Mexican > Slow Cooker > Carnitas

Slow Cooker Pork Carnitas with Corn Tortillas Recipe

Ingredients with Measurements:
- 3 pounds pork shoulder, trimmed and cut into 2-inch pieces
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup orange juice
- 1/4 cup lime juice
- 12-16 corn tortillas
- Optional toppings: chopped cilantro, diced onion, sliced avocado, lime wedges

Special equipment needed:
- Slow cooker

Step-by-step instructions:
1. Heat the vegetable oil in a large skillet over medium-high heat.
2. Add the pork pieces and cook until browned on all sides, about 5 minutes.
3. Transfer the pork to the slow cooker.
4. Add the onion, garlic, cumin, chili powder, oregano, salt, and black pepper to the slow cooker.
5. Pour in the orange juice and lime juice.
6. Stir everything together.
7. Cover the slow cooker and cook on low for 8 hours or on high for 4 hours, until the pork is tender and falls apart easily.
8. Use a slotted spoon to transfer the pork to a large bowl.
9. Use two forks to shred the pork.
10. Return the shredded pork to the slow cooker and stir to coat with the cooking liquid.
11. Serve the pork carnitas with warm corn tortillas and your choice of toppings.


Time:
Preparation time: 20 minutes
Cooking time: 8 hours on low or 4 hours on high
5. Temperature:
Low for 8 hours or high for 4 hours
Serving size:
4-6 servings

Nutritional information:
Calories: 350
Fat: 16g
Carbohydrates: 25g
Protein: 27g
Sodium: 550mg
Sugar: 3g

Substitutions for ingredients:
- Pork shoulder can be substituted with pork butt or pork loin.
- Orange juice can be substituted with pineapple juice or apple cider.
- Lime juice can be substituted with lemon juice or vinegar.

Variations:
- Add diced tomatoes, green chilies, or jalapeños for extra flavor and heat.
- Use flour tortillas instead of corn tortillas.
- Make a burrito bowl by serving the pork carnitas over rice or quinoa with black beans, corn, and avocado.

Tips and tricks:
- Use a slotted spoon to remove the pork from the slow cooker to avoid excess liquid.
- For crispy carnitas, broil the shredded pork in the oven for a few minutes before serving.
- Make a large batch and freeze the leftovers for a quick and easy meal later.

Storage instructions:
Store leftover pork carnitas in an airtight container in the refrigerator for up to 4 days.

Reheating instructions:
Reheat the pork carnitas in the microwave or on the stovetop until heated through.

Presentation ideas:
Serve the pork carnitas on a large platter with the tortillas and toppings arranged around it.

Garnishes:
Chopped cilantro, diced onion, sliced avocado, lime wedges

Pairings:
Serve with a side of Mexican rice, refried beans, or a simple salad.

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 pork is too dry, add more liquid to the slow cooker or reduce the cooking time.

Food safety advice:
- Always cook pork to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover pork in the refrigerator within 2 hours of cooking.

Food history:
Carnitas is a traditional Mexican dish made with slow-cooked pork that is typically served with corn tortillas and toppings.

Flavor profiles:
The pork carnitas are savory and slightly spicy with hints of citrus from the orange and lime juice.

Serving suggestions:
Serve the pork carnitas family-style on a large platter with the tortillas and toppings arranged around it.

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Region: Mexican

Taste: Savory, Tangy, Spicy, Zesty, Citrusy, Aromatic