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Recipes|Featured Main

Carnitas
Difficulty Level: Easy
  • Prep Time:
    15 Minutes
  • Cook Time:
    PT3H15M
    3 Hr
  • Yield:
    6-8 Servings
Carnitas is a beloved Mexican shredded pork that can be used for tacos, quesadillas, nachos and salads. Directions below for making in a slow cooker, Instant Pot®, oven or stovetop.
Ingredients
  • 3 ½ pounds boneless pork shoulder
  • 1 tablespoon salt
  • 2 teaspoons black pepper
  • 1 tablespoon Mexican oregano
  • 1 tablespoon cumin
  • 1 large yellow onion, roughly chopped
  • 6 cloves garlic
  • 3 limes, juiced (about 2/3 cup)
  • 3 oranges, juiced (about 1 cup)
  • 2 cups chicken stock
  • 4 ancho chiles, seeds and stems removed, chopped
  • jalapeño pepper, roughly chopped
  • Vegetable oil
  • 1587.57g boneless pork shoulder
  • 12.78g salt
  • 8.52g black pepper
  • 12.78g Mexican oregano
  • 12.78g cumin
  • 1 large yellow onion, roughly chopped
  • 6 cloves garlic
  • 3 limes, juiced (about 2/3 cup)
  • 3 oranges, juiced (about 1 cup)
  • 473.18ml chicken stock
  • 4 ancho chiles, seeds and stems removed, chopped
  • jalapeño pepper, roughly chopped
  • Vegetable oil

Carnitas is a beloved Mexican shredded pork that can be used for tacos, quesadillas, nachos and salads. Directions below for making in a slow cooker, Instant Pot®, oven or stovetop.

Preparation
STEP 1

Season the outside of the pork with salt and pepper. Place the rest of the ingredients except oil in chosen cooking vessel. Place pork on top and cook according to these directions:

STEP 2

• Slow Cooker: 6-8 hours on high.

• Instant Pot®: 1 hour 30 minutes on high and natural pressure release.

• Oven: Cook in Dutch oven or roasting pan, cover tightly with foil, cook at 300°F 3-4 hours.

• Stovetop: Bring liquids to a boil in heavy-bottomed pot, then reduce to simmer, cover and cook 2-3 hours.

STEP 3

Remove meat and roughly chop/shred. Strain cooking liquids into a saucepan, reduce to 2 cups and set aside.

STEP 4

Heat 1 tablespoon vegetable oil over high heat in a large, non-stick skillet. Add half the pork, drizzle with 1/4 of the reserved juices. Fry until liquid evaporates. Turn pieces over gently and brown other side. Repeat with other half of pork. (Don’t skip this step—it takes the flavor to a whole new level.)

STEP 5

Serve meat with the remainder of the juices drizzled on it.

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