Versatile Carnitas: 3 Cooking Methods

Enjoy juicy and crispy Mexican pulled pork with this versatile carnitas recipe that can be made using a slow-cooker, Dutch oven, or Instant Pot.

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 15 minutes
  • Servings: 10

Full Ingredient List

  • 2 bay leaves
  • 2 teaspoons dried oregano
  • 2 teaspoons chili powder
  • 2 teaspoons kosher salt
  • 2 teaspoons cumin
  • 1 teaspoon freshly cracked black pepper
  • ¼ teaspoon cayenne pepper
  • 1 medium yellow onion, quartered
  • Juice of 1 large orange and rind reserved
  • Juice of 1 lime
  • 2 cups chicken stock
  • 3 pounds boneless pork shoulder, cut into 4-inch pieces

Carnitas

Tools and Equipment

  • Large Dutch oven or slow cooker or Instant Pot
  • Slotted spoon
  • Large baking dish or rimmed sheet pan
  • Spatula

Ingredients

Quantity Name Preparation Notes Substitutions
2 bay leaves
2 teaspoons dried oregano
2 teaspoons chili powder
2 teaspoons kosher salt
2 teaspoons cumin
1 teaspoon freshly cracked black pepper
¼ teaspoon cayenne pepper
1 medium yellow onion quartered
1 large orange juiced, rind reserved
1 lime juiced
2 cups chicken stock
3 pounds boneless pork shoulder cut into 4-inch pieces

Instructions

  1. Step 1: Combine bay leaves, oregano, chili powder, salt, cumin, pepper, cayenne, onion, orange juice and rind, lime juice, and chicken stock in a large Dutch oven (or slow cooker/Instant Pot).
  2. Step 2: Nestle the pork shoulder in the mixture, cover, and cook: for a Dutch oven, roast at 375°F for 2½ to 3 hours; in a slow cooker, cook on HIGH for 7-8 hours or LOW for 10-12 hours; in an Instant Pot, use pressure cook setting for 40 minutes, followed by 10-minute natural release.
  3. Step 3: Transfer cooked pork to a baking dish or sheet pan, discarding large fat pieces. Shred the pork with two forks. Brush with reserved cooking liquid.
  4. Step 4: Broil the shredded pork until edges are crispy and caramelized, about 5-8 minutes. Flip meat and broil again for 5 more minutes.
  5. Step 5: Store in an airtight container in the fridge for up to a week or freeze for up to a month. (Tips: Broil before freezing for easier reheating later.)

Additional Information

Notes: These carnitas pair well with Mexican rice, beans, or as a filling for tacos, quesadillas, and more. Adjust cooking times if altering meat cuts or sizes.

Tags

Fall Winter Dinner Dairy-Free Gluten-Free Low-Carb Whole30 Kid Friendly Pressure Cooker Slow Cooker