Slow Cooker Carnitas
HB-15227 · Hand-built original · Mexican
Orange and chipotle pork shoulder slow cooked, shredded and crisped in a skillet for tacos and burritos.
MexicanMain course5 hrServes 88 kcalGluten-freeDairy-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: pork
Pairs well with: applesauce, roasted sweet potatoes, coleslaw, cornbread, braised cabbage
Servings:8quantities adjust to match
Ingredients
- 1 yellow onion, diced
- 4 cloves garlic
- 2 small cinnamon sticks
- 1/2 Tbsp. oregano
- 1/2 Tbsp. cumin
- 1/2 tsp. salt
- Freshly cracked pepper, according to taste
- 1/2 tsp. chipotle pepper powder
- 3 lb. pork butt roast
- 2 small oranges (or 1 large), juiced and zested
Method
- Scatter the diced onion, garlic cloves and cinnamon sticks over the bottom of the slow cooker.
- Cut the pork butt into 2-inch cubes and toss the pieces with the oregano, cumin, salt, pepper and chipotle powder, then pack them into the cooker over the onion.
- Pour the orange juice, about 1/2 cup, over the pork and add the orange zest, letting the citrus soak into the spiced meat.
- Cook the carnitas on high for 5 hours, until the pork is completely tender.
- Shred the meat with tongs, pulling out and discarding the cinnamon sticks as they surface.
- Crisp the shredded pork with a little of its cooking liquid in a hot skillet, pressing it down and leaving it undisturbed so the edges caramelize, before piling it into tacos, burritos or bowls.
Total: 5h 30m
Nutrition (per serving, where published)
8 kcalCalories
0.3 gProtein
1.7 gCarbs
0 gFat
0 gSaturates
0.3 gFibre
0.6 gSugars
1 mgSodium
0 mgCholesterol
20 mgPotassium
3 mgCalcium
1 servingServing
Estimated from USDA FoodData Central ingredient data