Description
Craving a mouthwatering, Mexican-inspired dish that’s tender, flavorful, and incredibly easy to prepare? Look no further than Slow Cooker Pork Carnitas! This classic recipe transforms pork shoulder into juicy, shreddable perfection, infused with citrusy orange juice, garlic, and warm spices.
Ingredients
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Pork Shoulder (3 lbs, cut into large chunks): A fatty, flavorful cut that becomes tender and shreddable when slow-cooked.
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Substitution: Pork butt (similar cut), pork loin (leaner but less juicy), or jackfruit for vegetarian (reduce cooking time).
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Onion (1, quartered): Adds sweet, savory depth to the braising liquid.
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Substitution: Yellow or white onion, shallots, or 1 tsp onion powder.
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Garlic (4 cloves, minced): Infuses the pork with warm, aromatic flavor.
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Substitution: 1 tsp garlic powder if fresh isn’t available.
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Orange Juice (1 cup): Provides a bright, citrusy note that tenderizes the pork.
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Substitution: Lime juice, pineapple juice, or a mix of citrus juices.
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Cumin (1 tsp): Adds earthy, warm flavor.
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Substitution: Ground coriander or chili powder for a different vibe.
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Oregano (1 tsp): Brings herbal, slightly peppery notes.
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Substitution: Mexican oregano, dried thyme, or Italian seasoning.
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Chili Powder (½ tsp): Adds mild heat and complexity.
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Substitution: Paprika, cayenne (use less for less heat), or ancho chili powder.
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Salt and Pepper (to taste): Enhances all the flavors.
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Substitution: Sea salt or low-sodium options for dietary needs.
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Fresh Cilantro (for garnish): Adds a fresh, herbaceous finish.
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Substitution: Parsley, green onions, or no garnish.
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Lime Wedges (for serving): Provides a zesty, tangy contrast.
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Substitution: Lemon wedges or omit.
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Tortillas or Rice (for serving): Perfect for tacos, burritos, or bowls.
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Substitution: Corn or flour tortillas, quinoa, or lettuce wraps for low-carb.
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Why They’re Important: The pork shoulder is the juicy, flavorful star, orange juice and spices create a vibrant braising liquid, and onions and garlic add depth. Cilantro, lime, and tortillas or rice complete the dish with freshness and versatility.
Instructions
Step 1: Prep the Pork
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Trim excess fat from 3 lbs pork shoulder if desired, then cut into large chunks (about 3-4 inches).
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Place the pork chunks in the slow cooker in an even layer.
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Tip: Leave some fat for flavor and tenderness, but trim large pieces to avoid a greasy result.
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Step 2: Add Seasonings and Liquid
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Add 1 quartered onion, 4 minced garlic cloves, 1 cup orange juice, 1 tsp cumin, 1 tsp oregano, ½ tsp chili powder, a generous pinch of salt, and a pinch of pepper to the slow cooker.
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Stir gently to coat the pork with the spices and liquid, ensuring the onions are distributed evenly.
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Tip: Squeeze fresh orange juice for the best flavor, but bottled works in a pinch.
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Step 3: Cook
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Cover and cook on low for 8-10 hours or high for 4-5 hours, until the pork is tender and easily shreds with a fork.
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Check at the lower end of the time range to avoid overcooking; the pork should be juicy and falling apart.
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Tip: If possible, turn the pork chunks halfway through to ensure even flavor absorption, but avoid lifting the lid too often.
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Step 4: Shred and Mix
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Remove the pork from the slow cooker using tongs and transfer to a large bowl or cutting board. Discard any large onion pieces or excess fat if desired.
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Shred the pork with two forks into bite-sized pieces.
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Return the shredded pork to the slow cooker and stir to coat with the cooking juices for maximum flavor.
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Tip: For crispy carnitas, spread the shredded pork on a baking sheet and broil at 400°F (200°C) for 5-7 minutes, watching closely to avoid burning.
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Step 5: Serve
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Serve the carnitas hot, either in warmed tortillas for tacos or over rice for a bowl.
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Garnish with chopped fresh cilantro and serve with lime wedges for squeezing over the top.
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Tip: Offer toppings like diced onions, avocado, salsa, or sour cream for a customizable experience.
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