A delectable smoked chicken salad with almonds and fresh basil is presented here. Put it on a sandwich or serve it over lettuce.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 24 |
Ingredients
- 1 (6 pound) pork butt roast
- 1 ½ tablespoons salt
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon ground black pepper
- ½ teaspoon chile powder
- ½ teaspoon paprika
- 2 tablespoons olive oil, or more to taste
- 1 cup orange juice
- 1 onion, coarsely chopped
- 4 cloves garlic, diced, or more to taste
Instructions
- Trim excess fat from pork butt; cut pork into 2-inch cubes and transfer to a large bowl.
- Dotdash Meredith Food Studios
- Combine salt, oregano, cumin, black pepper, chile powder, and paprika in a small bowl. Rub pork cubes with spice mixture. Coat seasoned pork cubes lightly in olive oil; transfer to a pressure cooker. Cover pork cubes with orange juice, onion, and garlic.
- Dotdash Meredith Food Studios
- Cover pork cubes with orange juice, onion, and garlic.
- Dotdash Meredith Food Studios
- Place lid on the pressure cooker and lock; bring to full pressure over medium heat until pork is no longer pink in the center, about 60 minutes. Let pressure come down naturally, about 15 minutes.
- Dotdash Meredith Food Studios
- Remove pork from the pressure cooker and shred meat.
- DOTDASH MEREDITH FOOD STUDIOS
Nutrition Facts
| Calories | 154 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 43 mg |
| Dietary Fiber | 0 g |
| Protein | 12 g |
| Saturated Fat | 4 g |
| Sodium | 471 mg |
| Sugars | 1 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Made this several times, its freaking amazing. Used Chili infused olive oil and added 1/2 tsp of chipolte powder. (We like it a bit spicy.) After shredding spread ot onto a foil lined cookie sheet and broiled for about 5 min. Gives the edges of the meat a slight crispiness.
Came out great. Too much liquid, yes! But! I only drained it til it was just slightly soupy..to avoid drying out. I added barbecue because my family thinks plain pork looks nasty. Great recipe.
Best recipe for pork. So easy and delicious. Meat isn’t dried out.
These carnitas are the bomb. I just did 3 pounds so I cut the ingredients in half except the salt, I forgot but, it was delicious anyway.
I cut an 8# pork butt in half and only used one of the 4# roasts for this recipe. I reduced the spice rub and the rest of the ingredients in half. I also misread the recipe and cooked it whole. It turned out wonderfully and my family loved it!
This came out beautifully! My husband said it was the best I have ever made. I tried many other recipes. I did add about 1 tsp or so of coriander. Otherwise, I followed the recipe. Thank you for sharing!
Incredibly delicious. Better than all the other recipes I’ve tried.
This recipe is EVERYTHING! I wouldn’t change a thing!
Made it exactly as written and used for smothered burritos. It was out of this world. This is the first time I’ve ever rated a recipe. That’s how good it was! Everyone loved it
Excellent spice mixture. Wouldn’t change anything. This gives a mild, yet spicy taste too. Don’t change spice mixture, just adjust accordingly with them.
We are making this again for SuperBowl today and it is fantastic! We are from California and carnitas there is like a religion, and this hits the mark. To Donna G who whined about the spices for her ONE POUND of meat being too salty, please read and follow the recipe before making a negative review, which calls for a 6lb pork shoulder. You using 6xs the salt called for is not the posters problem. 🙂
Yum! The juice from this is so good you will want to drink it! I just can’t bring myself to toss it out. I think I may marinate some chicken in it. The meat was so tender. I have a ninja foodi and after it was done, I drained the meat, saved the liquid, and added the meat back into the pot. I set it to 400 degrees to airfry to get those crispy bits. Delicious!!!!
Surprisingly good. Seemed like a simple recipe. We used this pork in burritos, tacos, and fajitas over a month’s time. We froze it in quart bags and used it as we needed it. I’ll make this again.
The best and easiest carnitas recipe I have found. My family loves it. I will serve over rice or in a flour tortilla. Leftovers are great in a quesadilla. So delicious.
It was super easy to do and very tasty..
My family and I love it! We like it hot, so throw in some diced jalapeño pepper and chili flakes. It freezes SO well too!
I’ve been experimenting with my own Carnitas recipe for 10 years, and this one is perfect with a pressure cooker
This was super simple and very delicious.
It took longer to cook in my Instant Pot but the results were fabulous. I would make it again and probably use less salt since I think my roasts are smaller in size.
This recipe was so flavorful and absolutely delicious. The pork melts in your mouth. I made this as written but added the juice of a couple of limes. Definitely a keeper, thanks!
Sorry… The picture looks bit awful. I have already had more than half of it I made. I was craving tacos so I finally cooked it, which is my first trial. I was very impressed on this recipe because this carnitas reminds me of ones I had in Cali. I decided to make a lot for stock so that I can eat them anytime I want! Very good recipe:)