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!

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Top 4 mexican pulled pork recipes from across the web

The most viewed mexican pulled pork recipes by Recipe Cart users, saved from over 6,000 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 6,000 sites. Or, go to our Recipe Search Engine