Peaceful Kitchen Creations

There’s nothing quite like tender, juicy carnitas, whether tucked into a taco, layered over cilantro rice and beans, or piled onto a big taco salad. The rich, savory pork is packed with flavor and makes the perfect centerpiece for a family meal.

What’s the Best Meat for Carnitas?

The best cut for carnitas is pork butt (also called pork shoulder). Thanks to its high fat content, it stays juicy, flavorful, and shreds beautifully after cooking.

For my family of four, I usually buy a bone-in pork butt, cut it in half, and freeze the extra for later. I also like to add extra liquid to the pot so I can use the flavorful broth to make Posole soup.

Cooking Method

The fastest way to make carnitas is with a pressure cooker. You can also use the stovetop, but because pork butt is rich with fat that needs time to render, it will take longer. Both methods will give you tender, fall-apart carnitas.

Ingredients

• 6 lbs pork butt (pork shoulder), bone-in if possible
• 2 tablespoons cumin
• ½ tablespoon kosher salt
• 2 bay leaves
• 1 tablespoon whole peppercorns
• 6 garlic cloves
• 1 large shallot (or 1 white onion if not following the migraine diet)
• Water (enough to cover most of the meat)

Instructions

1. Trim the Pork Butt
   • Remove the thick layer of fat on the bottom of the roast and any dense, hard pieces of fat.
2. Toast the Spices
   • If using a pressure cooker: set it to sauté/simmer and let it heat up
   • If using stovetop: heat a large pot over medium to medium-low.
   • Add peppercorns and bay leaves, toasting gently until fragrant (do not burn).
3. Render the Fat
   • Place the pork butt in the pot and let the fat render for about 5 minutes.
4. Add Water & Seasonings
   • Add enough water to cover most of the meat. Stir in cumin, salt, garlic, and shallot (or onion).
5. Cook the Carnitas
   • Pressure Cooker: Cook on high pressure for 2 hours. Let it naturally release for 15 minutes.
   • Stovetop: Simmer on low for 4+ hours, adding more water as needed. Cook until meat is tender and shreds easily
6. Shred the Meat
   • Remove pork from the pot and let cool for 15 minutes. Shred with two forks or meat shredders.
7. Optional – Crisp the Carnitas
   • To get that crispy edge:
     • Preheat oven to broil.
     • Spread shredded carnitas on a baking sheet.
     • Cook for 5-10 mins depending on how large your meat is

Serving Ideas

Carnitas are incredibly versatile! Try them in:

• Taco salads – with fresh veggies and your favorite toppings
• Tacos – with salsa, cilantro, and diced shallots/onions
• Mexican bowls – over rice and beans
• Soup – Posole