Ninja Foodi Recipe: Crispy Pork Carnitas (2024)

FAQs

How do you keep carnitas from drying out? ›

Just go for water, then. Water and a touch of neutral flavoured vegetable oil or lard or suet if you have any of those. And don't overdo the water, just sprinkle a few spoonsful and keep the meat covered. Another alternative is to add a bit extra water and then cook off the water when you're ready to serve.

The cooking time for a pork roast in the Ninja Foodi will vary depending on the size and thickness of the meat. As a general guideline, plan for around 20 minutes of pressure cooking per pound of pork roast.

Carnitas are a popular Mexican dish made with seasoned and slow-cooked pork, typically served in tacos, burritos, or on its own. If cooked and stored properly, carnitas can last for up to 4-5 days in the fridge.

The skin wasn't dry enough. Make sure to pat the pork completely dry before rubbing in the salt and oil as excess moisture will stop it from crisping up. It's important to score the skin if you want it really crisp. You'll need a sharp knife for this, or ask your butcher to do it for you.

Adding the oranges is very much like braising pork Cuban-style for the traditional cubano sandwich. The milk acts as a tenderizer, a secret I learned while growing up watching dad make his carnitas which, by the way, were always exceptionally tender.

Smothering it with barbecue sauce would probably help, but my favourite thing to do with leftover or less than successful carnitas is a pasta sauce. I just add the meat to a good tomato sauce with appropriate seasoning and let it simmer for 10-15 minutes.

Carnitas doneness temps

The connective tissue needs to be heated to at least 170°F (77°C) to start to dissolve properly. If pulled at 145°F (63°C), pork shoulder will be inedibly tough. Most smoked pork shoulders are pulled in the temperature range of 195-205°F (91-96°C), and the same temperature will apply here.

Pour 1 cup of water into the inner pot of the Ninja Foodi. Place the pork roast on the reversible rack in the low position and lower the rack into the inner pot. Put the pressure lid on and turn the valve to seal. Set the pressure on high for 15 minutes and press start.

Add water to the minimum line in your pressure cooker. Put pork skin in whole or large pieces. Pressure cook on high for 5 minutes then use the quick release.

Any cut of meat can become overcooked, even in the crockpot. Avoid cooking this pork carnitas recipe for longer than the times listed below, or the meat will end up tough and chewy.

Can you overcook carnitas? ›

Yes, you can overcook carnitas in a crockpot. If you planned on cooking meat for a really long time, like 18+ hours, you would likely end up with overcooked meat that separated into really fine strands.

Up to 3 Days Ahead: Braise the Double-Pork Carnitas; cover and chill in the braising liquid and rendered fat. The flavor gets better with time.

Air fryers are known for producing delicious, crispy food. Using an air fryer to cook your steak will give you a nice sear on the outside while keeping the inside juicy and tender.

The air fryer does a great job of making food crispy because of the convection function, Pixley said. This feature allows hot air to surround the food, cooking it more evenly and quickly.

Cooking the Perfect Pork Crackling

Preheat oven to 230°C, 210°C fan or Gas Mark 8. Put the joint in a roasting tin on the top shelf for 20 minutes. This sudden blast of heat is the key to crispy crackling.

Heat leftover pulled pork in the oven at 250 °F (121 °C) for 30 minutes if thawed, or boil it sous vide-style in a vacuum sealed bag for about 45 minutes if frozen. Use any appliance you have—an air fryer, microwave, grill, or slow cooker—to reheat pulled pork until it's about 165 °F (74 °C).