Easy Carnitas

Name: Easy Carnitas
Prep time: 5 min
Cook time: 3 h 5 min
Total time: 3 h 10 min
Yield: 6 serving
Ingredients: 1 tablespoon Mexican oregano; 1 tablespoon cumin; 2 teaspoons chile powder; 2 teaspoons salt; 4 pounds boneless pork shoulder, cut into 4 inch cubes; 1 orange, quartered; 1/2 yellow onion, quartered; 2 cinnamon sticks; 1/4 cup neutral oil

User Reviews

5.0

15 reviews

Excellent

Prep Time
5 mins
Cook Time
3 hrs 5 mins
Total Time
3 hrs 10 mins
Servings
6
Calories
491 kcal
Course
Main Course, Lunch, Dinner
Cuisine
Mexican

Easy Carnitas

Joelle Cantu

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A recipe for the juiciest, most flavorful easy Easy Carnitas! You'll love this low maintenance and delicious dish with crispy bits. Use it on tacos, nachos, tortas, burritos, soups, anything! We've provided oven instructions, how to make it in a slow cooker, AND Instant Pot, so you're covered!

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Ingredients

Servings

1 tablespoon Mexican oregano (Italian oregano is fine)
1 tablespoon cumin
2 teaspoons chile powder
2 teaspoons salt
4 pounds boneless pork shoulder, cut into 4 inch cubes
1 orange, quartered
1/2 yellow onion, quartered
2 cinnamon sticks
1/4 cup neutral oil

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Instructions

Preheat oven to 325˚F.
In a small bowl combine oregano, cumin, chile powder, and salt.
Rub spice mixture evenly over pork pieces. Transfer to a baking dish.
Squeeze orange juice over pork and add pieces to baking dish.
Add onion and cinnamon sticks to baking dish. Pour oil evenly over pork pieces.
Cover tightly with foil and bake for 2 1/2 to 3 hours or until pork is fork tender and falling apart.
Remove pork pieces from baking dish and transfer to a rimmed baking sheet.
Shred pork and spread into an even layer on the baking sheet (removing any large chunks of fat). Spoon a couple tablespoons braising liquid from the baking dish and drizzle over shredded pork.
Transfer carnitas to broiler and broil for 3 to 4 minutes or until some of the edges get brown and crispy.
Remove from broiler and serve.

Notes

How to Make Carnitas in a Slow Cooker
How to Make Carnitas in an Instant Pot
Make Ahead and Freezing Instructions
Make Ahead
Prepare carnitas as instructed until fork tender. Allow carnitas to cool then transfer to an airtight container with 1 cup of liquid. Refrigerate carnitas for up to 3 days.
When ready to use transfer carnitas to a rimmed baking sheet and shred using two forks. Spoon about 1/2 cup liquid over shredded pork (if liquid has solidified, gently heat back to a liquid on stovetop or in microwave) and broil on high for 4 to 5 minutes or until heated through and crispy edges form.
Freezing
Make carnitas as instructed until fork tender. Allow carnitas to cool then transfer to an airtight container with 1 cup of liquid. Alternatively, you can freeze portioned sized bags or containers of pork. Freeze carnitas for up to 3 months.
When ready to use transfer carnitas container to refrigerator and thaw overnight. Once thawed, transfer carnitas to a rimmed baking sheet and shred using two forks. Spoon about 1/2 cup liquid over shredded pork (if liquid has solidified, gently heat back to a liquid on stovetop or in microwave) and broil on high for 4 to 5 minutes or until heated through and crispy edges form.
If thawing and reheating smaller portion sizes, shred thawed pork and toss together with a couple tablespoons of reserved liquid. Place a large sauté pan over high heat. Add 1-3 teaspoons oil to pan and sear carnitas for a few minutes until heated through and crispy edges form.
Keep pork butt whole.
Rub spice mixture over pork and place into a slow cooker (fat cap side up).
Squeeze orange juice over pork and add orange quarters, onion and cinnamon sticks.
Close lid and cook over low heat for 9 hours or high heat for 6 1/2 hours.
Once pork is fork tender and falling apart remove most of remaining fat cap and discard.
Discard orange, onion and cinnamon sticks.
Transfer pork to a rimmed baking sheet and shred using two forks.
Spoon a few tablespoons of braising liquid from slow cooker over shredded pork.
Place baking sheet under broiler and broil for 2 to 4 minutes or until some edges become crispy.
Remove from broiler and serve.
Rub spice mixture over pork pieces and place into an instant pot.
Squeeze orange juice over pork and add orange quarters, onion, cinnamon sticks, and 1/4 cup oil.
Close lid and set vent to "Sealing" setting.
Cook on "High Pressure" for 30 minutes, followed by a natural release (about 15 minutes).
Discard orange, onion and cinnamon sticks.
Transfer pork to a rimmed baking sheet and shred using two forks.
Spoon a few tablespoons of braising liquid from instant pot over the shredded pork.
Place baking sheet under broiler and broil for 2 to 4 minutes or until some edges become crispy.
Remove from broiler and serve.

Nutrition Information

Show Details

Calories 491kcal (25%) Carbohydrates 6g (2%) Protein 69g (138%) Fat 20g (31%) Saturated Fat 4g (20%) Trans Fat 1g Cholesterol 181mg (60%) Sodium 952mg (40%) Potassium 1243mg (36%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 277IU (6%) Vitamin C 12mg (13%) Calcium 69mg (7%) Iron 4mg (22%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 491 kcal

% Daily Value*

Calories	491kcal	25%
Carbohydrates	6g	2%
Protein	69g	138%
Fat	20g	31%
Saturated Fat	4g	20%
Trans Fat	1g	50%
Cholesterol	181mg	60%
Sodium	952mg	40%
Potassium	1243mg	26%
Fiber	2g	8%
Sugar	3g	6%
Vitamin A	277IU	6%
Vitamin C	12mg	13%
Calcium	69mg	7%
Iron	4mg	22%