Pork Carnitas

Who enjoyed some Iowa Select Farms State Fair Experience fun over the weekend? We are loving the pictures you are sending in wearing your 2020 tees. Keep ‘em coming!

Much like pork, today’s recipe is extremely versatile! It can be topped on some eggs for breakfast, thrown onto a salad or even hold it’s own as an entrée. It’s most commonly eaten with corn tortillas or with a plate of yellow rice (and of course, lots of cilantro and jalapeno!). That’s right—we’re making carnitas.

Carnitas are the Mexican version of pulled pork and are usually made with pork shoulder, but pork loin works just as well.

Directions:

Cut 5 lb. pork loin roast in half

1. Mix salt, oregano, paprika, garlic powder, onion powder, GOYA powder and cumin and rub onto pork loin.
2. Place in plastic bag and allow to marinate for at least one hour.
3. After marinating, pull out of bag and sear meat in 1-2 spoons of lard
4. Place in Instapot or slow cooker
5. Add two cups of chicken broth (and if desired, one chopped onion)
6. Add lid and cook for 50 minutes at regular pressure with Instapot or 4-5 hours on low in slow cooker
7. If using Instapot, allow natural release for 5 minutes, then fast release
8. Shred meat/pull apart with forks
9. Place meat in pan and broil a few minute to make tips crunchy
10. Serve however you desire! We recommend in corn tortillas on or a plate with yellow rice, with green salsa, cilantro chopped white onions and jalapeno to taste.

Let us know how you prefer your pork carnitas in the comments below. Bonus points if you have a picture of the carnitas you’ve prepared using your State Fair 2020 Experience pork bundle.

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