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Serves: 8 | Prep: 1 hour | Cook: 1 hour | Total Time: 2 hours
- 1.75 lbs Pork Country Style Ribs
- 1 TBS Mexican Seasoning [Chili Pepper Flake & Powder, Garlic, Onion, Paprika, Cumin, Oregano]
- 1 TBS Granulated Garlic
- 2 TBS Kosher Salt
- 1/8 tsp Pepper
- 1/2 TBS Cumin
- Olive Oil
- Any high-heat oil [Avocado]
- 1 Organic Orange; Peeled & Juiced
- 1 White Onion – Quartered
- 4 Garlic Cloves
- 1 Bay Leaf
- 1-cup White Wine
Choose your SooN COOKING™ Adventure
#1: Prep Pork
Mix dry rub by combining 1 TBS kosher salt, and all the Mexican seasoning, pepper, cumin. Coat pork with olive oil then cover pork with dry rub. Preheat frypan for 1-2 minutes until searing hot. Add avocado oil or other high-heat oil to coat pan. Sear each side of the pork in the frypan 3-5 minutes/side [to lock flavor in].
Multitask! While the pork is cooking:
- quarter the onion
- peel the garlic
- peel and juice the orange
Now add these ingredients to your slow-cooking-hardware-of-choice:
#2: Slow Cook Pork
Transfer the pork to your slow-cooking-hardware-of-choice, then quickly deglaze the frypan with the white wine and set aside. [You will use to finish your carnitas to maximize flavor.] Cover the pork with water. Add 1 TBS salt and bay leaf.
Now cook based on the following slow-cooking-hardware-of-choice guidelines:
- Electric Pressure Cooker [Instant Pot] | 20 minutes to pressurize, cook on high pressure for 35 minutes, natural release for 20 minutes
- Cast Iron Dutch Oven [Le Creuset] | 2 hours
Note cooking times may vary; pork is ready when you can remove a small piece using the tongs.
#3: Extract the Pork
Using the colander and the stockpot, carefully separate the pork from the cooking liquid [or in my mind, “flavor gold”].
Transfer the pork to a mixing bowl and discard the remaining onion, orange peel and garlic. Let pork rest for at least 10 minutes.
#4: Separate the Cooking Liquid and Pork Fat
There are two ways to separate the pork fat from the cooking liquid:
- Option #1: cover the stock pot and refrigerate overnight. The fat will rise to the top and solidify making it simple to remove. Once you have removed the fat, the cooking liquid that remains becomes pork stock. This is a great option if you are not planning to serve the carnitas immediately.
- Option #2: Get the mixing bowl, the fat separator and soup ladle. Fill the fat separator with cooking liquid. The fat will rise to the top leaving pork stock behind. Identify where the fat ends and the pork stock begins. Your goal is to now pour as much of the pork stock into the mixing bowl as possible without pouring pork fat into the mixing bowl with it. Repeat this process until you have separated all the pork stock and pork fat.
Now transfer the pork fat to the frypan from earlier. This mixture has become an important flavor base which you will use to fry the pork and transform it into pork carnitas.
Store your pork stock for later use. This will add immediate flavor to your Black Beans, or Spanish Rice – if you don’t expect vegetarians to join you. You can also use in chili, soups, etc.
#5: Finish and Serve
Using a fork or your hands, shred the pork. Preheat your frypan 2-3 minutes so that the pork fat flavor base is hot. Test temperature with a small piece of pork – it should begin to sizzle immediately.
Once the pan is hot enough, add the shredded pork and rotate pork every 3-5 minutes. Cook pork until it reaches your desired crispiness, ~20-25 minutes. If you need more fat to coat the pork use butter, ghee or bacon fat.
Serve as filling in Carnitas Taco Bar, burrito or on top of Huevos Rancheros.
This recipe is both complex and time-consuming. It does freeze well — strongly recommend doubling or tripling the recipe and freezing the extra portions. This is a classic SERVE or RESERVE™ move.
#1: Prep for Storage
Follow the steps in the original recipe until #5: Finish and Serve. After shredding the pork, portion out your servings in Ziploc bags or freezer containers. Evenly distribute the pork fat that you separated in step #4 and add to the portions.
#2: Reserve for the Future
Label and freeze for a future meal.
#3: Enjoy your Time Savings
You’ll be able to pick up this recipe where you left off in step #5. All you have to do is defrost, heat the pan and fry until the pork has reached it’s desired crispness. YUM.
Chicken is not Vegetarian. Try this Mushroom Carnitas recipe instead.
Not familiar with a Vegetarian diet? Learn more using the SooN LIVING Dietary Requirements Decoder.
Pork is not approved for the Kosher diet. Try this chicken carnitas recipe instead.
Not familiar with a Kosher diet? Learn more using the SooN LIVING Dietary Requirements Decoder.
Pork is not approved for the Halal diet. Try this chicken carnitas recipe instead.
Not familiar with a Halal diet? Learn more using the SooN LIVING Dietary Requirements Decoder.
Make sure none of the ingredients used to make the stock have gluten in them.
The steps in the Original recipe are safe for the Celiac diet.
Not familiar with a Celiac diet? Learn more using the SooN LIVING Dietary Requirements Decoder.
Pork Carnitas is a ton of work. I recommend following the Original recipe and then freezing half for a future Carnitas craving.
My kids love Carnitas. I think the cooking process is what got them interested. Try getting your kiddos involved and see if this peaks their interest.
Behind the Scenes
the SooN COOKING origin story
Dear SooN COOKS of the Internet,
Jason, my husband is responsible for this recipe. He is a HUGE Carnitas fan. He ordered it often when we ate out.
One weekend we were looking for a challenge and we decided to give Carnitas a try. We made a ton of mistakes like throwing out the pork fat and using butter instead, but the end result was still restaurant quality. After a few more tests, we landed on this winning combination. Pork Carnitas quickly became a go-to for guests because it impresses.
Feedback? Input? Questions?
We cannot wait to hear from you!