Crock Pot Pork Carnitas
User Reviews
5
Crock Pot Pork Carnitas
Description
This recipe uses a dry rub of cumin, chipotle powder, oregano, garlic and onion powder, salt, and pepper to coat a pork shoulder. The meat cooks slowly in a crock pot alongside chopped onion, whole jalapenos, orange rinds, and juice to infuse citrus and mild heat.
After 7-9 hours of low heat cooking, the pork becomes tender enough to shred, leaving behind fatty bits. Shredded pork is then spread thinly on a baking sheet and baked at a high temperature to crisp the edges, adding textural contrast. The strained cooking liquid is reserved and spooned over the meat for serving.
The carnitas can be reheated in a skillet to regain crispiness. The recipe suggests substituting pork butt if needed, and storing leftovers refrigerated or frozen. It may be scaled up or down according to the size of the slow cooker and portion need.
Ingredients
Carnitas Seasoning (Dry Rub)
- 2 tsp cumin ground
- 2 tsp chipotle chile powder
- 2 tsp salt
- 2 tsp oregano dried
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper ground
In the slow cooker
- 4 pound pork shoulder roast
- 1 white onion roughly chopped
- 3 jalapeno pepper whole
- 2 orange
Instructions
- Make the dry rub by combining all of the ingredients and mixing to combine.
- Place the chopped onion and whole jalapeno peppers in the bottom of the crock pot. Squeeze the juice from oranges and place the rinds with the onions and peppers.
- Coat the roast on all sides with the seasoning mixture and pat it in. Place the roast in the crock pot on top of the onions and peppers. Pour the orange juice over the roast.
- Cook on low for 7-9 hours.
- Remove the pork roast and shred it with a fork, removing any fatty areas.
- Preheat oven to 425˚F. Place shredded pork in a thin layer on a large baking sheet. Bake for 6-10 minutes or until the pork edges are crispy to your liking.
- Strain juices and discard onions, jalapeno and orange rind. Spoon juices over pork when serving.
Notes
- Leftovers store well in airtight containers refrigerated for 3-4 days or frozen up to 1 month.
- Reheat in a skillet over medium-high heat to restore crisp edges.
- You can freeze the recipe before or after cooking; follow detailed instructions for each method.
- Pork butt is an acceptable substitute for pork shoulder.
- Store bought taco or fajita seasoning may be used if the custom carnitas seasoning is unavailable.
- The recipe scales easily; halve for smaller portions or double using a second slow cooker.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 313 kcal
% Daily Value*
| Calories | 313kcal | 16% |
| Carbohydrates | 9g | 3% |
| Protein | 37g | 74% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 124mg | 41% |
| Sodium | 929mg | 39% |
| Potassium | 799mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 404IU | 8% |
| Vitamin C | 35mg | 39% |
| Calcium | 71mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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