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Carnitas from Mexico.

Carnitas is my new go-to at my favorite Mexican restaurant.

In the spirit of "How Hard Could It Be?", I went in search of a recipe to tackle.

Yeahhhhh, so the reason they are so good authentically is because they are cooked - for 90 minutes - in pork lard.

Rick Bayless said to go to your butcher and ask for it. . . .

Yeah - not going to happen.

A couple other reliable sources used a crock pot to get them tender then to the broiler to crisp up.

I went Insta Pot, 'cause why wouldn't I?

And next time, I suppose I could deep fry them at the end or even sauté in oil, but I was out of oil after the popcorn shrimp and Alligator Pear last week. (More on the Alligator Pear later.)

This recipe did just fine for a Sunday afternoon, and they are now on the docket for the Spring Break guests.

Disclaimer: There were shoulder ribs on sale Friday, so I had been brining them since Friday till I decided what to do:

Pork Brine:

1/4 cup Kosher salt

1/4 cup brown sugar

1 qt. water

Carnitas Rub:

2 tsp. Kosher salt

1 tsp. cayenne pepper

1 tsp. chili powder

1 tsp. cumin

1 tsp. oregano

1/2 tsp. cinnamon

1/2 tsp onion powder

1/2 tsp black pepper

Into the InstaPot

3 lbs pork - Could be a Boston Butt, Country Style boneless ribs, I used shoulder blade ribs. . . .

1/2 cup broth* (chicken, beef, or pork)

1 orange cut in half and squeezed

1 onion quartered

3 cloves of garlic

1 jalapeño

Whatever Fajita/Taco/Salad stuff you want. You know what you like. . .

~ I did brine the shoulder ribs overnight.

~ I patted the meat dry.

~ Then mixed the spices above and rubbed generously over every part of the meat.

~ Let sit for 6 hours to overnight.

~ InstaPot magic: Left the ribs WHOLE, Seared on Sautè, Added 1/2 cup of broth* (more on that later), Dropped in jalapeño, then 45 minutes on High.

~ Quick released once finished.

~ Pulled apart meat with a fork it was so tender. Left them in three inch chunks.

~ Then to the oven under the broiler for about five minutes on each side.

* - I had spicy Oxtail broth which had a touch of Korean chili flake - probably what gave these a kick.

Wish I had an avocado, but. . . Alligator Pear. . .

12/8/23 - Full disclosure: I've now made this at least ten times. The last time, I made it for Taylor, and he looked up at me and told me, "This may be the best thing you have ever made us." (And I've cooked a lot for Taylor.) I've stopped using the rub and just brining the night before in brown sugar and salt. Then throw all the "rub" spices into the Instapot with the broth, pork, orange, onion, and jalapeno. After I broil it, I sprinkle the whole thing with garlic salt. When using a pork butt, make sure to cut it into at least three pieces.



Frankie's Olive Oil

Williams Sonoma Croissants

Joe's Stone Crab Claws

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