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Slow Cooker Pork Carnitas
Slow Cooker Pork Carnitas
are fall-apart tender and easy enough for a weeknight dinner. This recipe makes enough to have leftovers and you'll love the many serving options for this flavorful meat.
Prep Time
5
minutes
mins
Cook Time
6
hours
hrs
Total Time
6
hours
hrs
5
minutes
mins
Course:
Main Course
Cuisine:
Mexican
Servings:
8
Calories:
188
kcal
Author:
Lori @ A Reinvented Mom
Equipment
Slow Cooker
Cutting board
Meat claws
Meat thermometer
Ingredients
3-4
pound
pork shoulder
trimmed slightly
1 ½
teaspoons
dried oregano
1
teaspoon
ground cumin
2
teaspoons
Kosher salt
1
teaspoon
black pepper
1
small onion
diced
3
cloves
garlic
minced
⅓
cup
orange juice
2
teaspoons
orange zest
⅓
cup
lime juice
1
chipotle pepper in adobo sauce
chopped
1-2
tablespoons
oil - vegetable or canola
Optional for Serving
Tortillas and toppings
Buns
Lettuce wraps
Instructions
In a small bowl, whisk together the oregano, cumin, salt and pepper.
Rub seasoning mixture onto all sides of the pork shoulder.
Add onion, garlic, orange juice and zest, lime juice and chipotle pepper to slow cooker. Place pork on top.
Cover and cook on LOW for 7-8 hours or HIGH for 4-6 hours, until internal temperature reaches 145 degrees F.
Move pork from slow cooker to a cutting board, allowing to cool slightly. Shred pork with meat claws or two forks.
Heat oil in skillet on stove top. Add pork and some of the juice from the slow cooker.
Turn meat often to brown the pork. Heat until juices have evaporated and the pork is nicely browned and crispy.
Serve immediately with preferred serving options.
Refrigerate leftovers.
Notes
Meat can be crisped in the oven. Place shredded pork on a baking sheet. Cook under the broiler until crispy (about 5 minutes).
Serving options: tacos, nachos, quesadillas, on a salad, with lettuce wraps, over cooked rice or cauliflower rice.
Cooked meat can be frozen up to 3 months.
Nutrition
Calories:
188
kcal
|
Carbohydrates:
5
g
|
Protein:
21
g
|
Fat:
9
g
|
Saturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
70
mg
|
Sodium:
686
mg
|
Potassium:
425
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
139
IU
|
Vitamin C:
11
mg
|
Calcium:
33
mg
|
Iron:
2
mg