Prep Time: 15 mins | Cook Time: 360 mins | Servings: 4 – 10
Your search is over! This juicy, easy, and super flavorful Pork Carnitas will change your weeknight meal for real. And that beautiful caramelized crispy burnt ends will blow your minds out!
INGREDIENTS
4-5 pounds pork butt/Boston butt trimmed of excess fat
1 tbsp olive oil
1/4 c orange juice
2 tbsp lime juice
1 tsp liquid smoke (adds a wonderful smokey flavour)
2 bay leaves
1 onion, chopped
1 jalapeno (deveined, deseeded, and chopped)
Wet Spice Rub:
3 tbsp olive oil
2 tbsp tomato paste
1 tbsp reduced-sodium soy sauce
1/4 c brown sugar, packed
1 tbsp ground cumin
2 teaspoons each dried oregano, salt
1 teaspoon each chilli powder, garlic powder, onion powder
1/2 teaspoon each smoked paprika, pepper
1/2-1 tsp ground chipotle chilli pepper (optional, for heat)
How to make Pork Carnitas
Step 1: In a large nonstick skillet, heat a tbsp olive oil over high heat. Once the oil is hot, sear the pork on both sides until lightly brown. When done, place the seared pork to a cutting board to cool.
Step 2: In the meantime, whisk the Wet Spice Rub ingredients in a medium bowl. Evenly massage the rub to the entire pork. In a slow cooker, transfer the pork and top with onions and jalapeno. Set on low and cook for 8 to 10 hours. Or on high for 5 to 6 hours until the pork is fall-apart tender.
Step 3: Take the pork out of the slow cooker and onto a cutting board. Shred the meat, then place back to the slow cooker with the juices. Cook for 20 minutes on low.
Step 4: In the meantime, prepare the oven. Preheat it to 450 degrees F. And with foil, line two baking sheets.
Step 5: Take the pork out of the slow cooker after 20 minutes and transfer in an even layer to the prepared baking sheets. Drizzle the shredded pork with about 1/4 cup of the remaining juices. Place inside the preheated oven and bake for about 15 minutes. To make the meat crispy, broil the shredded pork for about 5 to 10 minutes, watching it closely so the meat doesn’t burn. Feel free to drizzle with extra juices, then toss.
Step 6: Enjoy warm with tortillas, on rice, salad, or with favourite toppings.
Variation:
If you want a saucy Pork Carnitas, after baking, drain the excess juices. Add in extra or less half a cup enchilada sauce, 1/4 cup salsa, 4 ounces green chilis, brown sugar, and hot sauce.
Ingredients
- 4-5 pounds pork butt/Boston butt trimmed of excess fat
- 1 tbsp olive oil
- 1/4 c orange juice
- 2 tbsp lime juice
- 1 tsp liquid smoke (adds a wonderful smokey flavour)
- 2 bay leaves
- 1 onion, chopped
- 1 jalapeno (deveined, deseeded, and chopped)
- Wet Spice Rub:
- 3 tbsp olive oil
- 2 tbsp tomato paste
- 1 tbsp reduced-sodium soy sauce
- 1/4 c brown sugar, packed
- 1 tbsp ground cumin
- 2 teaspoons each dried oregano, salt
- 1 teaspoon each chilli powder, garlic powder, onion powder
- 1/2 teaspoon each smoked paprika, pepper
- 1/2-1 tsp ground chipotle chilli pepper (optional, for heat)
Instructions
Step 1: In a large nonstick skillet, heat a tbsp olive oil over high heat. Once the oil is hot, sear the pork on both sides until lightly brown. When done, place the seared pork to a cutting board to cool.
Step 2: In the meantime, whisk the Wet Spice Rub ingredients in a medium bowl. Evenly massage the rub to the entire pork. In a slow cooker, transfer the pork and top with onions and jalapeno. Set on low and cook for 8 to 10 hours. Or on high for 5 to 6 hours until the pork is fall-apart tender.
Step 3: Take the pork out of the slow cooker and onto a cutting board. Shred the meat, then place back to the slow cooker with the juices. Cook for 20 minutes on low.
Step 4: In the meantime, prepare the oven. Preheat it to 450 degrees F. And with foil, line two baking sheets.
Step 5: Take the pork out of the slow cooker after 20 minutes and transfer in an even layer to the prepared baking sheets. Drizzle the shredded pork with about 1/4 cup of the remaining juices. Place inside the preheated oven and bake for about 15 minutes. To make the meat crispy, broil the shredded pork for about 5 to 10 minutes, watching it closely so the meat doesn’t burn. Feel free to drizzle with extra juices, then toss.
Step 6: Enjoy warm with tortillas, on rice, salad, or with favourite toppings.
Variation:
If you want a saucy Pork Carnitas, after baking, drain the excess juices. Add in extra or less half a cup enchilada sauce, 1/4 cup salsa, 4 ounces green chilis, brown sugar, and hot sauce.
