Description
A delicious and savory crockpot carnitas recipe, slow-cooked to perfection with a blend of aromatic spices and succulent pork, perfect for family meals or gatherings.
Ingredients
Scale
- 1 (4-5 lb) pork shoulder (or pork butt)
- 1 large onion, sliced
- 5 cloves garlic, minced
- ¾ cup orange juice
- ¼ cup lime juice
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 2 teaspoons chili powder
- 2 bay leaves
- 2 teaspoons salt
- 1 teaspoon black pepper
Instructions
- Trim excess fat from the pork shoulder and cut it into large chunks.
- Season the pork pieces with salt, black pepper, ground cumin, chili powder, and dried oregano.
- Add the sliced onion and minced garlic to the bottom of the slow cooker. Place the seasoned pork on top, and pour the orange and lime juice over the meat. Tuck in the bay leaves! Cover and cook on low for 8 hours or high for 4-5 hours.
- Once the pork is done cooking, shred it in the slow cooker using two forks. For crispy edges, broil or sear the shredded pork until golden and crispy, then spoon some cooking juice over it before serving.
Notes
Serve carnitas in warm tortillas with toppings like cilantro, diced onions, avocado, and salsa. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 90mg