Slow Cooker Pork Carnitas
Mexican-style pulled pork that is slow-cooked until juicy and succulent, then finished under the grill for crispy edges. Perfect for tacos, tortillas, or nachos.
By Vera Leber
Prep time: 5 minutes
Cook time: 430 minutes
Servings: 10
Tags: Main Dish, Mexican, Slow Cooker, Pork, Dinner, Kids, Batch Cooking
Ingredients
- 2 kg pork shoulder
- 1 piece onion
- 2 piece limes
- 1 piece orange
- 2 tsp salt
- 2 tsp ground cumin
- 2 tsp dried oregano
- freshly ground black pepper
Instructions
- 1. Put the pork shoulder into the slow cooker and add the chopped onion.
- 2. Squeeze the juice from the limes and orange over the meat, then place the squeezed fruit halves into the slow cooker around the pork.
- 3. Sprinkle over the salt, cumin, oregano, and black pepper.
- 4. Cover and cook on HIGH for 7-8 hours or LOW for 11-12 hours, until the meat shreds easily with a fork.
- 5. Once cooked, remove the pork from the juices (reserve the liquid) and shred into chunks using two forks.
- 6. Spread the shredded meat onto a grill-proof baking sheet and place under a hot grill (broiler) for 5-10 minutes, turning once or twice, until the edges are crispy and charred.
- 7. Discard the fruit skins from the slow cooker liquid. Return the crispy pork to the liquid and stir through before serving.