Carnitas

Carnitas is a traditional Mexican dish made from pork that has been slow-cooked and then fried until crispy. The pork is seasoned with a combination of spices such as cumin, oregano, and chili powder, and then cooked in its own fat until tender and juicy.

Course Main Course

Cuisine Mexican

Prep Time 10

Cook Time 8

Total Time 8 10

Servings servings

Calories 182kcal

Author Whitney Wright

Equipment

slow cooker

Ingredients

3 lbs pork shoulder roast also called a pork butt
2 large oranges juiced (about 3/4 cup of fresh orange juice)

Seasoning Rub

2 teaspoons ground cumin
2 teaspoons kosher salt
2 teaspoons dried oregano
1 teaspoon chili powder
1 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder

Instructions

In a small bowl combine the cumin, salt, oregano, chili powder, pepper, onion powder, garlic powder.
Place the orange juice in the slow cooker.
Cut the roast into 3 equal size pieces. Rub the pork roast with the seasoning. Then place inside the slow cooker.
Cover and cook on LOW heat for 6-8 hours.
Remove the roast from the slow cooker and place in a baking dish (with sides). Use two forks to shred the meat. Save the juices from cooking the meat. (We will drizzle this overtop of the meat when we broil it).
Preheat the broiler for 5 minutes.
Spread the shredded meat on a large rimmed baking sheet. Drizzle the saved juices from cooking the meat, overtop of the shredded meat. Broil for 2-3 minutes or until parts of the meat begin to crisp. Remove from the oven.
Serving: Can use this meat for tacos, quesadillas, burritos, tacos, salad, sliders, enchiladas, in taco soup or enchilada soup. We like to use tortillas and fill them with meat, top with diced avocado, guacamole, pico, cilantro, grated cheese, sour cream. Whatever you desire!

Notes

Use pork with skin removed but leave the fat on. It adds juiciness to the carnitas. And if there is excess fat it can be skimmed off later.

Nutrition