Crockpot Pork Carnitas
Prep Time: 10 minutes
Cook Time: 5 hours
Total Time: 5 hours 10 minutes
Servings: 8 servings
Ingredients
4-5 pounds pork shoulder
4 teaspoons ground cumin
2 tablespoons chili powder
1 tablespoon dried oregano
2-3 teaspoons salt, or more, to taste
1 1/2 teaspoons freshly ground black pepper
4 teaspoons garlic, minced
2 onions, roughly chopped
juice from 2 large oranges
juice from 2 limes
Instructions
Trim and discard excess fat from the pork.
In a small bowl, combine chili powder, cumin, oregano, salt and pepper. Generously season the pork on all sides.
Add the seasoned pork to the bottom of the slow cooker. Add garlic, chopped onions, orange juice, and lime juice.
Cover and cook on LOW for 7-8 hours or high for 4-5 hours.
Remove pork from the slow cooker, shred the meat. Taste and add more seasonings and salt and pepper, if needed.
Crisp in oven (optional): At this point you can serve as is, or place the meat on a baking sheet and broil it for 2-3 minutes until the edges are crispy.
For tacos, serve warm inside warm corn tortillas topped with your favorite toppings.
Notes:
Store leftovers in an airtight container in the refrigerator for 3-5 days.
Make Ahead Instructions: Add everything to the pot, cover and refrigerate for 1-2 days before cooking (depending on the freshness of your ingredients).
Freezing Instructions: Allow the pork to cool completely, then store in a freezer safe container or bag for up to 4 months. Thaw in the refrigerator overnight. To rewarm, spread the meat on a baking sheet with a little of the juice and reheat at 400 degrees F until warm, about 10-15 minutes.
Nutrition
Calories: 230kcal, Carbohydrates: 5g, Protein: 28g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 93mg, Sodium: 723mg, Potassium: 589mg, Fiber: 2g, Sugar: 1g, Vitamin A: 629IU, Vitamin C: 4mg, Calcium: 58mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.