Slow Cooker Carnitas
Easy Mexican pulled pork seasoned with a rub, onion, garlic, and citrus juice.
Yield: 6 cups
Calories: 889kcal
Equipment
- 1 Crock pot
Materials
- 2 tsp. salt
- 2 tsp. ground cumin
- 2 tsp. oregano
- 2 tsp. garlic powder
- 2 tsp. onion salt
- 2 tsp. black pepper
- 3.5 - 4 lb. pork butt (a.k.a. pork shoulder)
- 1 white onion, roughly chopped
- 2 cloves garlic, minced
- 1 jalapeno, sliced, membranes and seeds removed
- 2 fresh oranges, juiced
Instructions
- Optional: Line your Crock Pot with liner, if you have one.
- In small bowl, mix all 6 seasonings together and set aside.
- Trim excess fat off pork, then cut into 3" - 4" chunks.
- Place half of the onions on bottom of Crock Pot.
- Season all sides of pork with dry rub, and place pork on top of the onions.
- Place remaining onions, garlic, and jalapenos on top of pork. Pour orange juice over top and cover.
- Heat on LOW for 7-8 hours or until pulls apart easily.
- Remove pork from Crock Pot and shred. Reserve juices.
- Spread meat evenly on large baking sheets (with sides) and spoon reserved juice over top.
- Broil for approx. 3 - 5 minutes, or until tips begin to crisp. Enjoy!
Notes
Crisping the pork after cooking in the slow cooker is option, but recommended.
Delicious served on corn tortillas with fresh onion, cilantro, and queso fresco.
Nutrition
Calories: 889kcal | Carbohydrates: 11g | Protein: 112g | Fat: 41g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Cholesterol: 380mg | Sodium: 1710mg | Potassium: 2141mg | Fiber: 3g | Sugar: 5g | Vitamin A: 216IU | Vitamin C: 32mg | Calcium: 154mg | Iron: 9mg