Slow Cooker Carnitas
Tender and juicy but irresistibly crispy, this slow cooker carnitas recipe is a simple but flavorful recipe everyone will love. You only need a handful of ingredients to make this delicious pulled pork recipe. These pork carnitas are perfect for tacos, burritos, quesadillas, nachos, and more!
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Servings: 8 servings
Equipment
Ingredients
- 4 pound boneless pork butt or pork shoulder
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 teaspoon chipotle powder
- 1 teaspoon chili powder
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 yellow onion chopped
- 4 cloves garlic minced
- 1 jalapeno deseeded, chopped
- 1 cup orange juice
Instructions
- In a small bowl, combine the dried oregano, basil, chipotle powder, chili powder, salt, and black pepper.
- Rub the spice mixture generously on the pork butt/shoulder and place it in the slow cooker.
- Add the onions, garlic, and jalapeno around the pork in the slow cooker. Pour the orange juice around the pork in the slow cooker, so as not to wash off the spices on the pork.
- Cover and cook on low for 8-10 hours or high for 5-6 hours.
- Remove the pork from the slow cooker. Use two forks to shred the pork. Do not discard the liquid.
- Place the shredded pork on a large rimmed baking sheet. Pour 1 cup of the reserved liquid over the shredded pork.
- Broil for 5 to 10 minutes or until the pork becomes golden browned and crispy around the edges. You might need to do this twice to fit all the shredded pork if it does not all fit.
Notes
You can toss the crisped shredded pork in the reserved liquid if you'd like!
Nutrition
Serving: 1serving | Calories: 326kcal | Carbohydrates: 6g | Protein: 43g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 136mg | Sodium: 739mg | Potassium: 895mg | Fiber: 1g | Sugar: 3g | Vitamin A: 245IU | Vitamin C: 19mg | Calcium: 66mg | Iron: 4mg