Food Truck Carnitas Recipe – North Shore Flavors

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Food Truck Carnitas Recipe

Food Truck Carnitas Recipe


2 lbs boneless pork shoulder/butt, cut into 2-inch pieces
2 limes, halved 
1 orange, halved 
1 medium onion, chopped 
3 cloves of garlic, chopped (1 heaping teaspoon of pre-chopped from a jar is fine too)
1 North Shore Flavors Food Truck Carnitas Spice Packet 


Cut meat into 3-inch cubes. Sear meat using the Saute high function. Add onion, garlic, and NSF Carnitas spice packet. Squeeze the juice of orange and limes into the pot. Mix all ingredients. 

Set for 35 minutes on high pressure. Let pressure come down naturally, about 15 minutes.

(For a traditional slow cooker, cook on low for 8 hours)

Discard any pieces of excess fat. You can also skim any excess liquid fat with a large spoon. If you plan on crisping the pork as described below, set aside about 1/2 cup of juice. Shred pork with a potato masher by pressing down and twisting in the same motion. If you don't have a masher, shred with two forks.

By the time you have shredded the pork, the liquid should be mostly soaked up. If you have more than about two cups of liquid or if the shredded pork appears watery, allow it to simmer and reduce down a bit with the Saute medium setting. 

To Crisp (Optional, but traditional)

Pan Frying:

Fry in a large pan over medium-high heat until the bottom is crispy/caramelized. For best results, do not move or stir meat. The bottom of the Pork will begin to caramelize.  Wait a minute and then pour in about 1/4 cup of the Carnitas Juice.  This will keep the Pork nice and moist while crisping up one side of the Pork.  Add more Juice, as needed.  Cook until the Juice has evaporated.


Line a baking sheet with foil and spray/coat with olive oil. Spread out your shredded pork and broil for 5 to 10 minutes. At this point, your pork should start to crisp up in a few places. You can broil it to desired crispiness for an extra 5 minutes if desired. Once the pork is crispy, give it back some moisture by drizzling over the remaining juices. The pork shreds should have browned, crisp edges, but also be juicy and tender. Be careful not to overcook!

Serve with corn tortillas, guacamole, Pico de Gallo (or sliced tomato), grated Monterey Jack cheese, sour cream, sliced lettuce, sliced red onions or any of your favorite Mexican fixings.

Chicken Carnitas Recipe


2 lbs boneless, skinless chicken thighs (boneless, skinless breasts are great too)
3/4 cup chicken stock or broth (ideally low sodium)
1 small onion, chopped 
1 lime, squeezed
1 North Shore Flavors Food Truck Carnitas Spice Packet


Add chicken stock, chicken, and onion to pot. Cover with spice packet. 

Seal and cook on high pressure for 10 minutes. Natural pressure release for an additional 10 minutes. 

(For a slow cooker, cook on high for 3 to 4 hours or low for 6 to 8 hours)

Squeeze in the lime. Shred with a potato masher or two forks. 

Serve in a roasted bell pepper or in tacos with an extra squeeze of lime and your favorite Mexican fixings.

*Do not attempt to crisp (bake or broil) like pork carnitas as the chicken will dry out. 


1 comment

  • Wow this stuff is good! We made shredded chicken tacos with the Food Truck Carnitas mix, an onion and chicken stock. The flavor was so good I ended up just eating the chicken and skipping the tacos and toppings. Can’t wait to try some others now.


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