Health & Fitness

Easy and Healthy Shredded Pork – Slow Cooker or Instant Pot

These easy and healthy shredded pork can be made in the slow cooker or Instant Pot and come out tender and flavorful every time!

Shredded pork The ultimate filling for all your Mexican favorites. They are crispy on the outside while still staying moist and tender on the inside. It’s really good, and this version couldn’t be easier to make, with both crockpot and Instant Pot options.

The carnitas are like the Mexican version of pulled pork, made with spices, orange juice and lime juice. Traditionally, they are cooked in lard for tender pork, but we skip the lard and opt for a healthier, equally delicious version.

The secret to delicious carnitas is to crisp up the pork after cooking it over low and simmer in a broiler or skillet. I prefer grilling the chicken because it makes for quick and easy cleanup, but you can also use a cast iron skillet with a little oil if you prefer.

They’re the perfect filling for classic carnitas, burritos, rice bowls, and more. Serve them with these Slow Cooker Pinto Beans or add them to a Mexican Chopped Salad.

Looking for a faster option? Try these quick and easy pork tacos.

What is carnita?

Pork carnitas is a traditional Mexican dish usually made from pork shoulder that is cooked in lard or cooking oil for several hours. It’s addictive and delicious, and almost everyone I know loves it after trying it.

Because it’s cooked in lard, it becomes super tender but also gets crispy on the outside. Typically, it is cooked with a basic spice blend and served with tortilla chips, cilantro, onions, and spicy salsa.

Since most people don’t want to cook pork in a tub of lard, it’s actually easy to make a version at home that tastes just as delicious in an instant pot or slow cooker. The only problem is that you have to crisp up the pork after cooking it in a broiler or hot skillet.

Ingredients and Substitutions

Here’s a list of ingredients you’ll need to make these delicious carnitas:

  • Roasted Pork Shoulder Blades: Pork shoulder roast comes from the upper part of the pork shoulder, specifically the area near the shoulder blade. If lean pork shoulder is not available, you can substitute traditional pork shoulder, picnic roast pork, or boneless country-style ribs.
  • onions and garlic: These add so much flavor! They are the base of seasonings and add delicious depth to dishes.
  • chicken soup: This keeps the pork moist while cooking and adds richness of flavor, ensuring the meat remains tender when cooked low and slow.
  • Orange and lime juice: Brings a hint of sweetness and sourness to balance the richness of pork. They have an authentic Mexican flavor and really enhance the carnitas.
  • Spices (cumin, anchovy paprika, oregano and pepper): This mixture is the key to seasoning. Cumin adds a warm, earthy flavor, ancho chili powder adds a touch of smokiness, oregano adds a herbaceous flavor, and pepper adds a little kick.

Can I make carnitas with chicken?

Absolutely! You can use the recipe included here but use chicken thighs instead of pork. You will also need to adjust the cooking time. It takes about 4 hours in the slow cooker and 20 minutes in the instant cooker.

Here is the complete recipe for shredded chicken.

A slow cooker filled with raw pork, chopped onions and assorted spices, surrounded by small bowls with orange and lime wedges, salt and seasonings.

How to Make Shredded Pork in Slow Cookers and Instant Pots

1. Prepare the pork

Trim excess fat from the pork shoulder and cut into large chunks. Season the pork with chili powder, cumin, oregano, salt and pepper, then add the lime juice, orange juice, onion and garlic.

2. Boil pork

For the slow cooker, simmer the pork until fork tender, about 8 hours. For the Instant Pot, use the high pressure meat setting for 30 minutes and let it release naturally.

3. Shred pork

Once cooked, shred the pork with two forks for a tender, juicy texture.

4. Crunchy

For crispy shredded pork, place the shredded pork in the oven on a baking sheet and bake for 4-6 minutes, until crispy. Add some cooking liquid to preserve flavor and moisture.

One hand holds a soft tortilla filled with shredded pork, fresh cilantro, onion slices and creamy green sauce on a grilled tortilla on a wooden board.

Food recommendations

There are so many ways to eat these carnitas! Here are some of our favorites:

  • Tortillas: Serve your carnitas on warm tortillas, top with fresh cilantro, pickled onions, corn and black bean salsa, and add a squeeze of lime for the perfect taco that’s full of flavor. Typically, I also offer some lettuce wraps as an option for those eating low carb, Paleo, or Whole30.
  • Burrito: Wrap carnitas in a soft flour tortilla with rice, beans, cheese and a splash of sour cream or salsa for a satisfying handheld meal.
  • rice bowl: Serve your carnitas over a bowl of garlic cilantro brown rice and add refried beans, corn, avocado, mango black bean salsa, and your favorite toppings for a deliciously filling bowl. You can use cilantro-lime cauliflower rice for a low-carb option.
  • Enchiladas: Roll the carnitas into a tortilla, slather with sauce and cheese, and bake until golden and bubbly for a comforting, melt-in-your-mouth meal.
  • Corn flakes: Place carnitas on crispy tortilla chips, sprinkle with some cheese, jalapenos, pico de gallo, and top with sour cream or guacamole for a fun and shareable dish.
  • Tortillas: A generous amount of cheesy carnitas stuffed between two tortillas and cooked until crispy and golden is the ultimate cheesy treat.
  • salad: Top a fresh, crunchy salad with shredded pork and add avocado, slow cooker black beans, corn, tomatoes and Southwest dressing for a meal that’s light and flavorful but still satisfying.

How to store or reheat shredded pork?

Store leftover shredded pork in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 3 months. Just make sure to thaw in the refrigerator before reheating. I like to make a big batch of meat and store the extras in the freezer so I can have carnitas anytime!

Reheat in the microwave and add a little chicken broth to prevent the meat from drying out. You can also reheat in a skillet over medium heat or in the oven at 350°F.

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