Easy Crockpot Carnitas
These easy Crockpot Carnitas are tender, juicy, and bursting with flavor, perfect for tacos or sandwiches.
Equipment
- slow cooker
Ingredients
Rub
- 2 kg pork shoulder skinless, boneless (or 5 lb / 2.5 kg bone-in)
- 2.5 teaspoon salt
- 1 teaspoon black pepper
- 1 onion chopped
- 1 jalapeno deseeded and chopped
- 4 cloves garlic minced
- ¾ cup orange juice from about 2 oranges
- 1 tablespoon dried oregano
- 2 teaspoon ground cumin
- 1 tablespoon olive oil
Instructions
Preparation
- Mix the oregano, cumin, and olive oil to make the rub.
- Rub the pork shoulder thoroughly with salt, pepper, and the prepared rub.
- Place the pork in a slow cooker and top with chopped onion, jalapeno, garlic, and orange juice.
- Cover and cook on low for 8–10 hours or on high for 5–6 hours, until the pork is very tender and falls apart easily.
- Remove the pork and shred it using two forks.
- Optional: Spread the shredded pork on a baking sheet and broil for 5–10 minutes until the edges are crispy.
Notes
These carnitas are excellent for tacos, burritos, bowls, or sandwiches.
Nutrition
Serving: 1servingCalories: 250kcalCarbohydrates: 3gProtein: 36gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 1gSugar: 1gVitamin A: 2IUVitamin C: 10mgCalcium: 2mgIron: 8mg
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