Mexican Slow Cooker Pork Carnitas (Easy Recipe)
User Reviews
4.9
Mexican Slow Cooker Pork Carnitas (Easy Recipe)
Description
This recipe for Mexican Slow Cooker Pork Carnitas begins by trimming excess fat from a pork shoulder and seasoning it with salt and pepper. The pork is cooked in a slow cooker with orange juice, water, bay leaves, cinnamon, oregano, ground cloves, and garlic for eight hours on low heat. The combination of citrus and spices infuses the meat with subtle sweetness and warm aromatics while it becomes tender enough to shred.
After slow cooking, the pork is shredded and then crisped on one side in a hot skillet with neutral oil, creating caramelized edges that contrast with the moist interior. Serving the carnitas in warm corn tortillas with fresh pico de gallo and a squeeze of lime brightens the dish and adds freshness. The pork can also be crisped under a broiler as an alternative to the skillet.
Warming the tortillas before serving improves the texture and eating experience. Optional toppings such as sour cream, salsa, guacamole, red onion, and fresh cilantro complement the pork’s savory flavors, allowing customization according to taste.
Ingredients
- 4 pounds pork shoulder
- 3/4 cup orange juice 100%
- 2 cups water
- 2 bay leaf
- 6 garlic cloves
- 1 cinnamon stick
- 2 tablespoons oregano
- 3/4 teaspoon clove grounded
- salt to taste
- black pepper to taste
- 2-3 tablespoons neutral cooking oil avocado, vegetable, canola, generic cooking oil
- 1/4 lime juice of 1 lime per taco
- Pico de Gallo
- 20 corn tortillas
Instructions
- Remove excess fat from the pork shoulder. Season the pork with salt and pepper, and then place in the slow cooker. Poke whole garlic cloves into the meat. Add orange juice. water, bay leaves, cinnamon stick, oregano, and ground cloves.
- Cover and cook on low heat for 8 hours.
- Once tender, move the meat to a platter and shred with two forks.
- In a large skillet heat oil over medium high heat, add the shredded meat (cook in batches) and fry until crispy (one side only so it doesn't dry out).
- Serve with warm corn tortillas, shredded pork, pico de gallo and top with lime juice.
Notes
- Warm the corn tortillas before serving to enhance flavor and texture.
- To save time, crisp shredded pork under a broiler on a rimmed baking sheet in a single layer instead of using a skillet.
- Suggested garnishes include sour cream, salsa, pico de gallo, guacamole, red onion, and fresh cilantro for added flavor variety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings
Amount Per Serving
Calories 354 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 354kcal | 18% |
| Carbohydrates | 14g | 5% |
| Protein | 23g | 46% |
| Fat | 23g | 35% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 13g | 76% |
| Cholesterol | 83mg | 28% |
| Sodium | 128mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
