Slow Cooker Carnitas
Tender, juicy pork shoulder carnitas slow-cooked to perfection.
Servings: 8 people
Cost: 40
Ingredients
- 3 4 lbs pork shoulder
- ¼ cup avocado or olive oil
- 1 onion diced
- 4-8 cloves garlic minced
- 1 jalapeño seeded and chopped (optional for heat)
- 2 tablespoons chili powder
- 1 ½ tablespoons cumin
- 2 teaspoons oregano
- 2 teaspoons smoked paprika
- 2 teaspoon coarse salt
- 1 teaspoon black pepper
- 1 teaspoon coriander
- ½ cup orange juice about 1 large orange
- ¼ cup lime juice about 2 limes
- ½ cup chicken broth
Instructions
- Rub pork chunks with olive oil, salt, pepper, chili powder, cumin, oregano, and smoked paprika.
- Place diced onion, garlic, and jalapeño at the bottom of the slow cooker. Add seasoned pork on top.
- Pour in orange juice, lime juice, and chicken broth.
- Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours, until pork is fall-apart tender.
- Remove pork from the slow cooker and shred with two forks.
- Spread shredded pork on a baking sheet. Broil in the oven for 5–7 minutes until edges are crispy. Spoon some cooking liquid over the pork before serving for extra flavor.
Nutrition
Calories: 750kcal | Carbohydrates: 7g | Protein: 109g | Fat: 47g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Cholesterol: 371mg | Sodium: 1093mg | Potassium: 2043mg | Fiber: 2g | Sugar: 2g | Vitamin A: 951IU | Vitamin C: 18mg | Calcium: 116mg | Iron: 8mg
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