Today I’ll share some tips to help you make the most delicious Crispy Pork Carnitas Recipe. Follow these simple steps to elevate the dish to the next level. For an irresistibly flavorful and crispy bite, this recipe recommends a slow braise using an enameled cast iron Dutch oven. A very practical alternative is using a slow cooker or instant pot. I provide simple instructions on how to make carnitas using each of these.
Crispy Pork Carnitas Recipe.
Carnitas is a classic Mexican dish that has satisfied the taste buds of so many people around the world for its unique flavors. Mexican cuisine is one of my favorites and this dish in particular. The pork shoulder is cooked low and slow until the meat is juicy and tender. I also share a few simple steps to achieve a crispy and irresistible exterior.
If you love Pork you might also enjoy these recipes:
- Easy Ultra-Crispy Slow-Roasted Pork Shoulder Recipe
- EASY PAN-SEARED PORK CHOPS RECIPE
- Crock Pot BBQ Pork Chops / An Easy Toss And Go Recipe
- Air Fried Pork Tenderloin Recipe
- Oven-Baked Pork Chops In Lemon Butter Sauce
- Pan-Seared Pork Chops Simmered In Balsamic Glaze
How to Make Crispy Pork Carnitas:
Step 1: Cut the meat into large chunks
Step 2: Season with thyme, rosemary, black pepper, oregano, smoked paprika, garlic cloves, a pinch of coriander, a pinch of cumin, and salt ( I use Kosher), Stir until well combined.
Step 3: Heat a Dutch oven or large skillet over medium-high heat. Once the Dutch oven is hot, add a teaspoon of avocado oil, and then add the pork. Sear for 5-6 minutes on each side until browned.
Step 4: Add the water, lime juice, chicken broth or wine, and bay leaves. Cover with a lid, transfer to the preheated oven, and bake for 3 hours at 300 degrees. Remove from the oven and set your broiler to high.
Step 5: Transfer the pork to a large baking sheet and break it apart using two forks. Add one cup of the cooking liquid of the pork, toss to coat, and arrange it in a single layer.
Step 6: Place the sheet pan in the oven and broil for 8-10 minutes until browned and crispy. Remove from the oven, pour the remaining braising liquid back over the meat, and serve warm.
Serve the Carnitas with your favorite toppings.
I served mine with some flour tortillas and a fresh Homemade Pico de Gallo. You can also combine sour cream, lime juice, zest, minced garlic, and salt to taste. And drizzle over the tortillas.
And as promised, here are instructions on how to cook these Carnitas with a Slow cooker and Instant Pot:
First, let me say that searing the meat before cooking is not an essential step when cooking in a slow cooker or instant pot. However, I highly recommend it to ensure a nice color and crispiness.
Slow cooker Instructions:
A Crock-Pot is a great option for busy home cooks.
- To make this Carnitas first, season the pork as the recipe card instructed.
- Then, place it in the slow cooker with water, lime juice, or white wine if preferred, and cook for 8-10 hours on low or on high heat for 4-6 hours until the pork is tender.
- Then, transfer the pork to a sheet pan and add some of the juices to the meat.
- Next, use a fork to shred the pork into bite-sized pieces and finish it off in the oven at a high temperature (broil) for a crispy exterior.
Instant Pot Instructions:
The Instant Pot is another popular way to cook carnitas.
- Season the pork and add it to the Instant Pot with some liquid.
- Cook on high pressure for 60-90 minutes depending on the size of the meat.
- Now that the meat is tender, you can transfer the pork to a large sheet pan and break it apart using two forks. Add one cup of the cooking liquid of the pork, toss to coat, and arrange it in a single layer.
- Place in the oven and broil for 8-10 minutes until browned and crispy. Remove from the oven, pour the remaining braising liquid back over the meat, and serve warm.
Let me know which one of the different methods of cooking carnitas you find works best for you. Happy cooking!
CRISPY PORK CARNITAS RECIPE
Equipment
Ingredients
- 2 pounds boneless pork shoulder cut into large chunks let it sit at room temperature for about 30 minutes before you get started with seasoning.
- 1 teaspoon oil
- ¼ teaspoon thyme
- ¼ teaspoon rosemary
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- 3 garlic cloves
- A pinch of coriander
- A pinch of cumin
- 2 ½ teaspoon salt I use Kosher
- 2 limes juice and zest of one
- 2 bay leaves
- 2 cups of water
- ½ cup white wine or chicken broth
Instructions
- Preheat the oven to 300 degrees.
- Cut the meat into large chunks and season with thyme
- rosemary, black pepper, oregano, smoked paprika, garlic cloves, a pinch of coriander, a pinch of cumin, salt ( I use Kosher), and stir until well combined.
- Next, sear the meat: Heat a Dutch oven or large skillet over medium-high heat. Once the Dutch oven is hot, add a teaspoon of avocado oil, and then add the pork. Sear for 5-6 minutes on each side until browned.
- Then, add the water, lime juice and zest of one, chicken broth or wine, and bay leaves. Cover with a lid, transfer to the preheated oven, and bake for 3 hours at 300 degrees.
- Remove from the oven and set your broiler to high.
- Transfer the pork to a large sheet pan and break it apart using two forks. Add one cup of the cooking liquid of the pork, toss to coat, and arrange it in a single layer.
- Place in the oven and broil for 8-10 minutes until browned and crispy. Remove from the oven, pour the remaining braising liquid back over the meat, and serve warm.
- Serve the Carnitas with your favorite toppings. I served mine with some flour tortillas and a fresh homemade pico de gallo. You can also combine sour cream, lime juice, zest, minced garlic, and salt to taste. Serve to drizzle over tortillas.
Notes
Here are some tips to help you make this Crispy Pork Carnitas Recipe :
- All start with the right cut: Choose the right cut of pork. It is essential to choose the right cut of meat. I recommend using pork shoulder or butt, which are well-marbled with fat and perfect for slow cooking.
- Seasoning for flavor: To elevate the overall flavor of your pork dish, it’s essential to incorporate a variety of seasonings.
- Sear the meat: Searing the pork before cooking adds color and an extra layer of flavor. It also helps to lock in the juices.
- Use the right liquids/cover the pot: For the best results, use a combination of water, and lime juice. The acidity from the citrus juices helps to tenderize the meat while adding a bright, tangy flavor. I added a good quality white wine (optional). Also, covering the pot during cooking helps to keep the pork moist and tender. Cook LOW AND SLOW.
- Use Broiler: After the pork has been fully cooked, it is broiled in a sheet pan to develop the dish’s signature crispy crust. Add some of the liquid. To achieve that irresistible crispy and caramelized exterior of carnitas, it is important to finish off the dish with high heat after cooking.
- Shred the pork: Use a fork to shred the pork into bite-sized pieces once it is cooked. This will give the pork a nice texture and make it easy to serve. Keep adding some more of the delicious liquids.
- Final Touches: Once the pork is shredded, return it to the oven and cook it for a few more minutes to allow it to develop even more flavor and crispiness.
Nutrition
Tell me what you think of this recipe, and if you have any questions, don’t forget to get in touch with me. I’m always happy to hear from YOU.
Until the next one…
