Servings 8 servings
Ingredients
For the Carnitas:
- 1 Tablespoon vegetable oil
- 1 (3-pound) boneless pork shoulder, trimmed and quartered
- 1 medium white onion, roughly chopped
- 3 cloves garlic, chopped
- 1/2 cup orange juice
- 2 Tablespoons lime juice
- 1 Tablespoon chili powder
- 2 teaspoons oregano
- 2 teaspoons cumin
- 1 Tablespoon coriander
- 2 cups chicken stock
For the Cherry Tomato Pico de Gallo Salsa:
- 1 pint cherry tomatoes, quartered
- 1 small white onion, small diced
- 3 cloves garlic, minced
- 2 teaspoons oregano
- 1/2 cup cilantro, chopped
- 2 jalapeños or serrano chilies, deseeded and thinly sliced
- 1/4 cup fresh lime juice
- 2 Tablespoons olive oil
- salt and pepper to taste
Instructions
Instant Pot Instructions:
- Set the Instant Pot to the “Sauté (More)” setting. Once it is hot, add the vegetable oil.
- Season the pork with 2 tablespoons kosher salt and 1 teaspoon pepper. Brown the pork shoulder in the Instant Pot, searing it on all sides. (If needed, do this in batches to avoid overcrowding the pot.)
- Add all of the browned pork shoulder, plus any juices, to the Instant Pot.
- Add the chopped onion, garlic, orange juice, lime juice, chili powder, oregano, cumin, coriander and chicken stock to the Instant Pot.
- Set it on the “Pressure Cook” setting for 90 minutes and close the lid.
- Once the pork is done cooking, transfer it to a cutting board and shred into larger, chunkier pieces using two forks.
- Set the oven to BROIL and line a baking sheet with foil. Arrange the shredded pork in a single layer on the baking sheet and spoon a little of the braising liquid over the top. Broil 2 inches from the top of the oven on HIGH until crispy, 1 to 2 minutes. Watch closely.
- Serve piled onto warm corn or flour tortillas and topped with Cherry Tomato Pico de Gallo.
Slow Cooker Instructions:
- Add the vegetable oil to a large skillet over medium-high heat. Once the oil is hot, add the pork and brown it on all sides.
- Transfer the pork, plus any juices, to the slow cooker then add the onions, garlic, orange juice, lime juice, chili powder, oregano, cumin, coriander and chicken stock.
- Cover the slow cooker and set it to HIGH for 4 to 6 hours or LOW for 6 to 8 hours. (Cook times will vary based on your slow cooker.)
- Once the pork is fork-tender, transfer it to a cutting board and shred into larger, chunkier pieces using two forks.
- Set the oven to BROIL and line a baking sheet with foil. Arrange the shredded pork in a single layer on the baking sheet and spoon a little of the braising liquid over the top. Broil 2 inches from the top of the oven on HIGH until crispy, 1 to 2 minutes. Watch closely.
- Serve piled onto warm corn or flour tortillas and topped with Cherry Tomato Pico de Gallo.
Make the Cherry Tomato Pico de Gallo Salsa:
- In a medium bowl, combine all of the ingredients. Taste and season with salt and pepper.
Notes
- Whether you use an Instant Pot or slow cooker, don't skip the sear. Browning the pork on all sides before cooking builds a deep, caramelized crust that adds layers of flavor you simply can't get from pressure cooking or slow cooking alone.
- Don't shred the pork too finely. Bigger, chunkier pieces give you crispy edges from the broiler while the inside stays juicy.
- Storage: Store leftover carnitas in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
- To reheat and keep them crispy: Skip the microwave. Spread the carnitas in a single layer on a foil-lined baking sheet and broil on HIGH for 1 to 2 minutes until the edges are crispy again. This works whether reheating from the refrigerator or after freezing. It takes just a couple of minutes and makes all the difference.
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