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Mexican Pork Carnitas served in three flour tortillas with various toppings on a grey plate.
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Mexican Pork Carnitas
Prep Time
15 mins
Cook Time
7 hrs
Total Time
7 hrs 15 mins
 
Servings: 4
Calories: 324 kcal
Ingredients
  • 4 lbs pork shoulder or butt, trim fat
  • 1 onion, diced
  • 1 jalapeño pepper, seeded and finely chopped
  • 4 cloves garlic, minced
  • 1 tsp pepper
  • 2 tsp salt
  • 2 tsp cumin
  • 1 tsp oregano
  • 1 tsp coriander
  • 1/2 tsp cinnamon
  • 12 oz beer
  • 1/2 cup orange juice
  • 1 Tbsp chipotle hot sauce
  • 1 tsp cayenne pepper, optional
Instructions
Assembly Instructions

  1. Put all ingredients in a large resealable freezer bag.

  2. Remove excess air, seal, and freeze.

Slow Cooker Instructions

  1. Thaw in the fridge overnight.

  2. Cook in slow cooker on low for 7 hours.

  3. Shred. Put the meat on a foil lined tray.

  4. Spoon some of the juices over top.

  5. Broil 5-10 minutes until the edges of the meat start to brown.

Instant Pot Instructions

  1. Thaw in the fridge overnight.

  2. Remove roast from bag and cut into 3 or 4 even sized chunks.

  3. Add bag contents and roast into the instant pot.

  4. Lock cover and seal steam nozzle.

  5. Choose the meat setting for 50 minutes.

  6. When pressure releases, shred pork.

  7. Broil for 5-10 minutes until the edges crisp up and start to brown.

Serving Instructions

  1. Serve in flour tortillas.

  2. Topping suggestions include guacamole, salsa, tomatoes, cilantro, avocados, cabbage slaw.