Easy Crockpot Carnitas Meal (Print Version)
# Ingredients:
01 -
4 lbs pork shoulder, boneless, trimmed and cut into large chunks
02 -
1 tablespoon salt
03 -
1 1/2 teaspoons black pepper
04 -
1 tablespoon ground cumin
05 -
1 tablespoon dried oregano
06 -
1 onion, chopped
07 -
4 cloves garlic, minced
08 -
2 bay leaves
09 -
1 orange, juiced, with spent halves reserved
10 -
1 lime, juiced
11 -
Optional: 1/2 cup chicken broth
# Instructions:
01 -
In a small bowl, mix salt, pepper, cumin, and oregano. Rub mixture all over the pork pieces.
02 -
Place chopped onion, garlic, and bay leaves in the bottom of the slow cooker. Add pork on top. Squeeze orange and lime juice over the pork, then add the spent orange halves. Pour in broth if using.
03 -
Cover and cook on low for 8–10 hours or high for 5–6 hours, until pork is fork-tender and shreds easily.
04 -
Preheat oven to 425°F (220°C). Remove pork from slow cooker and shred with two forks. Spread shredded pork on a baking sheet. Drizzle with some of the cooking juices, and roast for 10–15 minutes until crispy edges form.
05 -
Serve hot in tacos, bowls, or salads with your favorite toppings like avocado, salsa, cilantro, and lime.
# Notes:
01 -
For a smokier flavor, add a chipotle pepper in adobo to the slow cooker.
02 -
Leftovers freeze well for up to 3 months.
03 -
Crisp in batches if needed for even browning.