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With summer quickly approaching, I’m looking for all sorts of ways to save on time in the kitchen so the kiddos and I can enjoy ourselves outside, especially in the garden. This recipe for carnitas, or Mexican pulled pork, is the perfect solution to keeping it cool in the kitchen while giving us tons of options for tasty meals. This saves great in the freezer for a month and works well in tacos, sandwiches, salads, and in breakfast burritos. The possibilities are endless!

Carnitas {Pressure or Slow Cooker}

Author: Alexis

Ingredients

Scale

6lb boneless pork shoulder or pork butt roast
1 Tbsp salt
2 tsp ground black pepper
1 Tbsp dried oregano
2 tsp cumin
1 tsp chili powder
1 Tbsp minced garlic
3 Tbsp olive oil
1 yellow onion chopped
3 Tbsp lime juice
1 cup orange juice

Instructions

Cut pork roast in to 8 pieces (as even as you can get it) and place in a large ziplock bag
Mix salt, pepper, oregano, cumin, cili powder, minced garlic in a small dish. Sprinkle over roast. Drizzle with olive oil and mix around until coated well.
Let set at room temp for an hour or in the fridge for up to 3 hours.

Pressure Cooker Instructions:

Place roast and chopped onion in pressure cooker and pour orange juice and lime juice over top. Lock lid and make sure steam valve is closed.
Set to cook for 1 hour (it will take extra time for it to come to pressure).
After the hour is up, let the steam naturally release (don’t manually open the steam valve) for 30 minutes.
Remove roast to a bowl and shred, adding in juices as needed so it won’t get too dry.

Slow Cooker Instructions:

Place roast, chopped onion, lime juice, and orange juice in a slow cooker and cover with the lid. I like to place a towel over the lid to keep all the steam in.
Cook on low 10 hours. I don’t recommend trying to cook this on high as it is likely to get too dry.
Remove roast to a bowl and shred with two forks adding in the juices as needed.