Pork Carnitas

  • Level: Easy
  • Total: 1 hr 25 min (includes resting time)
  • Active: 40 min
  • Yield: 4 to 6 servings
Save Recipe

Ingredients

2 tablespoons vegetable oil

One 3-pound boneless pork shoulder, cut into 1 1/2-inch cubes 

Kosher salt and freshly ground black pepper 

2 medium yellow onions, halved and sliced 

2 poblano peppers, seeded and ribs removed, sliced 

1 tablespoon dried oregano 

2 teaspoons ground cumin 

2 teaspoons ancho chile powder 

3 cloves garlic, minced 

One 12-ounce can lemon-lime soda 

1 large orange, zested and juiced 

Serving Suggestions:

Warm corn or flour tortillas

Store-bought peach salsa

Easy Queso, recipe follows

Fresh cilantro leaves 

Easy Queso:

1 pound queso blanco-style processed cheese, cut into 1/2-inch cubes

One 10-ounce can hot diced tomatoes and chiles 

One 8-ounce jar diced pimientos, not drained 

Directions

Special equipment:
a multi-cooker

Serving Suggestions:

  1. Set a multi-cooker to the Saute setting and add the oil.
  2. Sprinkle the cubed pork generously with salt and pepper. Sear the pork in batches on all sides until well browned. Remove to a plate, add the onions and poblanos and cook, stirring frequently, until softened, about 3 minutes. Add the oregano, cumin, chile powder and garlic and continue to cook for an additional minute.
  3. Add the lemon-lime soda and orange zest and juice. Return the pork pieces and any liquid that is on the plate to the multi-cooker. Cover and position the vent to the Sealing setting. Set the multi-cooker for High Pressure, use the Manual button to adjust the cook time to 25 minutes and cook. When the time is up, allow the multi-cooker to sit for an additional 10 minutes.
  4. Preheat the broiler.
  5. Carefully release the remaining pressure by switching the vent to Venting. Let the steam vent until the float valve has dropped, then remove the lid. Remove the pork mixture with a slotted spoon to a baking sheet and shred the pork with 2 forks.
  6. Place the baking sheet under the broiler and crisp the carnitas for 2 to 3 minutes. (Watch carefully to prevent burning.) Remove from the oven, ladle some of the juices from the pot over the carnitas and carefully toss. Serve alongside the warm tortillas with peach salsa, Easy Queso and fresh cilantro leaves.

Easy Queso:

  1. Combine the cheese, the whole can of tomatoes and chiles and the jar of pimientos with their liquid in a saucepan over medium-low heat, stirring occasionally, until the cheese is fully melted, 5 to 7 minutes.

BBQ Peach Pulled Pork

Instant Pot Barbecue Pulled Pork Sandwiches

Slow-Cooker Carnitas with Avocado Crema

Soy Marinated Pork Carnitas