Carnitas is pork shoulder that is slow cooked and shredded and served on a taco. It uses ancho chiles, or dried poblano peppers, to give it the best taste!
- 1.5 lbs bone in pork shoulder
- 2 ancho chiles, stems and seeds removed (optional)
- 1 teaspoons ground cumin
- 1 teaspoons dried oregano
- 1/2 cup of chicken, beef or vegetable broth
- 1 lime, juiced and zested
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 bay leaf
- Garnish with cilantro, chopped
- Soak the chiles. Start by putting the 2 destemmed and deseeded ancho chiles in a bowl of hot water for 15 minutes to rehydrate.
- Season the pork. Rub cumin, oregano, salt and pepper on the pork shoulder. Cut the pork into cubes and place in the pressure/slow cooker.
- Cook in Slow Cooker/Pressure Cooker. Place chopped onion, minced garlic, ancho chiles with 1/4 cup of its water, broth, juice and zest of lime, and 1 bay leaf. For Slow Cooker: Cook on high for 4-5 hours or low for 7-8 hours. For Pressure Cooker: Pressure cook on high for 60 minutes. Quick release after.
- Preheat oven to broil (optional for crispiness). When the carnitas are done, use tongs to take the meat out and place on a baking dish. Throw the ancho chiles, bones, and the bay leaf out. Using two forks, shred the meat. Reserve 1/2 cup of the juice in the crockpot. Put the shredded meat in the oven to broil for 5 minutes. This will crisp the ends of the meat and provide a delicious texture!
- Serve. Take the meat out of the oven and garnish with chopped cilantro.
- I would fry the tortilla to serve as a tostada. It give it that crunch you need!
- Ancho Chiles are difficult to find. You can always add a teaspoon of chili powder if you still want a nice spice to your carnitas.
- Prep Time: 35 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
- Serving Size: 1
- Calories: 227
- Sodium: 873 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 29 g
- Cholesterol: 66 mg