This Instant Pot Carnitas Recipe Satisfies All of Your Summer Taco Needs (2024)

FAQs

What is the secret to good carnitas? ›

I've made carnitas many times using a completely different method and it turned out pretty good. But it is important to note that the traditional way to make carnitas is by slow cooking it in lard. I think it also gives it a more authentic taste. Seasoning- Salt, Mexican oregano, cumin, & black pepper.

Pork shoulder: Traditionally, carnitas is made with pork shoulder (also known as pork butt) because of its higher fat content. The fat helps to keep the meat extremely juicy and tender while cooking.

Making a big batch of carnitas is a great way to feed a crowd. Boneless pork butt loses about half of its weight during the cooking process. For a party, you want to plan for about ⅓-1/2 pound of pulled pork per person.

The orange juice in the cooking liquid provides acidity that helps break down the meat so it's extra tender and juicy.

Adding the oranges is very much like braising pork Cuban-style for the traditional cubano sandwich. The milk acts as a tenderizer, a secret I learned while growing up watching dad make his carnitas which, by the way, were always exceptionally tender.

Carnitas, carne asada, and al pastor are all authentic Mexican dishes. Carnitas is made with pork that has been braised or slow-cooked until it's fork-tender. Carne asada is made with beef that has been grilled to perfection. Al pastor is made with pork that has been grilled and then sliced off the spit.

In Mexico, pork shoulder is slowly cooked in a big pot of lard, making it tender, moist, and rich. To make our recipe a little more home-friendly, we slowly cook our pork with a few aromatics and a few tablespoons of oil to keep it moist and tender. I use my oven to make carnitas.

Pulled pork often cooks the whole pork butt at once until it is tender enough to shred. Carnitas, on the other hand, begin as small 2-inch cubes, seasoned with spices, lime juice, and orange juice then braised until tender.

You can plan on 3-4 servings per pound. So, a 5 pound roast will yield approximately 2 1/2 pounds of cooked pork and therefore 8-10 servings.

How Much Carnitas Do You Need Per Person? This can vary however, I recommend 1/3 lb per person or 2 pork carnitas tacos per person.

What do you put on carnitas for a party? ›

You can go crazy with the toppings or keep it simple. I made this for a dinner party for a group of 8 so I went the extra mile but the pork is so good, just a simple green salsa (store bought is fine), onions, and cilantro are more than enough. 2 dozen corn tortillas, heated before serving.

Fall-off-the-bone, juicy shredded pork topped with tangy/spicy cilantro-lime sauce, and cotija cheese. Once you've made the pulled pork, this dish only takes 10 minutes to put together – talk about an marvelous weekday dinner! Super easy Slow Cooker Carnitas Tacos served with Cilantro-Lime Sauce and Cotija Cheese.

You can use corn or flour (we love corn, but that's up to you). Gently heat the tortillas before serving. TRICK: Turn on your grill or gas burner, and quickly heat them over the heat. You'll get a little char and warm them just enough, but don't over do it, or they will dry out!

Simply make smaller sized corn tortillas at home, or purchase store bought mini, street size taco tortillas. Fill each round with carnitas, finely chopped onion, a few cilantro leaves, drizzle with Salsa Verde and a squeeze of lime juice - an easy appetizer or kiddo's lunch that will be sure to please!

For our carnitas, we want the temperature of the confit cooking fat to be about 200°F (93°C) or a little higher. At this temperature, we won't be drying out the surface of the meat cubes while we heat their centers.

Another alternative is to add a bit extra water and then cook off the water when you're ready to serve. The advantage is that you'll preserve most of the flavours that way and also have fresh-from-the-stove carnitas.

To spice up bland carnitas, try adding extra seasoning such as chili powder, chipotle peppers in adobo sauce, or diced jalapeños for a kick of heat. You can also experiment with different herbs and spices to tailor the flavor to your liking.