Made with our Carnitas Slow Cooker Spice, this Pork Carnitas recipe is inspired by the carnitas our Grandma Campos used to make! She’d cook pork in the oven, crisp it in a pan with seasonings from her cupboard, and share it with our family. But, since we like to simplify things for you, we’ve gone ahead and prepared this recipe two ways: with an instant pot (35 minutes) and a slow cooker!
Add pork shoulder to the slow cooker with 1/2 cup of water over low setting for 6-7 hours, or until tender. If using an instant pot, add pork with 1 cup of water and pressure cook for 35 minutes.
Once pork is finished cooking, drain cooking liquid/fat, reserving 1/2 cup for carnitas.
Add reserved fat/stock, and carnitas seasoning to the pot with pork. Mix well.
For crispy carnitas, spread seasoned pork over a sheet tray and broil in the oven for 2-3 minutes, or until crispy. Keep an eye on it so it does not burn.
Heat tortillas according to package and garnish carnitas taco with onions, cilantro, and fresh lime.
This 7-Layer Bean Dip features layer upon layer of delicious flavors from our NEW Vegan Refried Ranchero Beans, our Vegan Refried Black Beans, Red Enchilada Sauce, and Spicy Taco Seasoning! Pair with our Grain Free Sea Salt Tortilla Chips for that extra bit of crunch.
What’s stone fruit, you may ask? It’s the kind of fruit that has a stone seed at the center—like peaches, mangos, plums, nectarines, and cherries! In this case, we used a plum, a peach, and a nectarine to add just the right amount of sweetness to our family’s classic pico de gallo recipe. We present to you: Stone Fruit Pico de Gallo!
