Authentic Carnitas Recipe

4.75 from 8 votes

Authentic Carnitas Recipe made with a zesty citrus sauce can be made in Instant Pot, in the oven, or slow cooker and becomes "melt in your mouth" tender pork. Great for tacos too!

Prep Time30

Cook Time45

Total Time1 15

Course: Main Course

Cuisine: Mexican

Servings: servings

Calories: 495kcal

Author: The Art of Food and Wine - Cyndy Ufkes

Equipment

Instant Pot, Slow Cooker or Dutch Oven

Ingredients

Carnitas Ingredients

5 lbs pork shoulder, pork picnic or pork butt, excess fat removed, cut into 2" pieces
1 Tbsp Salt
1 Tbsp Pepper
2 Tbsp Olive Oil, more if needed

Citrus Sauce Ingredients

10 cloves garlic, peeled and roughly chopped
6 oz beer, medium bodied, or chicken stock
⅓ cup freshly squeezed orange juice
¼ cup freshly squeezed lime juice
2 Tbsp ground cumin
1 Tbsp chile powder
1 Tbsp dried oregano
1 tsp black pepper, freshly ground
1 tsp salt

Optional Garnishes

¼ cup roughly chopped cilantro
2 scallions, sliced on the bias
3 med radishes, thinly sliced
⅓ cup salsa
24 small corn tortillas, serves 8 people

Instructions

Make the citrus sauce:

In a medium size bowl mix together all sauce ingredients. Set aside.

Sauteing the Meat:

Set Instant Pot to SAUTE, or a deep heavy pot to medium-high heat, add 1 tablespoon of the olive oil for each batch of meat.
Season the pork pieces with salt and pepper on all sides.
Once the oil is shimmering add enough pieces to cover bottom of pot in one layer. Do not overcrowd or the meat will steam instead of saute.
Sear meat briefly until browned on all sides, remove to a plate, and repeat with the remaining meat. When done turn off heat, drain excess fat, and add all the meat and accumulated juices back to the pot.
Note: If using slow cooker, sear meat in heavy pan on stove and then transfer to slow cooker
Pour in the reserved citrus juice sauce and mix to combine with the pork.

Cooking the Carnitas:

If using an Instant Pot, secure the lid and set the vent to "sealing" mode. Cook on HIGH pressure for 30 minutes and follow with a natural release for 15 minutes, until float sinks.
Carefully remove lid. Remove Carnitas to a large bowl, reserving sauce. Shred with 2 forks, add about 1 cup of the juice and toss to combine.
If using slow cooker, secure the lid and cook on low for about 9 hours, or on high for 5-6 hours.
If cooking in oven, secure lid on pot and put in a 275°F oven for about 3 hours.
Meat is done if it easily shreds with 2 forks. Remove Carnitas to a large bowl, reserving sauce. Shred with 2 forks, add about 1 cup of the juice and toss to combine
Turn oven broiler on HIGH.
Place shredded carnitas on a baking sheet and broil for about 5 minutes or until the edges begin to brown and get crispy.
Remove from oven and add another 1 cup of reserved juice and mix to combine. Add more juice as needed. Carnitas should be moist but not soupy.

Serving Carnitas

Warm tortillas and serve with garnishes, and sides of rice, beans or anything that sounds good to you.
If not using immediately, save remaining sauce in seperate container and refrigerate meat up to 3 days.
If freezing, put in individaul serving containers, add some sauce, seal and freeze up to 3 months. Thaw in refrigerator for best results.

Nutrition