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Crispy Pork Carnitas

After slow-cooking and braising in orange juice (the secret ingredient), you’re left with pull-apart tender pork — infused with authentic Mexican seasonings and complete with lots of crispy bits after broiling. Psst: this also freezes well!

Crispy Pork Carnitas

Pork Carnitas photographed by @melparrishplus



  • 3 lb pork butt
  • Olive oil
  • 1 Tbsp oregeno
  • 1 Tbsp cumin
  • 1 Tbsp salt
  • 1 Tbsp pepper
  • 1 medium onion, chopped
  • 1 jalapeno, chopped
  • 4 cloves garlic
  • 1 cup orange juice (fresh is preferred, about 2-3 oranges)


  1. Mix oregeno, cumin, salt and pepper together in small bowl. Rub pork with oil, then sprinkle seasoning mix over pork, patting into the meat all over.
  2. Place pork in slow cooker, fat side up, and top with onion, jalepeno, and garlic. Add in orange juice.
  3. Cook on low for 10 hours, or high for 6 hours.
  4. Remove pork from slow cooker and let cool slightly, then shred with two forks.
  5. Take liquid from Crock Pot and simmer over medium heat until it has reduced slightly.
  6. Spread shredded pork evenly over baking sheet (with sides), and drizzle with some juices.
  7. Broil for about 5-7 minutes until 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, if desired.


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