Pork Carnitas, the simple way

Yes, there are different steps for actually authentic pork carnitas, but five months pregnant with kiddo 5? I’m going to find ways around it, while still attempting the correct texture and char. 

As always, adjust to your suiting, and realize I’m not a profession by any means. 

Pork Carnitas ( Instant Pot and Slow Cooker)

4 lbs pork shoulder, fat trimmed 

2 oranges

1 lime 

1 cup water 

>seasonings<

1 Tbsp garlic powder

1 Tbsp cumin 

2 tsp epazote (I sift mine)

1 tsp each, basil, coriander, chili powder, paprika 

2 tsp honey/sugar/brown sugar, your choice, really 

Typically you braised pork shoulder before cooking, but I chose to broil with a finishing salt at the end instead. 

Fairly basic, if you’re slow cooking, cube the meat, toss with seasonings, add water/ juiced oranges and lime w/ rinds, and meat into the crock pot. Slow cook 12+ hours. Remove rinds. Shred onto a cookie sheet, finish with kosher citrus salt (recipe below), and broil until slightly charred tips. 

Alternatively, and my personal fav way, leave pork shoulder whole (bone in preferably), put in Instant Pot, add seasonings, water, juice of oranges and lime, but only put one whole orange rind in the pot versus two. 

Pressure on high for 75 minutes if thawed, and longer if frozen. Allow pressure to naturally release, and shred into its own juices after removing rinds. Let it slow cook for a bit. I leave mine usually an hour or so. 

Strain from juices and spread onto a cookie sheet. 

Also finish with broiling w/ citrus salt. 

^ this is the general char stage that we liked. 

>Citrus Salt<

Basic. Zest a scrubbed-clean orange into a bowl of thick kosher salt. Mix with a fork and let infuse overnight.

 Super refreshing, and adds such a nice finishing touch to pork. 

You can also add finely minced fresh tarragon to this mix but #yayquarantine, that’s one fresh herb I can’t find as of late. It’s all good. It isn’t needed, just an option. 

Well Fried Beans

I can’t ever claim true authenticity being a Finn with zero Mexican training, but based off conversations I’ve had throughout the years with those who know, this recipe is pretty spot on. 

Pinto beans (left in photo) can be used, but the smaller, more purple beans at Hispanic stores (labeled frijoles as far as I’ve seen), are the best. They’re creamier, and have a smoother taste than a pinto. Cheaper, too. 

Ps: I recommend you get all your ingredients at a Hispanic store. It’s worth it, in price and taste. 

As with every recipe I make, it’s always up for modifications, and use quotients you think would work for you. 

Beans: Phase One

Soak 2lbs beans overnight, drain in the morning
(Pinto pictured) 

Add soaked/drained beans to a crock pot along with:

2 guajillo chili peppers

2 Tbsp dried epazote (I sift mine) 

1/2 red onion, cut into rings 1 or 2 bay leaves 

A few garlic cloves, minced 
Cover beans with 1.5-2” water, and cook on low until soft. I usually set this going in the morning for done around supper, or after supper for an overnight cooking and lunch the next day. 


Remove peppers/onions, drain beans, reserving bean water, and place beans in a shallow pan, set to medium. 
I like to fry in a small bit of bacon fat, but any oil can be used. Our bacon fat is “homegrown”, so that added flavor is perfect. 
Mash beans in fat source and fry until warmed through, adding bean water to desired consistency. Aim for smooth, not thick and paste-like. Beans are thirsty, so if they sit on the stove awhile, just add more bean water and stir. 
I extremely lightly kosher salt my beans because we use cotija cheese as a topping, and it takes care of the salt need. If you’re not using cotija, definitely salt to taste. 
We top ours with cotija and cilantro. 



Voila. Well Fried Beans. These freeze super well.