Slow Cooker Carnitas

Slow Cooker Carnitas are well worth the wait. This recipe is super easy to assemble and includes a combination of citrus-garlic flavors - probably things you already have in your kitchen! Add everything to the slow cooker, sit back, and let it cook until you get irresistible, fall-apart-tender shredded meat.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 9

Total Time 9 15

Servings people

Calories 231kcal

Author Jennifer Draper

Equipment

Slow Cooker
baking sheet
Aluminum foil

Ingredients

4 pound pork shoulder
2 jalapeño peppers diced ribs and seeds removed
1 sweet onion diced
2 tablespoons jarred minced garlic
1 teaspoon oregano
1 teaspoon chili powder
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup chicken broth
1/4 cup orange juice
1 tablespoon lime juice
2 tablespoons tomato paste
1 tablespoon brown sugar

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Instructions

Place roast, diced jalapeño, onion, and garlic in slow cooker
Sprinkle seasonings over roast
Stir together broth, orange juice, lime juice, tomato paste, and brown sugar
Pour mixture over roast
Cover and cook on low for 7-9 hours until pork reaches an internal temperature of at least 201 degrees ℉.
Remove roast from slow cooker and shred with forks, then return to slow cooker to soak up sauce
Place shredded pork on a foil-lined cookie sheet under the broiler until tips get crispy (about 5-10 minutes), or serve as is

Notes

Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. To reheat, warm up in a skillet with a splash of broth or spread on a baking sheet and bake at 375℉ for about 10 minutes.
Nutrition info is calculated for pork only, and totals will vary based on how you serve it.
To shred easily, pork should reach an internal cooked temperature between 203–205 ℉.

Nutrition