Slow Cooker Carnitas Recipe
Servings: 8 people
Calories: 225kcal
Slow cooker carnitas are so easy to make yet so tender, crispy, and full of flavor! Cinco de Mayo or not, you have got to make this crock pot carnitas!
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Ingredients
- 4 lbs pork shoulder
- 1 teaspoon dried oregano
- 2 teaspoons ground cumin
- ½ teaspoon ground cinnamon
- 2 teaspoons chili powder
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 2 bay leaves
- 4 garlic cloves
- 1 onion slice
- 1 orange cut in half
Instructions
- Rinse the pork and pat dry with a paper towel.
- Combine the oregano, cumin, cinnamon, chili powder, salt, and pepper. Rub it into the pork.
- Put the pork into the slow cooker along with bay leaves, garlic cloves, and sliced onion. Squeeze the orange juice into the slow cooker, and add the orange halves as well. Set on low for 10 hours.
- After 10 hours, take the pork out and let it cool slightly before shredding. Let the juice in the crock pot cool completely to separate the juice from the fat. (I like to discard the fat and add the juice to the bowl of shredded carnitas to keep it moist)
- Heat a skillet or griddle on medium-high heat and crisp up the shredded carnitas.
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Nutrition
Serving: 1serving | Calories: 225kcal | Carbohydrates: 5g | Protein: 28g | Fat: 10g | Sodium: 705mg | Sugar: 2g