Description
A simple recipe for tender and flavorful pork shoulder cooked slowly in a slow cooker for easy carnitas.
Ingredients
Scale
- 3 lb pork shoulder (Boston butt), trimmed and cut into 2-inch chunks
- 1 large onion, quartered
- 4 cloves garlic, minced
- 1 cup orange juice, fresh squeezed preferred
- 1/2 cup chicken broth
- 2 tablespoons lime juice, fresh squeezed
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground cloves
Instructions
- Place the pork chunks in the slow cooker.
- Add the onion, garlic, orange juice, chicken broth, lime juice, cumin, oregano, salt, pepper, and cloves to the slow cooker.
- Stir the ingredients to coat the pork evenly.
- Cover and cook on low for 8 to 10 hours, or on high for 4 to 5 hours, until the pork is very tender.
- Remove the pork from the slow cooker and place it on a cutting board. Discard the solids from the liquid remaining in the slow cooker.
- Shred the pork using two forks.
- Preheat your oven broiler. Spread the shredded pork on a baking sheet.
- Spoon 1/2 cup of the cooking liquid over the shredded pork.
- Broil for 3 to 5 minutes, watching closely, until the edges of the pork are slightly crispy.
- Serve immediately with your favorite taco or burrito toppings.
Notes
- You can crisp the pork in a large skillet over medium-high heat instead of broiling if you prefer.
- For extra flavor, add 1 tablespoon of chili powder with the other spices.
- Prep Time: 15 min
- Cook Time: 8 hr
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving (approx. 5 oz cooked meat)
- Calories: 350
- Sugar: 5
- Sodium: 450
- Fat: 20
- Saturated Fat: 7
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 6
- Fiber: 1
- Protein: 38
- Cholesterol: 110
Keywords: carnitas, slow cooker, pork, Mexican food, shredded pork, easy dinner