Seasoned with oregano, cumin, chili powder, lime juice, these Mexican Slow Cooker Pork Carnitas Tacos are the perfect meal for any night of the week. These are gluten free, dairy free, paleo, healthy foods
This easy carnitas recipe can be made in the slow cooker or Instant Pot for foolproof Mexican pulled pork that's juicy and flavorful. Perfect for tacos, tostadas, gorditas, burrito bowls and more! (gluten free, paleo, low carb)
10 servings
What you will need:
FOR THE CARNITAS
1 small onion sliced or diced
4-5 garlic cloves minced
1 tablespoon lime juice
2 teaspoons coarse sea salt
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon onion powder
1/2 teaspoon ground black pepper
1 cup broth (chicken, beef or vegetable) *for Instant Pot cooking method only*
How to make it:
SLOW COOKER INSTRUCTIONS
Lightly spray crock pot with Olive Oil. Cut the pork shoulder into large 4-inch chunks. Place in the crock pot. Toss in your onions and garlic cloves minced.
Mix spices salt, ground cumin, chili powder, garlic powder, dried oregano, onion powder and black pepper. Mix thoroughly to coat the meat with all the seasonings.
Cover and cook on high for 4 hours, or on low for 7-8 hours. When tender, shred the meat by pulling it apart with two forks. Sprinkle with Lime.
Mix in freshly chopped cilantro if desired and serve in tacos, gorditas, tostadas, burrito bowls and salads.
INSTANT POT INSTRUCTIONS
Cut the pork shoulder into large 4-inch chunks. Add onions, and garlic minced to pot. Place in the Instant Pot.
Mix spices salt, ground cumin, chili powder, garlic powder, dried oregano, onion powder, black pepper and 1 cup of broth. Mix thoroughly to coat the meat with all the seasonings.
Lock the lid and set the steam release vent to the "sealing" position. Press the "manual" button and set the timer on high pressure for 40 minutes.
When the 40 minutes are up, let the pressure naturally release for 15 minutes. Then manually release the remaining pressure by moving the steam release vent to the "venting" position.
Open the lid and shred the meat with two forks. Mix in freshly chopped cilantro if desired add lime juice and serve in tacos, gorditas, tostadas, burrito bowls and salads.
TIPS:
Feeding a lot you can double the recipe, I would double everything except salt, you can add more salt after cooking if you really need to.
To make this with pork loin, I recommend adding 2 tablespoons of cooking fat, either olive oil, coconut oil, canola oil or whatever you prefer. Since pork loin is a much leaner cut than pork shoulder, I’d also add 1/4 cup of liquid – either broth or orange juice. The meat won’t be as juicy as if you were using pork shoulder, but it’ll still taste great!
To freeze, cool the carnitas in the fridge. Place it in an air-tight freezer bag, leaving about 2 inches of room at the top to allow for expansion, and freeze. It can be kept frozen for 4-6 months. To reheat, heat it up in medium pot on the stove or a large bowl in the microwave.
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