If you’re craving a dish with bold flavors and tender, juicy meat, this pork carnitas recipe is a must-try. Perfectly seasoned and cooked to perfection, these carnitas are incredibly easy to make with simple methods that guarantee delicious results every time. Whether you’re planning a taco night or just want a satisfying meal, this recipe is sure to impress. Let’s get started and bring a taste of Mexico to your table!
Steps
- Rinse and pat dry the pork shoulder, then coat it thoroughly with salt and pepper. Combine the rub ingredients, including oregano, cumin, and olive oil, and apply it all over the pork.
- Place the seasoned pork into a slow cooker with the fat side up. Add chopped onion, jalapeño, minced garlic, and pour orange juice over the top.
- Cook the pork on a low setting for 10 hours or on high for 7 hours until it becomes tender and can be easily shredded with forks.
- Remove the pork from the slow cooker and let it cool slightly before shredding. Optional: Skim excess fat from the remaining juices, reducing it to about 2 cups if necessary, as it will season the pork.
- To crisp: Heat oil in a large skillet over high heat. Spread the shredded pork in the pan, drizzle with some juices, and cook until the bottom is golden brown. Briefly sear the other side to maintain tender, juicy pieces.
- Repeat the crisping process in batches, avoiding overcrowding the pan. Before serving, drizzle more juices over the pork and serve hot, ideally in tacos.
Ingredients
- 2 kg (4 lb) pork shoulder (pork butt), skinless, boneless (or 5 lb / 2.5 kg bone-in)
- 2 1/2 tsp salt
- 1 tsp black pepper
- 1 onion, chopped
- 1 jalapeño, deseeded and chopped
- 4 cloves garlic, minced
- 3/4 cup orange juice (from about 2 oranges)
- 1 tbsp dried oregano
- 2 tsp ground cumin
- 1 tbsp olive oil
Nutritional Values
Calories: 6936cal | Carbohydrates: 20.4g | Protein: 540g | Fat: 504g | Saturated Fat: 180g | Polyunsaturated Fat: 49.2g | Monounsaturated Fat: 228g | Cholesterol: 2076mg | Sodium: 7392mg | Potassium: 7968mg | Sugar: 6g | Vitamin A: 480IU | Vitamin C: 51.6mg | Calcium: 720mg | Iron: 34.8mg
FAQ
- Can I substitute pork tenderloin for pork shoulder in this recipe?
- Pork tenderloin is not recommended for this recipe as it is too lean, leading to dryness during the long cooking time. Additionally, it does not shred well into strands like pork shoulder does.
- Is additional liquid necessary for cooking, apart from the orange juice?
- No additional liquid is needed. The juice from the oranges is sufficient to prevent drying out. As the pork cooks, it will release its own juices, resulting in more liquid than initially present.
- Will the pork taste like oranges after cooking?
- The pork will not have an orange flavor. The juice transforms during cooking into a rich broth that enhances the taste of the shredded pork.
- Can I cook the pork from frozen in the slow cooker?
- Cooking pork from frozen is not advisable, as it will significantly alter the cooking times. The exterior may become overcooked before the interior is done, leading to an undesirable mushy texture.
- Should I include the cooked onions, garlic, and jalapeños when serving, or just use the juices?
- It’s a personal preference. The slow-cooked onions, garlic, and jalapeños become very soft and can be mixed in with the pork, but you can choose to strain them out if you prefer just the juices.
Tips
- Choose the Right Pork Cut: For the juiciest carnitas, opt for pork shoulder or pork butt. Ensure it’s skinless, but leave some of the fat cap on for extra flavor and tenderness.
- Don’t Skip the Skillet: After slow cooking, pan-fry the shredded pork in batches to achieve the perfect crispy texture. This step is crucial for getting those desirable golden, crispy bits that make carnitas irresistible.
- Store Separately for Best Results: If preparing in advance, shred the pork but avoid pan-frying until you’re ready to serve. Keep the shredded pork and its juices separate in the fridge or freezer. This way, you can reheat the pork and pan-fry it fresh for a crispy finish.
- Experiment with Serving Options: While Carnitas are fantastic in tacos, don’t hesitate to use them in other dishes like enchiladas, burritos, or even Mexican pizzas. Their versatility makes them a great addition to various Mexican-inspired meals.
Equipment
- Slow Cooker or Instant Pot (multi-functional pressure cooker and slow cooker)
- Large Non-Stick Pan or Well-Seasoned Skillet
- frying steps, which are crucial for achieving the desired texture and flavor of the Carnitas.
