Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from
2
votes
Pork Carnitas
These Pork Carnitas are tender, juicy, and full of Mexican-inspired flavor!
Prep Time
20
minutes
mins
Cook Time
4
hours
hrs
20
minutes
mins
Total Time
4
hours
hrs
40
minutes
mins
Course:
Main Course
Cuisine:
American, Mexican
Servings:
8
servings
Calories:
217
Author:
Candace
Equipment
Slow cooker
Baking tray
Heavy duty aluminum foil
Ingredients
3-4
pounds
pork shoulder roast
2
Tablespoons
olive oil
salt and freshly ground black pepper
to taste
1
Tablespoon
chili powder
1
teaspoon
cumin
1
teaspoon
dried oregano
2
navel oranges
1
lime
1
onion
cut into chunks
3
cloves
garlic
1
cup
chicken broth
1
bay leaf
Instructions
Cut pork into large pieces (about 3”). Sprinkle with salt and pepper.
In a large skillet, heat oil and brown pork in batches and add to slow cooker.
Sprinkle pork with chili powder, cumin, and oregano.
Peel the rind off and juice the oranges and lime. Add rinds and juices to slow cooker along with onion, garlic, broth, and bay leaf.
Cook on high for 4-5 hours or low for 8 hours, or until the pork is tender. Once complete, discard bay leaf.
Preheat oven to broil. Line a baking tray with foil.
Shred pork using shredding tongs (or two forks, or a mixer).
Spread pork evenly on the baking tray and add some juice from the slow cooker. Broil 4-5 minutes, mix and add more broth. Broil 4-5 more minutes.*
Once removed from the oven, add more juice from the slow cooker, stir, and serve in tortillas with desired toppings.
Notes
*Instead of broiling, crisp pork in a pan with olive oil (no stirring!), or air fryer for 4-6 minutes if desired.
Nutrition
Calories:
217
|
Carbohydrates:
8
g
|
Protein:
21
g
|
Fat:
11
g
|
Saturated Fat:
3
g
|
Cholesterol:
70
mg
|
Sodium:
205
mg
|
Potassium:
493
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
383
IU
|
Vitamin C:
27
mg
|
Calcium:
49
mg
|
Iron:
2
mg