Pork shoulder is braised in onion and spices, then shredded and served on a corn tortilla with sliced avocado and queso fresco for a delicious pulled pork carnitas recipe.
Author Lisa B.
13 pound boneless pork shoulder roast, cut into 2-inch chunks
½teaspoonground black pepper
1medium onionsliced into rings
1whole cinnamon stick
1 ½cupsunsweetened orange juice
½cupfresh lime juice
Pressure cooker method:
Place pork shoulder pieces in a large resealable bag.
In a small bowl, whisk together oil, salt, cumin, chili powder, and black pepper. Add spice mixture to the bag, seal, and toss until pork pieces are evenly coated.
Heat the pressure cooker – without the lid – over medium high heat. Working in batches, brown the pork on all sides. Once browned, set aside and add the next batch of pork. Once all the meat is browned, return everything to the pressure cooker.
Add the onion, garlic, oregano, cinnamon stick, orange juice, and lime juice. Cover the pressure cooker and lock the lid. Is using dial gage, bring to high pressure over high heat. If using a weighted valve cooker, wait for steam to come out of the vent, then cook using 15 pounds of pressure. Cook pork for 25 minutes. Allow pressure to release naturally.
Slow cooker method:
Heat a large skillet over medium high heat. Working in batches, brown the pork on all sides. Once browned, set aside and add the next batch of pork. Once all the meat is browned, place everything in the crock of a slow cooker.
Add enough of the juice to deglaze the skillet. Scrape up all the browned bits on the bottom of the pan. Pour the pan juices, along with the rest of the juice into the slow cooker. Add the onion, garlic, oregano, and cinnamon stick. Cook on high for 4 hours or low for 6-8 hours.
Once the meat is cooked, preheat the broiler. Transfer the meat to a baking sheet and shred with two forks. Strain any leftover juice from the pot. Pour 1 cup of the strained liquid over the pork.
Place meat about six inches from the broiler and broil until it started to become crispy, about 15 minutes.
Serve hot on corn tortillas with sliced avocado, salsa verde, crumbled queso fresco, and additional pan juices.