Carnitas in a slow cooker
Votes: 1
Time: 1 hour 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Carnitas is a Mexican dish whose name can be translated from Spanish as "small pieces of meat." Traditionally, carnitas is made from pork shoulder, which is braised for several hours until the meat falls apart. But if you have a slow cooker, the entire process takes just over an hour, saving you from having to wait half a day for delicious tacos or burritos. These dishes often feature carnitas as one of the filling ingredients, along with fresh cilantro, cabbage, onions, guacamole, and pico de gallo—a salsa made from finely diced fresh tomatoes, onions, and chili peppers. Wrap the carnitas and vegetables in corn tortillas and enjoy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.3 kg boneless pork shoulder, cut into 4 cm pieces.
- 450 g pork belly, cut into 2.5 cm pieces.
- 0.5 cups lager or chicken broth
- 1 tbsp chili powder
- 1 tsp ground cumin
- 0.5 tsp ground coriander
- To serve: warm corn tortillas, pico de gallo, lime wedges, guacamole, chopped onion, chopped cilantro and shredded cabbage
- Special equipment: Instant Pot® 6-8 quart multicooker.
We recommend
Recipes with similar ingredients: pork, smoked pork brisket, light beer, bouillon, chili seasoning, cumin, coriander, tortilla, pico de gallo sauce, lime, guacamole sauce, onions, cilantro, white cabbage
Cooking the dish according to the recipe:
- Put in the pork, brisket, lager, chili powderPlace the cumin, coriander, 1 heaping tablespoon of salt, and 1 teaspoon of black pepper in a 6-quart multicooker. Following the manufacturer's instructions, secure the lid and prepare the multicooker for use. Set the pressure cooker to high pressure for 60 minutes. After the pressure cooker cycle has completed, follow the manufacturer's instructions to release steam and wait for the quick release cycle to complete. Open and remove the lid, being careful not to burn yourself with any remaining steam. Using a slotted spoon, transfer the meat to a small bowl, cover, and set aside. Set the multicooker to high heat and cook until the liquid has almost completely evaporated, 10-15 minutes. Turn off the multicooker and pour the reduced sauce over the meat, stir, and serve.
- Crispy carnitas (optional): Transfer the cooked carnitas and sauce to a large nonstick skillet over high heat and cook for 5 minutes. Stir and continue cooking for about 5 minutes, until the meat crisps up on the other side. Transfer to a paper towel-lined plate, scraping off any browned bits, and serve.
Serve carnitas with tortillas, pico de gallo, lime wedges, guacamole, onions, cilantro, and cabbage.
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