Foodle / Recipes / Slow Cooker Carnitas

Slow Cooker Carnitas

10 ingredients · 11 steps · from Downshiftology

Slow Cooker Carnitas

Ingredients

  • 4 pounds Pork shoulder (pork butt)
  • 1 tablespoon Oregano
  • 1 tablespoon Cumin
  • 2 teaspoons Chili powder
  • 1 teaspoon Salt
  • 0.5 teaspoon Black pepper
  • 1 (diced) Onion
  • 1 (seeded and finely diced) Jalapeño or Serrano pepper
  • 4 Garlic cloves
  • Juice of 1 orange Orange juice
Watch the original video

Steps

  1. Rub the pork shoulder on all sides with a mixture of oregano, cumin, chili powder, salt, and black pepper.
  2. Transfer the seasoned pork shoulder to a slow cooker.
  3. Dice an onion and add it to the slow cooker.
  4. De-seed and finely dice the jalapeño or serrano pepper, then add it to the slow cooker.
  5. Smash and mince the garlic cloves into the slow cooker.
  6. Add the juice of one orange to the slow cooker.
  7. Slow cook for 8 to 10 hours (or 4 to 6 hours on high).
  8. Remove the pork from the slow cooker and use two forks to shred it.
  9. Preheat your oven broiler. Transfer the shredded carnitas to a baking sheet, trying to get it in one layer.
  10. Pour about a cup of leftover liquid from the slow cooker over the carnitas on the baking sheet.
  11. Place the carnitas under the broiler and cook for 5 to 10 minutes until golden and crispy.

Recipe extracted by Foodle from “CRISPY PORK CARNITAS | easy slow-cooker carnitas recipe” by Downshiftology. Quantities follow the video and may be approximate — watch the original for technique.