Pork Carnitas
Juicy, tender pulled pork cooked slowly for a flavorful taco night treat, perfect for serving with a variety of toppings.
Ingredients
Main Ingredients
- 3 pounds pork shoulder Pork butt works as well.
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon chili powder
- 1 cup orange juice Good squeeze of fresh orange juice.
- 1 tablespoon lime juice Optional for added tartness.
- 1 teaspoon salt Adjust to taste.
- 1 teaspoon black pepper Adjust to taste.
- 1 splash cola Optional; adds a unique flavor.
For Serving
- Corn tortillas For making tacos.
- Quick-pickled onions Vinegar and salt, optional.
- Fresh cilantro Chopped, for garnish.
- Lime wedges For squeezing on top.
Instructions
Cooking
- Place the pork shoulder in the slow cooker.
- Add chopped onion, minced garlic, cumin, oregano, chili powder, orange juice, lime juice, salt, and pepper.
- If using, add a splash of cola.
- Set the slow cooker on low and cook for about 8 hours.
- Once the pork is falling apart, shred it with two forks.
Finishing Touch
- In a skillet over medium-high heat, pan fry the shredded pork for a couple of minutes, adding a little cooking liquid for moisture.
- Once browned and crispy, serve with tortillas and toppings.
Notes
For best results, use pork with some fat for more tenderness. Let the meat sit in the cooking juices for richer flavor. Leftovers reheat beautifully and can be crisped up again.