This pork carnitas recipe is surprisingly easy to make, using tender pork chunks slow-cooked until juicy with citrus, spices, and garlic. A final broiling adds an appealing crunchy edge, perfect for wrapping in tortillas with your favorite toppings like homemade guacamole or pineapple salsa.
Holly’s Recipe Highlights: Pork Carnitas Recipe
Flavor: These tacos have a bright, tangy citrus flavor balanced by warm spices and fragrant garlic, finished with rich, crispy edges.
Why make it: Pork shoulder becomes irresistibly juicy and tender in the slow cooker. By using a broiler, you can get a restaurant-style crispy finish without using extra oil.
Serving Instructions: Serve on warm tortillas, spoon into burrito bowls, or add to taco salads, cheesy nachos, or hearty rice bowls.
Ingredient memo
Pork Shoulder: Pork shoulder is the perfect cut for carnitas because the marbling keeps the meat juicy and tender even when cooked for long periods of time. Pig butt works similarly. Orange: Fresh orange juice adds natural sweetness and balance, while the zest provides a bright citrus aroma. For the best flavor, use fresh oranges instead of bottled juice. Flavor: A simple blend of chili powder, cumin, and dried oregano pairs perfectly with citrus. Bay leaves are optional, but add more flavor to the cooking liquid. Variation: Add jalapenos to slow cooker and heat slightly. Substitute beer for orange juice and sprinkle with a pinch of smoked paprika.
How to make carnitas
Season and brown the pork. Add to slow cooker with remaining ingredients. Cook slowly and cut into large pieces (see below for full recipe). Spread on a frying pan and spoon over a little cooking liquid.
Top this with homemade pico de gallo, pickled red onions, cotija, avocado, or an easy Asian slaw.
Dispose of leftovers correctly
Store leftovers in the refrigerator in an airtight container with a little cooking liquid to keep the meat moist. It can be stored in the refrigerator for 4 days or frozen for up to 3 months. Reheat in a skillet, air fryer, or under the broiler.
Carnitas fresh side menu
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Cut pork shoulder into large chunks (about 3 inches). Season with salt and pepper. Heat a large pot and add the olive oil. Grill the pork little by little.
Using a vegetable peeler, peel 4 to 5 oranges and 3 limes. Juice the orange and lime.
Add pork, citrus juice, zest, onion quarters, garlic, chili powder, cumin, dried oregano, and bay leaf to slow cooker. Pour in the chicken broth.
Cook on high for 4 to 5 hours or on low for 8 hours until pork is tender. Discard the bay leaves.
Turn on the oven and bake. Cut the pork into large chunks and place in a single layer in a large pot. Spoon a little juice over it. Bake for 4-5 minutes or until crispy. Stir, then add some more soup. Bake for another 5 minutes.
Spoon the juices from the slow cooker over the pork.
Wrap tortillas with your favorite toppings and enjoy.
Store leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
calorie: 438 | carbohydrates: 16g | protein: 42g | fat: twenty twog | Saturated fat: 6g | cholesterol: 139mg | sodium: 409mg | potassium: 999mg | fiber: 3g | sugar: 8g | Vitamin A: 765IU | Vitamin C: 55.5mg | calcium: 100mg | iron: 3.8mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of ingredients used.
course main course
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(Tag translation) Chicken broth
