Are you wondering how exactly carnitas taste? Imagine tender juicy meat yet with a crispy outside. Every mouth full bursting with flavor. Then add a squeeze of lime juice and all of the sudden it taste like fireworks are going off in your mouth. Would you ever say no thank you to that? Hmmmm…. no way!
Ok but what meat do you use for carnitas? Pork is the traditional way, you’ll never get that juicy flavor without the fat in pork. The fat will melt away in your slow cooker or instant pot and blend in all of those citrusy flavors.
CARNITAS VS PULLED PORK
Carnitas are a traditional Mexican dish, it literally translates to “little meats”. To make these little meats, you slow cook a fatty piece of pork such as the shoulder for a long time in lard until the meat starts to fall apart. The slow cooking allows the collagen to break down which makes the meat super tender. We won’t be using the traditional lard method but I promise it will still be delicious!
Pulled pork is also achieved by slow cooking a fatty piece of pork for a long time. The main difference between the two is the spices and finishing of the dish.
Once the pork is shredded for carnitas you cook it a second time in the oven or in a pan to make it crispy and seal in the juices.
Pulled pork on the other hand is not cooked a second time, instead it is mixed with a sauce. This is a traditional southern American BBQ dish and is usually eaten plain or on a bun.
HOW TO SERVE CARNITAS
The meat can then be used as an ingredient in tamales, tacos, tortas, and burritos. But it doesn’t stop there! Here are some other ideas for your carnitas:
- Add on top of fried eggs for breakfast with a side of avocado and sweet potato.
- Turn them into enchiladas with these homemade cassava tortillas.
- Make nachos with them!!
- For a healthier take, make a copy cat “chipotle” bowl. Top a crispy romaine salad with them and add some tomatoes, avocado, cilantro, and lime juice. Serve with pico de gallo.
- Serve them with some extra crispy Brussels sprouts.
Easy Instant Pot Carnitas
Equipment
- Instant Pot or Slow Cooker
Ingredients
Rub
- 2 tbsp dried oregano
- 1 tbsp dried cilantro
- 2 tbsp ground cumin (omit for AIP)
- 1 tsp paprika (omit for AIP)
- 1 tbsp chili powder (omit for AIP)
Carnitas
- 4-5 lb pork shoulder
- 1 medium onion sliced
- 4 garlic cloves
- 1/2 cup fresh orange juice
- 1/4 cup fresh lime juice
- 1/2 cup bone broth or water
- salt and pepper
- 1 tbsp olive oil
- 1/2 lime
Instructions
Instant Pot
- Mix together the oregano, cumin, paprika, cilantro and chili powder. Rub all over the pork shoulder. For an AIP rub, only use the cilantro and oregano.
- Cut 4 slits into the pork shoulder with a knife and insert the garlic cloves.
- If using an Instant Pot, set the IP to saute and add olive oil. Sear the pork shoulder on all sides.
- Add in the sliced onion, orange juice, lime juice, and broth or water.
- Season with salt and pepper and cook on low for 8 hours.
Crisping the carnitas
- Heat oven to 450F.
- Shred pork with two forks. Spread out shredded pork on a baking sheet. Top with cooking juice.
- Cook until crispy, about 20 minutes. Squeeze some lime juice on top and enjoy!
- See post for serving ideas.
