Pork Carnitas

After spending the day in a slow cooker, this succulent pork will tantalize your taste buds with its spicy blend of flavors. You can serve this on tortillas with your favorite toppings . My favorite way to enjoy this is to spread the meat over tortilla chips, covered with cheese and pop it under the broiler to melt. A dab of guacamole, a dollop of sour cream and a scoop of pico de gallo to top it off…dinner is served!

Pork Carnitas

Recipe by Diane BeckerCourse: Dinner, Ethnic Dishes, Main Dish – Pork, Slow Cooker
Servings

12

servings

Ingredients

  • 5-6 lb. pork shoulder or pork butt roast

  • 1 large onion, cut in 8ths

  • 1 jalapeno pepper, diced

  • 5 cloves garlic, chopped

  • ¾ cup orange juice

  • Juice of 1 lime

  • 1 Bay leaf

  • 1 1/4 teaspoons oregano

  • 2 ½ teaspoons cumin

  • 2 teaspoons chili powder

  • 1/4 teaspoon chipotle powder

  • ¼ teaspoon cinnamon

  • 1/8 teaspoon smoked paprika

  • 2 ½ teaspoons salt

  • 1 teaspoon pepper

Directions

  • Rinse pork roast and pat dry.
  • Combine all the spices together and rub mixture into the meat, putting any leftovers in the slow cooker
  • Place the meat into the slow cooker, add the orange juice, lime juice, bay leaf, onions , garlic and jalapeno pepper. 4. Cover and cook on high for 7 hours.
  • Remove the meat from cooker and shred it with a fork, reserving some of the juice from the cooker.
  • Place the shredded meat in a foil lined pan and broil for a few minutes to crisp it up a little. Remove from broiler,
  • Scoop some of the juice over the meat and serve on tortillas with your favorite toppings such as guacamole, pico de gallo, sour cream, shredded cheese, salsa, black olives, etc.

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