Slow Cooker Carnitas
Make dinner easy with slow cooker carnitas. Enjoy tender, flavorful pork perfect for tacos or burrito bowls.
Servings: 8 people
Calories: 309kcal
Ingredients
- 1 boneless pork shoulder roast, about 4 pounds, trimmed and cut into 3 to 4 large chunks
- 2 teaspoons kosher salt
- 2 teaspoons garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- ¼ teaspoon ground cinnamon
- 1 ½ cups (12 ounces / 360 g) chicken broth
- 3 tablespoons freshly squeezed orange juice, about 1 medium orange
- cilantro, chopped for garnish
Instructions
- In a small bowl, mix together the salt, garlic powder, cumin, chili powder, oregano, coriander, and cinnamon.
- Rub the spice mixture all over the pork chunks to coat evenly.
- Place the pork in the bottom of a slow cooker. Pour the chicken broth and orange juice around the sides (not over the top) to avoid rinsing off the spice coating.
- Cover and cook on low for 10 hours, or until the pork is very tender and shreds easily with a fork. (Alternatively, cook on high for 5–6 hours.)
- Once pork is fully cooked, preheat the oven to broil and line a large baking sheet with aluminum foil.
- Remove pork from the slow cooker and use a fork to shred the meat into bite-sized pieces. Transfer the pork to the baking sheet in an even layer. (Reserve the juices in the slow cooker for the next step.)
- Place the baking sheet under the broiler for about 5 minutes, or until the edges of the pork begin to brown and crisp.
- Remove the sheet from the oven, ladle about ¼ cup of the reserved juices over the pork, and toss to coat. Return to the broiler for another 5 minutes, until the pork is crisp and golden.
- Remove from the oven and ladle another ¼ cup of the juices over the pork for added moisture and flavor.
- Serve immediately in tacos, nachos, or salads. Garnish with chopped cilantro, if using.
Nutrition
Serving: 1portion | Calories: 309kcal