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Pulled pork carnitas served along side black beans and yellow rice. Topped with sour cream, cilantro and a lime.

Pork Carnitas

Slow cooked, flavorful shredded pork carnitas. Great for tacos, fajitas, on top of mac & cheese or a salad, burrito bowl...or just eating with a fork!
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Prep Time 15 minutes
Cook Time 10 hours
Total Time 10 hours 15 minutes
Course Main Course
Cuisine Mexican
Servings 8

Equipment

  • 1 Slow cooker/crock pot

Ingredients
  

  • 2-3 lb boneless pork butt
  • 1 navel orange, cut in half
  • 1 lime, cut in half
  • 1 medium onion, quartered
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 2 teaspoon Mexican oregano or regular oregano
  • 1 tsp garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon olive oil
  • ½ cup pork or chicken broth LOVE Knorr brand for this

Instructions
 

  • In a slow cooker, add the meat, fattiest side up.
    2-3 lb boneless pork butt
  • Sprinkle the seasonings over the meat, add the onion
    1 medium onion, quartered, 4 cloves garlic, minced, 2 bay leaves, 2 teaspoon Mexican oregano, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon black pepper, 1 teaspoon salt
  • Squeeze the orange and lime over the meat and toss them in the pot
    1 navel orange, cut in half, 1 lime, cut in half
  • Pour the broth over everything, add the olive oil
    1 teaspoon olive oil, ½ cup pork or chicken broth
  • Cook on low for about 10 hours. Meat will be tender, shred and use how you like!
  • Pork Carnitas are VERY versatile! Use for tacos, burritos, on top of mac&cheese, the possibilities are endless

Notes

NUGGETS OF KNOWLEDGE
Pork - I will usually use pork butt shoulder or pork butt roast- any chunk of pork should work well. If it's super fatty, we tend to trim a little off to avoid it being too greasy.
Broth - I will NEVER tire of this :) I LOVE KNORR bouillon and cubes. When I can find it, I use the pork bouillon cube and make the broth, then use ½ cup of it, then save the rest for other needs. Chicken or veggie broth is also very good in this.
Classic Carnitas - For a more classic dish, after shredding the pork, lay it out on a sheet pan and add a little of the juice over it. Put under broiler for about 2-3 mins until edges start to crisp and turn brown. We do this occasionally, as I am usually looking for the ease of just shredding and serving, but it's an excellent step! 
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