Instant Pot Or Slow Cooker Pork Carnitas Food

SLOW-COOKER PORK CARNITAS

Steps:

• Add the chicken broth, orange juice, lime juice, cumin, chili powder, oregano, red pepper flakes, cloves, and 2 teaspoons kosher salt to a large slow cooker and whisk to combine. Add the onion, garlic and bay leaves and stir to combine. Add the pork and toss to coat. Cover and cook on high until the meat is tender, about 5 hours.
• Transfer the pork to a large bowl with a slotted spoon and discard the bay leaves, onion, and garlic. Shred the pork into bite-size pieces with 2 forks, leaving some larger chunks, and season with salt and pepper.
• Heat 2 tablespoons of the lard in large nonstick skillet over medium-high heat. Add half the shredded pork and press down into an even layer with a spatula. Cook, pressing occasionally with a spatula, until crisped and browned, 2 to 3 minutes. Transfer to a serving platter and cover with foil to keep warm. Repeat with the remaining 2 tablespoons lard and shredded pork.
• Serve with tortillas, cilantro, jalapenos and pickled red onions.
• Put the sliced onions in a medium heatproof, nonreactive bowl. Put the vinegar, orange juice, lime juice, bay leaves, sugar, coriander and 1 tablespoon kosher salt in a small saucepan and whisk to combine. Bring to a boil over high heat and cook, whisking occasionally, until the sugar dissolves, about 1 minute. Pour the mixture over the red onions and set aside until cooled to room temperature. Serve at room temperature or cover and refrigerate up to 4 days.

THE BEST EVER SLOW COOKER CARNITAS

Steps:

• Mix cumin, garlic powder, oregano, coriander, kosher salt and ground black pepper together in a small bowl to make a dry rub. Pat the pork shoulder roast or boston butt dry with paper towels, and then cover roast with dry rub.
• Place the pieces of onion and the bay leaf in the bottom of your slower cooker, lay the roast on top. Carefully pour the chicken stock or the water around the roast, taking care not to wash away the dry rub. Cook on low for 6 hours or until the pork easily falls apart.
• Once the pork is easily falling apart, remove from slow cooker to cool. Reserve 1 cup of the cooking liquid. Remove and discard the excess fat, shred the remaining pork.
• Place the reserved cooking liquid in a large non-stick skillet with shredded pork. Cook over medium high heat until the liquid is absorbed, tossing the pork occasional to coat.
• Once the cooking liquid is absorbed, add the oil and crisp up the carnitas to your desired doneness. We like our extra crispy, usually about 14-18 minutes.
• Serve with your favorite taco fixings, like corn or flour tortillas, cilantro, lime, shredded cabbage, pico de gallo, sour cream and cheese.

INSTANT POT OR SLOW COOKER PORK CARNITAS

Steps:

• Slow cooker method:.
• Place pork in slow cooker. Pour in chicken broth, orange juice, and lime juice.
• Sprinkle in salt, pepper, cumin, oregano, coriander, chili powder, cayenne pepper, onions, and garlic.
• Cover and cook on low heat for 8 hours.
• Leave liquid in slow cooker, remove pork and shred with 2 forks.
• Spray a rimmed 18x13 inch baking sheet with non-stick cooking spray (I use butter wrappers instead from my butter cubes).
• Place pork on baking sheet, pour over 1 cup reserved broth (try and strain out onions when lading broth), drizzle with oil and toss and spread into an even layer.
• Position oven rack near broiler and preheat broiler to high.
• Broil until pork is browned and crispy in places about 3 to 6 minutes.
• Serve warm with tortillas and desired toppings.
• Instant Pot method:.
• Cut pork into 4 chunks and place pork in Instant Pot, pour over chicken broth, orange juice, and lime juice.
• Sprinkle in salt, pepper, cumin, oregano, coriander, chili powder, cayenne pepper, onions, and garlic.
• Cover and seal lid (make sure valve is set to sealing position), press manual or high pressure, and select 60 minutes.
• Once cooking is done, let pressure come down naturally for 10 minutes then use quick release method to release any remaining cooking pressure.
• Once steaming has stopped, remove pork from pressure cooker while leaving broth in pressure cooker.
• Shred pork and proceed with broiling method above.
• Instant Pot method will take approximately 80 minutes plus 10 minutes prep.

INSTANT POT CARNITAS

Steps:

• In the bowl of a multicooker, toss together pork, chiles, 4 teaspoons salt, oregano, cumin, and cayenne. Add orange and lime juices, onion, garlic, and 1 cup water. Secure lid of multicooker. Cook on "Meat/Stew" setting for 50 minutes. Once time is complete, allow pressure to release naturally. Carefully remove lid. Discard onions and garlic. In the bowl of the multicooker, use two forks to shred pork into bite-size pieces.
• Using tongs, place a tortilla directly on a gas flame or in a heavy skillet over high heat. Cook, flipping once, until lightly toasted and charred in places, about 30 seconds. Wrap in a clean kitchen towel. Repeat with remaining tortillas. Serve carnitas in tortillas with cabbage, avocado, cilantro, cheese, and a squeeze of lime.

INSTANT POT CARNITAS

Steps:

• Cut pork into 2" cubes and place in a large bowl.
• In a small bowl, combine salt, pepper, cumin, chili powder, and paprika. Toss pork with olive oil, then sprinkle spice mixture overtop and toss again.
• Place pork in the instant pot, then add orange juice, onion, and garlic.
• Place lid on instant pot and move vent to SEALING.
• Cook on MANUAL on HIGH PRESSURE for about 60 minutes until the pork is cooked all the way through.
• QUICK RELEASE pressure, then remove pork from the Instant Pot with a slotted spoon and shred.