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5 stars average

Slow Cooker Pork Carnitas

These slow cooker pork carnitas are tender, juicy and full of flavor - ideal for serving in warm corn tortillas on taco night! 
Course Dinner, Main Dish
Cuisine Mexican
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 12
Calories 173kcal
Author Liz Della Croce

Equipment

Ingredients

  • 3 pound boneless pork shoulder roast
  • 1 tablespoon salt
  • ½ teaspoon pepper
  • 1 tablespoon cumin
  • 1 tablespoon garlic powder
  • 1 teaspoon oregano
  • 1 orange juiced
  • 2 tablespoons lime juice
  • 2 tablespoons apple cider vinegar
  • warmed corn tortillas, cilantro and onion optional to serve
US Measurements - Convert to Metric

Instructions

  • Place the pork shoulder in the slow cooker and sprinkle with salt, pepper, cumin, garlic powder and oregano.
  • Top with orange juice, lime juice and apple cider vinegar. Cook on High for 4 Hours or Low for 8 Hours.
  • When you're ready to serve the pork, carefully shred the pork using two forks. Turn your broiler on High and place the shredded pork on a large baking sheet.
  • Broil for 2-3 minutes or until pork ends get nice and crispy. You can broil a bit more depending on how crispy you like your carnitas. Serve warm over rice or in corn tortillas. 

Video

Notes

This meat freezes great in an air-tight bag! Will stay good in the freezer for up to 4-6 months. Leftovers are wonderful in soups, nachoes, burritos, salads and more.

Nutrition

Serving: -2cup | Calories: 173kcal | Carbohydrates: 2g | Protein: 22.4g | Fat: 8.2g | Saturated Fat: 2.8g | Monounsaturated Fat: 5.4g | Cholesterol: 76mg | Sodium: 668mg | Fiber: 0.1g | Sugar: 1.1g