Best 3 Crispy Pork Carnitas Recipes

Craving for a flavorful, tender, and crispy pork dish? Look no further than these crispy pork carnitas recipes that promise an explosion of taste in every bite. Embark on a culinary journey to Mexico with authentic carnitas recipes that showcase the true essence of this classic dish. From traditional slow-cooked carnitas to modern air fryer variations, these recipes cater to every taste and cooking preference. Get ready to indulge in the ultimate pork carnitas experience, perfect for tacos, burritos, salads, and more.

Check out the recipes below so you can choose the best recipe for yourself!

PORK CARNITAS (MEXICAN SLOW COOKER PULLED PORK)

Pork Carnitas (Mexican Slow Cooker Pulled Pork) image

Crispy Pork Carnitas (Mexican Slow Cooked Pulled Pork) is a winner! The closest recipe to authentic Mexican Carnitas (NO LARD), with a perfect crisp finish!

Provided by Karina - Cafe Delites

Categories Dinner

Time 10h10m

Number Of Ingredients 11

Ingredients

4 pounds (or 2 kg) skinless, boneless pork butt (or shoulder)
3-4 teaspoons salt
1 teaspoon pepper
1 tablespoon dried oregano ((or Mexican oregano))
1 tablespoon ground cumin
1 large brown or white onion (, cut into wedges)
8 cloves garlic (, smashed)
2 limes (, juiced)
2 large oranges (, juiced (or 3/4 cup natural orange juice))
3/4 cup coke ((Original or Mexican coke is ideal)*)
2 bay leaves

Steps:

Rinse and pat dry pork with a paper towel.
In the bowl of a 6-quart slow cooker, add pork, salt, pepper, oregano, cumin, onion, garlic, lime juice, orange juice, coke, and bay leaves.
Cover and cook on low heat setting for 8-10 hours, or high heat for 5-6 hours (until the meat falls apart).
Remove pork and shred with two forks (DO NOT DISCARD THE LIQUID!)

Nutrition Facts : Calories 228 kcal, Carbohydrate 7 g, Protein 28 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 90 mg, Sodium 282 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

CRISPY PORK CARNITAS

Crispy Pork Carnitas image

There's nothing like carnitas. Cubes of fragrantly spiced pork are slowly cooked in lard until they're crispy on the outside while at the same time remaining soft and succulent inside. Bust some up on a warm tortilla, drizzle with braising liquid, top with a little salsa, onion, and cilantro, and you're probably enjoying the world's best taco.

Provided by Chef John

Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes

Time 3h55m

Yield 6

Number Of Ingredients 10

Ingredients

3 pounds boneless pork butt (shoulder)
8 cloves garlic, peeled
¼ cup olive oil
1 orange, juiced, orange parts of peel removed and sliced into thin strips
1 tablespoon kosher salt
2 bay leaves, torn in half
1 teaspoon ground black pepper
1 teaspoon ground cumin
¾ teaspoon ground cinnamon
½ teaspoon Chinese 5-spice powder

Steps:

Preheat oven to 275 degrees F (135 degrees C).
Remove fat from pork; cut pork meat into 2-inch cubes and roughly chop fat.
Mix pork, garlic, olive oil, orange peel, orange juice, salt, bay leaves, black pepper, cumin, cinnamon, and 5-spice powder together in a bowl until pork is coated completely. Transfer mixture to a 9x13-inch baking dish. Place baking dish on a baking sheet and cover baking dish tightly with heavy-duty aluminum foil.
Bake in the preheated oven until pork is fork-tender, about 3 1/2 hours.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Transfer meat to a colander set over a bowl. Remove garlic, bay leaves, and orange peels from baking dish and pour accumulated juices from the baking dish over meat in colander into the bowl. Return meat to the baking dish and drizzle accumulated juices over each piece of meat.
Cook meat under the preheated broiler for 3 minutes. Drizzle more accumulated juices over meat and continue broiling until crispy, 3 to 5 minutes. Transfer pork to a serving plate and drizzle more accumulated juices over the top.

Nutrition Facts : Calories 317.4 calories, Carbohydrate 2.1 g, Cholesterol 89.2 mg, Fat 22.6 g, Fiber 0.4 g, Protein 25.5 g, SaturatedFat 6 g, Sodium 1036 mg, Sugar 0.1 g

CRISPY PORK CARNITAS

Crispy Pork Carnitas image

I found this recipe on Pinterest and made it today. I wanted to post it here for safe keeping since it is so good. The flavors and texture of this pork is just right and the process to make it is really quite easy. My teenage son said it was great!

Provided by Chris from Kansas

Categories Pork

Time 2h50m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

4 lbs boneless pork butt, fat trimmed and cut into 2-inch cubes
1 1/2 teaspoons salt
3/4 teaspoon pepper
1 teaspoon ground cumin
1 onion, peeled and halved
2 bay leaves
1 teaspoon dried oregano
2 tablespoons fresh lime juice
2 cups water
1 medium orange, juiced and keep the spent halves

Steps:

Adjust oven rack to lower middle position and heat to 300 degrees.
Combine all ingredients in a large dutch oven, including the spent orange halves and juice.
Bring the mixture to a boil over medium-high heat, uncovered. Once it simmers, cover pot and transfer it to the oven.
Cook until the meat falls apart when prodded with a fork, about 2 hours.
Remove the pot from the oven and use a slotted spoon to remove the meat from the pan and place it on a large foil-lined jelly roll pan.
Remove and discard everything from the pot except the cooking liquid.
Place pot over medium-high hear on the stove and boil until thick and syrupy, about 20-25 minutes. You should have about 1 cup of liquid remaining when it is finished.
While the liquid is reducing, break each cube of pork into three pieces. Once the liquid has become syrup, gently fold the pieces of pork into the pot, trying not to break up the pork any further.
Spread the pork back onto the foil-lined pan and evenly spread so there is a single layer. Place the pan of meat on an upper middle rack of the oven and broil on high until the top of the meat is well browned and the edges are slightly crisp, about 7-8 minutes. Using a wide spatula, flip the pieces of meat the broil the other side the same way.
Serve in a tortilla will your favorite toppings.

Nutrition Facts : Calories 519.5, Fat 35.7, SaturatedFat 12.4, Cholesterol 149.7, Sodium 577.3, Carbohydrate 3.9, Fiber 0.8, Sugar 2.2, Protein 42.9

Tips for Making Crispy Pork Carnitas:

Choose the right cut of pork: Pork shoulder (also known as pork butt) is the best cut for carnitas because it is well-marbled with fat, which keeps the meat moist and flavorful during cooking.
Use a Dutch oven or braising pan: A heavy pot with a tight-fitting lid is essential for cooking carnitas. This will help to create a moist environment and prevent the meat from drying out.
Sear the pork before braising: Searing the pork before braising helps to develop flavor and color. Be sure to sear the meat in batches so that it does not overcrowd the pan.
Add plenty of liquid to the braising liquid: The liquid will help to keep the meat moist and flavorful. You can use a variety of liquids, such as chicken broth, pork broth, or water. Be sure to add enough liquid to cover the meat by at least an inch.
Cook the pork until it is fall-apart tender: The pork should be cooked until it is very tender, so that it can be easily shredded. This will take at least 2 hours, but may take longer depending on the size of the pork shoulder.
Shred the pork and crisp it up: Once the pork is cooked, shred it using two forks. Then, heat some oil in a large skillet and add the shredded pork. Cook the pork, stirring frequently, until it is crispy and browned.

Conclusion:

Crispy pork carnitas are a delicious and versatile dish that can be used in a variety of tacos, burritos, and other Mexican-inspired dishes. By following these tips, you can make perfect carnitas every time. So next time you're looking for a flavorful and easy-to-make meal, give crispy pork carnitas a try!