Perfect Pork Carnitas
HB-11988 · Hand-built original · Mexican
Pork shoulder seared and pressure-cooked in chicken broth, orange and lime juice with garlic and warm spices, then shredded and broiled until the edges crisp.
MexicanMain course45 minServes 848 kcalGluten-freeDairy-freeEgg-freeDiabeticLow Fat / Low Cholesterol
Main ingredient: pork
Pairs well with: applesauce, roasted sweet potatoes, coleslaw, cornbread, braised cabbage
Servings:8quantities adjust to match
Ingredients
- 4 - 4 1/2 Pounds Boneless Pork Shoulder (with the excess fat trimmed and cut into 3-inch chunks)
- 1 Tablespoon Avocado Oil
- 1 1/2 Cups Chicken Broth (or broth of choice)
- 3/4 Cup Orange Juice (freshly squeezed)
- 1/3 Cup Lime Juice (freshly squeezed)
- 6 Cloves Garlic (minced)
- 1 Tablespoon Dried Oregano
- 2 Teaspoon Chili Powder
- 2 Teaspoon Ground Cumin
- 2 Teaspoon Kosher Salt
- 1 Teaspoon Ground Black Pepper
Method
- Set the pressure cooker to sauté, add the avocado oil, and let it heat.
- Add the pork chunks and brown them for 5 to 6 minutes, working in batches if needed so the meat cooks evenly.
- Stir in the chicken broth, orange juice, lime juice, garlic, dried oregano, chili powder, cumin, kosher salt and black pepper until the meat is coated.
- Seal the lid, set the cooker to manual high pressure, and cook for 30 minutes with a quick release.
- Move the pork to a baking sheet and shred it with two forks.
- Broil the shredded pork on high for about 3 minutes, until the edges brown and crisp.
- Serve the carnitas piled into your chosen dishes straight from the sheet.
Prep: 10 min · Cook: 35 min · Total: 45 min
Nutrition (per serving, where published)
48 kcalCalories
1.6 gProtein
6.8 gCarbs
2.3 gFat
0.3 gSaturates
1.6 gFibre
2.3 gSugars
724 mgSodium
0 mgCholesterol
172 mgPotassium
56 mgCalcium
1.9 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data