Pork Carnitas
User Reviews
4.4
Pork Carnitas
Description
The Pork Carnitas recipe uses boneless pork butt seasoned with a blend of dried oregano, cumin, chili powder, kosher salt, and black pepper. The meat is slow-cooked submerged partially in chicken broth, orange juice, and lime juice, accompanied by onion wedges and garlic. This slow cooking until tender allows the pork to absorb the aromatic spices and citrus notes, resulting in flavorful, juicy meat. Once cooked, the pork is shredded and spread on baking sheets, drizzled with cooking juices, then broiled to crisp the edges, adding a pleasant crunchy texture to contrast the tender shredded pork.
The flavor profile balances savory spices with bright citrus undertones, complemented by the aroma of oregano and cumin. The balance of tender and crispy textures makes the carnitas suitable for serving in tortillas with various toppings such as fresh cilantro and additional lime juice. This finishing step offers a tactile contrast and intensified flavor.
Serving suggestions include traditional flour or corn tortillas accompanied by your choice of toppings. The recipe's flexibility also allows for customization of toppings or serving as a main component in burritos or bowls. The use of fresh citrus and spices provides a fresh but hearty dish.
The notes clarify that not all marinade juices adhere to the meat, specifying how to estimate nutrition accordingly. This awareness can guide portion sizing and expectations when serving. Additionally, trimming excess fat and careful shredding are recommended to improve the final texture and eating experience.
Ingredients
- 1 pork butt boneless, 6-8 lb, or shoulder
- 1 tablespoon kosher salt
- 1 tablespoon oregano dried
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 teaspoon black pepper
- 1 1/2 /2 cups chicken broth or water
- 1/2 /2 cup orange juice (about 1 orange)
- 1/4 /4 cup lime juice (about 2 limes)
- 2 tablespoons olive oil
- 1 onion cut in wedges
- 4 cloves garlic
Instructions
- Trim the fat from your pork and cut pork into 4-inch cubes. Place in instant pot or slow cooker. Sprinkle pork with the salt, oregano, cumin, chili powder, and pepper. Toss to coat.
- Pour in the chicken broth, orange juice, lime juice, and drizzle with olive oil. Add the onion and garlic on top. Cook in the instant pot on high pressure for 1 hour, letting the pressure release naturally. For the the slow cooker, cook for 6-8 hours on low.
- Preheat broiler and line two baking sheets with aluminum foil. Using a slotted spoon, remove the meat and shred with two forks, discarding any remaining fat. You will use the juice later.
- Place shredded meat in a single layer on the pans. Pour about 1 cup of juices from the pot over each of the pans of pork. Broil one pan at a time for 5-8 minutes or until the edges are crispy. Toss with additional juices from the pan. Squeeze with more lime if desired and fresh cilantro. Serve on flour or corn tortillas with all of your favorite toppings.
Notes
- Trim excess fat from pork before cooking to reduce greasiness.
- Estimate marinade absorption at about one-third tablespoon per 3 ounces of meat for nutritional accuracy.
- Broil shredded pork with cooking juices to achieve crispy edges and enhance flavor.
- Serve with lime and fresh cilantro for added brightness and freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 39 kcal
% Daily Value*
| Serving | 1/12 of the recipe | |
| Calories | 39kcal | 2% |
| Carbohydrates | 0.5g | 0% |
| Protein | 2.4g | 5% |
| Fat | 3g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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