1.8 KiB
1.8 KiB
Slow Cooker Carnitas
Ingredients:
- 3 to 4 pounds pork shoulder or pork butt, cut into large chunks
- 1 onion, finely chopped
- 5 garlic cloves, minced
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 2 bay leaves
- 1 cinnamon stick (optional)
- 2 oranges, juiced (and keep the spent halves)
- 2 limes, juiced
Instructions:
- Preparation: Combine the salt, black pepper, oregano, cumin, chili powder, and paprika in a small bowl. Rub this spice mixture all over the pork pieces.
- Layering Ingredients: Place the spiced pork chunks in the slow cooker. Spread the chopped onion and minced garlic over the pork. Tuck in the bay leaves and cinnamon stick around the meat.
- Adding Citrus: Squeeze the juice of the oranges and limes over the pork. After squeezing, add the spent orange halves to the slow cooker as well.
- Slow Cooking: Cover and cook on LOW for 8 to 10 hours or on HIGH for 5 to 6 hours, or until the pork is tender and easily shreds with a fork.
- Crisping (optional): Once cooked, transfer the pork to a baking sheet, shred it with two forks, and spread it out in a single layer. Place under a broiler for about 5 minutes or until the edges become crispy and golden. Alternatively, you can crisp up the pork in a hot pan with a bit of the cooking juices.
- Serve: Use the carnitas for tacos, burritos, salads, or any of your favorite Mexican dishes. Drizzle with some of the remaining juices from the slow cooker for added flavor.
Tips:
- Skim off the fat from the juices left in the slow cooker and use it to moisten the pork before broiling or frying.
- The addition of citrus, especially orange, gives a unique flavor to the carnitas, distinguishing it from other pulled pork dishes.