Crispy Carnitas with Cinnamon, Garlic and Orange (Pulled Pork)
Crispy Carnitas with Cinnamon, Garlic and Orange (Pulled Pork) is the recipe you didn't know you needed. A delicious twist on the traditional carnitas recipe, featuring crispy pork and an out of this world sauce.
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Servings: 6
Equipment
- Instant Pot/Pressure Cooker
- OR Slow Cooker/Crockpot, frypan and large saucepan/stockpot
- Stick/immersion blender or regular blender
- Chopping board, knives, measuring spoons
- Citrus juicer
- Grater
- Optional - Instant read thermometer (only for the slow cooker option)
Ingredients
- 2 medium brown/yellow onions
- 1.5 tablespoons olive oil
- 12 med-large garlic cloves
- 3 teaspoons cinnamon preferably Ceylon cinnamon
- 3 teaspoons dried oregano
- 1 teaspoon all spice
- 1 teaspoon cooking salt
- 1.5-2kg 3-4lb. boneless pork shoulder eg. Boston butt (if purchasing with skin on, use the higher weight in the range)
- 2 tablespoons apple cider vinegar
- 4 medium-large oranges, zest and juice juice should measure 1 cup. Preferably organic oranges since the zest is used.
Slow Cooker/Crockpot
- extra water, as needed, to cover the ingredients completely
Instructions
Instant Pot/Pressure Cooker
- Prepare and measure all the ingredients as per the ingredients list. Remove the string, skin and some of the fat) from the pork shoulder and cut in to 6 pieces.
- Set the pressure cooker on saute/brown function, add half of the oil to the inner bowl and sweat the onions for 5 or so minutes until lightly brown.
- Add the remaining oil, then lightly saute the garlic in the oil, quickly followed by the spices. Mix for minute until fragrant.
- Remove half of the onion mixture to a plate. To the inner bowl, add the juice, zest and vinegar Add the pork on top followed by the remaining onion mixture. The pressure cooker needs liquid at the bottom, otherwise it may not come to pressure, so don't disturb the ingredients too much.
- Seal the lid and valve and set the pressure to cook on High for 40 minutes.
- Once the time is up, let the pressure release naturally (on its own) for 20 minutes.
- Remove the lid and place the pork pieces on a plate with a little bit of the cooking liquid drizzled on top. Set the pressure cooker to saute/brown and reduce the liquid for 10 minutes.
- Blend the sauce with stick/immersion blender until smooth and set aside (don't mix in to the meat).
- To serve, break apart the pork with two forks then crisp in a frypan/skillet with a little oil until crispy and light-medium brown in colour. Serve with the sauce (heated) on the side or drizzled over, with your choice of sides.
- Store in the fridge for up to 3 days with the meat stored separately to the sauce. This means you can crisp up the pork first and then serve with the heated sauce. Can also be stored in the freezer for up to 1 month - ensure to store the meat separately to the sauce. The meat can be portioned in to individual serves in a ziplock bag before freezing and the sauce can also be frozen in individual portions using a silicon ice cube tray or similar.
Slow Cooker (Crockpot)
- I recommend preparing the ingredients the night before cooking, if cooking on a weekday. Prepare and measure all the ingredients as per the ingredients list. Remove the string, skin and some of the fat) from the pork shoulder and cut in to 6 pieces.
- Heat the frypan on medium heat, add half of the oil to the inner bowl and sweat the onions for 5 or so minutes until lightly brown.
- Add the remaining oil, then lightly saute the garlic in the oil, quickly followed by the spices. Mix for minute until fragrant.
- Remove half of the onion mixture to a plate. To the inner bowl, add the juice, zest and vinegar Add the pork on top followed by the extra water and remaining onion mixture. Ensure the water just covers the ingredients.
- Cook on the low setting for 8 hours or until the internal temperature is 95C/205F
- Remove the lid and place the pork pieces on a plate with a little bit of the cooking liquid drizzled on top. Place the cooking liquid in a large saucepan or stockpot and reduce on high heat for 15 minutes - watch out for splatter.
- Blend the sauce with stick/immersion blender until smooth and set aside (don't mix in to the meat).
- To serve, break apart the pork with two forks then crisp in a frypan/skillet with a little oil until crispy and light-medium brown in colour. Serve with the sauce (heated) on the side or drizzled over, with your choice of sides.
- Store in the fridge for up to 3 days with the meat stored separately to the sauce. This means you can crisp up the pork first and then serve with the heated sauce. Can also be stored in the freezer for up to 1 month - ensure to store the meat separately to the sauce. The meat can be portioned in to individual serves in a ziplock bag before freezing and the sauce can also be frozen in individual portions using a silicon ice cube tray or similar.
Notes
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