Crispy Slow Cooker Pork Carnitas
Feed a crowd with this easy recipe for Slow Cooker Pork Carnitas! You’ll love the layers of citrus and spice in this moist, crispy Mexican pulled pork.
Servings: 8
Equipment
Ingredients
- ½ cup orange juice about 2 medium oranges
- ¼ cup lime juice about 2 medium limes
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 tablespoon brown sugar
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon paprika
- 5 - 6 pounds pork butt cut into 4 to 5 inch chunks.
- 1 white onion chopped
- Chopped cilantro
Instructions
- Whisk together the orange and lime juices, chili powder, cumin, brown sugar, salt, garlic powder, oregano, and paprika.
- Place the pork butt pieces into your slow cooker, and top with onion and spice/citrus mixture. Stir to combine, and cook for 7 to 8 hours on LOW, or 4 to 6 hours on HIGH.
- Preheat your broiler to HIGH. Remove the pork from the slow cooker, reserving the liquid. Place the pork on a baking sheet, and shred it with forks.
- Place the baking sheet in the oven with the rack in the middle position, and broil for 4 to 5 minutes, or until the top begins to turn a crispy golden brown.
- Remove the pork from the oven, drizzle with ½ cup of the reserved cooking liquid, and garnish with chopped cilantro.
- Serve.
Notes
- This dish can be stored in an airtight container in the refrigerator for up to 4 to 5 days.
- To reheat, spread the carnitas in a thin layer on a baking sheet, and broil on HIGH for 5 minutes, or until crispy.
Nutrition
Calories: 403kcal | Carbohydrates: 6g | Protein: 54g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 785mg | Potassium: 1069mg | Fiber: 1g | Sugar: 4g | Vitamin A: 468IU | Vitamin C: 11mg | Calcium: 62mg | Iron: 4mg
