Carnitas Recipe

[MashaBear]

Hello everyone! Just made the most amazing Carnitas ever! The pork is so tender and juicy with perfect crispy edges. Ideal for tacos, burritos, or even just on its own . Super easy and slow-cooked to perfection. You’ve got to try it! ​

Carnitas Recipe​

Ingredients​

• 2 kg / 4 lb pork shoulder (pork butt), skinless, boneless (5lb/2.5kg bone-in) (Note 1)
• 2 1/2 tsp salt
• 1 tsp black pepper
• 1 onion, chopped
• 1 jalapeno, deseeded and chopped
• 4 cloves garlic, minced
• 3/4 cup orange juice (from 2 oranges)

RUB

• 1 tbsp dried oregano
• 2 tsp ground cumin
• 1 tbsp olive oil

Instructions​

1. Rinse and dry the pork shoulder, then rub it all over with salt and pepper.
2. Mix the Rub ingredients and apply them evenly over the pork.
3. Place the pork in a slow cooker with the fat cap facing up. Top with the chopped onion, jalapeno, and minced garlic, then pour the orange juice over it.
4. Slow cook on low for 10 hours or on high for 7 hours (see Note 2 for other cooking methods).
5. Once the pork is tender enough to shred, remove it from the slow cooker and let it cool slightly. Shred the meat using two forks.
6. Optional: Skim off the fat from the juices in the slow cooker and discard it. If you have more than 2 cups of juice, reduce it down to about 2 cups. The liquid will be salty and serve as the seasoning for the pork. Set the liquid aside without straining out the onion and jalapeno as they will be very soft.

TO CRISP:7. Heat 1 tbsp of oil in a large non-stick pan or well-seasoned skillet over high heat. Spread the shredded pork in the pan and drizzle some of the juices over it. Cook until the juices evaporate and the bottom side is golden brown and crusty. Briefly sear the other side to keep it tender and juicy.8. Remove the pork from the skillet and repeat in batches (usually takes 4 batches). Avoid crowding the pan.9. Just before serving, drizzle more juices over the pork. Serve hot in tacos with your favorite toppings (see notes for sides, other serving suggestions, and storage/make-ahead tips).

Recipe Notes​

1. The Pork:Use pork with the skin removed but leave some fat cap on for juiciness. Excess fat can be skimmed off later.
   • Different sizes: Recipe works for 1.7 – 2.5kg / 3.5 – 5 lb pork. Adjust cooking times for larger or smaller cuts.
   • For bone-in pork, add 0.5kg/1lb to the weight.
   • Cooking times:
     • 1 – 1.5 kg / 2 – 3 lb: 8 hours on low.
     • 1.5 – 3 kg / 3 – 6 lb: Follow recipe time.
     • 3 – 4 kg / 6 – 8 lb: Use a large oval slow cooker, 12 hours on low.
2. Other cooking methods:
   • Electric pressure cooker or Instant Pot: 1.5 hours on high. Let pressure release naturally, then proceed with shredding.
   • Stove pressure cooker: Elevate pork with a rack or foil balls, or add 3/4 cup water. Cook for 1.5 hours, then proceed with shredding.
   • Oven: Follow the recipe but place pork in a roasting pan with 2 cups of water around it. Cover tightly with foil and roast at 325°F/160°C for 2 hours, then uncover and roast for an additional 1 to 1.5 hours. Add more water if needed to end up with 1.5 to 2 cups of liquid. Skip the pan-frying step as the oven will create a crust. Shred the pork and drizzle with juices.
3. Taco Fixings: Diced avocado, guacamole, Pico de Gallo, salsa, sliced tomatoes, grated cheese, sour cream, sliced lettuce, or pickled cabbage/red onions.
4. Other Uses for Carnitas: Burritos, quesadillas, enchiladas, sliders, with Mexican red rice, in taco soup or enchilada soup.
5. Storing/Make Ahead:
   • Best way to store: Shred the pork but don't pan fry. Keep pork and juice separate; refrigerate up to 3 days or freeze up to 3 months. Reheat juice gently and pan fry the pork with juice before serving.
   • Storing leftovers after pan frying: Keeps well but may lose juiciness. Drizzle with juice, cover, and reheat. Crispy bits hold up well.
   • Brown pork ahead/keep warm: Works well. Brown pork and transfer to a slow cooker on the warm setting or a food warmer. Drizzle generously with juices to keep moist. Cover loosely.
6. Source: This recipe has evolved over a decade. It resembles one from Food Network, potentially influenced by Rick Bayless.
7. Nutrition: Per serving (12 servings, pork only). Calories are higher than actual as discarded fat is not accounted for.

The best Carnitas ever! So tender and crispy—perfect for tacos, burritos, or just eating straight from the pan .

 

[eihra520]

Those shredded pork pics look incredible So juicy and perfect for crispy tacos! Slow cooker meals are the best, and this recipe sounds super easy to follow ..Definitely gotta try this one at home for some epic taco nights!

 

[aurora]

Thanks for sharing your bomb Carnitas recipe! That juicy pork with crispy edges has got my taste buds doing a happy dance. Can't wait to devour it!

 

[potatohead101]

Hey, thanks for the tip on crisping up the Carnitas! Definitely gonna try that next time I make it.

 

[Kardel]

Hello everyone! Just made the most amazing Carnitas ever! The pork is so tender and juicy with perfect crispy edges. Ideal for tacos, burritos, or even just on its own . Super easy and slow-cooked to perfection. You’ve got to try it! ​

Carnitas Recipe​

View attachment 3799

Ingredients​

• 2 kg / 4 lb pork shoulder (pork butt), skinless, boneless (5lb/2.5kg bone-in) (Note 1)
• 2 1/2 tsp salt
• 1 tsp black pepper
• 1 onion, chopped
• 1 jalapeno, deseeded and chopped
• 4 cloves garlic, minced
• 3/4 cup orange juice (from 2 oranges)

RUB

• 1 tbsp dried oregano
• 2 tsp ground cumin
• 1 tbsp olive oil

Instructions​

1. Rinse and dry the pork shoulder, then rub it all over with salt and pepper.
2. Mix the Rub ingredients and apply them evenly over the pork.
3. Place the pork in a slow cooker with the fat cap facing up. Top with the chopped onion, jalapeno, and minced garlic, then pour the orange juice over it.
4. Slow cook on low for 10 hours or on high for 7 hours (see Note 2 for other cooking methods).
5. Once the pork is tender enough to shred, remove it from the slow cooker and let it cool slightly. Shred the meat using two forks.
6. Optional: Skim off the fat from the juices in the slow cooker and discard it. If you have more than 2 cups of juice, reduce it down to about 2 cups. The liquid will be salty and serve as the seasoning for the pork. Set the liquid aside without straining out the onion and jalapeno as they will be very soft.

TO CRISP:7. Heat 1 tbsp of oil in a large non-stick pan or well-seasoned skillet over high heat. Spread the shredded pork in the pan and drizzle some of the juices over it. Cook until the juices evaporate and the bottom side is golden brown and crusty. Briefly sear the other side to keep it tender and juicy.8. Remove the pork from the skillet and repeat in batches (usually takes 4 batches). Avoid crowding the pan.9. Just before serving, drizzle more juices over the pork. Serve hot in tacos with your favorite toppings (see notes for sides, other serving suggestions, and storage/make-ahead tips).

Recipe Notes​

1. The Pork:Use pork with the skin removed but leave some fat cap on for juiciness. Excess fat can be skimmed off later.
   • Different sizes: Recipe works for 1.7 – 2.5kg / 3.5 – 5 lb pork. Adjust cooking times for larger or smaller cuts.
   • For bone-in pork, add 0.5kg/1lb to the weight.
   • Cooking times:
     • 1 – 1.5 kg / 2 – 3 lb: 8 hours on low.
     • 1.5 – 3 kg / 3 – 6 lb: Follow recipe time.
     • 3 – 4 kg / 6 – 8 lb: Use a large oval slow cooker, 12 hours on low.
2. Other cooking methods:
   • Electric pressure cooker or Instant Pot: 1.5 hours on high. Let pressure release naturally, then proceed with shredding.
   • Stove pressure cooker: Elevate pork with a rack or foil balls, or add 3/4 cup water. Cook for 1.5 hours, then proceed with shredding.
   • Oven: Follow the recipe but place pork in a roasting pan with 2 cups of water around it. Cover tightly with foil and roast at 325°F/160°C for 2 hours, then uncover and roast for an additional 1 to 1.5 hours. Add more water if needed to end up with 1.5 to 2 cups of liquid. Skip the pan-frying step as the oven will create a crust. Shred the pork and drizzle with juices.
3. Taco Fixings: Diced avocado, guacamole, Pico de Gallo, salsa, sliced tomatoes, grated cheese, sour cream, sliced lettuce, or pickled cabbage/red onions.
4. Other Uses for Carnitas: Burritos, quesadillas, enchiladas, sliders, with Mexican red rice, in taco soup or enchilada soup.
5. Storing/Make Ahead:
   • Best way to store: Shred the pork but don't pan fry. Keep pork and juice separate; refrigerate up to 3 days or freeze up to 3 months. Reheat juice gently and pan fry the pork with juice before serving.
   • Storing leftovers after pan frying: Keeps well but may lose juiciness. Drizzle with juice, cover, and reheat. Crispy bits hold up well.
   • Brown pork ahead/keep warm: Works well. Brown pork and transfer to a slow cooker on the warm setting or a food warmer. Drizzle generously with juices to keep moist. Cover loosely.
6. Source: This recipe has evolved over a decade. It resembles one from Food Network, potentially influenced by Rick Bayless.
7. Nutrition: Per serving (12 servings, pork only). Calories are higher than actual as discarded fat is not accounted for.

The best Carnitas ever! So tender and crispy—perfect for tacos, burritos, or just eating straight from the pan .

This carnitas recipe looks incredible! Has anyone tried slow-cooking it in a Dutch oven for extra tenderness? Can't wait to make tacos with this!

 

[Keith_]

Just cooked up some carnitas – tender, flavorful, and the perfect filling for tacos or burritos!