How to Cook Carnitas

Learn how to cook carnitas in a slow cooker or pressure cooker to enjoy on pan cubano bread as a Cuban sandwich.

Makes a generous amount. Freeze half for up to 6 months or simply cut recipe in half.

Seasoning is always just a guide. A little more, or less, is just fine. Do what you like!

Pressure-Cooked Carnitas

Takes about an hour or so in Instant Pot or pressure cooker.

Ingredients

• Olive oil
• 2 teaspoons favorite chili powder blend
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1/2 teaspoon dried thyme
• 2 teaspoons salt
• 1 teaspoon black pepper
• 3 to 4 pounds fresh pork roast (leave most of fat on)
• 4 large cloves garlic, peeled and smashed
• 2 medium yellow or white onions, chopped coarsely
• 2 oranges, juiced, a good half cup or so
• 2 limes, juiced, a good 2 tablespoons or so

Instructions

1. Rub oil all over the roast.
2. Make slits in the pork.
3. Mix together chili powder blend, cumin, oregano, thyme, salt, and black pepper. Rub the spice mixture all over and into the slits as best you can.
4. Place pork in a greased or lightly oiled slow cooker and add any remaining spice mixture.
5. Add garlic, onions, and fruit juices.
6. Cover and cook on low 6 to 8 hours or high 3 to 5. Meat is done when you can pull a piece off with a fork.
7. Remove meat from cooker, let cool a bit and cut into thin slices or shred. Either a chunky or finer shred works well. Return to slow cooker to mix with juices.

Serves 8 to 10.

Tip Prep the night before and refrigerate. It may have to cook a bit longer.

Pan Cuban Sandwiches with Carnitas Filling

Pan Cubano’s golden exterior and soft center enhances, but doesn’t compete with, the filling.

Instructions

1. Split Pan Cubano horizontally.
2. Layer filling as follows:
3. Smear bottom half with country mustard.
4. Top with carnitas meat, Swiss or favorite cheese, thinly sliced red onion, and dill pickles. (Or eliminate pickles and add an egg for a tasty breakfast sandwich!)
5. Eat fresh or pan grill.
   To pan grill: film a grill pan or skillet with a combo of olive oil and butter. Heat over medium, then place sandwich in pan.
6. Place dish or another skillet on top of sandwich to hold it together as it cooks. We cook the sandwich on the bottom only until cheese melts and bottom of sandwich is golden brown. You can cook on both sides if you like.

Yummy served with a side of guacamole, salsa, black beans, and rice.

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Rita Heikenfeld comes from a family of wise women in tune with nature. She’s a certified modern herbalist, culinary educator, author, and national media personality. Most importantly, she’s a wife, mom, and grandma. Rita lives on a little patch of heaven overlooking the East Fork River in Clermont County, Ohio. She’s a former adjunct professor at the University of Cincinnati, where she developed a comprehensive herbal course.

Originally published in the June/July 2024 issue of Backyard Poultry and regularly vetted for accuracy.