pork carnitas

Photo by The Culinary Nest

I LOVE these carnitas. They are loaded with layers of flavor using a wet spice rub and a bath of delicious ingredients to slow cook in until they are falling apart. I have made pork carnitas in a variety of ways and think I have finally found the most perfect combination of seasonings and toppings. These can be made into a variety of dishes from tacos, burritos, nachos and salads. You’ll most definitely want to try these out! (Also, don’t allow the long recipe ahead intimidate you, I promise this is very easy and OH SO worth it!)

Recipe by: The Culinary Nest

MAKES

8-10 servings

Prep Time: 15 minutes

Total Time: 6-8 hours

INGREDIENTS

4 pound pork shoulder, trimmed of excess fat

Extra virgin olive oil

1/2 cup orange juice, freshly squeezed

3 tablespoons lime juice, freshly squeezed

1 teaspoon liquid smoke

2 bay leaves

1 onion, diced

2 jalapeños, deseeded and diced

Toppings: Pickled red onion (recipe below), cabbage slaw (recipe below), cotija cheese, cilantro, lime wedges & your favorite hot sauce.

Wet Spice Rub

3 tablespoons olive oil

2 tablespoons tomato paste

1 tablespoon reduced sodium soy sauce (or tamari for gluten-free option)

1/4 cup brown sugar, packed

1 tablespoon cumin

2 teaspoons dried oregano

2 teaspoons salt

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1/2 teaspoon pepper

1/2 teaspoon chipotle chili pepper, optional

quick PICKLED RED ONION

1 red onion, peeled, quartered & sliced

1 1/2 cups water, warm

3/4 cup apple cider vinegar

2 tablespoons sugar

1 tablespoon kosher salt

*can be stored for up to one month refrigerated, best within one week

• In a medium bowl whisk the warm water, apple cider vinegar, salt and sugar together until dissolved. Slice a half of a red onion into half moons and submerge into the mixture. Cover with plastic wrap and set aside while you prep the rest. The longer these sit, the more pickled the red onion will become.

Cabbage Slaw

1/4 head red cabbage, sliced into thin strips

2 carrots, shredded

1 mango, diced

2 limes, juiced

1 teaspoon cumin, or more to taste

1/2 teaspoon salt, or more to taste

• Toss all ingredients together in a medium bowl, cover with plastic wrap, and place in the refrigerator until ready to eat. (Lasts up to 5 days refrigerated.)

METHOD

• In large nonstick skillet over high heat, add a couple turn of olive oil to coat the bottom of the pan. Lightly salt and pepper the pork and sear on all sides until lightly browned. Transfer pork to cutting board or platter until cool enough to handle.

• While the pork cools, whisk together all of the wet spice rub ingredients in a medium bowl. Massage the rub evenly all over the pork shoulder and then transfer to slow cooker (or dutch oven if doing this on the stovetop). Add orange juice, lime juice, liquid smoke, and 2 bay leaves to slow cooker. Top pork with onions and jalapeño. Cook on low for 8 to 10 hours in the slowcooker or on high for 5-6 hours OR until pork is fall apart tender and easily shreds with a fork. (If using the stovetop, a nice low, rolling simmer for 5-6 hours covered should do the trick! Once it shred easily, it is done!)

• At least an hour before eating, prep the pickled red onions and cabbage slaw to allow the flavors to meld. (Recipes above)

• Remove pork from slow cooker and transfer to a cutting board or platter. Shred the meat, discarding of any fatty pieces, and add back to slow cooker and toss with juices. Cook on low for 20 minutes. Time to prepare the toppings!

• OPTIONAL for crispy edges: preheat oven to 450 degrees F. Line 2 baking sheets with foil. After 20 minutes, remove pork (do NOT discard juices in slow cooker) and add shredded pork to both baking sheets in an even layer. Drizzle with some of the remaining juices (about 1/4 cup) and bake for 15 minutes then broil to desired crispiness, watching closely so meat doesn’t burn (about 5-10 minutes). Drizzle with additional juices and toss.