Slow Cooker Carnitas Recipe | tender & crispy Mexican shredded pork #happilyhomecooking

pork shoulder

🥗Healthier: pork tenderloin

💰Cheaper: pork butt

Pork tenderloin is leaner, while pork butt is often less expensive.

lard

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is budget-friendly.

Mix together 1 tablespoon sea salt, 1 teaspoon ground black pepper, 2 teaspoons dried oregano, 2 teaspoons cumin, and 2 teaspoons chili powder to create a dry rub.

Slice one large yellow onion.

Smash, peel, and mince 4-5 cloves of garlic.

Slice one lime in half to juice it.

Cut off the netting from a 5 lb pork picnic roast and trim any silver skin, breaking it down into a few large chunks.

Season the pork with the dry rub, coating it evenly.

Place the seasoned pork in the slow cooker and add the sliced onions and minced garlic on top.

Juice the lime over the pork and add 3/4 cup of bottled orange juice.

Cover the slow cooker and cook on high for about 5 hours, checking at 4 hours for tenderness.

After 5 hours, shred the pork directly in the slow cooker, removing any remaining pieces of fat.

Transfer the shredded pork to a cookie sheet in a single layer and broil on high for 2-3 minutes until browned.

Flip the pork and broil for another 2-3 minutes to brown the other side.

Serve the carnitas in warm corn tortillas with toppings like white onion and cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary