Slow Cooker Pork Carnitas
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
12 hrs 10 mins
-
Total Time
12 hrs 15 mins
-
Servings
8 servings
-
Course
Main Course
-
Cuisine
Mexican
Slow Cooker Pork Carnitas
Description
Slow Cooker Pork Carnitas starts with a pork shoulder trimmed to fit the slow cooker. Garlic salt, chili powder, oregano, basil, cumin, coriander, brown sugar, and paprika are rubbed evenly onto the pork, creating a flavorful crust during cooking. Fresh orange and lime juice are squeezed over the meat with rinds added, introducing bright acidity and citrus aroma during the low-and-slow cook.
Cooked on low for 10-12 hours, the pork becomes tender and easily shredded. Broiling the pulled pork for a few minutes crisps the edges for an appealing texture contrast. The carnitas can be served in corn or flour tortillas or over rice, making a versatile main dish for meals.
Trim excess fat before slow cooking to maintain a suitable fit and prevent excess grease. Keep an eye on the broiler step to avoid burning the meat. Leftover pork carnitas can be refrigerated and reheated gently.
Ingredients
- 4-6 lbs pork shoulder slightly trimmed of excess fat
- 1 tbsp garlic salt
- 1 tsp chili powder
- 2 tsp oregano dried
- 1 tsp basil dried
- 1 tsp cumin
- 1/2 tsp ground coriander
- 1 1/2 tsp brown sugar
- 1 tsp paprika sweet
- 2 orange sliced half
- 1 lime sliced half
Instructions
- Combine garlic salt, chili powder, dried oregano, dried basil, cumin, ground coriander, brown sugar, and sweet paprika.
- Rub the spice mixture evenly over the pork. Place pork in the bottom of a slow cooker (minimum of 6 quarts)*
- Squeeze the juice from the oranges and limes over the pork. Place rinds pulp side down in slow cooker over the meat.
- Cover and cook on low for 10-12 hours, or until pork is tender and falling off the bone. Use a fork to pull away from bone and discard it.
- Preheat oven broiler. Line a half sheet pan with parchment paper and arrange pork in a single layer. Place underneath broiler until tips of pork are browned and slightly crisp, about 3-5 minutes. (Don’t walk away from it. Keep an eye on meat to make sure it doesn’t burn or become overly browned).
- Serve finished pork in corn/flour tortillas, or over rice.
Notes
- Trim pork shoulder as needed to fit your slow cooker; cutting in half is effective if necessary.
- Freeze any unneeded portion separately for future use.
- Watch closely when broiling to crisp the pork without burning.
User Reviews
Overall Rating
5
You'll Also Love
