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This easy version of carnitas can easily be made in a pressure cooker or slow cooker. The cinnamon and citrus juice add a hint of sweetness that complements the pork perfectly. True carnitas are crisped slowly on the stove, but the broiler method is much faster.
This makes a great filling for tacos, or for a low carb, paleo, or primal meal serve over lettuce and top with your choice of fresh pico del gallo, avocado, thinly sliced radishes, shredded cabbage, queso fresco, and a squeeze of fresh lime juice.
"This is WONDERFUL. My coriander container was empty, so I didn't add that, but other than that I stuck to the original recipe. As Fuzzy said, it's easy and quick - actually cooked in the crockpot overnight, and then refrigerated for an even quicker meal the following evening. Just pulled it out, threw it on a pan and broiled it. 8 minutes to finish, and I chopped some tomato, onion and cilantro while it broiled. WIll make this one regularly."- TrueSpectre
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In a large bowl or Ziploc bag, mix the spices and pork. Toss thoroughly until coated.
If you have a cooker that has a saute or brown function, brown the pork in batches until slightly golden.
Add pork to pressure cooker or slow cooker along with the orange and lime juices, bay leaves and onion.
Pressure cooker: Cook on high pressure for 40 minutes, then allow cooker to release stream naturally for 20 minutes. Release remaining steam, proceed with crisping as directed below.
Slow cooker: Cook on low for 7-8 hours, or high for 4-6. Proceed with crisping as directed below.
Crisping: Remove meat from cooker with a slotted spoon, reserve the cooking liquid. Transfer to a large baking sheet. Heat broiler to high. While broiler is heating, pull the pork into shreds with two forks- you should be able to mash down with the back of the fork and separate the meat into chunks.
Broil the meat several inches from the heating element for 4 minutes, or until the top layer is crisped. Remove, flip meat with spatula or tongs and broil for another 2-3 minutes until the new layer is crispy as well. Transfer to serving dish, add back about 1 cup of cooking broth for moistness.
If you're trying to use ingredients you have on hand, you can substitute the citrus juices with 1/4 cup apple cider vinegar and 1/2 cup water or salsa.
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CheeseSammich 1 month agoThanks for making my first attempt at carnitas tacos GREAT! So easy and delicious.
mandaa_79 1 month agoIt was good but not our favorite flavors.
AZClaire 5 months agoVery good! I used some in a quinoa/cheese/broccoli casserole I make and it added a wonderful flavor. I'm saving the rest for my next batch of enchiladas!
Jarza 9 months agoThis was great with a little of my homemade habanero sauce served as a wrap with butter lettuce leaves.
Pcarsey 9 months agoVery yummy over rice and salad sprinkled with cheese!
netsirk20 11 month agoFollowed recipe exactly. Family raved.
deemellinger 1 year ago
TrueSpectre 1 year agoThis is WONDERFUL. My coriander container was empty, so I didn't add that, but other than that I stuck to the original recipe. As Fuzzy said, it's easy and quick - actually cooked in the crockpot overnight, and then refrigerated for an even quicker meal the following evening. Just pulled it out, threw it on a pan and broiled it. 8 minutes to finish, and I chopped some tomato, onion and cilantro while it broiled. WIll make this one regularly.
FuzzySapiens 1 year agoThis is my recipe so this is not an unbiased review :) It's easy, has a quick prep time and mostly unattended cooking, and tastes amazing. I created this from a variety of different recipes I found online, incorporating methods and ingredients from a variety of sources, and through trial and error found the best way to make it in the pressure cooker.