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Carnitas with Pickled Red Onions (Fast & Slow)

Carnitas with Pickled Red Onions (Fast & Slow)

By Diane UngerApril 7, 2020

  • Makes
    4 to 6 servings
  • Cook Time
    1¾ hours
  • Slow Cook Time
    5½ to 6½ hours
  • Active time plus cooling
    35 minutes active
  • Rating

Authentic Mexican carnitas involve slow-cooking pork in lard until fall-apart tender, then increasing the heat so the meat fries and crisps. The fried pork then is broken into smaller pieces for eating. In the U.S., however, carnitas usually is made by simmering pork in liquid, then shredding the meat. The result is moist and tender, but lacks intense porkiness as well the crisping traditional to carnitas. For our version, we cook cubes of pork shoulder with spices, aromatics and a little water until the meat is fork-tender. We then break the pork into smaller pieces and moisten it with its own juices. You can stop there and serve the pork as is or you can crisp it in a hot skillet in its own rendered fat. To do so, in a 12-inch nonstick skillet over medium-high, heat 1 teaspoon of the reserved pork fat until barely smoking. Add the pork in an even layer and cook without stirring, pressing the meat against the skillet with a spatula, until the bottom is browned and crisp, 3 to 5 minutes. Serve carnitas with rice and beans or make tacos with warmed tortillas. Either way, pickled red onions are a must—their sharp acidity balances the rich pork.

Tip

Don't trim the fat from the pork. The fat rendered during cooking is essential for flavoring the carnitas. And if you plan to fry the pork after shredding, make sure to reserve the fat you skim off the cooking liquid—it's ideal for crisping the meat.

Ingredients
  • 2

    tablespoons grapeseed or other neutral oil

  • 1

    large yellow onion, halved and thinly sliced

  • 10

    medium garlic cloves, smashed and peeled

  • 3

    pounds boneless pork butt, untrimmed, cut into 1-inch chunks

  • 2

    tablespoons ground cumin

  • 2

    tablespoons ground coriander

  • 2

    teaspoons dried oregano

  • ½

    teaspoon dried thyme

  • 1

    teaspoon red pepper flakes

  • Kosher salt and ground black pepper

Step 1

On a 6-quart Instant Pot, select More/High Sauté. Add the oil and heat until shimmering. Add the onion and cook, stirring occasionally, until softened, about 3 minutes.

Stir in the garlic and cook until fragrant, about 30 seconds. Add the pork, cumin, coriander, oregano, thyme, pepper flakes and 1 teaspoon salt and 1 cup water. Stir, then distribute in an even layer.

Step 2

Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 25 minutes.

When pressure cooking is complete, allow the pressure to reduce naturally for 15 minutes, then quick-release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Step 3

Using a slotted spoon, transfer the meat to a large bowl and cool for 5 minutes. Using 2 forks, shred the meat into bite-size pieces.

Using a large spoon, skim off the fat from the surface of the cooking liquid (reserve the fat if you plan to fry the pork before serving; see note). Select More/High Sauté.

Bring the liquid to a boil and cook, stirring occasionally, until reduced to about 1 cup (or ½-inch depth in the pot), 10 to 15 minutes. Press Cancel to turn off the pot. Add the pork and stir until heated through, about 2 minutes. Taste and season with salt and pepper.

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