Crispy Pork Carnitas


  • 12 Cali'flour Foods Flatbreads 
  • 1 (6-8) lb boneless pork butt or shoulder 
  • 1 tablespoon kosher salt 
  • 1 tablespoon dried oregano 
  • 2 teaspoons cumin 
  • 1 teaspoon chili powder 
  • 1 teaspoon black pepper 
  • 1 1/2 cups chicken broth or water 
  • 1/2 cup orange juice (about 1 orange) 
  • 1/4 cup lime juice (about 2 limes) 
  • 2 tablespoons olive oil 
  • 1 onion, cut in wedges 
  • 4 cloves garlic 



Preheat the oven to 400 degrees with the vented pan inside.
Once heated, take the vented pan out and spray with nonstick cooking spray.
Place frozen flatbreads on a vented pan and cook for 10-12 minutes. Let cool 5 minutes before topping.


Trim the fat from your pork and cut pork into 4-inch cubes. Place in instant pot or slow cooker. Sprinkle pork with the salt, oregano, cumin, chili powder, and pepper. Toss to coat.

Pour in the chicken broth, orange juice, lime juice, and drizzle with olive oil. Add the onion and garlic on top. Cook in the instant pot for 1 hour, letting the pressure release naturally. For the the slow cooker, cook for 6-8 hours on low.

Preheat broiler and line two baking sheets with aluminum foil. Using a slotted spoon, remove the meat and shred with two forks, discarding any remaining fat. You will use the juice later.

Place meat in a single layer on the pans. Pour about 1 cup of juices from the pot over each of the pans of pork. Broil one pan at a time for 5-8 minutes or until the edges are crispy. Toss with additional juices from the pan. Squeeze with more lime if desired. Serve on Cali ’flour flatbread with all the toppings. 

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