Easy Carnitas {Crockpot, or Instant Pot, Mexican Pulled Pork

• 份量: 6 servings
• 准备时间: 15 minutes
• 总时间: 4 hours 15 minutes

配料

3/4 cup orange juice, fresh (about 2 oranges)

1/4 cup lime juice, fresh (about 1 large lime)

3 ½ lb pork shoulder (aka pork butt), boneless & skinless (cut into about 4" chunks*)

2 ½ tsp salt (or to taste)

1 tsp black pepper

2 ½ tsp ground cumin

2 tsp oregano

2 tsp garlic powder ()

2 tsp onion powder

1 ½ tsp chili powder (I used McCormick Brand)

1/4 tsp cayenne pepper (optional, more or less to taste)

步骤

Mix all dry rub ingredients in a small bowl, set aside.

Add the pork chunks to the Crockpot insert, and sprinkle with half of the dry rub. Pat the rub onto the top of the pork.

Flip the pork chunks, and pat the remaining dry rub onto the top.

Pour the orange juice and lime juice over the pork. Close the lid, and cook on high for 4 hours (or low for 7-8 hours). If it's still not shreddable, just continue adding 30 minutes until ready.

Remove the pork from the Crockpot with a slotted spoon, or tongs, and place into a large bowl (do not discard the liquid). Shred the pork with two forks, or the tongs, and discard any large chunks of fat.

If you plan on crisping the pork (recommended), move on to the next step. Otherwise, you can just mix in 1.5 cups of the reserved liquid from the Crockpot, and serve.

To Crisp Carnitas:

Set oven to HIGH BROIL. Spread the shredded pork evenly on a sheet pan. Take about 3/4 cups of reserved liquid from Crockpot, pour it over the pork, and mix it in.

Broil for about 4-5 minutes, or until edges are slighlty browned and crisped (watch carfeully to not burn).

Remove from the oven, add another 3/4 cup reserved liquid, and mix together. Broil another 4-5 minutes.

Ready to serve. You can serve as tacos, and top with minced onion, cilantro, and other toppings of your choice!

营养

• 每份大小: 0.5 cup
• 卡路里: 199 kcal
• 总脂肪: 11.4 g
• 饱和脂肪: 4 g
• 不饱和脂肪: 1 g
• 胆固醇: 74.7 mg
• 钠: 588.5 mg
• 总碳水化合物: 1.8 g
• 总糖: 1.3 g
• 蛋白质: 30 g