Description
Make tender, flavorful pork carnitas easily in your slow cooker, followed by a quick crisping step for authentic texture.
Ingredients
Scale
- 3 lb pork shoulder (Boston butt), trimmed and cut into 2-inch chunks
- 1 large orange, halved
- 1 lime, halved
- 1/2 cup water or chicken broth
- 1/4 cup white vinegar
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 4 cloves garlic, minced
Instructions
- Place the pork chunks in the bottom of your slow cooker.
- Squeeze the juice from the orange and lime halves over the pork. Place the squeezed citrus halves into the slow cooker as well.
- In a small bowl, mix the water or broth, vinegar, cumin, oregano, salt, pepper, chili powder, and minced garlic. Pour this mixture over the pork.
- Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours, until the pork is very tender.
- Remove the pork from the slow cooker and place it on a cutting board. Discard the citrus halves and any large pieces of fat.
- Shred the pork using two forks.
- Preheat your oven broiler. Spread the shredded pork in a thin layer on a rimmed baking sheet. Drizzle 2 to 3 tablespoons of the cooking liquid from the slow cooker over the pork.
- Broil for 3 to 5 minutes, watching closely, until the edges of the pork are browned and slightly crispy.
- Serve immediately in tacos, burritos, or bowls.
Notes
- For extra crispiness, you can pan-fry the shredded pork in a little oil instead of broiling.
- If the cooking liquid seems too thin after shredding, you can simmer it on the stovetop until it reduces slightly before drizzling it over the meat.
- This recipe freezes well; store cooled, shredded pork in an airtight container for up to three months.
- Prep Time: 15 min
- Cook Time: 8 hr
- Category: Main Course
- Method: Slow Cooking and Broiling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving (approx. 5 oz cooked)
- Calories: 450
- Sugar: 2
- Sodium: 450
- Fat: 28
- Saturated Fat: 10
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 1
- Protein: 45
- Cholesterol: 140