Slow Cooker Pork Carnitas
User Reviews
5
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Prep Time
15 mins
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Cook Time
6 hrs 12 mins
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Total Time
6 hrs 27 mins
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Servings
8
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Calories
194 kcal
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Course
Main Course
Slow Cooker Pork Carnitas
Description
Slow Cooker Pork Carnitas feature pork shoulder seasoned with salt, oregano, and ground cumin, cooked slowly with onion, garlic, jalapeño, and orange juice. The slow cooking results in tender, shreddable pork infused with savory and citrus notes. After shredding, the pork is crisped in a hot skillet with some of the cooking juices, adding a browned, slightly caramelized surface that contrasts with the tender interior.
This carnitas preparation works well as a filling for tacos, burritos, or served with rice and beans. The balance of aromatic spices and a touch of heat from jalapeño complements the rich pork.
The recipe includes skimming fat from the cooking liquid for use in the crisping step, ensuring the pork achieves a desirable texture without excess grease. Cooking on high in a slow cooker for 4 to 6 hours provides ample time for the pork to become tender enough to shred easily.
Ingredients
- 2 pounds pork shoulder or pork butt
- 2 tablespoons olive oil divided
- 2 teaspoons salt
- 2 teaspoons oregano dried
- 2 teaspoons cumin ground
- 1 onion diced
- 4 cloves garlic minced
- 1 jalapeño seeded and ribs removed, diced
- 1 orange juiced
Instructions
- Rub olive oil all over the pork.
- In a small bowl combine salt, dried oregano, and cumin. Sprinkle it over the pork, rubbing it into the pork to cover it.
- Place the pork in a slow cooker and add the onion, garlic, and jalapeno. Let some sit on the pork and some fall into the slow cooker.
- Pour the juice of 1 orange over everything.
- Set slow cooker to high for 4-6 hours. Cover and wait.
- When the pork has finished cooking it should be super tender. Remove it from the slow cooker and use two forks to shred it.
- Skim the fat off of the top of the juices in the slow cooker and pour into a measure cup to use as you cook.
- In a large skillet heat the remaining 2 tablespoons of olive oil over medium high heat.
- Add the shredded pork pressing it into the pan. You will probably need to do this in batches so you don’t crowd the pan. You want all of the meat touching the pan.
- Pour about ½ a cup of the reserved juice over the shredded pork and let it cook for 3-4 minutes until the meat gets crisped and brown on one side. Remove from the pan and continue the process until all of the shredded pork has been crisped.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 194 kcal
% Daily Value*
| Serving | 4ounces | |
| Calories | 194kcal | 10% |
| Carbohydrates | 4g | 1% |
| Protein | 26g | 52% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 68mg | 23% |
| Sodium | 644mg | 27% |
| Potassium | 499mg | 11% |
| Sugar | 2g | 4% |
| Vitamin A | 70IU | 1% |
| Vitamin C | 12.3mg | 14% |
| Calcium | 33mg | 3% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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