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.
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (169g) | ||
Recipe Makes: 15 Servings | ||
|
||
Calories: 232 | ||
Calories from Fat: 87 (38%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 9.7g | 13 % | |
Saturated Fat 3.3g | 17 % | |
Monounsaturated Fat 4.3g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 96.8mg | 30 % | |
Sodium 76.8mg | 3 % | |
Potassium 585.7mg | 15 % | |
Total Carbohydrate 3g | 1 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 2g | ||
Protein 31.4g | 45 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 232
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
Slow Cooker Carnitas (Pulled Pork)
Personally, I prefer making it this way
"This makes a great filling for tamales, enchiladas, tacos and burritos. It can topped with sour cream, tomatoes, beans and lettuce. It can also be served with just the pork meat on a plate with some bread. This filling is also great combined with your favorite barbecue sauce and served on buns." — Firebyrd
What would you serve with this? Link in another recipe.