Slow Cooker Pork Carnitas

Today, I’m excited to share with you a mouthwatering recipe for Slow Cooker Pork Carnitas. This traditional Mexican dish is known for its tender, juicy, and flavorful shredded pork, perfect for tacos, burritos, or simply enjoying on its own. The best part? It’s incredibly easy to make using your trusty slow cooker!

Ingredients:

• 2 pounds (900g) pork shoulder, cut into chunks
• Juice of 2 limes
• 2 teaspoons salt
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 4 cloves of garlic, minced
• 1 onion, finely chopped
• 1 cup (240ml) chicken stock
• 1 Orange juice of

Instructions:

1. In a bowl, combine the lime juice, salt, cumin, chili powder, paprika, dried oregano, minced garlic, and chopped onion.
2. Place the pork shoulder chunks in the slow cooker and pour the lime juice mixture over them. Make sure the pork is coated evenly.
3. Pour the chicken broth into the slow cooker to provide moisture during cooking.
4. Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the pork is fork-tender and easily shreds.
5. Once the pork is cooked, remove it from the slow cooker and transfer it to a baking sheet lined with foil or parchment paper.
6. Shred the pork using two forks, breaking it into smaller pieces.
7. Preheat the broiler in your oven.
8. Place the shredded pork under the broiler for 5-7 minutes, (pour on some of that delicious broth from the slow cooker and salt if necessary) or until the edges become crispy and browned.
9. Remove from the oven, and your delicious Slow Cooker Pork Carnitas are ready to be enjoyed!

Recipe Tips:

• For extra flavor, marinate the pork in the lime juice mixture overnight before adding it to the slow cooker.
• If you prefer a spicier kick, add a pinch of cayenne pepper or some chopped jalapeños to the lime juice mixture.
• Feel free to customize your carnitas by adding your favorite toppings such as diced onions, fresh cilantro, or a squeeze of lime juice.

Substitutions:

• If you don’t have pork shoulder, you can use pork butt or pork loin as alternatives.
• For a healthier option, you can use leaner cuts of pork or even boneless, skinless chicken thighs.

FAQs (Frequently Asked Questions):

Q: Can I make this recipe ahead of time? A: Absolutely! You can prepare the pork carnitas in advance and store them in the refrigerator for up to three days. Reheat them gently on the stovetop or in the microwave before serving.

Q: Can I freeze the leftovers? A: Yes! Once cooked and cooled, you can freeze the leftover pork carnitas in an airtight container or freezer bags for up to three months. Thaw them overnight in the refrigerator before reheating.

Q: Can I use fresh lime juice instead of bottled lime juice? A: Yes, absolutely! Freshly squeezed lime juice will provide a vibrant and authentic flavor to the carnitas.

Q: Can I use beef instead of pork? A: While traditionally carnitas are made with pork, you can experiment with beef cuts like chuck roast or brisket for a delicious variation.

Q: What is a carnitas plate? A: A carnitas plate is a traditional Mexican dish consisting of slow-cooked pork that is typically seasoned with various spices and herbs. It is often served with rice, beans, tortillas, and garnished with toppings like salsa, guacamole, and cilantro.

Q: What are double pork carnitas? A: Double pork carnitas are a variation of the traditional Mexican dish, where two different cuts of pork are used in the recipe. It adds an extra layer of flavor and texture to the dish.

I hope you enjoy making and savoring this Slow Cooker Pork Carnitas recipe as much as I do. It’s the perfect dish to impress your family and friends during gatherings or simply to treat yourself to a delicious Mexican-inspired meal. Buen provecho!