Crockpot Pork Carnitas
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
8 hrs
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Total Time
8 hrs 10 mins
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Servings
8
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Calories
341 kcal
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Course
Main Course, Dinner
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Cuisine
Mexican
Crockpot Pork Carnitas
Description
This recipe utilizes pork shoulder cut into chunks and combined with a robust blend of dried spices including cumin, chili powder, garlic and onion powders, oregano, and a touch of cinnamon. The addition of quartered onions, orange juice, and beer introduces layers of flavor and helps tenderize the meat during long, slow cooking in a crockpot. The bay leaves impart herbal undertones.
After cooking for several hours, the pork is shredded finely and can be served directly or crisped under a broiler or in a skillet to add textural contrast. The carnitas provide a versatile protein suitable for tacos, burritos, tamales, or sandwiches.
Leftover cooking liquid can be strained and used to make a gravy by whisking in flour and boiling until thickened. Proper storage in airtight containers in the refrigerator extends the life of leftovers for several days.
Ingredients
- 4 pounds pork shoulder
- 1 large onion quartered
- 1 tablespoon garlic powder
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 2 teaspoons onion powder
- 1 teaspoon oregano dried
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 bay leaf
- 1 tick cinnamon
- 1 cup orange juice
- 12 ounce beer
Instructions
- Cut the pork: Cut the pork shoulder into large 2 inch chunks. Trim some of the fat if needed.
- Combine ingredients and cook: In your crockpot add the rest of the ingredients and stir. Add the pork to the crockpot and stir. There should be enough liquid to cover the pork. Cook on low for 8 hours or high for 5 hours.
- Shred the pork: Remove the pork from the slow cooker using a slotted spoon. Take 2 forks and start shredding the meat into smaller pieces. Pour some of the leftover liquid over the meat or strain the liquid and use it to make a gravy.
- Serve: Serve on tacos, burritos, tamales, sandwiches, etc.
Notes
- To make gravy, strain leftover cooking liquid, combine with flour in a saucepan, and heat while whisking until thickened.
- Crisp pork carnitas under a broiler for 3-5 minutes on a foil-lined baking sheet or in a hot skillet with a bit of oil for texture contrast.
- When reheating, add some cooking juices to keep the pork moist and avoid drying out.
- Store leftovers in an airtight container in the refrigerator for 3 to 5 days.
- Nutrition information applies to pork carnitas only; totals will vary based on serving methods and accompaniments like tortillas or toppings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 341kcal | 17% |
| Carbohydrates | 9g | 3% |
| Protein | 52g | 104% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 136mg | 45% |
| Sodium | 434mg | 18% |
| Potassium | 1011mg | 22% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 370IU | 7% |
| Vitamin C | 17mg | 19% |
| Calcium | 44mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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