Slow-cooker Pork Carnitas
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Great recipe to use in tacos, burritos, tortas, quesadillas!
Ingredients
  • 1 tablespoon oil
  • 4-5 pork shoulder (or butt), trimmed of excess fat and cut in 2 inch cubes
  • salt and pepper
  • 2 cups water (or beer)
  • ¾ cup orange juice (~2 oranges)
  • ¼ cup lime juice (~2 limes)
  • 6 cloves garlic, chopped
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • ½ teaspoon pepper
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon cinnamon
Instructions
  1. Pat the pork dry with paper towels. Salt and pepper the pork. In a frying pan or cast iron pan, heat oil. When the oil just starts to smoke add a single layer of meat. Brown the meat on all sides, place in slow-cooker and continue to brown another pan full of meat. Work in batches until all the meat is browned.
  2. Add water or beer to the pan. As it simmers scrape up the brown bits from the bottom of the pan. Turn off heat and stir in remaining ingredients. Pour in to the crock-pot over the browned meat.
  3. Cook in slow-cooker until the pork is tender and falls apart easily, about 4-5 hours on high or 6-8 on low.
  4. Remove the pork and shred, removing any fat. Spread a single layer of the pork on a baking sheet. Pour about a cup of of liquid from the slow-cooker over the meat on the baking dish. Broil until meat crisps on top about 5 minutes. Flip and broil until crisp again, about 5 minutes.
Recipe by Culinary Mamas at https://culinarymamas.com/slow-cooker-pork-carnitas/