Description
Tender, flavorful pork slow-cooked to perfection in a crockpot with aromatic spices, garlic, and citrus. This easy carnitas recipe yields juicy, shredded pork perfect for tacos, burritos, or bowls.
Ingredients
-
2 kg (4 lb) pork shoulder (pork butt), skinless, boneless (or 5 lb/2.5 kg bone-in)
-
2 ½ teaspoons salt
-
1 teaspoon black pepper
-
1 onion, chopped
-
1 jalapeno, deseeded and chopped
-
4 cloves garlic, minced
-
¾ cup fresh orange juice (about 2 oranges)
Rub:
-
1 tablespoon dried oregano
-
2 teaspoons ground cumin
-
1 tablespoon olive oil
Instructions
-
In a small bowl, mix the dried oregano, ground cumin, and olive oil to create a spice rub.
-
Pat the pork shoulder dry and rub the spice mixture evenly over the meat.
-
Place the pork in the crockpot. Sprinkle salt and pepper over the pork.
-
Add chopped onion, jalapeno, and minced garlic on top of the pork.
-
Pour the fresh orange juice over the ingredients in the crockpot.
-
Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the pork is tender and easily shredded.
- Remove pork from the crockpot and shred using two forks. Return shredded pork to the crockpot to soak in the juices before serving.
Notes
-
Bone-in pork shoulder can be used for extra flavor, just adjust cooking time if needed.
-
For crispier carnitas, spread shredded pork on a baking sheet and broil for 5 minutes before serving.
- Serve with warm tortillas, salsa, and your favorite toppings.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican