, or up to overnight.

Remove the Dutch oven from the refrigerator and allow the pork to come to room temperature, about 1 hour.

Preheat oven to 300°F. Bake the pork, covered, until tender and shreddable, about 3 to 3 1/2 hours.

Shred the pork directly in the pot, mixing with the marinade and juices. Serve warm with corn tortillas and pickled red onions with habanero.

Cochinita Pibil al Horno (Carne de Puerco Jalada al Estilo Yucateco)

Sazone la carne de cerdo por todas partes con 1 cucharada de sal kosher y déjela reposar a temperatura ambiente durante al menos 30 minutos mientras prepara el adobo.

Calentar un comal o una sartén pesada a fuego medio-alto. Asar el ajo, dándole la vuelta de vez en cuando, hasta que se ennegrezca y se ablande, unos 20 minutos.

En la misma sartén, tueste los clavos, la canela en rama, los granos de pimienta, el comino y la pimienta de Jamaica hasta que estén fragantes, 1-2 minutos.

Pasar las especias a una batidora. Añada el vinagre, el ajo carbonizado, la pasta de achiote, el orégano, el zumo de cítricos, la ralladura de cítricos y 1 cucharada de sal. Licuar hasta obtener una mezcla homogénea.

Tostar las hojas de plátano directamente sobre una llama de gas o en un comal caliente hasta que estén blandas y flexibles, unos 30 segundos por cada lado.

Forre un horno holandés grande con 2-3 hojas de plátano superpuestas. Coloque la carne de cerdo dentro. Vierta la marinada sobre la carne, extendiéndola para cubrirla uniformemente. Añadir rodajas de cebolla blanca entre los trozos de carne de cerdo y encima de ellos. Añadir 2 cucharadas de manteca de cerdo, si se utiliza. Cubrir con más hojas de plátano y tapar. Refrigerar al menos 4 horas, o hasta toda la noche.

Saque el horno holandés del frigorífico y deje que la carne de cerdo alcance la temperatura ambiente, aproximadamente 1 hora.

Precalentar el horno a 300°F. Hornee el cerdo, tapado, hasta que esté tierno y desmenuzable, aproximadamente de 3 a 3 1/2 horas.

Deshebre la carne de cerdo directamente en la olla, mezclándola con la marinada y los jugos. Servir caliente con tortillas de maíz y cebollas rojas encurtidas con habanero.

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The most viewed mexican pulled pork recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed mexican pulled pork recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine