Slow Cooker Pork Carnitas
- Prep Time: 10 mins
- Cook Time: 6 hours 5 mins
- Total Time: 6 hours 15 mins
- Yield: 6 1x
- Category: Entree
Ingredients
Scale
- 3–4 lb Pork Shoulder
- 1 onion, roughly chopped
- 4 tablespoons minced garlic
- 2 1/2 teaspoons salt
- 1 tsp black pepper
- Juice from one freshly squeezed orange
- 1 Tablespoon dried oregano
- 2 teaspoons cumin
- 1 Tablespoon olive oil
Instructions
- Rinse off the pork shoulder, and pat it dry with a paper towel.
- In a small bowl, combine the oregano, cumin and olive oil into a thick paste.
- Rub mixture all over the pork shoulder and place it in the slow cooker.
- Add in the salt, pepper, garlic, and onion, and squeeze the orange juice over the top of all of it.
- Turn the slow cooker on high and let it cook for 6 hours.
- Remove the pork from the slow cooker and place it in a large bowl (it will be falling apart completely, so work carefully).
- Use a fork and shred the pork.
- Strain the leftover liquid from the crockpot (save for later)
- Immediately before serving, fry the pork in small batches in a single tablespoon of oil, and a few tablespoons of the leftover liquid from the crockpot for two minutes. Remove from the pan and place it directly on the plate. **Don’t skip this step, as it is what gives the pork texture and that little bit of crisp that it needs.**
- Serve on a fried flour or corn tortilla, or by itself.
- Top with another couple of tablespoons of the juice from the crockpot. The juice is salty and will give it a richer flavor.
Find it online: https://pennypinchinmom.com/slow-cooker-pork-carnitas/