Carnitas
Oven crispy carnitas make the most perfect tacos!
Ingredients
Carnitas
- 4-5 lb pork butt or shoulder, cut into 2-inch chunks (remove the excess fat)
- 6 cloves garlic, smashed and roughly chopped
- 1 white onion, chopped into quarters
- 1 orange, peeled and remove most of the pith
- 12 oz light lager
- 1 cup orange juice
- 1 lime, juice and zest
- 2 TBS cumin
- 1 tsp dried coriander
- 1 tsp Mexican oregano
- 1 bay leaf
- 1 tsp sea salt
- ½ tsp fresh ground pepper
- Adobo Seasoning or salt for finishing the pork under the boiler.
Serving Ideas
- grilled tortillas
- fresh cilantro
- 1 white onion or red onion, chopped
- lime wedges
- salsa
- guacamole
Instructions
- Cut the pork into 2-inch chunks and prepare your garlic, onion and orange for the Instant Pot.
- Now prepare the sauce for the carnitas - Combine the beer, orange juice, lime juice and zest, cumin, dried coriander, oregano, salt and pepper in a medium mixing bowl.
- Whisk together.
- Add your pork to the Instant Pot with the garlic, onion, orange, bay leaf and the sauce. Give the pot a quick stir and now you're ready to go!
- Place the lid on the Instant Pot and set to Manual for 45 minutes. I'd suggest a natural release of at least 15-20 minutes.
- Now patiences and let those aromas fill the kitchen. During this time you can prepare the items to finish your carnitas.
- Once the pork is done, remove from the juices and place on a lined baking sheet. Break up the pork chunks and add some cooking juices.
- Place under the boiler and allow the pork to get crispy. I'd flip the pork a few times to let all sides get nice and crispy and at this point, you're created carnitas!
- Serve on tortillas with your favorite fixings, enjoy and cheers 🍻!
