Easy Carnitas Recipe

This easy carnitas recipe can be made in the slow cooker or Instant Pot
for foolproof Mexican pulled pork that's juicy and flavorful. Perfect for
tacos, tostadas, gorditas, burrito bowls and more! (gluten free, paleo, low
carb)

Prep Time Cook Time Total Time

5 mins 4 hrs 4 hrs 5 mins
4.25 from 342 votes

Course: Main Cuisine: Mexican Servings: 15 servings

Calories: 247kcal Author: Isabel Eats

Ingredients
For the carnitas
3.75 pounds pork shoulder (also known as 'pork butt')
1.5 tablespoon lime juice
3 teaspoons coarse sea salt
3 teaspoons ground cumin
1.5 teaspoon chili powder
1.5 teaspoon garlic powder
1.5 teaspoon dried oregano
1.5 teaspoon onion powder
0.75 teaspoon ground black pepper
1.5 cup broth (chicken, beef or vegetable) *for Instant Pot cooking method only*

Instructions
Slow Cooker Instructions
1. Cut the pork shoulder into large 4-inch chunks. Place in the slow cooker.
2. Add the lime juice, salt, ground cumin, chili powder, garlic powder, dried oregano, onion
powder and black pepper. Mix thoroughly to coat the meat with all the seasonings.
3. Cover and cook on high for 4 hours, or on low for 7-8 hours. When tender, shred the meat by
pulling it apart with two forks.
4. Mix in freshly chopped cilantro if desired and serve in tacos, gorditas, tostadas, burrito bowls
and salads.

Instant Pot Instructions

1. Cut the pork shoulder into large 4-inch chunks. Place in the Instant Pot.
2. Add the lime juice, salt, ground cumin, chili powder, garlic powder, dried oregano, onion
powder, black pepper and 1 cup of broth. Mix thoroughly to coat the meat with all the
seasonings.
3. Lock the lid and set the steam release vent to the "sealing" position. Press the "manual"
button and set the timer on high pressure for 40 minutes.
 4. When the 40 minutes are up, let the pressure naturally release for 15 minutes. Then manually
release the remaining pressure by moving the steam release vent to the "venting" position.
5. Open the lid and shred the meat with two forks. Mix in freshly chopped cilantro if desired and
serve in tacos, gorditas, tostadas, burrito bowls and salads.

Notes
If you're interested in making a large batch of carnitas and want to double the recipe, I recommend
doubling all the seasonings except the salt. Once the carnitas are cooked and ready to eat, taste
and season with more salt if desired.

To make this with pork loin, I recommend adding 2 tablespoons of cooking fat, either olive oil,
coconut oil, canola oil or whatever you prefer. Since pork loin is a much leaner cut than pork
shoulder, I’d also add 1/4 cup of liquid – either broth or orange juice. The meat won't be as juicy as
if you were using pork shoulder, but it'll still taste great!

To freeze, cool the carnitas in the fridge. Place it in an air-tight freezer bag, leaving about 2 inches
of room at the top to allow for expansion, and freeze. It can be kept frozen for 4-6 months. To
reheat, heat it up in medium pot on the stove or a large bowl in the microwave.

Nutrition
Serving: 1/10th of recipe | Calories: 247kcal | Carbohydrates: 1g | Protein: 22g | Fat: 17g | Saturated
Fat: 6g | Cholesterol: 76mg | Sodium: 533mg | Potassium: 18mg | Vitamin A: 50IU | Vitamin C: 1.7mg |
Calcium: 30mg | Iron: 1.3mg

Easy Carnitas Recipe https://www.isabeleats.com/mexican-slow-cooker-pork-carnitas-tacos/