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Rachel’s Easy Pork Carnitas 🔥 (Oven, Slow cooker, and Instant Pot Instructions)
Tender slow-roasted pork is shredded & crisped up during those last few minutes under the broiler to give it that delicious flavor and texture that we ABSOLUTELY CRAVE – then piled high on top are all our favorite fixings to create the ultimate meal!
These types of dinners go over REALLY well with my large crew because they get to choose all of their own toppings and create something they’ll actually enjoy! I like to set out lots of different toppings on the counter buffet-style, and my job is done!
Make our Easy Pork Carnitas Recipe then add it to: tacos, salads, rice bowls, burritos, enchiladas, meal prep, quesadillas, nachos…
8 servings
Ingredients:
- 3 lbs pork butt or pork shoulder (bone-in or boneless works)
- 1/2 Tbsp freshly minced garlic or garlic powder
- 2 Tbsps dried oregano
- 2 Tbsps ground cumin
- 1 tsp ground coriander
- 1/2 tsp cinnamon
- 2 tsps sea salt
- 1/4 tsp crushed red pepper flakes
- 1 bay leaf
- 1 large onion, sliced
- 2 large fresh limes, juiced
- 1 large fresh orange, juiced
TO SERVE:
- tortillas, fresh cilantro, green onions, salsa, pickled red onion, cooked brown rice, black beans, jalapeno, chopped lettuce, cheese, extra lime wedges, etc.
Instructions:
In a small bowl whisk all dry seasonings together.
Place the pork in a dish and rub really well on all sides with your seasoning mix. If time allows, refrigerate for a few hours or overnight (covered) to marinate.
For the oven:
Allow meat 30 minutes on the counter to get to room temperature before baking. Don’t cook it straight from the fridge!
Preheat your oven to 300 degrees f. Drizzle the orange and lime juice over the meat.
Arrange onions and bay leaf in your baking dish around the pork.
Cover and bake at 300 degrees f. for about 6 hours, flipping it halfway. When done, the meat should be super tender and pull apart easily.
Once it’s finished cooking, remove bay leaf then shred using 2 forks and spread it onto a rimmed sheet pan.
Broil for 4-
6 minutes or until slightly crispy and charred on top.
For the slow cooker:
Allow meat 30 minutes on the counter to get to room temperature before baking. Don’t cook it straight from the fridge!
Place the meat and citrus juice into your crockpot. Arrange onions and bay leaf around the pork. Cover and cook on
LOW for 8-10 hours.
Once done, remove bay leaf then shred using 2 forks and spread it onto a rimmed sheet pan. Broil for 4-6 minutes or until slightly crispy and charred on top.
Instant Pot:
Allow meat 30 minutes on the counter to get to room temperature before baking. Don’t cook it straight from the fridge!
Cut the pork shoulder into 0.5” thick slices.
Add the sliced pork shoulder with all the citrus juice into your Instant Pot. Arrange onions and bay leaf around the pork.
With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at
High Pressure for 7 minutes + 10 minutes Natural Release. Open the lid carefully.
Once done, remove bay leaf then shred using 2 forks and spread it onto a rimmed sheet pan. Broil for 4-6 minutes or until slightly crispy and charred on top.
To assemble:
Assemble your chopped lettuce and rice on the bottom of each serving bowl. Top with your pork. Add in all of your favorite toppings (tomatoes, avocados, green onion, cilantro, salsa, lettuce, cheese, etc.) then squeeze some fresh lime juice on top.
Enjoy!
❤Rachel
Rachel's Easy Pork Carnitas with Oven, Slow cooker, and Instant Pot Instructions
Persons
8
Ingredients
- 3 lbs pork butt or pork shoulder (bone-in or boneless works)
- 1/2 Tbsp freshly minced garlic or garlic powder
- 2 Tbsps dried oregano
- 2 Tbsps ground cumin
- 1 tsp ground coriander
- 1/2 tsp cinnamon
- 2 tsps sea salt
- 1/4 tsp crushed red pepper flakes
- 1 bay leaf
- 1 large onion, sliced
- 2 large fresh limes, juiced
- 1 large fresh orange, juiced
TO SERVE:
- tortillas, fresh cilantro, green onions, salsa, pickled red onion, cooked brown rice, black beans, jalapeno, chopped lettuce, cheese, extra lime wedges, etc.
Instructions
- In a small bowl whisk all dry seasonings together.
- Place the pork in a dish and rub really well on all sides with your seasoning mix. If time allows, refrigerate for a few hours or overnight (covered) to marinate.
For the oven:
- Allow meat 30 minutes on the counter to get to room temperature before baking. Don’t cook it straight from the fridge!
- Preheat your oven to 300 degrees f. Drizzle the orange and lime juice over the meat.
- Arrange onions and bay leaf in your baking dish around the pork.
- Cover and bake at 300 degrees f. for about 6 hours, flipping it halfway. When done, the meat should be super tender and pull apart easily.
- Once it's finished cooking, remove bay leaf then shred using 2 forks and spread it onto a rimmed sheet pan. Broil for 4-6 minutes or until slightly crispy and charred on top.
For the slow cooker:
- Allow meat 30 minutes on the counter to get to room temperature before baking. Don’t cook it straight from the fridge!
- Place the meat and citrus juice into your crockpot. Arrange onions and bay leaf around the pork. Cover and cook on LOW for 8-10 hours.
- Once done, remove bay leaf then shred using 2 forks and spread it onto a rimmed sheet pan. Broil for 4-6 minutes or until slightly crispy and charred on top.
Instant Pot:
- Allow meat 30 minutes on the counter to get to room temperature before baking. Don’t cook it straight from the fridge!
- Cut the pork shoulder into 0.5” thick slices.
- Add the sliced pork shoulder with all the citrus juice into your Instant Pot. Arrange onions and bay leaf around the pork.
- With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 7 minutes + 10 minutes Natural Release. Open the lid carefully.
- Once done, remove bay leaf then shred using 2 forks and spread it onto a rimmed sheet pan. Broil for 4-6 minutes or until slightly crispy and charred on top.
To assemble:
- Assemble your chopped lettuce and rice on the bottom of each serving bowl. Top with your pork. Add in all of your favorite toppings (tomatoes, avocados, green onion, cilantro, salsa, lettuce, cheese, etc.) then squeeze some fresh lime juice on top.
- Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2023 - Rachel Maser - CleanFoodCrush.com
Rachel's Easy Pork Carnitas with Oven, Slow cooker, and Instant Pot Instructions
Persons
8
Ingredients
- 3 lbs pork butt or pork shoulder (bone-in or boneless works)
- 1/2 Tbsp freshly minced garlic or garlic powder
- 2 Tbsps dried oregano
- 2 Tbsps ground cumin
- 1 tsp ground coriander
- 1/2 tsp cinnamon
- 2 tsps sea salt
- 1/4 tsp crushed red pepper flakes
- 1 bay leaf
- 1 large onion, sliced
- 2 large fresh limes, juiced
- 1 large fresh orange, juiced
TO SERVE:
- tortillas, fresh cilantro, green onions, salsa, pickled red onion, cooked brown rice, black beans, jalapeno, chopped lettuce, cheese, extra lime wedges, etc.
Instructions
- In a small bowl whisk all dry seasonings together.
- Place the pork in a dish and rub really well on all sides with your seasoning mix. If time allows, refrigerate for a few hours or overnight (covered) to marinate.
For the oven:
- Allow meat 30 minutes on the counter to get to room temperature before baking. Don’t cook it straight from the fridge!
- Preheat your oven to 300 degrees f. Drizzle the orange and lime juice over the meat.
- Arrange onions and bay leaf in your baking dish around the pork.
- Cover and bake at 300 degrees f. for about 6 hours, flipping it halfway. When done, the meat should be super tender and pull apart easily.
- Once it's finished cooking, remove bay leaf then shred using 2 forks and spread it onto a rimmed sheet pan. Broil for 4-6 minutes or until slightly crispy and charred on top.
For the slow cooker:
- Allow meat 30 minutes on the counter to get to room temperature before baking. Don’t cook it straight from the fridge!
- Place the meat and citrus juice into your crockpot. Arrange onions and bay leaf around the pork. Cover and cook on LOW for 8-10 hours.
- Once done, remove bay leaf then shred using 2 forks and spread it onto a rimmed sheet pan. Broil for 4-6 minutes or until slightly crispy and charred on top.
Instant Pot:
- Allow meat 30 minutes on the counter to get to room temperature before baking. Don’t cook it straight from the fridge!
- Cut the pork shoulder into 0.5” thick slices.
- Add the sliced pork shoulder with all the citrus juice into your Instant Pot. Arrange onions and bay leaf around the pork.
- With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 7 minutes + 10 minutes Natural Release. Open the lid carefully.
- Once done, remove bay leaf then shred using 2 forks and spread it onto a rimmed sheet pan. Broil for 4-6 minutes or until slightly crispy and charred on top.
To assemble:
- Assemble your chopped lettuce and rice on the bottom of each serving bowl. Top with your pork. Add in all of your favorite toppings (tomatoes, avocados, green onion, cilantro, salsa, lettuce, cheese, etc.) then squeeze some fresh lime juice on top.
- Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2023 - Rachel Maser - CleanFoodCrush.com
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