Mexican Style Carnitas

Carnitas is a traditional Mexican dish made with pork slow-cooked in spices and orange juice until it becomes melt-in-your-mouth tender.

Course Main Course, meat stew, One Pot Meal

Cuisine homemade, Mexican

Keyword carnitas, comfort food, low carb, meat

Prep Time 20

Cook Time 25

Total Time 45

Servings portions

Author missblasco

1.3 lbs lean pork pork loin, sirloin, or shoulder, cut into cubes (approx. 600 g)
1 large orange juiced
1/2 medium yellow onion julienned
4 garlic cloves whole
1 tsp dried oregano
2 tsp ground cumin
1 tsp hot smoked paprika or 2 dried chili peppers
1 cinnamon stick
1 lime juiced
2 dried bay leaves
1/2 cup water
2 tbsp extra virgin olive oil
1 pinch Salt and Pepper
Fresh cilantro or parsley finely chopped for garnish

Season the pork cubes generously with sea salt and black pepper. Heat the olive oil in a pressure cooker over medium-high heat. Add the meat and sear until golden brown on all sides to lock in the flavor.
Add the whole garlic cloves and the julienned onion to the pot. Sauté for a few minutes until the onion is translucent.
Add the bay leaves, cumin, oregano, and cinnamon stick. If you are using dried chili peppers, add them now. If you are using hot paprika, wait until just before adding the liquids to prevent it from burning and turning bitter. Stir well so the meat is thoroughly coated in the spices.
Pour in the orange juice, lime juice, and water. Stir once more and close the pressure cooker. Once it reaches full pressure (when the rings rise), cook for 10 to 15 minutes.
The rest: Turn off the heat and allow the steam to release naturally. This is a critical step, as the meat continues to tenderize in the residual heat and steam.
Shred the meat: Once the pressure has fully released, open the lid and enjoy the incredible aromas. Transfer the meat to a dish and use two forks to pull it into juicy strands (hebras). Your carnitas are now ready.
Serve: For a low-carb option, serve the carnitas in lettuce leaves or over a fresh salad. Garnish with plenty of chopped cilantro and an extra squeeze of lime juice. Pair them with homemade guacamole and pico de gallo for a truly professional experience.

This recipe is an excellent source of high-quality protein and B vitamins.
By pressure cooking the meat in citrus juices, we tenderize the fibers without the need for excessive added fats.
Serving these in lettuce wraps instead of corn tortillas significantly reduces the caloric density and glycemic load, making it a perfect meal for maintaining metabolic health while enjoying bold, traditional flavors.