Description
Mouthwatering Carnitas Crockpot for Effortless Weeknight Meals
Ingredients
Scale
- 3 pounds Pork Shoulder (Avoid using pork loin as it may yield a drier result.)
- 1 cup Orange Juice (Freshly squeezed is best for optimal flavor.)
- 1/4 cup Lime Juice (Replace with lemon juice if necessary.)
- 4 cloves Minced Garlic (Fresh garlic delivers the best punch.)
- 1 large Chopped Onion (Shallots can be used as an alternative.)
- 2 teaspoons Cumin (Always use ground and adjust to your taste.)
- 1 teaspoon Oregano (Opt for Mexican oregano for more authenticity.)
- 2 tablespoons Chili Powder (Customize based on your spice preference.)
- 1 teaspoon Salt (Adjust measurement to taste.)
- 1 teaspoon Pepper (Adjust measurement to taste.)
- 2 leaves Bay Leaves (Remember to discard before serving.)
Instructions
- Trim any excess fat from the pork shoulder, then cut it into large chunks for even cooking.
- Place the pork chunks into the slow cooker with orange juice, lime juice, garlic, onion, cumin, oregano, chili powder, salt, pepper, and bay leaves, then stir gently.
- Cover and cook on low for 8 hours or high for 4-5 hours until the pork is tender and shreds easily.
- Remove the pork from the slow cooker and shred it, discarding any excess fat.
- For crispy pork, spread it on a baking sheet and broil for 5-8 minutes.
- Serve your carnitas with cooking liquid over the pork in corn tortillas or burrito bowls.
Notes
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 100 mg
Keywords: Carnitas, Crockpot, Mexican, Comfort Food