Easy Carnitas
A delicious meaty filling for taco night. Braise the pork and prepare the toppings!
One of the most flavorful and inexpensive taco meats to date. Using practically any cut of pork braised in a spiced orange juice broth until it melts in your mouth. Carnitas were created in the Southern part of Mexico known as Michoacan. Popular toppings with this crispy pork filling are cabbage slaw and sour cream which helps to add crunch and freshness to every bite. You’re going to love this recipe if you are an instant pot or slow cooker ally. Carnitas is just a fancy name for braise pork that is broiled after braising to create crispy edges.
The key to any meat braise is searing the meat to lock in the juices. Be sure to dry your meat cubes before putting it in the hot pan. These dark seared pieces will act as the base of the pot in the braise, so put the most care in this first step as it will afftect the final taste of the meat. Be sure to choose a cut that holds a lot of good connective tissue like pork butt or shoulder.
You can essentially carnitas any pork recipe all you need is some leftover braised pork, cumin, lime juice, and your broiler. Try it with leftovers!
After the pork is cooked until fall apart tender, use your fork to lightly break up the pieces into chunks. Scatter the shredded pork onto a baking tray and broil for 4 – 6 minutes, twice, tossing in between. This is what makes the pork retain it’s juiciness and develop crispy edges.
If you’re using an instant pot, this cooks up in about 30 minutes. High pressure around 10 – 12 minute per pound of meat and natural release. If you’re using a slow-cooker, this cooks up in around 8 – 10 hours on high. I find the best method for slow-cooker is to sear the meat the night and the start the cook in the morning. That way you can set it and forget it without having to sear meat off in the morning. Prep a day ahead and you can just broil for service.
I’m serving my carnitas up on freshly made sopes, which are thicker tortillas with a border. Think of it as a thick tostada. You can serve this on your masa of choice with whatever toppings you like on a taco. I chose queso fresco, lettuce, and a fresh avocado salsa. What are you going to serve with your carnitas?
Diet: Gluten-Free
For pork:
- 3 lbs. Pork shoulder, cut into large pieces, fat trimmed
- 3 tablespoons vegetable oil
- 1/2 yellow onion, sliced
- 1 jalapeno, chopped
- 10 garlic cloves, smashed
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon mexican oregano
- 1/2 teaspoon crushed red pepper flakes
- 2 bay leaves
- 1 cup beer
- 1 cup chicken broth
- 2 oranges, juiced
- Kosher salt and freshly cracked black pepper, to taste
For tacos:
- 6 sopes or tostadas
- 1 1/2 cups refried beans, thinned with chicken broth
- 3 cups thinly shredded iceberg lettuce
- 1 cup queso fresco, crumbled
- 1 cup avocado salsa
- Your favorite Mexican hot sauce
Preparation
- Preheat a large heavy-bottomed pot over medium heat. Pat dry pork pieces with a piece of paper towel, then season all over with salt and pepper.
- Add vegetable oil to the pan and sear pork on three of four sides. Remove pork to a bowl.
- Sear diced onion, jalapeno and garlic in the pan for one - two minutes, then deglaze the pot with beer.
- Add cooked pork to the pot with chicken broth, cumin, coriander, oregano, pepper flakes, and bay leaves. Stir to combine and bring to a boil.
- Remove from heat when boiling, cover and place in a preheated 350º F oven for 2 - 3 hours. Use a knife to check doneness. If the knife penetrates the meat easily it's ready.
- Shred pork and scatter over a sheet tray. Add pork in batches in one even layer, letting one side brown deeply for 3 - 4 minutes. Deglaze with hot broth from the instant pot and remove to a bowl. Repeat once more.