Pork Carnitas

We love Mexican food. It is probably one of the food genres we could eat nearly any day of the week. We love to cook it and go to restaurants that serve it. The possibilities are nearly endless when it comes to Mexican cuisine. This Carnitas recipe—although maybe not authentic—is our go to for Mexican style pork. Download the recipe card by clicking “Pork Carnitas” below.

Pork Carnitas

Ingredients

3-3 ½ pound boneless pork shoulder

1 yellow onion, quartered

2 jalapeños split and seeded

1 tbsp salt

2 tsp ground cumin

1 tsp garlic powder

2 tsp chili powder

½ tsp Mexican oregano

2 oranges, juiced

6 limes, juiced

2 tbsp oil, divided

Instructions

1. Cut roast into 4 equal pieces.

2. Mix salt, cumin, garlic powder, chili powder, oregano mix, and 1 tbsp oil. Rub the mixture all

over the pork.

3. Place roast in bottom of a slow cooker.

4. Squeeze orange and lime juice over the pork. Leave one squeezed orange and a few squeezed

limes in the slow cooker. Add quartered onion and split jalapeños.

5. Cover and cook on low for 8 hours.

6. Once the pork is cooked, transfer it to a large bowl and shred it. Keep the juices from the slow

cooker.

7. Preheat the broiler on your oven and rub remaining 1 tbsp oil on a large sheet pan.

8. Add shredded pork to the sheet pan and broil for a couple of minutes until edges begin to crisp

up. Pour some of the saved juices over the pork. Broil 3-4 minutes longer until liquid reduces

and the pork is very crispy.

9. Serve with warm tortillas. Great leftover with eggs.