Description
This Slow Cooker Carnitas recipe delivers tender, flavorful shredded pork perfect for tacos, burritos, or bowls. Slow-cooked with a blend of spices, citrus juices, and a touch of sweetness, the pork becomes melt-in-your-mouth delicious and can be crisped under the broiler for added texture.
Ingredients
Scale
Main Ingredients
- 4 pound pork shoulder
- 2 jalapeño peppers, diced ribs and seeds removed
- 1 sweet onion, diced
- 2 tablespoons jarred minced garlic
- 1 teaspoon oregano
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup chicken broth
- 1/4 cup orange juice
- 1 tablespoon lime juice
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar
Instructions
- Prepare ingredients: Place the pork shoulder roast, diced jalapeño peppers (with ribs and seeds removed), diced sweet onion, and minced garlic into the slow cooker.
- Season the pork: Sprinkle the oregano, chili powder, salt, and pepper evenly over the pork and vegetables in the slow cooker.
- Mix cooking liquids: In a separate bowl, stir together the chicken broth, orange juice, lime juice, tomato paste, and brown sugar until well combined.
- Add liquid to slow cooker: Pour the mixture of liquids over the pork and seasonings in the slow cooker.
- Slow cook the pork: Cover the slow cooker and cook on low for 9 hours until the pork reaches an internal temperature of at least 201 degrees Fahrenheit and is tender enough to shred easily.
- Shred the pork: Remove the roast from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker to absorb the cooking juices and flavors.
- Crisp the carnitas (optional): For crispy edges, spread the shredded pork onto a foil-lined cookie sheet and place under the broiler for 5-10 minutes until tips become crispy. Alternatively, serve the pork as is.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Reheat leftovers in a skillet with a splash of broth or bake spread on a baking sheet at 375℉ for about 10 minutes to regain texture.
- Nutrition information is calculated for pork only; totals will vary depending on how you serve the carnitas.
- For easiest shredding, ensure the pork reaches an internal temperature between 203-205 ℉.
