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Pork Carnitas

Tender, juicy pork that melts in your mouth, wrapped in warm tortillas, topped with fresh cilantro and zesty lime.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 people
Course: Main Dish
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3-4 pounds pork shoulder cut into large chunks
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper optional for heat
  • 1 onion quartered
  • 4 cloves garlic minced
  • 1 orange juiced (reserve the spent halves)
  • 1 lime juiced (reserve the spent half)
  • 1 cup chicken broth

Equipment

  • Slow cooker
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Large skillet

Method
 

  1. Trim excess fat from the pork shoulder.
  2. In a large bowl, mix salt, black pepper, cumin, oregano, paprika, and cayenne pepper. Rub this mixture all over the pork chunks.
  3. Place the seasoned pork into the slow cooker with the quartered onion and minced garlic.
  4. Pour the orange juice and lime juice over the pork.
  5. Pour the chicken broth into the slow cooker.
  6. Throw in the spent orange and lime halves.
  7. Cover and cook on low for 8 hours or until the meat is fork-tender.
  8. Remove the pork and shred it with two forks.
  9. Optional: Crisp the shredded pork in a skillet over medium-high heat for a few minutes.

Notes

These carnitas are perfect for tacos or burritos, topped with fresh cilantro and onions.