Pork Carnitas
Ingredients
The meat and liquids
-
3
lbs
boneless pork shoulder, trimmed of excess fat
-
¾
cup
low-sodium chicken broth
-
¾
cup
fresh orange juice (about 2 - 3 oranges)
-
3
Tbsp
fresh lime juice (about 2 limes)
The seasonings
-
2
tsp
salt, or to taste
-
1
tsp
freshly ground black pepper
-
2
tsp
ground cumin
-
2
tsp
dried Mexican oregano
-
1
tsp
ground coriander
-
1
tsp
ancho chili powder
-
¼ - ½
tsp
cayenne pepper, to taste
The aromatics
-
1
small
yellow onion, chopped
-
6
cloves
garlic, minced (about 2 Tbsp)
For broiling
-
1½
Tbsp
vegetable oil
-
Warmed
none
corn tortillas
-
to taste
none
diced yellow onions and cilantro (for serving)
Instructions
- For the slow cooker method, place pork in the slow cooker and add chicken broth, orange juice, and lime juice.
- Sprinkle in salt, pepper, cumin, oregano, coriander, chili powder, cayenne pepper, onions, and garlic.
- Cover and cook on low heat for 8 hours.
- After cooking, leave the liquid in the slow cooker, remove the pork, and shred it with two forks.
- Preheat the broiler and spray a baking sheet with non-stick cooking spray.
- Place the shredded pork on the baking sheet, pour over 1 cup of reserved broth, drizzle with oil, and spread into an even layer.
- Broil until the pork is browned and crispy in places, about 3 to 6 minutes.
- Serve warm in tortillas with desired toppings.
- For the Instant Pot method, cut the pork into 4 chunks and add to the pot with the liquids and seasonings.
- Seal the lid and cook on high pressure for 60 minutes, then let the pressure release naturally for 10 minutes.
- Remove the pork and shred it, then proceed with the broiling method.
Nutrition Facts (estimated)
Servings
7
Calories
294
Total fat
13g
Total carbohydrates
6g
Total protein
30g
Sodium
797mg
Cholesterol
108mg
You might also like