Slow Cooker Pork Carnitas Recipe
These Slow Cooker Pork Carnitas are cooked low and slow until tender, then shredded and broiled to crispy perfection on the outside. Serve on tacos with all of your favorite toppings, or use leftovers in quesadillas, sandwiches, salads, soups and more.
Servings: 12 people
Calories: 167kcal
Ingredients
- 3-5 lb Pork Roast
- ½ cup Orange Juice
- 1 cup Chicken Broth
- 1 large Onion yellow, white, or red onion minced
- 1 med Jalapeño minced
- 4 large cloves Garlic or about 4 tsp
- 2 teaspoon Cumin or chili powder
- 1 tsp Dried Oregano
- 2 large Bay Leaves
- 2 teaspoon Salt
- 1 teaspoon Pepper
- 2 large Limes for serving
Instructions
- Spray your crockpot with non-stick cooking spray, then add the pork roast, orange juice, chicken stock, onion, jalapeño and garlic. Season with cumin, oregano, salt, pepper and top with bay leaves.
- Cook on high for 5 hours or on low for 7-8 hours, until you can easily shred the roast with two forks. (Note: if the roast is difficult to shred, put the lid back on and cook for 30-60 more minutes, or until it’s easily shreddable).
- Preheat oven to a low broil.
- Remove roast from slow cooker and shred, removing any excess fat or gristle, and place on a baking sheet. Use any remaining juices from the slow cooker to moisten the shredded pork.
- Broil on low for 2 minutes and turn with tongs. Repeat 3-4 times, or until about 20 percent of the edges of the pork are a little crispy. Continue to add drippings (about ¼ cup at a time) from the slow cooker to keep the meat moistened.
- Once you have broiled the carnitas, remove and squeeze with fresh lime juice before serving on tacos, salads, burrito bowls, quesadillas, sandwiches and more. Enjoy!
Video
Nutrition
Calories: 167kcal | Carbohydrates: 4g | Protein: 26g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 71mg | Sodium: 516mg | Potassium: 500mg | Fiber: 1g | Sugar: 2g | Vitamin A: 30IU | Vitamin C: 11mg | Calcium: 21mg | Iron: 1mg