Slow Cooker Pork Carnitas
Tender pork shoulder slow-cooked with orange, lime, onion, garlic, cumin, and oregano, then shredded, moistened with its juices, and broiled until the edges turn crisp. Serve in warm tortillas with your favorite taco toppings.
Prep: 20 min · Cook: 510 min · Yield: 6 · Method: Slow Cooker
Ingredients
- 3.5 lb (1.6 kg) pork shoulder, boneless
- 2 tsp kosher salt
- 2 tsp ground cumin
- 1.5 tsp dried oregano
- 1 medium orange
- 2 medium lime
- 1 medium yellow onion
- 5 cloves garlic cloves
- 0.5 cup (120 mL) chicken broth
- 1 tbsp (15 mL) vegetable oil
Cooking instructions
- Pat the pork dry and cut it into durably sized 3-inch (7.5-cm) chunks. Combine the salt, cumin, and oregano, then rub the mixture over the pork. (about 10 min)
- Place the pork in a 6-quart (5.7-L) slow cooker. Add the sliced onion, smashed garlic, orange juice and zest, lime juice, and chicken broth. Cover and cook on LOW for 8 to 9 hours, until the pork is fork-tender and reaches at least 195°F (90°C) for easy shredding; it is safe to eat at 145°F (63°C), but will not yet be tender. (about 480 min) — LOW
- Transfer the pork to a rimmed baking sheet and discard the citrus halves, onion, and garlic. Shred the pork with two forks, toss it with 1 cup (240 mL) of the cooking juices, and spread it in a thin, even layer. Drizzle with the oil. (about 10 min)
- Broil 4 to 6 inches (10 to 15 cm) from the heat until the edges are browned and crisp, 3 to 5 minutes. Stir, spread out again, and broil for 2 to 4 minutes more if desired. Serve hot with extra cooking juices. (about 10 min) — Broil