Carnitas
User Reviews
5
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Prep Time
10 mins
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Cook Time
8 hrs
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Broiling Time
3 mins
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Total Time
8 hrs 13 mins
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Servings
8
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Calories
476 kcal
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Course
Main Course
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Cuisine
American
Carnitas
Description
The Carnitas recipe calls for pork shoulder rubbed with a blend of cumin, oregano, smoked paprika, salt, and pepper. The pork is slow-cooked in a crockpot with minced garlic, diced green chilis, sliced onions, and fresh juices from oranges and limes. After a long cook on low heat to ensure tenderness, the pork is shredded and simmered briefly in its cooking juices. For textural contrast, the shredded meat is broiled until some parts develop a crisp, caramelized exterior while retaining moistness inside.
This combination of citrus marinade and slow cooking tenderizes the pork while infusing bright, smoky, and slightly spicy flavors, complemented by the savory vegetables and herbs. The final step under the broiler produces the characteristic crispy edges that carnitas are known for.
Carnitas can be served with soft-shell tacos and traditional garnishes like diced avocado, guacamole, salsa, cilantro, and onions. Beyond tacos, the shredded pork adapts well to quesadillas, nachos, burritos, enchiladas, or salad toppings.
The recipe notes suggest that cooking time is essential for tenderness and flavor development. If excess liquid collects, some can be removed before simmering the shredded meat to maintain a rich but manageable sauce. Leftovers keep well refrigerated for a few days or can be frozen for several months, supporting batch cooking and meal prep.
Ingredients
- 3.5 - 5 pounds pork shoulder can also use pork butt. either bone-in or boneless
- 2 teaspoon cumin
- 2 teaspoon oregano
- 2 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- 4 cloves garlic minced or pressed
- 4 ounces diced green chilis or jalapenos for heat, can
- 2 onion sliced, yellow
- 2 orange juiced
- 2 lime juiced
- soft shell taco toppings, diced avocado, includes salsa twice
- salsa
- guacamole
- avocado
- cilantro
- onion
Instructions
- Mix cumin, oregano, smoked paprika, salt, and pepper, together in a small bowl. Rub over all sides of the pork making sure to completely cover it.
- Place the pork in the crock pot, fat side up.
- Spread the minced garlic, green chilis, and onions over the top of the pork. Pour in the juice from the oranges and limes.
- Cover crock pot and cook on low 10 hours or high 7 hours.
- Remove the meat from the crock pot to a cutting board and shred with two forks.
- Return the meat to the crock pot and let it simmer on low for 30 minutes. (If there seems to be a lot of juices, you can remove some of it first).
- After simmering the meat, using tongs, transfer the meat to a large rimmed sheet pan. You may need more than one, make sure not to crowd it.
- Place it under the broiler for 1-3 minutes. Watch it closely! You want some of the meat to brown up and become crispy, but not all of it.
- Serve with soft shells, cilantro, diced avocado, guacamole, pico de gall, salsa etc.
Notes
- Allow the pork to cook for the full recommended time to achieve optimal tenderness and flavor.
- If the crockpot yields excessive liquid, remove some before simmering to avoid a soggy texture while retaining enough moisture to keep the meat juicy.
- Use 3 to 5 pounds of pork shoulder, bone-in or boneless, without altering the seasoning amounts.
- Store leftovers in the refrigerator for up to four days or freeze for up to three months for meal prep convenience.
- This shredded pork is versatile and works well not only in tacos but also in quesadillas, nachos, bowls, burritos, enchiladas, or even salads.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 476 kcal
% Daily Value*
| Calories | 476kcal | 24% |
| Carbohydrates | 10g | 3% |
| Protein | 59g | 118% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 197mg | 66% |
| Sodium | 864mg | 36% |
| Potassium | 1164mg | 25% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 257IU | 5% |
| Vitamin C | 32mg | 36% |
| Calcium | 88mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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