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!
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)
- 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.
- Place pork in slow cooker, fat side up, and top with onion, jalepeno, and garlic. Add in orange juice.
- Cook on low for 10 hours, or high for 6 hours.
- Remove pork from slow cooker and let cool slightly, then shred with two forks.
- Take liquid from Crock Pot and simmer over medium heat until it has reduced slightly.
- Spread shredded pork evenly over baking sheet (with sides), and drizzle with some juices.
- Broil for about 5-7 minutes until pork edges are brown and crispy.
- 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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