Description
A fuss-free, mouthwatering crockpot carnitas recipe that’s perfect for busy weeknights, packed with flavor and comfort.
Ingredients
Scale
- 4 lbs pork shoulder, trimmed and cut into chunks
- 1/2 cup orange juice
- 1/4 cup lime juice
- 4 cloves garlic, minced
- 1 onion, chopped
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 2 tsp chili powder
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Prep the Pork: Trim the pork shoulder and cut it into large chunks (5 minutes).
- Add Ingredients to the Crockpot: Place all pork chunks into the crockpot, pour orange and lime juice over, and add garlic, onion, cumin, oregano, chili powder, salt, pepper, and bay leaves (5 minutes).
- Cook: Cover and cook on low for 8 hours or on high for 4–5 hours.
- Shred the Pork: Remove cooked pork from the crockpot and shred using two forks (10 minutes).
- Optional Crisping Step: Spread shredded pork on a baking sheet and broil for 5–8 minutes for crispiness.
Notes
Feel free to customize the recipe with leftover veggies or adjust spices according to your taste.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 50g
- Cholesterol: 150mg