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

FAQs

What is the difference between carnitas and pork tacos? ›

Both carnitas and pulled pork are cooked slowly for several hours, and great to make in the slow cooker or instant pot. Unlike pulled pork, however, carnitas are finished by roasting the meat in the oven until browned and crisp.

Carnitas 1 lb Cooked(6-8 servings)

Apple juice can be used in carnitas in place of orange juice. If using apple juice, you can add a tablespoon of apple cider vinegar to increase the acidity. You can also use lime juice, lemon juice, or a combination of any of these.

Step One: The trick to getting the most flavorful carnitas, is to sear the pork before allowing it to braise for hours. First, season the pork with a liberal sprinkle of salt and then sear the pork pieces on both sides until golden brown in avocado oil. Browning the meat helps to develop a rich deep flavor.

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.

In short, more than a food, carnitas was a form of community bonding until not so long ago. Mexicans love their carnitas so much, that it has become an important part of other dishes, particularly tortas ahogadas, or drowned tortas, a typical delicacy in the state of Jalisco.

The orange juice and lime juice combo tenderises them to incredible fall-apart tenderness, while the natural sugars in the juices and the co*ke combined turn what would be just another pulled pork recipe, into crispy heaven with every mouthful.

In other regions of Mexico, people add their own special seasoning to this dish, such as condensed milk, garlic, chicken broth, co*ke, orange juice, and/or beer. Not only do these ingredients give the carnitas their distinctive golden-brownish color, but they also help tenderize the meat.

Reheat on the stovetop in a skillet over medium heat, adding a little reserved cooking liquid to keep them moist. Or reheat in a 350°F oven in a baking dish with a splash of cooking liquid.

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!

Should carnitas be pink inside? ›

Cook all raw ground pork to an internal temperature of 160°F (71.1 °C) as measured with a food thermometer. If fresh pork has reached 145°F (62.8 °C) throughout, even though it may still be pink in the center, it should be safe. The pink color can be due to the cooking method or added ingredients.

For a saucy version, instead of broiling the pork, drain off excess juices then add: ½ cup enchilada sauce, ¼ cup salsa, 4 oz. green chilies, and brown sugar and hot sauce to taste. Add toppings. Pork carnitas can be piled high with any number of toppings.

Al pastor (from Spanish, "herdsman style"), tacos al pastor, or tacos de trompo is a preparation of spit-grilled slices of pork originating in the Central Mexican region of Puebla and Mexico City, although today it is a common menu item found in taquerías throughout Mexico but most prominently is from these two parts ...

Pork Carnitas Seasoning

Pork shoulder is extra flavorful thanks to kosher salt, a chopped onion, fresh garlic, lime juice, chili powder, dried oregano, and ground cumin.

Carnitas are the Mexican version of pulled pork. They're traditionally made with pork shoulder because of the higher fat content, which helps the meat stay super tender and juicy while it's cooked.

The most common way to eat carnitas is by making a taco. If you are served carnitas along with tortillas on the side, take the tortillas and heat them up a bit. Then, take some of the carnitas and place it in the tortilla. Next, add some additional toppings like lime juice, onions, cilantro, and salsa.