Ingredients
Scale
- 3-4 lbs pork shoulder (also known as pork butt)
- 1 large onion, chopped
- 4 cloves garlic, minced
- Juice of 2 oranges
- Juice of 1 lime
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1/2 cup chicken broth or water
- Optional: bay leaves, oregano, cayenne pepper for extra flavor
Instructions
- Trim excess fat from the pork shoulder and cut into large chunks.
- Mix chili powder, cumin, paprika, salt, and pepper; rub over the pork pieces. Squeeze orange and lime juice onto the meat.
- Place the seasoned pork in the slow cooker with chopped onion, garlic, and chicken broth. Cover and cook on low for 8 hours or until tender.
- Alternatively, add all ingredients to the instant pot, seal the lid, and cook on high pressure for 45-50 minutes. Let natural release for 10 minutes.
- Transfer cooked pork to a bowl, shred with two forks, then spread on a baking sheet. Broil for 5-7 minutes until edges are crispy and golden brown.
Notes
- For deeper flavor, marinate the pork for a few hours before cooking.
- Adding liquid smoke can give a smoky twist to the carnitas.
- Use in tacos, burritos, or over rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 8 hours (slow cooker) or 50 minutes (instant pot)
- Category: Main Course
- Method: Slow Cooker or Instant Pot
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1/2 cup
- Calories: 360 Kcal
- Sugar: 3g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg