Carnitas Recipe | How to make the BEST Slow Cooker Pork Carnitas | Views on the road Tacos

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork butt

Chicken thighs are leaner, while pork butt is more economical and flavorful.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

Parsley is a common herb that can substitute fresh cilantro in flavor.

Cut pork shoulder into large chunks.

Season pork with salt, black pepper, cumin, and lime juice.

Heat vegetable oil in a large pot over medium-high heat.

Sear pork chunks until browned on all sides, about 5-7 minutes.

Remove pork and set aside; add chopped onion and garlic to the pot.

Sauté onion and garlic until translucent, about 3-4 minutes.

Add pork back to the pot along with orange juice, bay leaves, and enough water to cover the meat.

Bring to a boil, then reduce heat to low and cover.

Simmer for 2-3 hours until pork is tender and shreds easily.

Remove pork from pot and shred with two forks.

Increase heat to medium-high and reduce the cooking liquid until thickened, about 10-15 minutes.

Return shredded pork to the pot and mix well with the sauce.

Serve carnitas in warm tortillas topped with fresh cilantro and jalapeño.

Cooking Techniques

Spice Level: