Carnitas (Slow Cooked Mexican Pulled Pork)
Seasoned and slow cooked pork shoulder perfect for tacos, burrritos and more.
Servings: 6 people
Calories: 242kcal
Equipment
- Instant Pot
- large baking tray
Ingredients
- 3 lbs pork butt roast or pork shoulder
- 2-3 teaspoons sea salt
- 1 teaspoon freshly ground pepper
- 3⁄4 Tablespoon oregano
- 3⁄4 Tablespoon cumin
- 1⁄2 Tablespoon chili powder
- 1⁄2 cup orange juice
- 1 lime juice of
- 4 cloves garlic
- 1⁄2 cup chicken stock
- 1 onion quartered
Instructions
- Mix together the salt, pepper, oregano, cumin and chili powder then rub it all over the top and sides of the roast.
- Place the roast in your Instant Pot (or slow cooker) then add the orange juice, lime juice, chicken stock, onion, and garlic.
- Set the function to slow cook and set the temperature to normal. Set the timer for 14 hours.
- When the pork is cooked, pull it out of the instant pot and use two forks to gently pull the meat into shreds.
- Remove the onion from the juices in the instant pot.
- Place the shreds on a large baking sheet and spread out in a single layer, then drizzle the juice on top of it all.
- Turn on your oven broiler to high then broil the carnitas for about 5 minutes, or until the top of the meat crisps and browns.
- Serve with tortillas and toppings for tacos, or use for burritos, burrito bowls and nachos.
Nutrition
Calories: 242kcal | Carbohydrates: 8g | Protein: 28g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 93mg | Sodium: 923mg | Potassium: 615mg | Fiber: 1g | Sugar: 3g | Vitamin A: 259IU | Vitamin C: 17mg | Calcium: 52mg | Iron: 3mg