Tasty Pork Carnitas

Juicy pork carnitas in a taco with a tortilla, jalapeño, and cilantro

https://meganvskitchen.com/slow-cooker-carnitas-tacos/

Tasty Pork Carnitas

Crispy, juicy pork perfect for tacos, rice bowls, quesadillas, enchiladas, or sandwiches. Whether you make it in the slow cooker or a Dutch oven on the stovetop, it's perfect for any day of the week

Prep Time 15

Cook Time 2 30

Total Time 2 45

Servings Servings

Ingredients

3 pounds boneless pork shoulder* cut into 2-3 inch cubes trim off excess fat
1 onions roughly chopped
6 garlic cloves smashed or roughly chopped
½ cup fresh orange juice about 2-3 oranges
¼ cup fresh lime juice about 2-3 limes, plus more for taste
2 teaspoon salt plus more to taste
2 teaspoons dried oregano
2-3 limes for garnish

Instructions

Stove Top Version

Place the pork shoulder ( trimmed and cut into 2-3 inch cubes) in to a large Dutch oven with the chopped onion, garlic, orange juice, lime juice, salt, and oregano. Add enough water to barely cover the meat. Bring it to a boil. Once boiling, reduce heat to medium low and simmer with the lid on for 2 hours. The pork is done when it’s falling apart to the touch.
Remove the pork from the Dutch oven and place onto a baking sheet.
Remove excess oil and any impurities left behind in the cooking liquid. Boil over medium – high for 20-30 minutes. You want to reduce the liquid by half
Use two forks to shred the pork. Remove any large pieces of fat. Spread the shredded carnitas over the whole sheet pan.
After the liquid finishes reducing, pour about ½ cup of the reduced liquid over the shredded carnitas.
Turn on the broiler and place the sheet pan on the middle-rack of the oven. Broil for 4-6 minutes, until meat is browned and edges are crispy. Remove from oven, toss the meat, pour about ½ cup of broth and then broil again for 4-6 minutes.
Taste and season with more salt to help bring out the flavors. Squeeze more lime juice on top if desired.

Slow Cooker Version

Place the pork shoulder ( trimmed and cut into 2-3 inch cubes) in to your slow cooker with the chopped onion, garlic, orange juice, lime juice, salt, and oregano.
Cook on low for 6-7 hours or high for 3-4 hours. The pork is done when it’s easily shredded with two forks.
Remove the pork from the slow cooker and place onto a baking sheet. Use two forks to shred the pork. Remove any large pieces of fat. Spread the shredded carnitas over the whole sheet pan.
Pour about ½ cup of the liquid from the slow cooker over the shredded carnitas.
Turn on the broiler and place the sheet pan on the middle-rack of the oven. Broil for 5-7 minutes, until meat is browned and edges are crispy.
Remove from the oven, flip the pieces of meat to the other side, pour about ¼ cup of the cooking liquid and broil again for 4–6 minutes.
Taste and season with more salt to help bring out the flavors. Squeeze more lime juice on top if desired.

Notes

*Pork shoulder can be sold under several names: boneless pork butt, Boston butt, or even pork for carnitas.

Cooking garlic in acid (orange and lime juice) can cause it to turn blue or green due to a harmless chemical reaction.

3 pounds of pork will give you about 6 cups of shredded pork.

Nutrition