Restaurant carnitas can be intimidating to an average “home cook,” but they need not be! Pressure-cooked carnitas take a lesser cut of meat and turns it into the most delicious savory shredded pork, perfect for rolling up in a homemade, grain-free tortilla!
Instant-Pot ( Slow Cooker) Carnitas
Ingredients
- 900 g pastured pork loin
- 1 cup water
- 1 orange sliced in half
- 1 fresh jalapeño
- 1 large red onion diced
- 2 tsp sea salt
- 1 tsp cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1 tsp dried parsley
- 1 tsp paprika
- handful fresh cilantro
- cilantro, diced tomato, onion and jalapeño slices to serve
Instructions
Instant pot
- Place all of the ingredients into the stainless steel bowl of your Instant Pot, squeezing the juice from the orange halves before placing them into the bowl. Secure the lid, close off the pressure valve and press the Meat/Stew button. Now press the “+” button until 40 minutes is displayed. Allow the cooking cycle to complete, and then allow the pressure to release slowly. Remove the lid when safe to do so and use two forks to shred the pork. You may need to adjust the cooking time if the weight of your meat varies. Serve with more fresh cilantro, diced tomato, onion and jalapeño slices if desired.
Slow cooker
- Place all of the ingredients into your slow cooker, omitting the water. Squeeze the oranges to juice them over the meat before placing them into the slow cooker. Cook on low for 8 hours. Shred the meat with two forks before serving.
Notes
Recipe from epicurious.com
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