Slow Cooker Pork Carnitas
Slow cooker pork carnitas gives you a batch of tender shredded pork with browned edges for several meals.
Ingredients
- 3 lb boneless pork shoulder raw edible weight after removing thick external fat; cut into 3-inch pieces
- 1 medium onion sliced
- 4 cloves garlic crushed
- 1/2 cup orange juice
- 2 tbsp lime juice
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1 tsp table salt
- 1/2 tsp black pepper
Instructions
- Place onion and garlic in a 5- to 6-quart slow cooker. Rub pork with cumin, oregano, salt and pepper. Arrange over the onions and pour orange and lime juices around it. Do not add broth or water.
- Cover and cook on LOW for about 8 hours, allowing 7–9 hours depending on the cooker. Pork must be fork-tender and pull apart easily; reaching 145°F alone does not mean the shoulder is tender enough to shred.
- Move pork to a rimmed tray and shred into large strands. Pour all cooker liquid and onions into a saucepan. Simmer uncovered 10–15 minutes until reduced to about 1 cup; retain the juices and rendered fat for this estimate.
- Heat the oven broiler with a rack 6–8 inches from the element. Toss pork with half the reduced liquid and spread across two rimmed sheet pans. Broil one pan at a time for 3–6 minutes, watching constantly, until some tips brown. Leave plenty of soft meat.
- Toss with remaining reduced liquid and divide into eight equal portions. The estimate covers the full pork batch and its juices; tortillas, lettuce cups and toppings are separate.
Notes
One serving is one of 8 equal portions of the complete recipe, including all listed sides, sauces and toppings. Extra serving suggestions are not included. Nutrition is estimated and changes with brands, portions and substitutions.