Description
Mexican pulled pork carnitas dance with zesty flavors in this simple slow cooker recipe. Tender, juicy meat melts in your mouth, promising a fiesta of taste that will transport you straight to the heart of authentic Mexican cuisine.
Ingredients
Scale
Meat:
- 4 pounds (1.8 kilograms) pork shoulder, boneless, trimmed and cut into large chunks
Spices and Seasonings:
- 1 tablespoon salt
- 1 ½ teaspoons black pepper
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 2 bay leaves
Aromatics and Liquid Ingredients:
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 orange, juiced (save the spent halves)
- 1 lime, juiced
- ½ cup (120 milliliters) chicken broth (optional, for extra moisture, especially with lean cuts)
Instructions
- Prepare the seasoning blend by thoroughly combining salt, black pepper, ground cumin, and dried oregano in a small mixing bowl.
- Generously massage the spice mixture across all surfaces of the pork, ensuring complete and even coverage.
- Create a fragrant foundation in the crockpot by layering chopped onions, minced garlic, and aromatic bay leaves along the bottom of the slow cooker.
- Carefully position the seasoned pork atop the vegetable base, maintaining an even distribution.
- Extract fresh juice from ripe oranges and zesty limes, squeezing directly over the meat to infuse bright, citrusy flavors.
- Add the squeezed citrus halves into the crockpot for additional depth, and pour in savory broth to enhance moisture and tenderness.
- Secure the lid and allow the pork to slowly transform, cooking on low temperature for 8-10 hours or on high for 5-6 hours until meat becomes exceptionally tender and effortlessly separates with a fork.
- Preheat the oven to a high 425°F, creating a perfect environment for crisping.
- Transfer the succulent pork from the crockpot and gently shred using two forks, pulling the meat into rustic, bite-sized pieces.
- Spread the shredded meat across a baking sheet, drizzling reserved cooking juices to maintain moisture and promote caramelization.
- Roast the meat for 10-15 minutes, allowing edges to crisp and develop a rich, golden-brown exterior.
- Serve immediately in warm tortillas, over rice, or atop fresh salads, garnishing with vibrant toppings like creamy avocado, zesty salsa, fresh cilantro, and a squeeze of lime.
Notes
- Choose a fatty cut like pork shoulder or pork butt for maximum tenderness and rich flavor during slow cooking.
- Adjust spices for different dietary preferences by reducing salt or using salt-free seasoning blends for low-sodium diets.
- Pat the meat dry before seasoning to help spices adhere better and create a more intense flavor profile.
- Drain excess fat after shredding if you want a leaner final dish, keeping some cooking juices for moisture.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Lunch, Dinner, Snacks
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 480
- Sugar: 3 g
- Sodium: 560 mg
- Fat: 19 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 120 mg