Slow Cooker Mexican Pork Carnitas Recipe

Name: Slow Cooker Mexican Pork Carnitas Recipe
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Yield: 18 serving
Ingredients: 4.5 lbs Smithfield Boneless Netted Pork Shoulder Roast; 2 Tbsp kosher salt; 2 tsp cracked pepper; 1 Tbsp dried oregano; 2 tsp cumin; 1 Tbsp olive oil; 1 white onion; 1 Serrano pepper; 4 garlic cloves; 2 whole oranges; 2 Tbsp canola oil

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Prep Time
10 mins
Cook Time
8 hrs
Total Time
8 hrs 10 mins
Servings
18
Course
Dinner
Cuisine
Mexican

Slow Cooker Mexican Pork Carnitas Recipe

Tyler Rodriguez

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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

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Ingredients

Servings

4.5 lbs Smithfield Boneless Netted Pork Shoulder Roast
2 Tbsp kosher salt
2 tsp cracked pepper
1 Tbsp dried oregano
2 tsp cumin
1 Tbsp olive oil
1 white onion coarsely chopped
1 Serrano pepper seeded and chopped
4 garlic cloves minced
2 whole oranges quartered
2 Tbsp canola oil

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Instructions

Rinse and pat dry the pork roast. Coat with the salt and pepper and press it down into the meat. Mix together the oregano, cumin, and olive oil and spread over the roast. Set the roast inside a slow cooker, with the fat side up.
Toss in the onion, Serrano pepper, and garlic, then squeeze the orange quarters of their juice over the roast and veggies. Toss the rinds into the slow cooker, then cover and cook on low for 8-10 hours, or on high for 4-6 hours. Once cooked through and tender, remove from the slow cooker and gently shred with forks.
Heat the canola oil in a large skillet over medium, medium-high heat. Add the shredded carnitas and let cook for a few minutes, until the bottom is browned and crusty. Remove from heat and serve in corn tortillas with onion, cilantro, and fresh chile.