Pork Carnitas Recipe (Slow Cooker or Instant Pot)

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  2 bay leaves
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  Oregano, Dried(10g)
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  Chili powder(10g)
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  2 teaspoons kosher salt
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  Cumin, Ground(10g)
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  1 teaspoon freshly cracked black pepper
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  Cayenne Pepper, Ground(1g)
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  Yellow Onion
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  Orange
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  Lime Juice, Fresh
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  Low Sodium Chicken Broth(480g)
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  Pork Loin(1361g)

Instructions

1. 1Dice the onion into ½-inch pieces. Cut the orange in half and juice it, reserving both juice and rinds. In a large Dutch oven, combine the dried oregano, chili powder, ground cumin, cayenne pepper, diced onion, orange juice, orange rinds, fresh lime juice, and low sodium chicken broth.
2. 2Nestle the boneless pork loin into the liquid, ensuring it is mostly submerged. Cover the Dutch oven with a lid, place over medium heat, and bring to a simmer—approximately 10–15 minutes. Once simmering, reduce heat to low and cook covered for 2½ to 3 hours until the pork is very tender and shreds easily with a fork.
3. 3Using a slotted spoon, transfer the shredded pork to a large rimmed sheet pan, discarding any large pieces of fat. Reserve ½ cup of the cooking liquid. Use two forks to shred the pork into 1-inch pieces.
4. 4Generously brush the shredded pork with the reserved cooking liquid.
5. 5Preheat your broiler to high. Place the sheet pan under the broiler 4–6 inches from the heat and broil for 5–7 minutes until the edges are crispy and caramelized and the meat is golden brown.
6. 6Remove the pan from the broiler, use a spatula to flip the meat over, and broil for an additional 5–7 minutes until the other side is crispy and golden brown.
7. 7Allow the pork carnitas to cool for 5 minutes, then divide evenly into 5 airtight containers while still warm. Seal containers and refrigerate immediately.
8. 8Store in the refrigerator for up to 1 week or in the freezer for up to 1 month.