Tequila Carnitas

Tequila Carnitas



  1. Cut the pork shoulder into four or five even chunks and coat with the Taco Seasoning Blend, plus the salt.
  2. Heat a Dutch oven over medium-high heat and melt the lard or coconut oil. Working in batches to avoid over-crowding, drop in the seasoned pork and sear the sides. If the spices are starting to burn, reduce the temperature just a bit.
  3. Once each piece is browned evenly on all sides, transfer them back to the pan and add the onion, garlic, and jalapeno. Lightly mix the ingredients, but make sure the pork gets priority at the bottom of the pan.
  4. Pour in the fresh lime juice, tequila and water. Bring to a boil then reduce the temperature to a simmer and cover.
  5. Let the pork braise on the stovetop for 2 hours, or until it falls apart when gently pressed with the back of a fork.
  6. SLOW COOKER OPTION: Repeat steps 1-2 but then add all ingredients to your slow cooker insert. Cook on high for 2 hours or low for 4-6.
  7. Remove the carnitas from the Dutch oven or slow cooker, shred the pork, and mix with the juices again. Scoop all the pork out and transfer to a baking dish. Place under the broiler for a few minutes (2-5) until the tops start to crisp.
  8. Pour the remaining braising liquid over the carnitas and serve with fresh cilantro and a few lime wedges for squeezing.


Instant Pot Version:

  1. Add 2 tbsps. oil to Instant Pot and press Sauce to heat.  Add seasoned pork and sear on all sides until light browned.
  2. Add  water, tequila, and lime juice and remaining ingredients (except for cilantro, cabbage, and jicama) to meat, place the lid on the pot, cover, and make sure the valve is set to sealed. Press the “manual” button and set to cook for 90 minutes.
  3. After 90 minutes is up, let the pressure release naturally (about 20 minutes) and remove the lid from the pot.
  4. Once the carnitas are done, follow the remaining instructions from Step 7 on.