Sizzle Up Your Cinco de Mayo with Scrumptious Pork Carnitas!

Spring is in full swing, and Cinco de Mayo is just around the corner! What better way to celebrate than with a mouthwatering dish that captures the essence of Mexican cuisine? Get ready to tantalize your taste buds with our easy-to-make and budget-friendly Pork Carnitas recipe.

Melt-in-your-mouth, flavorful and juicy with irresistible caramelized crunchy bits, this pork carnitas is brimming with classic flavors like Mexican oregano, cumin, chili powder and a surprising bright note of citrus. I’m so excited to share this divine recipe, just in time for Cinco de Mayo.

What’s in a Name?

Carnitas means “little meats” in Spanish and is Mexico’s version of pulled pork. But don’t be fooled by its humble origins—this dish packs a punch of flavor that rivals any restaurant offering, without breaking the bank.

Choosing the right cut of pork is essential for the tender juicy quality we’re looking for. This recipe doesn’t work with lean meats, so no lean pork loin and for the love of all that is holy, don’t try this with chicken breast!  You’ll want pork shoulder or pork butt, with or without bone. Incidentally, they’re the exact same cut of meat from the shoulder of the pig.

Diva Patti being a historian –

The name “butt” comes from colonial days, when butchers in the Boston area would pack the pork shoulder in barrels they called butts. One reason this cut is so perfect is the fat melts into the meat during cooking adding moisture and great flavor.

Diva Patti being frugal and fabulous!

Another benefit of this cut is the cost, as the shoulder is one of the least expensive cuts often on sale for under two dollars per pound. See? Frugal and fabulous!

Diva Patti being a botanist –

One more thing, this recipe calls for Mexican oregano, which is entirely different from regular Mediterranean oregano. Mexican oregano is earthy and grassy with citrus notes and is related to lemon verbena. Mediterranean oregano is more subtle and related to the mint family. You can find Mexican oregano in the ethnic spice section of the grocery store, usually under a dollar.

SLOW COOKER PORK CARNITAS

Yield: 6 to 8 servings  Prep Time: 10 minutes  Cook Time: 4 hours

What You’ll Need:

4 pounds pork shoulder (also known as ‘pork butt’)

1 lime – juice and zest

½ orange – juice and zest

1 tablespoon ground cumin

1 tablespoon dried Mexican oregano

2 teaspoons kosher salt

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon ground black pepper

1 cup broth (chicken, beef, or vegetable) *for pressure cooking method only

Here’s How:

Cut the pork shoulder into big chunks, about 4-inches and place in the crock pot. Add the zest and juice of the lime and half an orange and stir to coat the meat in the liquid. In a small bowl mix the cumin, oregano, salt, chili powder, garlic powder, onion powder, and black pepper. Sprinkle the seasoning evenly over the meat, stirring until the meat is well coated.

Cover and cook on HIGH for 4 hours or LOW for 7-8 hours. Just wait until you can smell this slice of heaven!

When it’s cooked, using a slotted spoon, remove the pork to a rimmed baking sheet (covered in foil or sprayed with cooking spray). Pour the liquid from the crock pot into a small saucepan and boil to reduce until thickened. Pour this lovely liquid over the pork and shred with two forks, coating the meat with the sauce.

Turn on the broiler and place the pan o’goodness under the broiler until some of the edges are brown and crispy, about 5 minutes. But keep your eye on it because burning a pan filled with this amazing stuff would be a crime.

Pressure cooker (Instant Pot) method:

Follow the instructions in the first paragraph above. Place the meat in your cooker and add one cup of broth. Lock the lid and set the steam release vent to the sealed position. Press the “manual” button and set the timer on high pressure for 40 minutes. When the time is up let the pressure release naturally for 15 minutes. Then manually release remaining pressure by moving the steam release vent to the “venting” position. Follow the instructions for broiling the meat above.

 

PLEASE! Don’t forget the final step—caramelizing the meat under the broiler. This extra touch intensifies the flavors and takes your Carnitas from delicious to divine.

With our easy Pork Carnitas recipe, you’ll be the life of the party this Cinco de Mayo. So gather your amigos, grab your forks, load up your tacos, crank up the music, and get ready to savor the flavors of Mexico—all without breaking the bank. Happy cooking and Buen provecho!

You may also enjoy – 4 Ingredient Pulled Pork, ELOTES – MEXICAN STREET CORN and Mixed Melon Salsa Fresca