SLOW COOKER PORK CARNITAS
This is an easy recipe for carnitas that allows a slow cooker to do most of the work. Use the shredded pork (carnitas) in tacos, nachos, burritos, tostadas or alongside with rice and beans.
Equipment
- 1 Slow cooker
Ingredients
Spice blend (rub)
- 1 tbsp Cumin
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Oregano
- 1 tsp Smoked Paprika
Carnitas
- 1 tbsp Olive oil
- 5-6 lb. Boston Butt
- 1/2 medium Onion diced
- 1 medium Jalapeno diced
- 4 clove Garlic minced
- 1/4 cup Orange juice
- 2 Limes juiced
- 1/2 tsp Salt
- 1/2 tsp Black pepper
Instructions
- Prepare the dry spice blend and set aside.
- Add olive oil to the Boston butt and using hands, rub onto all surfaces of the pork. Add the dry spice blend evenly to all sides of roast.
- Place the Boston butt inside the slow cooker with the fat cap facing up.
- Add the diced onions, jalapeno and garlic to the sides around the pork. Pour the orange juice and lime juice over the top of the onion and jalapenos avoiding the spice rub on the pork roast.
- Cook on LOW for 10 hours.
- Remove the Boston butt from the slow cooker and shred the meat, discard the bone. Skim the fat off of the top of the cooking liquid using a large spoon.
- You can add the meat back into the cooking liquid or place it on a sheet tray and broil for 5 minutes to crisp the edges.
Notes
CAL 356 CARBS 3g FAT 16g PROTEIN 47g FIBER 0g SUGAR 1g SODIUM 512mg