Crispy Pork Carnitas
Slow-braised pork butt with orange juice and Mexican spices, broiled until edges are crispy.
- Prep
- 10 min
- Cook
- 600 min
After slow-cooking and braising in orange juice (the secret ingredient), you're left with pull-apart tender pork infused with Mexican seasonings and crispy edges from the broiler. This also freezes well.
Method
Directions
-
1
Mix oregano, cumin, salt, and pepper in a small bowl. Rub pork with oil, then sprinkle the seasoning mix over the pork, patting it into the meat all over.
-
2
Place pork in the slow cooker, fat side up, and top with onion, jalapeño, and garlic. Add the orange juice.
-
3
Cook on low for 10 hours, or on high for 6 hours.
-
4
Remove pork from the slow cooker and let cool slightly, then shred with two forks.
-
5
Take the liquid from the slow cooker and simmer over medium heat until reduced slightly.
-
6
Spread the shredded pork evenly over a rimmed baking sheet and drizzle with some of the juices.
-
7
Broil for 5-7 minutes until the pork edges are brown and crispy.
-
8
Serve over rice, in tortillas, or stand-alone, topped with additional hot juices and a squeeze of orange or lime.
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