Slow Cooker Carnitas
Well-seasoned slow cooker carnitas are cooked in the crockpot until melt-in-your-mouth tender, then crisped up under the broiler.
Servings 8 servings
Calories 458kcal
Ingredients
- 3 lb. boneless pork shoulder
- 1 tablespoon Diamond Crystal kosher salt (not fine salt)
- 1 teaspoon black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon cayenne pepper
- 1 medium orange, juiced
- Avocado oil spray
Instructions
- Use paper towels to dry the pork shoulder. If it comes tied in butcher twine, carefully remove it.
- In a small bowl, mix together the kosher salt, black pepper, garlic powder, onion powder, oregano, cumin, cinnamon and cayenne. Rub the mixture all over the pork.
- Place the pork in your slow cooker. Squeeze the fresh orange juice on top. Cover and cook on Low for 8 hours, until the meat is fall-apart tender.
- Use two forks to shred the meat, right in the slow cooker pan. Be careful - the pan and cooking liquids will be very hot. Mix the shredded meat well with the cooking liquids.
- Preheat your oven to broil. Line a rimmed broiler-safe baking sheet with foil and spray it with oil. Spread the carnitas on the baking sheet. Some of the cooking juices will remain in the slow cooker - keep them on warm. Spray the carnitas liberally with oil and broil until crispy, 3-4 minutes.
- Drizzle the carnitas with the remaining cooking juices. Serve immediately.
Video
Nutrition
Calories: 458kcal | Carbohydrates: 3g | Protein: 28g | Fat: 36g | Saturated Fat: 12g | Sodium: 536mg | Fiber: 0.5g | Sugar: 1g