Servings: 6
I always love home-cooked meals. Whenever I go places and try different dishes, I have this small notebook with me to take note of the experience. Then, when I get home, I search about it and make it myself. I never knew that making this absolutely insane Carnitas is simple. It’s one of the dishes I’ve long to make because I love the melt-in-your-mouth experience that’s bursting in flavour. With the help of your trusty slow cooker, you can also make this at home. Just follow through with the recipe and you’ll be surprised!
Ingredients
8 cloves garlic, crushed
1 medium onion, quartered
4 pounds boneless pork butt (1.8 kg), or shoulder, cut into six equal pieces
1 tsp pepper
2 tsp salt
1 tbsp cumin
1 tbsp dried oregano
3 leaves bay leaf
1 large orange, juiced, save the spent halves
1 lime, juiced
OPTIONAL TOPPINGS:
1 can of black beans
tortilla, taco shell
rice
salsa
sour cream
guacamole
1 c. cheese (100 grams)
fresh cilantro
How to make Slow Cooker Carnitas
Step 1: Into 6 equal pieces, slice the pork, then add all the parts to the slow cooker. Season with salt and pepper, then add the oregano, cumin, garlic, onion, bay leaves, lime juice, and juice the orange. Also, add the orange to the slow cooker. Stir until the meat is well-coated.
Step 2: Put the lid on and set to cook the pork for 8 to 10 hours on low or until the meat is pulled apart tender.
Step 3: After the time is up, transfer the pork to a foil-lined baking sheet. Shred, then spread the meat in a single layer across the baking sheet.
Step 4: Over the shredded pork, pour about a cup or 235 ml of the liquid remaining in the slow cooker. Put the baking sheet in the oven and broil for about 5 to 10 minutes or until the meat is brown and crisp on the edges.
Step 5: Remove from the oven when done and serve the carnitas right away as a filling in tacos, burritos, salads, or nachos. Enjoy!
Nutrition Facts:
Calories 810 | Fat 48g | Carbs 23g | Fiber 7g | Sugar 5g | Protein 72g
Ingredients
- 8 cloves garlic, crushed
- 1 medium onion, quartered
- 4 pounds boneless pork butt (1.8 kg), or shoulder, cut into six equal pieces
- 1 tsp pepper
- 2 tsp salt
- 1 tbsp cumin
- 1 tbsp dried oregano
- 3 leaves bay leaf
- 1 large orange, juiced, save the spent halves
- 1 lime, juiced
- OPTIONAL TOPPINGS:
- 1 can of black beans
- tortilla, taco shell
- rice
- salsa
- sour cream
- guacamole
- 1 c. cheese (100 grams)
- fresh cilantro
Instructions
Step 1: Into 6 equal pieces, slice the pork, then add all the parts to the slow cooker. Season with salt and pepper, then add the oregano, cumin, garlic, onion, bay leaves, lime juice, and juice the orange. Also, add the orange to the slow cooker. Stir until the meat is well-coated.
Step 2: Put the lid on and set to cook the pork for 8 to 10 hours on low or until the meat is pulled apart tender.
Step 3: After the time is up, transfer the pork to a foil-lined baking sheet. Shred, then spread the meat in a single layer across the baking sheet.
Step 4: Over the shredded pork, pour about a cup or 235 ml of the liquid remaining in the slow cooker. Put the baking sheet in the oven and broil for about 5 to 10 minutes or until the meat is brown and crisp on the edges.
Step 5: Remove from the oven when done and serve the carnitas right away as a filling in tacos, burritos, salads, or nachos. Enjoy!
