Stop right where you are & save this Carnitas recipe. It’s worth it.
This is the recipe that I make for friends and they rave about. The one where people have called me because their family members insisted on getting the recipe. The one that my picky-eater-of-a-husband tells others all about. The one where when it’s brought up somewhere, there’s a collective “Ooh, Tara’s Carnitas.”
THAT, my friend, is a dang good recipe! I have a lot of favorite recipes—this is one of the ones that’s at the TOP of the list. And now, I’m passing this on to you!
These carnitas call for you using a pressure cooker (if you don’t have one, I highly recommend getting one, and this is the one I recommend). But you could do this in the pressure cooker as well–just pop it on low for 8-10 hours instead of doing the pressure cooking.
Fantastic Pork Carnitas
Makes 8 servings (1 Red Portion Fix Container)
Total Time: about 1 1/2 hours
Adapted from Call Him Yes Chef
- 2 tbsp. olive oil
- 2 tsp. kosher salt (NOTE: I find the salt to be tough to gauge with this recipe–one time it’s too salty, next it’s not enough–so be prepared to adjust a little)
- 1 tsp. ground cumin
- 1/2 tsp. ancho or chipotle chile powder
- 1/2 tsp. black pepper
- 3 lbs. boneless pork shoulder roast, cut into 2-inch chunks (you could also use just Pork Loin)
- 1 onion, sliced
- 3 cloves garlic, smashed with the flat part of a knife
- 2 tsp. dried oregano
- 1 cinnamon stick (3 inch)
- 1 1/2 cups strained fresh orange juice
- 1/2 cup strained fresh lime juice
- Set pressure cooker to saute (or high heat for manual pressure cookers). Add olive oil
- Toss pork in cumin, salt, chile powder, & black pepper
- Brown in pressure cooker
- Add onion, garlic, oregano, cinnamon, and orange & lime juices. Stir
- Cook pork at high pressure for 25 minutes. Allow pressure to release naturally.
- Remove lid and transfer pork to a baking sheet (save those juices, you’ll use them in a second)
- Preheat broiler to high with rack 6 inches from element.
- Shred pork with two forks on baking sheet. Pour 1 cup of leftover juices from pressure cooker over the pork.
- Broil pork until it starts to crisp, about 10 minutes. Stir and broil 5 minutes more.
A lot of people like carnitas in tortillas, which is tasty, but my husband and I found a silly way that we LOVE to eat them. We spoon them into mini bell peppers–the crunch of the mini bell pepper (and the sweetness) pairs so well with the salty and savory nature of the carnitas. It’s so refreshing! Especially with that kick of citrus! Don’t worry about stuffing the peppers yourself–I just plop a bag of mini bell peppers on the table, a bag of tortillas, and a salad. People can dish it up however they want.
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