Pork Carnitas

Name: Pork Carnitas
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 12 servings
Ingredients: 1 1 6-8 lb boneless pork butt or shoulder; 1 1 tablespoon kosher salt; 1 1 tablespoon dried oregano; 2 2 teaspoons cumin; 1 1 teaspoon chili powder; 1 1 teaspoon black pepper; 1 1/2 1 1/2 cups chicken broth or water; 1/2 1/2 cup orange juice; 1/4 1/4 cup lime juice; 2 2 tablespoons olive oil; 1 1 onion; 4 4 cloves garlic

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Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings
12 servings
Calories
39 kcal
Course
Others
Cuisine
Mexican

Pork Carnitas

Farrah Morgan

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Crispy Carnitas are a delicious Mexican dinner with juicy pork meat broiled to give it nice crispy edges. This can be made in an instant pot or slow cooker. A great recipe fit for a Mexican restaurant.

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Ingredients

Servings

1 1 6-8 lb boneless pork butt or shoulder
1 1 tablespoon kosher salt
1 1 tablespoon dried oregano
2 2 teaspoons cumin
1 1 teaspoon chili powder
1 1 teaspoon black pepper
1 1/2 1 1/2 cups chicken broth or water
1/2 1/2 cup orange juice (about 1 orange)
1/4 1/4 cup lime juice (about 2 limes)
2 2 tablespoons olive oil
1 1 onion cut in wedges
4 4 cloves garlic

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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

This is how the macros were calculated with the marinade since not all of the marinade sticks. For a non-oil liquid based marinade (eg juices etc) assume 1/3 tbsp sticks to each 85 grams (3 oz) of meat.