Carnitas Del Crock Pot
Transform your weeknight dinners with the irresistible flavors of Carnitas Del Crock Pot, a savory slow-cooker recipe that delivers tender, juicy pulled pork infused with citrusy and smoky spices. This easy-to-make dish features melt-in-your-mouth pork shoulder simmered for hours with fresh orange and lime juice, aromatic garlic, and a blend of cumin, smoked paprika, and oregano. With minimal prep time and the convenience of a Crock-Pot, this recipe effortlessly creates authentic Mexican-inspired carnitas perfect for tacos, burritos, or nachos. For the ultimate finishing touch, crisp the shredded pork under the broiler for golden, caramelized edges bursting with flavor. Whether served with warm tortillas or as a protein-packed topping, these homemade carnitas are sure to become a favorite go-to dish! Perfect for meal prep or gatherings, this recipe is a delicious and versatile crowd-pleaser.
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Recipe Information
Ingredients
- 4 pounds Pork shoulder (bone-in or boneless)
- 1 large Orange
- 1 large Lime
- 1 large Onion
- 4 cloves Garlic cloves
- 1 cup Chicken broth
- 2 teaspoons Cumin
- 2 teaspoons Smoked paprika
- 1.5 teaspoons Dried oregano
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 Bay leaves
Instructions
Trim excess fat from the pork shoulder but leave some fat for flavor. Cut the pork into large chunks (about 3-4 inches each) for even cooking.
Juice the orange and lime, and set the juice aside. Cut the onion into large chunks and peel the garlic cloves.
In a small bowl, mix the cumin, smoked paprika, oregano, salt, and black pepper together to form a spice rub.
Rub the spice mixture all over the pork chunks, making sure to coat them evenly.
In a large skillet, heat the olive oil over medium-high heat. Sear the pork pieces on all sides until golden brown, about 2-3 minutes per side. This step is optional but enhances flavor.
Place the seared pork into the Crock-Pot. Add the onion chunks, garlic cloves, bay leaves, and chicken broth.
Pour the orange and lime juice over the pork mixture in the Crock-Pot.
Cover and cook on low for 8 hours or until the pork is tender and easily shreds with a fork.
Once the pork is cooked, carefully remove it from the Crock-Pot and shred it using two forks. Discard any bones if using a bone-in pork shoulder.
Optional: Spread the shredded pork on a baking sheet lined with foil and broil for 3-5 minutes in the oven for crispy edges.
Serve the carnitas hot with tortillas, cilantro, diced onions, salsa, and lime wedges, or use them as a filling for tacos, burritos, or nachos!
Nutrition Facts
Calories |
640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.0 g | 63% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 722 mg | 31% | |
| Total Carbohydrate | 7.7 g | 3% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 3.5 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 78 mg | 6% | |
| Iron | 3.9 mg | 21% | |
| Potassium | 867 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
