- 2 tsp kosher salt
- 2 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 3 lbs pork shoulder boneless, do not trim fat, cut into 4 equal pieces
- 1 tbsp bacon fat avocado oil, or coconut oil
- 1 onion medium sized, halved and cut into 1/2-inch slices
- 4 garlic cloves chopped
- 1 tbsp fresh ginger minced, optional
- 1 ½ cups broth
- fresh limes
- avocado slices, for serving
- cilantro chopped , for serving
- plantain tortillas for serving
- In a small bowl, combine salt, oregano, garlic powder, and onion powder. Sprinkle evenly over all sides of the pork and run in. (Can be done up to 24 hours ahead of cooking.)
- Set the pressure cooker insert over medium-high heat. Add the bacon fat and when hot, brown the pork pieces on all sides until nicely browned. Add onion, garlic, ginger, and broth to the pan.
- Pressure cook according to product instructions (I have an InstantPot; I use the stew setting, which is 35 minutes). When cooking is done, let meat rest off heat or turned off for 20 minutes. Release pressure.
- Remove meat from pan juices – reserve juices. Pull meat apart into bite-sized pieces and return to pan juices. Serve hot in plantain tortillas with fresh limes, avocado, and cilantro.
- Delicious recipe courtesy of Stephanie Meyer of Fresh Tart.
Instructions are for cooking pork in a pressure cooker. To braise in the oven, season and brown pork per below in a Dutch oven pan with a lid. Add seasoning and broth as directed, then bake in a 250° F oven for 3-4 hours, or until pork is falling-apart tender. Pork can also be cooked in a slow cooker. For crispy carnitas, after pulling meat apart, spread on a baking sheet. Spoon a bit of the pan juices over, just enough to moisten a bit, and run under a broiler for a few minutes until edges of pork are browned and crispy.