Pork carnitas are a tender and crispy dish, bursting with the flavor of authentic spices and a hint of citrus. This is the perfect meat to add to tacos, nachos, pizza, and more. Simmer the juices down to make an irresistible sauce
- 1 tbs oil I use avocado oil
- 2 large oranges 4 tangerines
- 1.5-2.5 lbs pork loin shoulder will also work.
- 1/2 cup salsa verde
- juice 2 limes
- 1/2 cup water a little less than
- 1/2 onion
- 3 cloves garlic
- 1 bay leaf
- 1 tsp oregano
- salt and pepper
- 2 tsp cumin
- 1/2 tsp cinnamon
Turn pressure cooker on saute. Add oil and peeled, sliced oranges. Slice pork into 2 - 3 inch pieces and add to pot to brown on each side, about 2-3 minutes per side.Add diced onions, garlic, and seasonings.In a liquid measuring cup, add 1/2 cup salsa verde, 1/2 cup water or chicken broth, and lime juice.Pour into pot with pork. Cover and set knob to sealing. Set on high pressure for 20-40 minutes. 20 minutes for 1.5 lbs of meat and up to 40 minutes with 4-6 lbs of meat.Allow pressure to naturally release. Turn knob to venting after 10 minutes.Let pork rest for 3 minutes; take temperature using meat thermometer. Pork Shoulder should read 195 or higher. Shred pork with forks and spread on a baking sheet. Optional: Broil for 3-5 minutes, watching for browning, but don't let it burn.Optional: while carnitas are crisping up, create a sauce by simmering the juices left in the pressure cooker. Serve! I like to dunk shredded pork into sauce before serving.
See post for how to make pork carnitas in the slow cooker.
*Nutrition information is based on just the meat and does not take into consideration toppings, tortillas, chips, etc.
Serving: 1g | Calories: 217kcal | Carbohydrates: 10g | Protein: 26g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 71mg | Sodium: 194mg | Potassium: 605mg | Fiber: 2g | Sugar: 7g | Vitamin A: 264IU | Vitamin C: 34mg | Calcium: 46mg | Iron: 1mg