Classic Carnitas
Servings: 6
Equipment
- 1 Slow Cooker
Ingredients
- 2 lbs boneless, lean, pork shoulder regular or lighter blade roast, fat trimmed off
- 1/2 onion diced
- 4 garlic cloves minced
- 1/4 cup chicken broth
- 2 tbsp orange juice
- 1 tbsp lime juice
- 1 1/2 tsp ground cumin
- 1 tsp kosher salt
- 1 tsp ancho chili powder
- 1 tsp oregano
- 1/2 tsp fresh ground pepper
Instructions
- Cut the pork into 3-4 large pieces. Add to the Instant Pot or slow cooker with the remaining ingredients and toss until pork is well coated in the spices.
- Instant Pot: Press the “Meat” setting and then press the “Pressure” button until the light on “High Pressure” turns on. Set the time to 40 minutes using the up and down arrows. Cook and let the steam naturally release. Carefully remove the lid and shred using two forks. Crockpot: Cook on low for 8-9 hours until the pork is fork tender.
- For crispy carnitas, cover a baking sheet with foil. Turn the broiler on high. Spread the meat out on the baking sheet. Broil for 4-6 minutes until crispy. Toss with some of the cooking juice after broiling to add moisture back to the pork, for about 15 minutes. Carefully remove the lid and shred using two forks.
Notes
Suggestion: Serve with Quick-Pickled Onions.
Adapted from: https://www.slenderkitchen.com/recipe/carnitas