Cuisinart original

Using the Dual Cook feature allows for fork-tender meat with a crispy exterior. Enjoy the carnitas either in a taco or shredded over a rice bowl.


Make 10 servings


2    pounds pork shoulder or butt, cut into 2-inch chunks
5    garlic cloves, crushed
2    teaspoons chili powder
½   teaspoon dried oregano
¼   teaspoon ground cumin
1    bay leaf
1    cinnamon stick, broken in half
1½ teaspoons kosher salt
      nonstick cooking spray

Nutritional information

Nutritional information per serving (based on 10 servings):
Calories 182 (60% from fat) • carb. 2g • pro. 16g • fat 11g •


1. Place the pork and crushed garlic together in a nonreactive bowl
and coat evenly with the chili powder, oregano and cumin. Stir in
the bay leaf and broken cinnamon stick and cover with plastic wrap.
Refrigerate overnight.
2. When ready to cook, spray the Baking Pan with nonstick cooking
spray. Toss the seasoned pork evenly with the salt and spread on
the Baking Pan.
3. Place into the oven in rack position 1. Select Dual Cook. First set to
Roast at 400°F for 20 minutes, and then set to Slow Cook on Low
for 4 hours.
4. Once oven switches to Slow Cook, add ½ cup water to the Baking
Pan. Toss occasionally while cooking.
5. When time expires, shred together.
Note: Traditionally carnitas get crisped before serving. If desired, place
shredded carnitas onto the Baking Pan and place in oven in rack position
2. Select AirFry at 400°F for 5 minutes before serving.

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