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Pork Carnitas

Pork Carnitas Recipe

8 hours
  • 1 tablespoon salt
  • 4 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 2 teaspoons dried oregano
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon ground black pepper
  • 4 pound pork shoulder, 4 inch cuts, excess fat trimmed
  • Juice of 2 oranges
  • Juice of 2 limes

Instructions

  1. In a small bowl, combine salt, cumin, chili powder, oregano, onion powder, garlic powder, and pepper. Season pork shoulder with spice mixture.
  2. Place orange juice, lime juice and seasoned pork shoulder into a slow cooker. Cover and cook on low heat for 8 hours or high for 4-5 hours. (High prefered)
  3. Remove pork shoulder from the slow cooker and shred the meat.
  4. Preheat oven to broil. Place carnitas onto a baking sheet with 1/2 cup pork juice and broil until crisp and crusted, about 3-4 minutes.
  5. Serve immediately.

Note: Original recipe recommends adding shredded pork back to slow cooker, I skip that part. Still works great for cubanos or nachos.

Original recipe