Effortless Carnitas Recipe
When it comes to taco fillings, carnitas stands out alongside barbacoa, tinga, and birria as one of the finest options you can whip up at home. Whether you’re feeling too exhausted to cook or simply craving a cozy taco night, carnitas is your go-to solution.
What Are Carnitas?
Carnitas are tender and flavorful pork pieces that have been slow-cooked in their own fat with a blend of spices until they become melt-in-your-mouth delicious. The final touch involves pulling the meat apart and crisping it up for an unbeatable taco filling.
How to Prepare Carnitas
Creating these mouthwatering carnitas is incredibly simple—just grab your Instant Pot and follow these straightforward steps:
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Sear the Pork: Cut your pork shoulder into cubes and season generously with salt and pepper. Heat oil in your Instant Pot on the sauté setting until hot enough for searing. Brown the pork cubes on 2-6 sides (depending on how thorough you want to be) for about 1-2 minutes per side; typically, I sear just two sides. It usually takes two batches to brown approximately 3.5 lbs of pork shoulder—using long tongs and a splatter shield is highly recommended!
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Add Braising Liquid: For optimal results in an Instant Pot, ensure there’s about an inch less liquid than the top of the pork cubes.
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Pressure Cook: Securely close the lid of your Instant Pot (you may need to open the release valve briefly if it’s still hot from browning). Set it to high pressure for 45 minutes followed by a quick release.
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Shred & Crisp: This step is crucial! Use two forks to shred all pieces of pork thoroughly before transferring them into a cast iron skillet or another pan. In batches, spread out a thin layer (about ½ inch thick) of shredded meat and crisp it over medium heat for around 4-5 minutes per batch. Once finished, mix in about half a cup of braising liquid—and voilà! Your carnitas are ready! Enjoy them in tacos, burritos, or however you prefer.
Ingredients Overview
The ingredients needed for this delightful carnitas recipe are quite simple:
- Pork Shoulder: Look for well-marbled cuts since we’re skipping additional fat.
- Coke: Surprisingly traditional; using Coke enhances flavor significantly compared to recipes without it.
- Mexican Oregano: This variety has floral notes that elevate dishes beautifully; it’s often more affordable than regular oregano too!
Cooking Methods Beyond Instant Pot
While using an Instant Pot yields fantastic results quickly, there are other methods available if you prefer:
Stovetop Method
Follow similar steps as above but use a large Dutch oven or stock pot:
- Sear cubed pork with oil over high heat.
- Add enough liquid just covering the top.
- Simmer on low heat for about 4-6 hours while monitoring liquid levels regularly.
- Shred & crisp as described earlier.
Oven Method
For oven-braised carnitas:
- Follow initial steps but braise at 200°F instead. 2 .Cook uncovered for approximately 4-6 hours without needing constant attention due to lower evaporation rates.
Crockpot Method
Crockpots excel at slow cooking: 1 .Sear meat first then transfer everything into crockpot set on low after achieving temperature. Alternatively: Combine all ingredients directly into crockpot without pre-searing—cook on high for two hours then switch back down low for six hours.
Why Make Your Own Carnitas?
You might wonder why not just order from your favorite Mexican restaurant? While convenient, homemade carnitas offer significant savings since they primarily require inexpensive cuts like pork shoulder—and there’s immense satisfaction derived from crafting this dish yourself!
Crafting Delicious Tacos with Your Carnitas
Now that you’ve prepared scrumptious carnitas let’s talk tacos! Here’s how you can elevate them further:
Perfect Meat-to-Tortilla Ratio
Ensure each taco has sufficient moisture by adding some reserved braising liquid after crisping—the key difference between great tacos versus dry ones lies here!
Choosing Quality Tortillas
Opting locally made uncooked corn or flour tortillas will enhance flavor immensely; warm them properly by wrapping several in damp paper towels before microwaving briefly—or invest in tortilla warmers if preferred!
If local options aren’t available try brands like La Tortilla Factory or Santa Fe Tortilla Company—they’re among some best mass-produced choices around!
Essential Taco Toppings
To complete those perfect tacos consider these toppings: - Chopped onions & fresh cilantro paired with lime wedges are must-haves!
- Queso fresco adds delightful creaminess while pickled shallots provide tangy brightness!
Fresh pico de gallo made right before serving elevates flavors significantly—combine chopped Roma tomatoes with onion jalapeño cilantro lime juice & salt let sit briefly before serving!
Lastly don’t forget hot sauces—they add exciting layers! Local restaurants often craft unique blends worth trying out rather than relying solely upon commercial varieties available elsewhere.
The Ultimate Easy Carnita Recipe
This foolproof recipe yields juicy deliciousness rivaling even beloved taquerias’ offerings!
Serves: 12
Prep Time:15 mins
Cook Time:45 mins
Total Time:60 mins
Ingredients Needed:
- 3 lbs well-marbled cubed Pork Shoulder
- 1 medium Onion (chopped)
- Juice from half an Orange (~¼ cup)
- ½ cup Coke (preferably Coke Zero) - 2 sticks Cinnamon
- 2 tbsp Mexican Oregano
- 2 tsp Ground Cayenne Pepper – 2 tsp Ground Cumin
- 2 Bay Leaves
Instructions Summary: 1 .Preheat oil within instant pot using sauté mode then season/cube meat accordingly prior browning each side adequately ensuring no smoking occurs during process; Add remaining ingredients once browned setting pressure cooker timer appropriately;
After cooking time elapses shred completely mixing back together along crispy bits created earlier serve immediately atop desired base such as tortillas/burritos etc.!
Enjoy every bite knowing you’ve crafted something truly special yourself today!
Nutritional Information
(Per Serving – Approximate Values)
Calories :342
Calories From Fat :221
Fat :24g (38% DV)
Saturated Fat :9g (56% DV)
Cholesterol :102mg (34% DV)
Sodium :85mg (4% DV)
Potassium :420mg (12% DV)
Carbohydrates :