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Pork Carnitas on tortillas with avocado and radish.
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Pork Carnitas
Prep Time
15 mins
Cook Time
7 hrs
Total Time
7 hrs 17 mins
 
Servings: 3
Calories: 345 kcal
Ingredients
  • 3 lbs boneless pork shoulder or butt
  • 1 cup diced onion
  • 1 1 jalapeño, finely chopped and seeds removed
  • 1 Tbsp tomato paste
  • 2 tsp soy sauce
  • 2 tsp ground cumin
  • 2 tsp salt
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp pepper
  • 2 Tbsp brown sugar
  • 1 Tbsp olive oil
  • 2 Tbsp lime juice
  • 3 Tbsp orange juice
  • 2 bay leaves
Instructions
Assembly Instructions

  1. Place pork, diced onions and jalapeño in large resealable bag.

  2. In a bowl, mix together tomato paste, soy sauce, spices, and brown sugar.

  3. Add to the bag.

  4. Pour in olive oil, bay leaves, lime juice, and orange juice.

  5. Remove excess air, seal and freeze.

Slow Cooker Cooking Instructions

  1. Thaw in the fridge overnight.

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

  3. Shred with a fork or hand mixer.

  4. Remove bay leaves.

  5. Put the meat on a foil lined tray.

  6. Spoon some of the juices over top.

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

Alternative Instant Pot Cooking 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. Remove bay leaves before serving.

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