Description
A flavorful Mexican dish where tender, slow-cooked pork is crisped to perfection, perfect for tacos or burritos.
Ingredients
Scale
Ingredients
- 3–4 lbs pork shoulder or pork butt (trimmed of fat cap, cut into chunks)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 cloves garlic (minced)
- 1 onion , chopped
- 1 jalapeño , seeded and chopped (optional)
- 1 cup chicken broth
- 1/2 cup orange juice (freshly squeezed preferred)
- 1/4 cup lime juice (freshly squeezed preferred)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
Instructions
- 1. Heat the olive oil in a large skillet over medium-high heat.
- 2. Season the pork shoulder chunks with salt and pepper.
- 3. Sear the pork in the skillet until browned on all sides, about 3-4 minutes per side.
- 4. Transfer the pork to the slow cooker along with the liquids from the skillet.
- 5. Add the minced garlic, chopped onion, and jalapeño (if using) to the slow cooker, surrounding the pork.
- 6. Pour the chicken broth, orange juice, and lime juice over the pork.
- 7. Add the chili powder, ground cumin, oregano, and bay leaf. Stir to combine.
- 8. Cover and cook on low for 8 hours or on high for 4-5 hours, until the pork is tender and easily shreds with a fork.
- 9. Remove the pork from the slow cooker and shred it using two forks.
- 10. Spread the shredded pork on a baking sheet and drizzle with some of the cooking juices.
- 11. Broil in the oven for 5-10 minutes until the edges are crispy.
- 12. Serve the crispy carnitas with warm tortillas and your favorite toppings.
Notes
For additional flavor, consider using smoked paprika or chipotle powder instead of regular chili powder.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking, Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 10
- Saturated Fat: 3
- Carbohydrates: 30
- Fiber: 4
- Protein: 12
- Cholesterol: 25