Torie’s Carnitas

STOVETOP AND OVEN METHOD

‍

1. Preheat the oven to 350°F.
2. In a small bowl, mix the salt, chili powder, and cumin until well combined. Rub the mixture onto all sides of the pork butt.
3. Warm the lard in a Dutch oven or heavy-bottomed, oven-safe pan over medium-high heat. When the oil is simmering, add the pork butt to the pan. Sear all sides for 2-3 minutes until browned.
4. Once browned, pour in water so that it covers the pork butt. Add onion, garlic, cinnamon sticks, and orange halves.
5. Bring to a boil and cover. Then place into the oven for 2-2 ½ hours. When done, the pork should be easily shredded, tender, and have an internal temperature of at least 205°F.
6. Shred the meat with two forks. Serve warm alongside tortillas, rice, beans, and toppings of choice.
7. Option to crisp: Transfer the shredded meat to a large baking sheet. Place the oven rack directly under the broiler. Put the baking sheet into the oven and broil for 5-7 minutes until the shredded pork begins to crisp and turn dark brown.

INSTANT POT METHOD

‍

1. Season the pork as directed in the stovetop method.
2. Set the Instant Pot to Sauté (high). Add the lard and heat until shimmering. Sear the pork butt on all sides, 2–3 minutes per side, until well browned. Turn off Sauté.
3. Pour 2 cups water into the side of the pot, being careful not to rinse the seasoning off the pork. Nestle the onion, garlic, cinnamon sticks, and orange halves around the meat.
4. Secure the lid and set the valve to Sealing. Cook on High Pressure for 40 minutes. When the timer finishes, allow a full natural release until the float valve drops. The pork should be fall-apart tender and register at least 205°F internally.