Slow Cooker Pork Carnitas
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 hrs
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Total Time
10 hrs 10 mins
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Servings
8
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Calories
322 kcal
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Course
Main Course
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Cuisine
Mexican
Slow Cooker Pork Carnitas
Description
Slow Cooker Pork Carnitas features a boneless pork shoulder rubbed with a blend of oregano, chili powder, cumin, salt, and black pepper, then slow-cooked with diced onion, minced garlic, and fresh lime and orange juices. The long cooking time breaks down the meat until it easily shreds. Finishing the shredded pork under the broiler crisps the edges, adding a pleasing texture contrast to the tender meat.
The combination of dried spices with citrus juice infuses the pork with bright, warm flavors balanced by savory depth. The slow cooker technique ensures consistent tenderness and easy preparation.
Serve the carnitas immediately for best results, using tortillas, rice, or beans as accompaniments. This versatile dish can be adapted for various meals requiring shredded pork with a crisped finish.
Leftover carnitas can be refrigerated for up to five days. A pork butt may be substituted for pork shoulder if preferred.
Ingredients
- 4 pound pork shoulder boneless
- 1 white onion diced
- 1 tablespoon garlic minced
- 1 tablespoon oregano dried
- 1 tablespoon chili powder
- 2 teaspoon cumin
- 1 teaspoon black pepper
- 2 teaspoon salt
- 2 lime juiced, fresh
- 2 orange juiced
Instructions
- In a small bowl, mix together the oregano, chili powder, cumin, black pepper and salt. Pat the pork shoulder dry and rub the season mixture on all sides of the pork.
- Place the seasoned pork shoulder in a crock pot. Add in the remaining ingredients.
- Cover and cook on low for 8-10 hours or on high for 4-5 hours until the pork is easy to shred. Shred the pork.
- Preheat the broiler.
- Place the pork on a foil covered baking sheet.
- Broil for 5-6 minutes or until the pork begins to brown and gets crispy.
- Serve immediately while warm and enjoy!
Notes
- Store leftovers in an airtight container and refrigerate for up to five days.
- A pork butt can be used instead of pork shoulder without changing the cooking method.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Calories | 322kcal | 16% |
| Carbohydrates | 9g | 3% |
| Protein | 52g | 104% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 136mg | 45% |
| Sodium | 722mg | 30% |
| Potassium | 997mg | 21% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 397IU | 8% |
| Vitamin C | 24mg | 27% |
| Calcium | 59mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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