Slow Cooker Crispy Garlic Citrus Carnitas
The question isn’t should you make carnitas in your slow cooker, it’s when will you make carnitas in your slow cooker?! These carnitas are super easy to throw together and cook all day for amazing flavor!
Servings 16 people
- 4 pound pork shoulder
- 2 jalapeno peppers diced (ribs and seeds removed)
- 1 sweet onion diced
- 2 tablespoons jarred minced garlic
- 1 teaspoon oregano
- 1 teaspoon chili powder
- ½ teaspoon salt
- ⅛ teaspoon pepper
- ½ cup chicken broth
- ¼ cup orange juice
- 1 tablespoon lime juice
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar
Place roast, jalapeno, onion and garlic in slow cooker
Sprinkle with seasonings
Stir together broth, orange juice, lime juice, tomato paste and brown sugar
Pour over roast
Cover and cook on low for 7-9 hours until pork reaches internal temp of at least 201 degrees F
Remove from slow cooker and shed then return to crock to soak up sauce
Place on foil lined cookie sheet under broiler until ends get crispy (5-10 minutes) or serve as is
A pork shoulder/butt roast is generally used for this type of recipe. I've also used a pork sirloin roast and still had great results!
Nutrition info is calculated for pork only and totals will vary based on how you choose to serve it.
To shred easily pork should reach an internal cooked temperature between 201 and 205 degrees F.
Recipe can be assembled ahead and stored in fridge for up to 3 days or freezer for up to 3 months. Thaw before cooking.
Leftovers should be stored in an airtight container in fridge for up to 3 days or freezer up to 3 months.
Calories: 119kcal | Carbohydrates: 4g | Protein: 14g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 46mg | Sodium: 147mg | Potassium: 306mg | Fiber: 1g | Sugar: 2g | Vitamin A: 98IU | Vitamin C: 7mg | Calcium: 18mg | Iron: 1mg