Ingredients with Measurements:
- 3 lbs. pork shoulder, cut into 2-inch pieces
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tbsp. cumin
- 1 tbsp. chili powder
- 1 tsp. oregano
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 cup orange juice
- 1/4 cup lime juice
- 1/4 cup chicken broth
- 2 tbsp. vegetable oil
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. In a small bowl, mix together cumin, chili powder, oregano, salt, and black pepper.
2. Rub the spice mixture onto the pork pieces, making sure they are well coated.
3. Heat vegetable oil in a large skillet over medium-high heat. Add the pork pieces and cook until browned on all sides, about 5 minutes.
4. Transfer the pork to a slow cooker.
5. In the same skillet, sauté the onion and garlic until softened, about 3 minutes.
6. Add the orange juice, lime juice, and chicken broth to the skillet and bring to a boil.
7. Pour the mixture over the pork in the slow cooker.
8. Cover and cook on low for 8 hours or on high for 4 hours, until the pork is tender and falls apart easily.
9. Remove the pork from the slow cooker and shred with two forks.
10. Serve hot with tortillas, chopped cilantro, and lime wedges.
- Time:
Preparation time: 15 minutes
- Cooking time: 8 hours on low or 4 hours on high
Temperature:
- Slow cooker on low or high heat
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 350
- Fat: 20g
- Carbohydrates: 5g
- Protein: 35g
Substitutions for ingredients:
- Pork shoulder can be substituted with beef chuck roast or chicken thighs.
- Orange juice can be substituted with pineapple juice.
- Chicken broth can be substituted with beef or vegetable broth.
Variations:
- Add diced jalapeños or green chilies for extra heat.
- Substitute the spices with a pre-made taco seasoning mix.
- Add a can of black beans or corn to the slow cooker for a complete meal.
Tips and tricks:
- Browning the pork before adding it to the slow cooker adds extra flavor.
- Use a slotted spoon to remove the pork from the slow cooker to avoid excess liquid.
- Leftover carnitas can be used in tacos, burritos, or quesadillas.
Storage instructions:
- Store leftover carnitas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the carnitas in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the carnitas in a large bowl with tortillas, chopped cilantro, and lime wedges on the side.
Garnishes:
- Chopped cilantro, diced onions, sliced avocado, and sour cream.
Pairings:
- Serve with Mexican rice and refried beans for a complete meal.
Suggested side dishes:
- Mexican rice, refried beans, or a simple salad.
Troubleshooting advice:
- If the pork is tough, it may need to cook longer in the slow cooker.
- If the carnitas are too dry, add more chicken broth or juice to the slow cooker.
Food safety advice:
- Make sure the pork reaches an internal temperature of 145°F before consuming.
Food history:
- Carnitas originated in the state of Michoacán, Mexico, and are traditionally made by simmering pork in lard until tender.
Flavor profiles:
- The pork is seasoned with a blend of spices and cooked in citrus juices, resulting in a tangy and savory flavor.
Serving suggestions:
- Serve the carnitas with warm tortillas, chopped cilantro, and lime wedges for a traditional Mexican meal.
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Region: Mexican