Pork Carnitas
I love Mexican food and tacos are a great way to make entertaining easy. One of my favorite go-to recipes for a mid-large gathering. With minimal prep you can drop all ingredients in crockpot in the morning and have a hearty meal ready in time for dinner. Serve with corn or flour tortillas, fresh avocado, red chopped cabbage, lettuce, radishes and jalapenos for an easy meal.
Equipment
- 1 Slow Cooker
- 2 Meat Shredders or Large Forks
- 1 Large Serving Dish
Ingredients
- 6 Pound Pork
- 3 Teaspoons Salt
- 1 1/2 Teaspoons Black Pepper
- 1 Cup Orange Juice (Freshly Squeezed)
- 7 Ounces Green Chilis (Chopped & Drained)
- 1/2 Onion (Chopped)
- 5 Cloves Garlic (Minced)
Pork Rub
- 2 Tablespoons Olive Oil
- 1 1/2 Tablespoon Dry Oregano
- 3 Teaspoons Cumin
- 1 Teaspoon Onion Powder
- 1 Teaspoon Garlic Powder
Instructions
- Rinse and dry the pork.
- Season with salt & pepper.
- Combine olive oil, oregano, cumin, onion powder and garlic powder. Rub over pork.
- Add the pork (fat cap up), orange juice, green chilis, chopped onion, and minced garlic to the slow cooker.
- Cook on HIGH for 7 HOURS or LOW for 10 HOURS.
- Remove from slow cooker and place on large plate.
- Shred the meat using two meat shredders or two large forks.
- Crisp the Carnitas by spreading the shredded pork on a baking sheet and broiling 3–5 minutes until crispy OR place in a frying pan on the stovetop.
- Add your favorite garnishes and enjoy!
Notes
FAQs
What cut of meat is best for carnitas?
Pork shoulder is ideal because of its fat content, which keeps the meat tender.Can you make carnitas ahead of time?
Yes. They taste even better the next day.Can I freeze carnitas?
Yes. Store in airtight containers for up to 3 months. Tried this recipe?Let us know how it was!
