Living in New Mexico means we all like our Mexican food. It’s not always conducive to time-saving though. Slow cooker recipes are perfect for saving time and making quick, easy meals for the family!
This recipe for the most amazing pork carnitas is just what you need to set it and forget it! You can cook it all day at work, but the prep work can even be done the night before! That way when you get home you’ll have the most tender, juicy pulled pork you’ve ever tasted!
The recipe makes enough to feed a lot of people, so be prepared to have burritos, quesadillas, and tacos all week. It can even be frozen and pulled out weeks later.
Slow Cooker Pork Carnitas
Servings: 8Prep Time: 10 min.Cook Time: 8 hours 30 min.Total Time: 8 hours 40 min.
Ingredients:
4-5 lb. Pork Shoulder (excess fat removes)
1 tablespoons Chile Powder
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons salt (or more to taste)
1 teaspoon ground black pepper
4 cloves garlic, peeled
2 onions, quartered
2 oranges, juiced
2 limes, juiced
Directions:1. In a small bowl, combine chili powder, cumin, oregano, salt and pepper. Season pork shoulder with spice mixture, rubbing in thoroughly on all sides.
2. Place garlic, onions, 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.
3. Remove pork shoulder from the slow cooker and shred the meat before returning to the pot with the juices; season with salt and pepper, to taste, if needed. Cover and keep warm for an additional 30 minutes.
4. If you choose: Preheat oven to broil. Place carnitas onto a baking sheet and broil until crisp and crusted, about 3-4 minutes.
5. Serve immediately.
