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Slow-Cooked Pork Carnitas


  • Serves 6
  • Cooks in 260 mins (20m prep + 240m cook)
  • Difficulty: Intermediate
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving


local_grocery_store Ingredients

restaurant_menu Method

  1. 1.In a large bowl, combine the orange juice, lime juice, minced garlic, cumin, chili powder, oregano, salt, and black pepper.
  2. 2.Add the pork chunks to the bowl and toss to coat them evenly with the marinade. Let the pork marinate for at least 1 hour, or overnight for maximum flavor.
  3. 3.Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the marinated pork chunks and sear them on all sides until browned.
  4. 4.Transfer the browned pork to a slow cooker and cook on low heat for 4-6 hours, or until the meat is tender and easily shreds with a fork.
  5. 5.Once the pork is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker and mix it with the cooking juices.
  6. 6.To serve, warm the corn tortillas and fill them with the slow-cooked pork carnitas. Top with your favorite toppings such as diced onions, cilantro, and salsa.
  7. 7.Enjoy these delicious Slow-Cooked Pork Carnitas in tacos, burritos, or as a topping for nachos!

lightbulb_outline Tips

  • chevron_rightFor extra crispy carnitas, you can broil the shredded pork in the oven for a few minutes after cooking in the slow cooker.
  • chevron_rightTry adding a splash of tequila to the marinade for an extra kick of flavor.
  • chevron_rightServe the carnitas with a side of guacamole and salsa for a complete meal.