pork carnitas recipe

Recipe VIDEO above. Spiciness: Not at all. Scale recipe using Servings slider.These carnitas capture that elusive combination of flavourful, &nbsp;juicy AND crispiness. Pan frying to get the golden bits is not optional! Broiling/grilling will not produce the same results. Stuff them in tacos for an authentic Carnitas Tacos experience, see notes for other uses! FAQ below recipe.

Carnitas (Mexican Slow Cooker Pulled Pork)

pork

tsp salt

tsp black pepper

onion (, chopped)

jalapeno (, deseeded, chopped)

garlic,

juice orange (2 oranges)

oregano

tsp cumin

olive oil

Rinse and dry the pork shoulder, rub all over with salt and pepper.

Combine the Rub ingredients then rub all over the pork.

Place the pork in a slow cooker (fat cap up), top with the onion, jalapeño, minced garlic (don't worry about spreading it) and squeeze over the juice of the oranges.

Slow Cook on low for 10 hours or on high for 6 hours. (Note 2 for other cook methods)

Pork should be tender enough to shred. Remove from slow cooker and let cool slightly. Then shred using two forks.

Optional: Skim off the fat from the juices remaining in the slow cooker and discard.&nbsp;

If you have a lot more than 2 cups of juice, then reduce it down to about 2 cups. The liquid will be salty, it is the seasoning for the pork. Set liquid aside - don't bother straining onion etc, it's super soft.

Heat 1 tbsp of oil in a large non stick pan or well seasoned skillet over high heat. Spread pork in the pan, drizzle over some juices. Wait until the juices evaporate and the bottom side is golden brown and crusty. Turn and just briefly sear the other side - you don't want to make it brown all over because then it's too crispy, need tender juicy bits.

Remove pork from skillet. Repeat in batches (takes me 4 batches) - don't crowd the pan.

Just before serving, drizzle over more juices and serve hot, stuffed in tacos (see notes for sides, other serving suggestion and storage/make ahead).

To Crisp:

The perfect recipe for beer braised, fork tender pork carnitas. This recipe is so delicious you won&#039;t want to put anything else in your tacos.

Instant Pot Beer Braised Pork Carnitas

pork shoulder (boneless, skinless)

250 ml beer (you can also use orange juice if you'd like)

tbsp cumin (ground)

coriander seed (ground)

bay leaves

garlic (peeled)

chili

salt

lime (juiced)

Preparing the Instant Pot

Dice all the meat into 2cm/1inch pieces and place in the instant pot.

Mix the spices

Mix all the ingredients except the lime juice and mix with the meat in the instant pot.

Pressurize

Close the lid and set the time to high pressure for 27 minutes.

De-pressurize

When the timer beeps let the instant pot naturally de-pressurize for 10 minutes. Manually let out the rest

Strain

Strain the meat from the liquid, saving the liquid.

Get a frying pan hot over medium heat and add the olive oil. Fry the meat in batches until nicely browned. Always be careful when adding wet ingredients to hot oil as it will splatter a bit.

Add the braising liquid

Add all the fried meat back in the pan and add the saved braising liquid.  Cook over medium heat until most of the liquid is evaporated. Season with lime juice and salt and pepper to taste.

Serve in your favourite taco with your favourite sides! Enjoy!

Pork is seasoned and slow-cooked, until it&#x27;s fall-apart, fork-tender. We like to serve this taco night favorite in a variety of ways, with sautéed sweet peppers!

Carnitas Recipe

pork shoulder (aka Boston butt)

kosher salt

black pepper

T. vegetable oil

chicken broth

T. oregano leaves

cumin

paprika

sweet bell peppers

T. butter

for the pork: Remove pork from refrigerator one...

for the pork: Remove pork from refrigerator one hour before starting to cook. Rinse and pat dry with a paper towel. Sprinkle all over with salt and pepper, fairly generously.

Preheat oven to 350° F.

Heat a 5 to 7 quart Dutch oven over...

Heat a 5 to 7 quart Dutch oven over medium to medium-high heat. Add oil. When oil is hot and starts to shimmer, add pork. Cook until nicely browned and then turn, repeating that same process until all sides are browned. Add broth, onion, oregano, cumin, and paprika. Turn heat up a bit to bring liquid to a boil. Then spoon some of the hot liquid over the top of the meat.

Place the cover on and transfer to preheated...

Place the cover on and transfer to preheated oven. Cook until meat is literally falling apart, about 4 hours, spooning liquid over meat once or twice during cooking.

for the sautéed sweet peppers: About half an...

for the sautéed sweet peppers: About half an hour before the meat is done, prepare the sweet peppers. Cut into long slices, about 1/4″ wide or so. Heat a wide skillet over medium heat - I like to use a large cast iron skillet. Add butter and olive oil. When the butter has melted, add the peppers, stirring to coat. Cook for about 10 minutes, letting them soften up. Then turn up the heat to medium-high. Let the peppers start to darken and char, stirring every couple minutes. Transfer peppers to serving dish.

to crisp the pork: When the pork has...

to crisp the pork: When the pork has finished cooking, remove pot from the oven and place on stove top. Transfer meat to a platter. With a large spoon, push meat off the bone in chunks; discard bone and any large pieces of fat. Transfer pork back to French oven and turn on heat to medium-high. Cook, stirring with a large wooden spoon to break up pork, until liquid in French oven has almost entirely evaporated and meat begins to sizzle and caramelize, 5 to 10 minutes. The meat should pull into shreds very easily.

Slow Cooker Pork Carnitas or Mexican Pulled Pork is the best Mexican pork recipe whether you stuff it into a tortilla, taco or turn it into a burrito bowl!

Slow Cooked Pork Carnitas (Mexican Pulled Pork)

(boneless pork shoulder blade roast)

black pepper (to taste)

garlic

sazon (homemade

dry oregano

chipotle peppers

dry adobo seasoning (I used Goya)

Season pork with salt and pepper.

In a medium sauté pan on medium-high heat, brown pork on all sides for about 10 minutes.

Remove from heat and allow to cool.

Using a sharp knife, insert blade into pork, cutting small holes and insert garlic slivers all the way in so you no longer see them.

Season pork generously with cumin, adobo, sazon, oregano all over.

Pour chicken broth in the crockpot, add bay leaves and chipotle peppers.

Place pork in crock pot and cover.

Cook low for 8 hours.

After 8 hours, shred pork using two forks and combine well with the juices that accumulated at the bottom.

Remove bay leaves and adjust salt and cumin as needed.

Let it cook another 15-30 minutes.

Slow Cooker Pork Carnitas or Mexican Pulled Pork is the best Mexican pork recipe whether you stuff it into a tortilla, taco shell or turn it into a burrito bowl!

PRINT FULL RECIPE: https://www.skinnytaste.com/mexican-slow-cooked-pork-carnitas/

Slow Cooker Pork Carnitas

These Crispy Pork Carnitas are seriously bursting with flavor yet so simple to make! This is the meat you want for your tacos, burritos, sandwiches, you name it. It’s to die for!

Pork Carnitas

pork pork butt), bonless)

onion

garlic (crushed)

oranges (juiced and keep the spent halves)

limes (juiced and keep the spent halves)

tsp cumin (ground)

tsp red pepper flakes

Prepare oven: Preheat the oven to 300 F degrees.

Mix dry rub ingredients: In a small bowl, combine all the dry rub ingredients together.

Season pork and place all ingredients in pot: Place the pork shoulder in a large Dutch oven or an oven safe pot and rub the dry rub all over the pork on all sides.&nbsp; Throw in the onion, garlic juice from the oranges, limes and the spent orange and lime halves.

Cover pot and cook: Cover the pot and place it in the oven. Bake for 3 1/2 hours until the meat is tender and shreddable.

Shred meat: Remove the meat from the pot and place it on a baking sheet. Using two forks shred the meat into small pieces. There should be about 1 1/2 cups of liquid left in the pot. Ladle about 1 cup of that liquid all over the shredded pork.

Crisp up carnitas: Place the meat under the broiler, for about 5 to 10 minutes. Half way through turn them over with a spatula to crisp up on both sides. You can crisp them up 450 F degrees for about  30 minutes, especially if your oven doesn’t have a broiler.

Serve: Serve hot on tortillas, burritos, tamales, sandwiches, etc.

https://content.jwplatform.com/videos/i4sCPp0h.mp4

The classic Mexican shredded pork dish is simply irresistible, and can be served and used in so many ways!

pork shoulder

limes

oranges

garlic (,

Corn or flour tortillas (, warmed)

Salsa or Pico de Gallo

cabbage

jalapeños

avocado

Lime and orange wedges

cilantro leaves

onions onions

Sour cream

queso fresco (mild white cheese)

season the pork and marinate

Toss the pork with the cumin, salt, and pepper. At this point you can put the meat in a sealed container and refrigerate it for up to 2 days (it’s not necessary to season the meat ahead, but if you plan for it you will be rewarded with a deeper flavor).

simmer the pork until the liquid has evaporated.

Place the pork in a large stockpot or Dutch oven and add the citrus juices, garlic, and enough cold water to just cover the pork. Bring just to a boil, uncovered, over high heat, then reduce the heat so that the liquid is simmering. Simmer, uncovered, until the liquid has evaporated, 2 to 3 hours (a longish time frame, but it really varies, that’s a fact, and largely depends on the depth of your pot). You don’t have to monitor it much during this time; in fact the less messing around you do the better. You can skim off the slightly foamy stuff that will rise to the surface, but don’t worry about it too much.

saute the pork until it softens and falls apart.

Now the second part of the cooking process takes place, and here you need to pay attention. Cook the chunks of meat over medium-low heat in the fat that will have been released during the simmering. Flip the chunks every few minutes or so, so that all sides have a chance to be in contact with the hot bottom of the pan and brown up nicely. After about 30 minutes, the meat should be quite browned on the outside and start to fall apart—that’s how you know it’s done.

shred the meat

Remove the meat from the pan, let it cool a bit, and using your fingers or two forks, shred it into small pieces (see Note). Transfer the meat to a shallow bowl and serve with the warmed tortillas and the toppings you like.

These carnitas recipe “little meats” need very little time to prep, and only six ingredients. So make a batch or two and satisfy your cravings for a hearty and delicious Mexican meal. 

Pork Carnitas Recipe

water enough

Salt

Place the pork, lard, water, garlic, and salt in a large Dutch oven or cast iron pot.

Cook the pork covered on medium heat for about 40 minutes, bringing everything to a boil.

After the meat is cooked, remove the lid of the cast iron pot, remove most of the cooked liquid, and reduce the heat to medium-high. 

At this point, the meat will start frying in its fat for about 15 minutes.

Carefully brown the meat at medium-low heat, frequently stirring until the pork is crispy and browned evenly.

Method #1: Cast Iron Pot

Place the pork, lard, water, and salt in an oven bag. 

Cook the pork in a preheated oven at 350 degrees for 2 hours. I place this package on a baking sheet or glass baking ware.

Take the bag out of the oven to drain most of the juices released by the meat, close it, and place it back in the oven for another hour or so until the meat is golden brown.

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