December 9, 2021
If you are a fan of street tacos, you’ve probably had carnitas. In my opinion there is no better taco filling than pork carnitas. I mean, ya girl loves ALL kinds of tacos but pork carnitas land in my top three taco fillings. No doubt about that. Pork Carnitas are usually slow cooked, and as a result become these delicious, melt in your mouth pieces of shredded pork that are boasting with flavor.
Pork carnitas are perfect served with any type of tortillas. When I’m trying to keep it paleo or grain free I use jicama wraps or grain free tortillas. You can make them into burrito bowls over regular or cauliflower rice, in lettuce wraps, in soup, or even stuff into a sweet potato. I’m telling you. the recipes are ENDLESS. !
How to use pork carnitas
The best part about making pork carnitas is that it makes a LOT. A whole roast will make enough pork for more that one meal. Leftovers can be refrigerated 4 to 5 days, and reheated to be used in sandwiches, tacos, enchiladas, etc. Check out my this blog post for more ideas: How to Make 12 different meals with leftover pork carnitas
TIPS FOR PERFECT PORK CARNITAS IN THE SLOW COOKER
- Always brown the meat! you might be thinking, Really Alex? This is a slowcooker recipe it’s supposed to be easy. Well Let me say this: Browning the pork first builds SO much flavor in this recipe.
- Easy Prep! To make mornings easier, prep this in the evening, it only takes about 15 minutes the night before. Get it ready and refrigerate it so you simply take it out and plug it in when you get up.
Ingredients in Chipotle Pork Carnitas
- Pork Butt or Shoulder Both come from the shoulder of the pig, but pork butt is higher on the foreleg, while pork shoulder is farther down. As relatively tough and fatty cuts, both benefit from long, slow cooking methods such as roasting, stewing, and braising
- Onion
- Seasonings: bayleaf, garlic, chili powder, cumin, oregano, garlic powder, salt and pepper
- Orange Juice
- Beef or chicken stock
- Chipotle Pepper + Adobo sauce
- Lime
- Apple Cider Vinegar
INSTANT POT OR SLOW COOKER PALEO CHIPOTLE PORK CARNITAS
Equipment
- Instantpot or Slow Cooker
Ingredients
- 3 – 3.5 Lbs Pork butt or shoulder
- 2 tbsp avocado oil
- 1 C yellow onion, sliced
- 1 bay leaf
- 4 cloves garlic
- 1/4 C orange juice
- 1 C beef or chicken stock
- 1 chipotle pepper + 1 tbsp adobo sauce
- 1 lime, juiced
- 2 Tbsp apple cider vinegar
- 1 Tbsp chili powder
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Begin by making the rub by combining the chili powder, cumin, oregano, garlic powder, salt and pepper.
- Next divide up the pork into 3-4 inch sections. This just makes for easier handling when browning and placing in the slowcooker or instantpot. Then coat the pork with the dry rub mixture.
- Brown the Meat:If using the Instant pot: heat the avocado oil on the saute feature. Brown the pork on all sides, 3-5 minutes per side. This may gave to be done in batches. Once complete, remove & set aside.If using a slowcooker: heat the avocado oil in a large skillet over medium heat on the stove. rown the pork on all sides, 3-5 minutes per side. This may gave to be done in batches. Once complete, remove & set aside.
- While the pork is browning, make the sauce: In a blender combine: garlic, OJ, stock, chipotle pepper, adobo sauce, lime juice and vinegar. Blend until smooth.
- Add pork & onions to the slowcooker or instantpot along with any juices from the pan or plate the pork was resting on.
- Pour sauce over the meat & close lid
- For Instant Pot: Cook on manual for 45 mjnutes. After cook cycle has completed, manually release pressure.For Slow Cooker: Cook on Low for 6-8 Hours or High for 4-6 hours.
- When cooking has completed, remove pork & shred with a fork.
- For Crispy Carnitas (only complete this step when ready to serve): In a large skillet over medium-high heat, add 1 tbsp of oil.– Add a single layer of carnitas to the skillet, do not overcrowd the pan. Allow meat to saute for at least 3 minutes before flipping, then repeat or until desired crispness is achieved.
Notes
Add to a tortilla, serve over cauliflower rice or a baked sweet potato. Top with desired toppings. I suggest sliced cabbage, cilantro, red onion, avocado and a salsa verde or chipotle ranch.
