The Best Pork Carnitas Recipe
This Carnitas Recipe is amazingly juicy braised pork shoulder that has been cooked until it is fall apart tender, and shredded with delicious spices. Serve as a filing for tacos, burritos, or as a taco salad! I give instructions for the Instant Pot Carnitas, slow cooker Carnitas, and oven.
Servings: 8
Calories: 393
Ingredients
- 4-5 pound pork shoulder ,cut into large chunks
- 1 grapefruit ,zested and juiced
- ½ onion ,sliced
- 4 garlic cloves ,minced
- 1 teaspoon dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- ¼ teaspoon ground cinnamon
- 1 bay leaf
- 3 teaspoons kosher salt
- lime juice and chopped cilantro for serving
Instructions
Instant Pot Carnitas
- Add all of the ingredients, except lime juice and cilantro, to the liner of the instant pot. Mix well. Place the lid, make sure it is set to sealing. Cook high pressure for 35 minutes. After the timer goes off, let the pressure release naturally.
- After the pressure releases, remove the lid and use a slotted spoon to remove the meat from the liquid and onto a 13x9 rimmed baking sheet. Pre-heat your broiler.
- Using 2 forks or tongs, shred the meat and remove any large chunks of fat. Place the meat under the broiler and let the meat get brown and crispy, about 5-8 minutes. Watch closely so they do not burn. Serve with lime juice and chopped cilantro.
Slow Cooker Carnitas
- Add all of the ingredients, except lime juice and cilantro, to the liner of the slow cooker. Mix well. Place the lid and cook on low for 8 hours. Use a slotted spoon to remove the meat from the liquid and onto a 13x9 rimmed baking sheet. Pre-heat your broiler.
- Using 2 forks or tongs, shred the meat and remove any large chunks of fat. Place the meat under the broiler and let the meat get brown and crispy, about 5-8 minutes. Watch closely so they do not burn. Serve with lime juice and chopped cilantro.
Oven Baked Carnitas
- Preheat the oven to 325F. Add all of the ingredients, except lime juice and cilantro, to a large Dutch Oven pot with a lid. Mix well. Place the lid. Bake in the oven for 2 hours or until the pork is fork tender and shreds easily. Use a slotted spoon to remove the meat from the liquid and onto a 13x9 rimmed baking sheet. Pre-heat your broiler.
- Using 2 forks or tongs, shred the meat and remove any large chunks of fat. Place the meat under the broiler and let the meat get brown and crispy, about 5-8 minutes. Watch closely so they do not burn. Serve with lime juice and chopped cilantro.
Notes
Store: These carnitas will keep in the refrigerator for up to 4 days in an airtight container.
Re-heating: To reheat the pork carnitas, Heat a little oil in a skillet over high heat. Add the carnitas to the pan, being careful not to overcrowd the pan. Let brown for a few minutes, then flip and continue browning for 1 minute more. Serve. If the meat seems a little dry, add a little chicken broth to the pan and let it soak into the meat, then let it brown.
Freeze: Place cooked and cooled carnitas in an airtight, freezer safe container and freeze for up to 3 months. When ready to eat, let thaw completely and heat using the re-heating method above.
Nutrition
Calories: 393 | Carbohydrates: 3g | Protein: 36g | Fat: 24g