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5
from 1 vote
Crockpot Pork Carnitas
Easy and versatile pork carnitas, so tender and yummy!
Prep Time
20
minutes
mins
Cook Time
6
hours
hrs
Total Time
6
hours
hrs
20
minutes
mins
Course:
Main Course
Cuisine:
American, Mexican
Keyword:
pork carnitas
Servings:
10
people
Calories:
229
kcal
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Ingredients
5-7
lb
Pork Shoulder Roast
½
a Brown Beer
we used New Castle
1
Tbsp
Cumin
1
Tbsp
Smoked Paprika
1
Tbsp
Chili Powder
1
tsp
Oregano
2
tsp
Salt
4
Cloves
Garlic
1
Bay Leaf
1
Onion
diced
Zest of 1 Orange
Juice of 2 oranges
Juice of 1 Lime
Juice of 1 Lemon
1
cup
Salsa Verde
Tortillas or Taco Shells
Instructions
Trim as much fat as you can off the pork shoulder roast.
Pour half a beer in the crockpot and drink the other half :)
In a small bowl, combine cumin, smoked paprika, chili powder, oregano and salt.
Rub the spice mixture on the pork roast, thoroughly covering the entire outside and place in crockpot.
Crush the garlic cloves with the side of a knife and add to crockpot along with the bay leaf and diced onions.
Add the orange zest, orange juice, lime juice, lemon juice and top with the salsa verde.
Cook on low for 8 hours (preferred) or on high for 4-6 hours.
Remove pork shoulder from crockpot and shred.
Strain the excess juice from the crockpot into a large saucepan and skim off excess fat.
Add the shredded pork to the saucepan and cook on low heat for 30 minutes.
Spread the pork evenly on a baking sheet.
Place the baking sheet on the second highest rack in the oven and broil for about 5 minutes, or until the edges start to get brown and crisp.
Place in a serving dish.
Serve with tortillas and/or hard taco shells and your favorite topping.
Notes
To reduce the amount of fat from the liquid, we used a fat separator which we find to be a very useful tool to have in the kitchen.
Nutrition
Calories:
229
kcal
|
Carbohydrates:
4
g
|
Protein:
28
g
|
Fat:
11
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Cholesterol:
93
mg
|
Sodium:
748
mg
|
Potassium:
583
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
743
IU
|
Vitamin C:
3
mg
|
Calcium:
37
mg
|
Iron:
2
mg
Nutrition values are estimates, for exact values consult a nutritionist.
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