Crispy Carnitas with Cinnamon, Garlic and Orange Sauce (Pulled Pork) is the dish you didn’t know you needed! It’s bursting with layered flavours and will easily wow your hungry humans. Suitable for gluten-free, Paleo and AIP (Autoimmune Paleo diets).
I've provided both an Instant Pot/pressure cooker option AND a slow cooker/crockpot option! I am aiming to do that for all relevant recipes moving forward because I know that some people don't have a pressure cooker (or a slow cooker). If you're in the market for a pressure cooker OR a slow cooker, I highly recommend buying a multicooker, so you can have both. Instant Pot is a great option or the multicooker I use is a Philips Viva Collection - shop around for the best price (I paid around $60 less than RRP!)
I’ve been working on this recipe for a good 2 or 3 years now! It started off as a simple Cinnamon and Garlic Pork – over time, I’ve tweaked it to improve the flavour profile with more layers. I’m currently doing an impromptu elimination diet to address mild psoriatic arthritis - it's working! - so this being nightshade free is perfect. It’s not easy to find nightshade free recipes for carnitas or pulled pork, so this fits the bill and more. If you’re looking to switch things up in the kitchen, this recipe will certainly get you excited for cooking again.
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Why you'll love this recipe:
- Perfect for everyone to enjoy (except vegans, sorry guys....although I think jackfruit and shiitake mushrooms would work great instead of pork!)
- Gluten free
- Suitable for Paleo, keto, low carb, Whole30 and the AIP (Autoimmune Paleo diet)
- Nightshade free, for something a bit different to the usual carnitas and pulled pork recipes
- Features a lip-smackingly delicious sauce, combined with crispy pork pieces - the sauce really sets the recipe apart
- Super versatile - use it for tacos, nachos, enchiladas, burritos...you get the picture!
Ingredients you need
Refer to the recipe card below for full ingredient details:
- olive oil
- brown/yellow onions
- garlic cloves
- spices - cinnamon, dried oregano, all spice
- cooking salt
- boneless pork shoulder eg. Boston butt
- apple cider vinegar
- oranges - zest and juice
Frequently Asked Questions
Carnitas is a Mexican pork dish, traditionally slow cooked with some lard and then crisped in the oven before serving. It's not usually served with the sauce it was cooked in, whereas pulled pork is. So, my recipe here is the best of both worlds because it's both crispy AND saucy! ("Country AND Western!")
Thank you for asking! This recipe is a unique layering of flavours for carnitas or pulled pork with a difference. It’s nightshade free, so the usual reliance on those flavours challenged me to come up with something exciting and unforgettable. The addition of the grated orange zest to make a zesty sauce to pair with the crispy pork is out of this world delicious.
This recipe is suitable for the ”I eat everything diet”, Paleo, gluten free, keto, low carb, Whole30 and also the AIP (Autoimmune Paleo diet). For AIP, serve with cauliflower rice. I'm personally avoiding nightshades at the moment to improve psoriatic arthritis, so really wanted to create a delicious meal.
The cooking liquid is used to make a lip-smackingly tasty sauce. All of the flavour is in the liquid sauce so don’t throw it away!
Once the meat has finished cooking, remove it from the cooker, shred it and then drizzle a small amount of the cooking liquid over it.
Reduce the remaining cooking liquid for 10-15 minutes and then blend with a stick/immersion blender.
Boneless pork shoulder is the best – in the US, you can use either Boston Butt or Picnic Shoulder. The pork shoulder needs to have the skin removed. If you buy with the skin on, you need to remove it first – leave some of the fat cap on as this makes the pork juicier.
The recipe calls for a 1.5-2kg (3-4lb.) boneless pork shoulder. If you buy one with the skin on, choose one at the higher end of the weight range because the skin takes up a decent amount of the weight.
You absolutely must keep the skin to make crackling at some stage. I slice the skin in to 2cm/1in strips and freeze them flat for later use.
Most butchers or supermarkets sell it. I like to buy the free range pork shoulder from Coles.
I don’t recommend this as it’s much leaner than pork shoulder, so would be too dry.
Yes – the cook times are the same.
No - this particular recipe was developed with pork shoulder cut in to 6 pieces, so I can’t estimate the time if the shoulder is left in one piece. It will also be quicker to cook after cutting it.
This pulled pork is so versatile – use it for tacos, nachos, burritos, on a sandwich, as the main attraction in a salad or in a burrito bowl. It pairs perfectly with rice, corn, pickled onions, lettuce, avocado, shredded red cabbage, coriander, sliced radishes…the list goes on! Just remember to crisp the pork and then serve it with the heated sauce. The sauce should be stored separately to the cooked meat.
Also, I highly recommend making a batch of purple sweet potato flatbread to accompany the pork - you can use this for burritos or even soft tacos!
Yes – it’s perfect for leftovers or meal prep. Freeze after cooking, crisp it in a pan after defrosting and when you are ready to serve. Freeze the pork meat separately to the sauce so that you can crisp up the pork and then serve with the sauce. Crispy Carnitas are never far away!
Any pro tips for making Crispy Carnitas?
- If cooking in the slow cooker/crockpot, I highly recommend getting your ingredients prepared the night before to save fussing around in the morning.
- If cooking in the Instant Pot/multicooker, you may also want to prepare your ingredients in advance, eg. during the day or even the night before.
- If you're rushed for time, you can use 1 cup store bought pure pulp-free orange juice (not made from concentrate) in place of the freshly squeezed orange juice. You will miss out on the amazing flavour from the orange zest though!
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Crispy Carnitas with Cinnamon, Garlic and Orange (Pulled Pork)
Equipment
- Instant Pot/Pressure Cooker
- OR Slow Cooker/Crockpot, frypan and large saucepan/stockpot
- Stick/immersion blender or regular blender
- Chopping board, knives, measuring spoons
- Citrus juicer
- Grater
- Optional - Instant read thermometer (only for the slow cooker option)
Ingredients
- 2 medium brown/yellow onions
- 1.5 tablespoons olive oil
- 12 med-large garlic cloves
- 3 teaspoons cinnamon preferably Ceylon cinnamon
- 3 teaspoons dried oregano
- 1 teaspoon all spice
- 1 teaspoon cooking salt
- 1.5-2kg 3-4lb. boneless pork shoulder eg. Boston butt (if purchasing with skin on, use the higher weight in the range)
- 2 tablespoons apple cider vinegar
- 4 medium-large oranges, zest and juice juice should measure 1 cup. Preferably organic oranges since the zest is used.
Slow Cooker/Crockpot
- extra water, as needed, to cover the ingredients completely
Instructions
Instant Pot/Pressure Cooker
- Prepare and measure all the ingredients as per the ingredients list. Remove the string, skin and some of the fat) from the pork shoulder and cut in to 6 pieces.
- Set the pressure cooker on saute/brown function, add half of the oil to the inner bowl and sweat the onions for 5 or so minutes until lightly brown.
- Add the remaining oil, then lightly saute the garlic in the oil, quickly followed by the spices. Mix for minute until fragrant.
- Remove half of the onion mixture to a plate. To the inner bowl, add the juice, zest and vinegar Add the pork on top followed by the remaining onion mixture. The pressure cooker needs liquid at the bottom, otherwise it may not come to pressure, so don't disturb the ingredients too much.
- Seal the lid and valve and set the pressure to cook on High for 40 minutes.
- Once the time is up, let the pressure release naturally (on its own) for 20 minutes.
- Remove the lid and place the pork pieces on a plate with a little bit of the cooking liquid drizzled on top. Set the pressure cooker to saute/brown and reduce the liquid for 10 minutes.
- Blend the sauce with stick/immersion blender until smooth and set aside (don't mix in to the meat).
- To serve, break apart the pork with two forks then crisp in a frypan/skillet with a little oil until crispy and light-medium brown in colour. Serve with the sauce (heated) on the side or drizzled over, with your choice of sides.
- Store in the fridge for up to 3 days with the meat stored separately to the sauce. This means you can crisp up the pork first and then serve with the heated sauce. Can also be stored in the freezer for up to 1 month - ensure to store the meat separately to the sauce. The meat can be portioned in to individual serves in a ziplock bag before freezing and the sauce can also be frozen in individual portions using a silicon ice cube tray or similar.
Slow Cooker (Crockpot)
- I recommend preparing the ingredients the night before cooking, if cooking on a weekday. Prepare and measure all the ingredients as per the ingredients list. Remove the string, skin and some of the fat) from the pork shoulder and cut in to 6 pieces.
- Heat the frypan on medium heat, add half of the oil to the inner bowl and sweat the onions for 5 or so minutes until lightly brown.
- Add the remaining oil, then lightly saute the garlic in the oil, quickly followed by the spices. Mix for minute until fragrant.
- Remove half of the onion mixture to a plate. To the inner bowl, add the juice, zest and vinegar Add the pork on top followed by the extra water and remaining onion mixture. Ensure the water just covers the ingredients.
- Cook on the low setting for 8 hours or until the internal temperature is 95C/205F
- Remove the lid and place the pork pieces on a plate with a little bit of the cooking liquid drizzled on top. Place the cooking liquid in a large saucepan or stockpot and reduce on high heat for 15 minutes - watch out for splatter.
- Blend the sauce with stick/immersion blender until smooth and set aside (don't mix in to the meat).
- To serve, break apart the pork with two forks then crisp in a frypan/skillet with a little oil until crispy and light-medium brown in colour. Serve with the sauce (heated) on the side or drizzled over, with your choice of sides.
- Store in the fridge for up to 3 days with the meat stored separately to the sauce. This means you can crisp up the pork first and then serve with the heated sauce. Can also be stored in the freezer for up to 1 month - ensure to store the meat separately to the sauce. The meat can be portioned in to individual serves in a ziplock bag before freezing and the sauce can also be frozen in individual portions using a silicon ice cube tray or similar.
Notes
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What a great twist on pulled pork. I love the addition of orange.
I loved all of the spices in this recipe! It made it so flavorful and satisfying!!
These carnitas sound so flavourful and delicious! Definitely going to be trying these this week!
This is an amazing recipe with authentic flavor, and I love that it's low-carb! Delish!
I often make carnitas with orange, but have never added the spices and sauce. What a delicious addition! Thanks so much for updating my go-to recipe!