Originally posted November 10, 2015. Updated as of January 3, 2019.
In a recent Insta poll, you told me that you wanted some more Mexican recipes, so I decided to update this oldie-but-goodie! (And make sure you check out the Skillet Chicken Fajitas a couple of posts back). Since I first posted this recipe in 2015, it has become one of our very favorite recipes!
The original was a crock pot version, but now you’ll also find Instant Pot instructions below! So for anyone who FINALLY got an IP for Christmas, this is the perfect recipe for your first test drive!
These carnitas are a multi-purpose protein to the max. That means you can reuse them in TONS of different ways. Though it IS a mexican-style pork dish, the meat ends up being super flavorful yet somehow non-flavor-specific. SO feel free to get creative. I have paired it with spaghetti sauce, scrambled eggs, and sauerkraut!
Not to mention, if you’re on a Mexican food kick, imagine the possibilities:
Tacos (with regular OR lettuce shells)
Taco salads
Burrito bowls
Over baked potatoes or sweet potatoes or oven fries
Over nachos
Stuffed in zucchini or a bell pepper shell
As you might guess from starting with a 6lb hunk a’ pork, this recipe makes a TON of carnitas. If you want to freeze some, portion it out into freezer-safe plastic containers, add some of the cooking juices for flavor, allow it to cool completely, then freeze. To serve it later, just allow it to thaw out completely then re-heat in a skillet!
Crock Pot or Instant Pot Carnitas
Ingredients:
~6lb pork shoulder (sometimes called pork butt), cut into 4-5” chunks
2 Tbsp kosher salt
2 tsp black pepper
1 Tbsp olive oil
1 Tbsp ground cumin
2 tsp smoked paprika
1 large onion, diced
1 green bell pepper, finely diced OR 2-3 jalapeños, finely diced (or both)
2 Tbsp minced garlic
3 oranges, juice of
2 bay leaves
fresh cilantro (optional)
Crock Pot Instructions:
Spray your slow cooker stoneware insert with cooking spray. (I love my Misto for this).
Place the pieces of pork into the slow cooker and sprinkle with the salt and pepper, rubbing it around to coat the pork evenly.
TIP: If your pork has a bone in it, just kind of leave it in one of the pieces. It will come out easily later, after cooking.In a small bowl, combine olive oil, cumin, and smoked paprika. Pour that combo over the pork and massage it in, flipping the pork over and making sure the pieces are coated.
Top the meat with the chopped onions, peppers, and garlic. Add some fresh cilantro if you dig it.
Squeeze orange juice over everything and throw 2 bay leaves into the bottom of the slow cooker.
TIP: For extra orange flavor that is SO GOOD, toss two of the spent orange halves in there too!Set your slow cooker to cook on low for 8 hours or on high for 6 hours. I actually cooked it on high for 4 hours to get it going, then dropped it to low for another 3 hours until it came up to temperature.
At this point, the bone (if there was one) should come right out and the meat should be falling apart. Internal temperature should be at least 195 degrees -- which is WAY above the safe eating temperature, but that's when the meat is really fall-apart tender.
Remove the pork from the slow cooker with tongs, placing in a bowl to shred it with two forks. Discard the bay leaves and reserve the broth.
SKIP TO BOTTOM FOR CRISPING INSTRUCTIONS
Instant Pot Instructions:
Spray your Instant Pot insert with cooking spray (I love my Misto for this), add 1/2 cup of water to the bottom.
Place your trivet in the bottom of the pot and arrange the pieces of pork on top of it. Sprinkle with the salt and pepper, rubbing it around to coat the pork evenly.
TIP: If your pork has a bone in it, just kind of leave it in one of the pieces. It will come out easily later, after cooking.In a small bowl, combine olive oil, cumin, and smoked paprika. Pour that combo over the pork and massage it in, flipping the pork over and making sure the pieces are coated.
Top the meat with the chopped onions, peppers, and garlic. Add some fresh cilantro if you dig it.
Squeeze orange juice over everything and throw 2 bay leaves into the bottom of the slow cooker.
TIP: For extra orange flavor that is SO GOOD, toss one of the spent orange halves in there too! You’ll notice I only add one for IP instructions since pressure cooking reallllly extracts the flavor.Set your Instant Pot to high, manual pressure for 45 minutes. Allow to naturally release for 15 minutes, then release the rest of the pressure if needed.
At this point, the bone (if there was one) should come right out and the meat should be falling apart. Internal temperature should be at least 195 degrees -- which is WAY above the safe eating temperature, but that's when the meat is really fall-apart tender.
Remove the pork from the Instant Pot with tongs, placing in a bowl to shred it with two forks. Discard the bay leaves and reserve the broth.
SEE NEXT SECTION FOR CRISPING INSTRUCTIONS
NOW FOR THE BEST PART... THE CRISPY BITS.
Heat a drizzle of oil or ghee in a skillet over medium high heat. Add some pork and DON'T TOUCH IT. Let it cook, without stirring or moving it around, for a few minutes until the bottom is nice and crispy.
Pour some of the juices over to season the meat (the juices should be nice and salty).
Enjoy in whatever way your little pork-carnitas-loving-heart desires. Tacos. Burritos. Taco Salads. Scrambled eggs. Right out the pan. We don’t judge.
Crock Pot or Instant Pot Carnitas – Maria Makes: Perfectly seasoned, crispy pork carnitas. The perfect muti-purpose protein for tacos, bowls, salads, you name it!