Slow Cooker Carnitas
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
5 hrs 15 mins
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Total Time
5 hrs 30 mins
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Servings
8
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Calories
252 kcal
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Course
Main Course, Others
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Cuisine
American, International, gluten-free
Slow Cooker Carnitas
Description
Slow Cooker Carnitas combines pork butt roast with a blend of warm spices including cumin, oregano, chipotle powder, and freshly cracked black pepper, enhanced by the sweetness and acidity of orange juice and zest. Cooking low and slow in a Crock-Pot with onions, garlic, and cinnamon sticks infuses the meat with layers of flavor while breaking down the fat for tender, juicy results. Once cooked, the pork easily shreds, making it suitable for tacos, burritos, or rice bowls.
The mix of chipotle powder and orange zest balances smoky heat and citrus brightness, giving the carnitas a unique depth. The cinnamon stick subtly complements the spices without overpowering. The slow cooking method ensures the pork pulls apart effortlessly, ideal for practical home use.
Leftover carnitas can be stored in the refrigerator, and when reheated, the flavors meld further. This recipe benefits from being prepared in a 6-quart slow cooker, as noted, providing ample space for the meat and spices to cook evenly. Removing the cinnamon sticks after cooking prevents any overly strong flavor in the finished dish.
Ingredients
- 1 yellow onion $0.32
- 4 cloves garlic $0.32
- 2 small cinnamon stick $0.95
- 1/2 Tbsp oregano $0.08
- 1/2 Tbsp cumin $0.08
- 1/2 tsp salt $0.02
- black pepper $0.05, freshly cracked
- 1/2 tsp chipotle pepper powder $0.05
- 3 lbs pork butt roast $5.26
- 2 small orange $0.67
Instructions
- Dice the onion and peel the garlic cloves. Place the onion, garlic, and cinnamon sticks in the bottom of the slow cooker.
- In a small bowl, combine the oregano, cumin, salt, pepper, and chipotle powder. Cut the pork roast into 2-inch cubes. Place the cubed meat in a bowl and sprinkle the spice mix over top. Toss the meat in the spices until evenly coated. Place the seasoned meat in the slow cooker on top of the onion, garlic, and cinnamon.
- Use a vegetable peeler to remove the thin layer of orange zest from one of the oranges. Squeeze about 1/2 cup juice from the oranges. Pour the orange juice over the meat in the slow cooker, than sprinkle the pieces of orange zest over top.
- Place a lid on the slow cooker, turn it on to high, and cook for 5 hours, or until the meat is tender and falls apart.
- Use tongs to stir and shred the meat, and remove the cinnamon sticks. Either divide the meat and liquid into smaller containers to refrigerate for later, or transfer the meat and some of the liquid to a skillet (preferably non-stick or cast iron). Cook the meat over medium flame until browned and crispy on the edges. Avoid stirring the meat too much as it will break down into tiny pieces. Use the crispy meat as a filling for tacos, burritos, nachos, or burrito bowls.
Notes
- Use a 6-quart slow cooker to ensure even cooking and enough space for the pork and spices.
- Remove cinnamon sticks before serving to avoid overpowering flavor.
- Shred the pork with tongs for easy handling while mixing with cooking juices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 252kcal | 13% |
| Carbohydrates | 7g | 2% |
| Protein | 33g | 66% |
| Fat | 10g | 15% |
| Sodium | 260mg | 11% |
| Fiber | 2g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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