Crispy Pork Carnitas
CRISPY PORK CARNITAS
I can’t say enough about these carnitas. You know how much I love Mexican food. Something about juicy pork with just slightly crispy edges cooked in amazing spices and brightened with orange and lime citrus flavor is the full sensory experience!
WHAT CUT OF PORK SHOULD I GET?
If you’re like me, you hover over the meat section at your grocery store confused on what cut of meat to get. Look for pork shoulder or sometimes called pork butt. I have used a pork tenderloin before but because it’s so lean it tends to come out dry.
HOW TO MAKE CARNITAS
Start by trimming the visible fat off and cutting your pork into about 4-inch chunks. This helps make sure the spices all get distributed and that it cooks evenly.
Add your spices: kosher salt, pepper, cumin, oregano, and chili powder.
Sprinkle the meat with the spices and toss gently.
Top with an onion cut into wedges and garlic. Pour orange juice, lime juice, chicken broth, and olive oil on top.
Cook pork for an hour in the Instant Pot or 6-8 hours in the slow cooker. Once pork is done, remove the meat from the pot and shred with two forks, discarding any fat pieces. Reserve the juices in the pot. Line meat on a pan, pour 1 cup of juices on top and broil for 5-8 minutes or until the edges start to get crispy.
Serve! Add all the toppings and eat in a warm tortilla.
HOW TO SERVE CARNITAS
CAN I FREEZE CARNITAS?
This can also be refrigerated for up to 3 days, or frozen for up to 3 months.
IS THIS KETO FRIENDLY?
Yes, just skip the tortilla. My Keto husband loads his meat with cheese, lettuce, sour cream, guacamole, and pico de gallo.
OTHER MEXICAN RECIPES:
- Salsa Verde Enchiladas
- Creamy Shrimp Enchiladas
- One-Pan Chicken Enchilada Skillet
- Mexican Stuffed Shells
- Taco Pizza
- Fiesta Chicken Pasta Bake
- Baked Chicken Chimichangas
- Tater Taco Casserole
- Taco Grilled Cheese
Crispy Pork Carnitas
Crispy Pork 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.
- 1 (6-8) lb boneless pork butt or shoulder
- 1 tablespoon kosher salt
- 1 tablespoon dried oregano
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 teaspoon black pepper
- 1 1/2 cups chicken broth or water
- 1/2 cup orange juice (about 1 orange)
- 1/4 cup lime juice (about 2 limes)
- 2 tablespoons olive oil
- 1 onion, cut in wedges
- 4 cloves garlic
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 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 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. Serve on tortillas with all the toppings.