Instant Pot or Slow Cooker Pork Carnitas

Instant Pot or Slow Cooker Pork Carnitas could be just the gluten free and dairy free recipe you've been looking for. For $2.08 per serving, you get a main course that serves 7. One portion of this dish contains around 47g of protein, 11g of fat, and a total of 359 calories. 179 people have made this recipe and would make it again. From preparation to the plate, this recipe takes about 8 hours and 10 minutes. Head to the store and pick up ground cumin, black pepper, salt, and a few other things to make it today. It is brought to you by Cooking Classy. With a spoonacular score of 92%, this dish is awesome. If you like this recipe, you might also like recipes such as Pork Carnitas (Instant Pot and Slow Cooker), Pork Carnitas Instant Pot or Slow Cooker, and Kalua Pork (Instant Pot or Slow Cooker).

Servings: 7

Preparation duration: 10 minutes

Cooking duration: 480 minutes

 

Ingredients:

1 tsp ancho chili powder

1 tsp freshly ground black pepper

3 lbs boneless pork shoulder, trimmed of excess fat

1/4 - 1/2 tsp cayenne pepper, to taste

Warmed corn tortillas, diced yellow onions, cilantro (for serving)

6 cloves garlic, minced (2 Tbsp)

1 tsp ground coriander

2 tsp ground cumin

3 Tbsp fresh lime juice (about 2 limes)

3/4 cups low-sodium chicken broth

3/4 cup fresh orange juice (about 2 - 3 oranges)

2 tsp dried Mexican oregano

2 tsp salt, or to taste

1 1/2 Tbsp vegetable oil

1 small yellow onion, chopped

Equipment:

slow cooker

baking sheet

broiler

oven

instant pot

pressure cooker

Cooking instruction summary:

Place pork in slow cooker. Pour in chicken broth, orange juice and lime juice. Sprinkle in salt, pepper, cumin, oregano, coriander, chili powder and cayenne pepper, onions and garlic. Cover and cook on low heat 8 hours. Leave liquid in slow cooker, remove pork and shred with two forks. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray. Place pork on baking sheet, pour over 1 cup reserved broth (try and strain out onions when ladling broth out), drizzle with oil and toss and spread into an even layer. Position oven rack near broiler and preheat broiler to high. Broil until pork is browned and crispy in places about 3 - 6 minutes. Serve warm in tortillas with desired toppings. Cut pork into 4 chunks and place pork in Instant Pot, pour over chicken broth, orange juice and lime juice. Sprinkle in salt, pepper, cumin, oregano, coriander, chili powder and cayenne pepper, onions and garlic. Cover and seal lid (make sure valve is set to "sealing" position), press "manual" (or high pressure) and select 60 minutes. Once cooking is done, let pressure come down naturally for 10 minutes then use quick release method to release any remaining pressure. Once steaming has stopped remove pork from pressure cooker while leaving broth in pressure cooker. Shred pork and proceed with broiling method starting at step 5 above. Instant Pot method will take approx. 80 minutes + 10 minutes prep. Recipe source: Cooking Classy, recipe updated from archives originally shared July 2013.

 

Step by step:


1. Place pork in slow cooker.

2. Pour in chicken broth, orange juice and lime juice.

3. Sprinkle in salt, pepper, cumin, oregano, coriander, chili powder and cayenne pepper, onions and garlic.

4. Cover and cook on low heat 8 hours.

5. Leave liquid in slow cooker, remove pork and shred with two forks.

6. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray.

7. Place pork on baking sheet, pour over 1 cup reserved broth (try and strain out onions when ladling broth out), drizzle with oil and toss and spread into an even layer.

8. Position oven rack near broiler and preheat broiler to high.

9. Broil until pork is browned and crispy in places about 3 - 6 minutes.

10. Serve warm in tortillas with desired toppings.

11. Cut pork into 4 chunks and place pork in Instant Pot, pour over chicken broth, orange juice and lime juice.

12. Sprinkle in salt, pepper, cumin, oregano, coriander, chili powder and cayenne pepper, onions and garlic.

13. Cover and seal lid (make sure valve is set to "sealing" position), press "manual" (or high pressure) and select 60 minutes.

14. Once cooking is done, let pressure come down naturally for 10 minutes then use quick release method to release any remaining pressure.

15. Once steaming has stopped remove pork from pressure cooker while leaving broth in pressure cooker.

16. Shred pork and proceed with broiling method starting at step 5 above.

17. Instant Pot method will take approx. 80 minutes + 10 minutes prep.

18. Recipe source: Cooking Classy, recipe updated from archives originally shared July 2013.


Nutrition Information:

Quickview
358k Calories
46g Protein
10g Total Fat
17g Carbs
34% Health Score
Limit These
Calories
358k
18%

Fat
10g
16%

  Saturated Fat
4g
29%

Carbohydrates
17g
6%

  Sugar
3g
3%

Cholesterol
116mg
39%

Sodium
795mg
35%

Get Enough Of These
Protein
46g
93%

Vitamin B3
19mg
98%

Vitamin B1
1mg
88%

Vitamin B6
1mg
77%

Selenium
52µg
75%

Vitamin B2
0.95mg
56%

Phosphorus
552mg
55%

Vitamin B12
1µg
29%

Zinc
4mg
29%

Potassium
917mg
26%

Vitamin C
16mg
20%

Vitamin B5
2mg
20%

Magnesium
79mg
20%

Iron
2mg
16%

Manganese
0.25mg
13%

Copper
0.24mg
12%

Fiber
2g
10%

Calcium
60mg
6%

Vitamin E
0.57mg
4%

Vitamin A
182IU
4%

Vitamin K
3µg
3%

Folate
12µg
3%

covered percent of daily need
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Food Trivia

In 2012, divers discovered a 2,000-year-old Roman shipwreck that was so well preserved even the food was intact in its storage jars.

Food Joke

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