Beef, Pork, Lamb, Venison

Pork Carnitas + Toppings

Pork Carnitas + Toppings

Pork Carnitas

 

 Cinco de Mayo is around the corner and its a perfect excuse to share some of my favorite Mexican dishes with you. These pork carnitas are bursting with flavor, extra tender and really delicious. There is just something about the meat and the tortilla and the toppings that I just can’t get enough of. This recipe is super easy – it takes less than 5 minutes to throw the ingredients into a slow cooker or pressure cooker. The pork is braised until very tender and then finished under the broiler to get it nicely caramelized. I am also sharing the toppings today to go with the pork carnitas: fresh tomato salsa, guacamole, red cabbage slaw with honey lime vinaigrette and Mexican style beans. Enjoy!

Salsa

Fresh Tomato Salsa

Guacamole

Guacamole

 

Pork Carnitas+ Toppings

Ingredients:

  • Tortillas to serve

Pork Carnitas

  • 2- 2.5 pounds pork butt
  • 1/2 cup water for pressure cooker
  • 2 teaspoons liquid mesquite smoke (optional)
  • sea salt and fresh ground pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 4 garlic cloves, minced
  • 1 jalapeno, seeded and chopped
  • juice of 1 orange

Directions:

Slow Cooker:

  1. Place pork in the slow cooker and stab it all over with the tip of a knife. Rub sea salt and ground pepper all over pork. Drizzle with liquid smoke all over, add cumin, oregano, garlic, jalapeño and orange juice and set slow cooker to low. Cook about 8-10 hours.

Pressure Cooker:

  • Select High Pressure and spray the cooking pot with oil. Add pork to the pot. Sprinkle the salt, pepper, cumin, oregano, garlic, jalapeño and orange juice over the pork, add water and liquid smoke. Cook for 90 minutes, use the natural pressure release.
  • Remove the meat from the cooking pot and shred with two forks (discard excess fat as you shredded). Mix in ~1/2 cup of the juices, spread it out in a single layer on a baking sheet and broil until it starts getting crispy, about 3-5 minutes. Mix everything up, add another 1/2 cup of the juices and broil for another 5 minutes.
  • Assemble the tacos on the tortillas with the pork carnitas, salsa, guacamole, beans and red cabbage slaw.

 

Red Cabbage Slaw with Honey Lime Vinaigrette

Ingredients:

  • 4 cups red cabbage, thinly sliced
  • 1/4 cup red pepper, seeded and thinly sliced
  • 1/4 cup carrot, grated
  • 1 spring onion, thinly sliced

Honey Lime Vinaigrette:

  • Juice if one lime, about 1/4 cup
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 small garlic clove, grated
  • 1/8 teaspoon ground cumin
  • salt, pepper to taste

Blend all the Honey Lime vinaigrette ingredients together until emulsified. Drizzle over the cabbage slaw and toss.

 

Guacamole

Ingredients:

  • 2 large avocados, mashed
  • juice of 1 lime
  • 1 jalapeno pepper, seeded and finely diced
  • 1 romano tomato, seeded and finely diced
  • 1/4 cup red onion, finely diced
  • 1 tablespoon fresh cilantro, chopped
  • salt, pepper to taste

Directions:

Mix everything!

 

Fresh Tomato Salsa

Ingredients:

  • 3 romano/plum tomatoes, seeded and finely diced
  • juice of 1 lime
  • 1 jalapeno pepper, seeded and finely diced
  • 1/4 cup red onion, finely diced
  • 1 tablespoon fresh cilantro, chopped
  • salt, pepper to taste

Directions:

Mix everything!

 

Mexican Style Beans

Ingredients:

  • 1 tablespoon olive oil
  • 2 garlic cloves, finely chopped
  • 1 jalapeño chili, seeded and finely chopped
  • 1/2 teaspoon ground cumin
  • 2 15-ounce cans black beans, rinsed, drained
  • 1 14 1/2-ounce can low-salt chicken broth
  • Fresh lime juice to taste
  • Chopped fresh cilantro to taste

Directions:

  1. Heat oil in heavy large saucepan over medium-high heat.
  2. Add garlic, chili and cumin and sauté 30 seconds.
  3. Add beans and broth and cook 5 minutes, stirring occasionally. Coarsely mash beans with potato masher.
  4. Continue boiling until thick, stirring frequently, about 10 minutes.
  5. Season to taste with lime juice, salt and pepper.
  6. Transfer to bowl. Sprinkle with cilantro and serve.

Pork Carnitas

Pork Carnitas

 

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8 Comments

  • Reply
    Chez @ Chez Moi
    April 29, 2015 at 2:20 pm

    These look and sound delicious! Which method do you think has the best results – slow cooker or pressure cooker? I’m thinking of investing…

    • Reply
      oceanviewkitchen
      April 29, 2015 at 2:59 pm

      Thanks! I’ve got an electric pressure cooker last year and I love it! I no longer use slow cooker as I think the taste is better in a pressure cooker and it takes less time to cook. I use it at least once a week. Olga x

  • Reply
    Julie is Hostess At Heart
    April 29, 2015 at 8:02 pm

    This sounds amazing! I just love Mexican food, and especially when the weather starts getting nicer!

    • Reply
      oceanviewkitchen
      April 30, 2015 at 10:44 am

      Thanks Julie! We love mexican food:) I think we eat it at least once a week!

  • Reply
    Feast Wisely
    April 30, 2015 at 12:33 am

    I love slow cooked pork Mexican style and this recipe is so simple!

  • Reply
    chef mimi
    April 30, 2015 at 6:15 am

    I think I love everything you cook! We must have really similar tastes. Love this recipe.

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