Carnitas

Carnitas

I must admit I’m not a huge pork eater.  These carnitas though, have me changing my mind!  I remember a friend of my mom’s when I was growing up making carnitas for us and spent all day roasting it in the oven and basting with oranges.  They were absolutely amazing!  I guess they obviously made an impression if I’m still thinking about them 15 years later.  I tried recreating that recipe, but in a much more convenient way…the crockpot.  As much as I would love roasting carnitas in the oven all day, who has the time?

I will admit, my family was eating carnitas for weeks as I tried perfecting this recipe.  We enjoyed them as tacos, carnitas taco bowls, breakfast tacos.  You name it, I tried to switch it up as much as possible so we didn’t grow tired of them during recipe testing.  I was finally able to recreate the oh so yummy carnitas recipe I remember growing up, and thankfully, still love it and I have no doubt you will too! 

Carnitas”

  • Servings: 6-8
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Ingredients

  • 3-pound pork shoulder or pork butt
  • 2 teaspoons pink Himalayan salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • ½ white or red onion, sliced
  • 1 jalapeno, chopped (remove seeds and ribs for less spicy)
  • 3 cloves garlic, minced
  • 2+1/2 cups orange juice (about 3-4 oranges)
  • ½ cup chicken or vegetable stock
  • ¼ cup maple syrup, honey, or coconut sugar (can omit if you want more savory carnitas)

 

Instructions

  1. Dry pork with paper towels and set aside.  Heat a pan over medium-high heat.
  2. In a small bowl combine salt, pepper, oregano, and cumin into a rub.  Rub onto pork making sure to massage into the meat.   Place pork in the hot pan and sear on all sides until golden brown.
  3. Set pork in crockpot and top with onion, jalapeno, and garlic.  Pour orange juice, stock, and sweetener of choice around pork being careful not to remove seasonings.
  4. Cover and cook on low for 8-10 hours or on high for 6-8 hours.  If you notice juices getting low add additional liquid.  Shred with forks.
  5. This step is optional, but highly recommended.  Heat a pan over medium-high heat.  Once hot, add in a single layer of carnitas and some liquid.  Cook without disturbing meat until majority of liquid has cooked off and there is a nice crust on the meat.  Can serve with additional liquid spooned over.



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