Ninja Foodi Carnitas
These Ninja Foodi carnitas are juicy Mexican pulled pork with crispy caramelized edges — pressure cooked with citrus and spices, then air crisped, all in one pot.
Ingredients
- 3 lbs pork shoulder pork butt or picnic roast, cut into 2-inch chunks
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- ½ teaspoon black pepper
- 1 onion quartered
- 4 cloves garlic smashed
- 1 orange juiced (halves reserved)
- 1 lime juiced
- 2 bay leaves
- 1 cup chicken broth
Instructions
- Toss the pork chunks with the salt, cumin, oregano, chili powder, and pepper.
- Set the Ninja Foodi to Sauté, heat the olive oil, and brown the pork in batches (optional but adds flavor).
- Add the onion, garlic, orange juice, lime juice, bay leaves, chicken broth, and the squeezed orange halves.
- Close the pressure lid, set to High Pressure for 25 minutes, then let the pressure release naturally for 10 minutes before quick-releasing the rest.
- Remove and shred the pork, discarding the bay leaves and orange halves. Spread the pork on the crisping basket or plate and spoon over a little cooking liquid.
- Air Crisp at 400°F for 8 to 10 minutes, until the edges are golden and crispy. Serve warm.
Notes
Store in an airtight container in the fridge for up to 4 days.
Reheat on Air Crisp for a few minutes to re-crisp the edges.
Nutrition
Calories: 254kcalCarbohydrates: 7gProtein: 28gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 93mgSodium: 645mgPotassium: 579mgFiber: 1gSugar: 3gVitamin A: 170IUVitamin C: 18mgCalcium: 47mgIron: 2mg
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