Description
A simple and delicious recipe for Slow Cooker Carnitas, perfect for tacos, burritos, or over rice.
Ingredients
Scale
- 2 pounds pork shoulder, cut into large chunks
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 4 cloves garlic, minced
- 1 onion, quartered
- 1 orange, juiced (about 1/2 cup)
- 1 lime, juiced (about 1/4 cup)
- 1 bay leaf
- 1 cup chicken broth
Instructions
- In a large bowl, combine the salt, black pepper, cumin, chili powder, and smoked paprika. Rub the spice mixture all over the pork chunks.
- Heat the olive oil in a large skillet over medium-high heat. Sear the pork chunks on all sides until browned, about 3-4 minutes per side.
- Transfer the seared pork to the slow cooker. Add the minced garlic, quartered onion, orange juice, lime juice, bay leaf, and chicken broth.
- Cover and cook on low for 8 hours or high for 4 hours, until the pork is tender and easily shredded with a fork.
- Once cooked, remove the pork from the slow cooker and shred it with two forks. Discard any excess fat and the bay leaf.
- Optional: For crispy carnitas, spread the shredded pork on a baking sheet and broil in the oven for 5-7 minutes until the edges are crispy.
- Serve the carnitas in tacos, burritos, or over rice, garnished with your favorite toppings.
Notes
- For added flavor, consider adding a few jalapeño slices to the slow cooker for a spicy kick.
- Serve with fresh cilantro, diced onions, and lime wedges for a traditional garnish.
- You can also use the carnitas in nachos or quesadillas for a delicious twist.
- Prep Time: 15 minutes
- Cook Time: 8 hours on low or 4 hours on high
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 90mg