Description
Tender, juicy pork carnitas slow-cooked to perfection and served in warm tortillas with your favorite toppings.
Ingredients
Scale
- 3 lbs pork shoulder, cut into chunks
- 1 tbsp salt
- 1 tsp black pepper
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp chili powder
- 4 cloves garlic, minced
- 1 onion, quartered
- 1 orange, juiced
- 1/4 cup water
- Corn tortillas, for serving
- Fresh cilantro, diced onion, lime wedges, for garnish
Instructions
- Season pork with salt, pepper, cumin, oregano, and chili powder.
- Place pork in slow cooker with garlic, onion, orange juice, and water.
- Cook on low for 8 hours or high for 4 hours until tender.
- Shred pork with forks and return to slow cooker to absorb juices.
- Warm tortillas and fill with carnitas.
- Top with cilantro, onion, and lime juice.
Notes
- For crispier carnitas, broil shredded pork for 5 minutes after cooking.
- Leftovers freeze well for up to 3 months.
- Adjust spices to your taste.
- Prep Time: 15 mins
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 420
- Sugar: 3g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 110mg
