When I think about those sizzling, golden edges and the savory aroma wafting through the kitchen, my heart does a little dance—especially when it’s these crispy slow cooker carnitas we’re talking about. It’s like a fiesta in a pot, transforming a simple piece of pork into something you’d swear was kissed by the sun (or at least a really talented chef). And hey, who doesn’t love coming home to dinner that basically cooked itself while you went about your day?
Steps
- Rinse and pat dry the pork shoulder, then season it thoroughly with salt and pepper.
- Mix together oregano, cumin, and olive oil to create a spice rub, then coat the pork evenly with this mixture.
- Place the pork in a slow cooker with the fat side up, add in chopped onion, jalapeño, and minced garlic, and pour orange juice over the top.
- Cook on low for 10 hours or high for 7 hours until the pork is tender enough to shred.
- Remove the pork from the slow cooker, allow it to cool slightly, then shred it using two forks.
- Optionally, skim off excess fat from the slow cooker juices and set the remaining liquid aside.
- Heat oil in a skillet over high heat, spread the shredded pork, and drizzle some of the reserved juices over it.
- Cook until the bottom is golden and crispy, then briefly sear the other side for a balance of crispy and juicy textures.
- Remove the pork from the skillet, repeat the frying in batches, and serve hot, garnished with additional juices if desired.
Ingredients
- 2 kg / 4 lb pork shoulder (pork butt), skinless, boneless (5lb/2.5kg bone in)
- 2 1/2 tsp salt
- 1 tsp black pepper
- 1 onion, chopped
- 1 jalapeno, deseeded, chopped
- 4 cloves garlic, minced
- 3/4 cup fresh orange juice (from about 2 oranges)
- 1 tbsp dried oregano
- 2 tsp ground cumin
- 1 tbsp olive oil
Nutritional Values
Calories: 6936cal | Carbohydrates: 20.4g | Protein: 540g | Fat: 504g | Saturated Fat: 180g | Polyunsaturated Fat: 49.2g | Monounsaturated Fat: 228g | Cholesterol: 2076mg | Sodium: 7392mg | Potassium: 7968mg | Sugar: 6g | Vitamin A: 480IU | Vitamin C: 51.6mg | Calcium: 720mg | Iron: 34.8mg
FAQ
- Can I use pork tenderloin for this recipe?
- No, pork tenderloin is not suitable as it is too lean and will dry out with the long cooking time. It also does not shred into strands well.
- Is orange juice the only liquid used for cooking?
- Yes, the juice from the oranges is sufficient. It keeps the pork from drying out initially, and as the pork cooks, it will release its own juices.
- Will the pork taste like oranges?
- No, the orange juice transforms into an incredible broth that enhances the pork’s flavor without leaving an orange taste.
- Can I cook pork from frozen in this recipe?
- It is not recommended to cook frozen pork as it will significantly alter the cooking time, potentially overcooking the outside while the inside remains undercooked.
- Should I include the onions, garlic, and jalapeños when serving or discard them?
- It’s your preference. These ingredients become very soft and blend into the pulled pork, but you can choose to strain them out if desired.
Tips
- Choose the Right Pork Cut: Opt for pork shoulder (also known as pork butt) for the juiciest pulled pork. Ensure it is skinless to allow the seasoning to penetrate, but retain some fat to enhance the flavor and moisture.
- Don’t Skip the Skillet Browning: After slow cooking, browning the shredded pork in a skillet is crucial for achieving those golden, crispy bits that make carnitas irresistible. This step is essential for the best texture and flavor.
- Use Orange Juice as a Secret Ingredient: Adding orange juice to the slow cooker with the pork, onion, garlic, and jalapeño creates a flavorful braising broth. This provides a depth of flavor that compensates for not using the traditional lard.
- Store and Reheat Properly: If making ahead, store the shredded pork and juices separately in the refrigerator or freezer. When ready to serve, gently reheat the juices to pour over the pork before browning in a skillet. This helps retain moisture and enhances the dish’s flavor.
Equipment
- Slow Cooker or Instant Pot – Essential for the slow cooking process. If you don’t already own one, it’s a key item for this recipe.
- Large Non-Stick Pan or Well-Seasoned Skillet – Needed for the final pan-frying step to achieve the crispy texture.
- Pressure Cooker (optional) – If you prefer to use a pressure cooker instead of a slow cooker, this might be something to consider.
