Carnitas

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Craving tender, flavorful Mexican pulled pork? Look no further than this easy carnitas recipe! You can make juicy, crispy carnitas right in your slow cooker with just a few simple ingredients. This recipe yields mouthwatering pork that’s perfect for tacos, burritos, or eating on its own.

The slow cooker does most of the work for you, infusing the pork with zesty citrus and spices as it cooks. After shredding, a quick pan-fry creates those irresistible crispy bits. You’ll love how the meat turns out both succulent and crispy.

Exact Ingredients List

Here’s what you’ll need to make these tasty carnitas:

• 2 kg (4 lb) pork shoulder, skinless and boneless
• 2 1/2 teaspoons salt
• 1 teaspoon black pepper
• 1 onion, chopped
• 1 jalapeño, deseeded and chopped
• 4 cloves garlic, minced
• 3/4 cup orange juice (from 2 oranges)

For the rub:
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 1 tablespoon olive oil

You’ll also need a bit of oil for crisping the meat later. This recipe serves 10-12 people, so it’s great for a party or family gathering. Feel free to adjust the amounts if you’re cooking for a smaller group.

Remember to pick up a pork shoulder (also called pork butt) from your local butcher or grocery store. The rest of the ingredients are likely already in your pantry or easy to find.

Instructions

You’ll start by getting the pork ready. Rinse and dry it, then rub with salt and pepper. Mix the rub ingredients and coat the pork with it.

Put the pork in your slow cooker, fat side up. Add onion, jalapeño, and garlic on top. Squeeze orange juice over everything.

Set your slow cooker to low for 10 hours or high for 7 hours. When done, the pork should fall apart easily.

Take the pork out and let it cool a bit. Shred it using two forks.

For extra flavor, you can skim the fat from the cooking liquid. If there’s more than 2 cups left, cook it down. This juice is salty and will season your meat.

To make it crispy, heat some oil in a pan. Spread the shredded pork out and let it cook until you get crispy bits.

You can now use your carnitas in tacos, burritos, or any way you like!

Possible Substitutes List & Recipe Variations

You can try these swaps if you don’t have all the ingredients:

• Pork loin instead of shoulder (cook for less time)
• Lime juice instead of orange juice
• Dried chili flakes instead of fresh jalapeño
• Garlic powder instead of fresh garlic

For recipe variations, try:

• Adding 1 tsp of smoked paprika to the rub
• Using beer instead of orange juice for cooking liquid
• Mixing in chopped cilantro after shredding
• Topping with pickled red onions

You can also adjust the spice level:

• Mild: Remove seeds from jalapeño
• Medium: Leave seeds in jalapeño
• Spicy: Add 1-2 chipotle peppers in adobo sauce

Serve your carnitas in:

• Soft or crispy tacos
• Burritos or burrito bowls
• Quesadillas
• Nachos
• Salads

Don’t forget tasty toppings like guacamole, salsa, and queso fresco!

Tips, Tricks & Storing

Make sure to pat the pork dry before adding the rub. This helps the spices stick better.

Don’t skip the crisping step! It’s key for authentic carnitas texture. Use a hot pan and work in batches for best results.

Save the cooking liquid. It’s packed with flavor and great for reheating leftovers.

Store leftover carnitas in an airtight container in the fridge for up to 4 days. For longer storage, freeze for up to 3 months.

To reheat, warm the meat in a skillet with a splash of the saved cooking liquid. This keeps the carnitas moist and flavorful.

Try using carnitas in tacos, burritos, quesadillas, or on top of nachos. They’re versatile!

For extra flavor, add a cinnamon stick or bay leaf to the slow cooker.

If you like spice, leave some seeds in the jalapeño or add a dash of cayenne to the rub.