Ingredients (6)
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extra-virgin olive oil 2 tablespoons
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boneless pork shoulder 1 3-lbs.
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onion, diced 1 large
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orange, halved 1
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Tortillas and desired toppings (see instructions below) for serving
Steps (5)
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1In a small bowl, stir the Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker with the olive oil. Rub the mixture all over the surface of the meat.
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2Place the pork in a slow cooker and top with the onion. Squeeze the orange juice over the meat and place the two spent halves into the pot. Cover and cook on low for 8 hours or on high for 4 hours.
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3Once the meat is cooked and cool enough, pull apart with a fork.
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4Serve with tortillas and desired toppings (cabbage, sour cream and avocado work well).
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5For a more traditional preparation, heat a large sauté pan coated with olive oil over high heat. Press the carnitas into the pan and cook until crusty on one side before serving.
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1In a small bowl, stir the Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker with the olive oil. Rub the mixture all over the surface of the meat.
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2Place the pork in the inner pot of your multi-cooker and top with the onion. Squeeze the orange juice over the meat and place the two spent halves into the pot, along with 1 cup chicken broth.
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3Turn on the multi-cooker and secure lid, setting pressure valve to “sealing.” Select “manual” or “pressure cook” and cook on high-pressure for 60 minutes. Select “cancel” to turn off the machine.
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4Allow the pressure valve to natural pressure release for at least 10 minutes, then quick-release the pressure by turning the seal to “venting.”
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5Once the meat is cooked and cool enough, pull apart with a fork. Serve in tortillas with desired topping. For a more traditional preparation, see step 5 of the standard recipe.
* Always follow manufacturer’s instructions.
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