Slow Cooker Pork Carnitas
Pork shoulder braised with orange and spices until it falls apart, then crisped under the broiler for real carnitas texture.
- Prep
- 15 min
- Cook
- 8h
- Total
- 8h 15m
- Serves
- 8
Ingredients
- 3 lb boneless pork shoulder, trimmed and cut into 3-inch chunks
- 2 tsp kosher salt
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp chili powder
- 1 yellow onion, quartered
- 4 cloves garlic, smashed
- 1 orange, juiced
- 2 limes, 1 juiced, 1 cut into wedges
- 16 corn tortillas
- 1/2 cup fresh cilantro, chopped
- 1/2 red onion, finely diced
Instructions
- 1
Mix the salt, cumin, oregano and chili powder and rub it all over the pork.
- 2
Put the onion and garlic in the slow cooker, add the pork, and pour the orange juice and juice of one lime over the top.
- 3
Cover and cook on low for 8 to 10 hours or on high for 5 to 6 hours, until the pork shreds easily.
- 4
Lift the pork onto a foil-lined sheet pan, shred it with two forks, and drizzle with 1/2 cup of the cooking liquid.
- 5
Broil on the top rack for 4 to 6 minutes until the edges are crisp and browned. Watch it closely.
- 6
Serve in warm tortillas with cilantro, red onion and lime wedges.
Tip: Store shredded pork in its cooking liquid; re-crisp portions in a hot skillet for fast tacos later in the week.