Slow-Cooker Pork Carnitas Recipe

Slow-Cooker Pork Carnitas

• Level: Easy
• Yield: Serves 4 to 6
• Nutritional Info Per Serving (1 of 6 servings): Calories 714, Total Fat 51 g, Saturated Fat 18 g, Carbohydrates 21 g, Dietary Fiber 4 g, Sugar 10 g, Protein 43 g, Cholesterol 169 mg, Sodium 1133 mg
• Total Time: 5 hr 15 min
• Active Time: 20 min

Transform your taco night with these irresistible slow-cooker pork carnitastender, juicy pork infused with zesty citrus and bold spices, crisped to perfection for that authentic Mexican crunch. Don't skip the vibrant pickled red onions; they cut through the richness and elevate every bite to crave-worthy status!

Ingredients

• 2 cups low-sodium chicken broth
• Juice of 2 oranges
• Juice of 2 limes
• 1 tablespoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes
• Pinch of ground cloves
• Kosher salt
• 1 medium white onion, cut into quarters
• 6 garlic cloves, peeled
• 2 bay leaves
• 3 pounds boneless pork shoulder, fat trimmed and cut into 2-inch chunks
• Freshly ground black pepper
• 1/4 cup lard
• Soft corn tortillas, to serve
• Cilantro leaves, to garnish
• Sliced jalapeos, for serving
• Pickled red onions (recipe below)

Pickled Red Onions

• 2 small red onions, thinly sliced
• 3/4 cup white vinegar
• 1/4 cup orange juice
• 3 tablespoons lime juice
• 2 bay leaves
• 1 tablespoon granulated sugar
• 1 teaspoon coriander seeds
• Kosher salt

Cook Mode: Activate Cook Mode to keep your screen awake while whipping up this crowd-pleaser.

1. Whisk chicken broth, orange juice, lime juice, cumin, chili powder, oregano, red pepper flakes, cloves, and 2 teaspoons kosher salt in your slow cooker. Stir in onion, garlic, and bay leaves, then add pork chunks, tossing to coat. Cover and cook on high for about 5 hours until fork-tender and bursting with flavor.
2. Transfer pork to a bowl with a slotted spoon, discarding bay leaves, onion, and garlic. Shred into bite-sized pieces (keep some chunks for texture) and season with salt and pepper.
3. Heat 2 tablespoons lard in a large nonstick skillet over medium-high. Add half the pork, press into an even layer, and cook, pressing occasionally, until crisp and golden, 2-3 minutes. Transfer to a plate, cover with foil. Repeat with remaining lard and pork.
4. Load warm tortillas with carnitas, fresh cilantro, jalapeo slices, and pickled red onions. Dig in and savor the magic!

Pickled Red Onions Preparation

1. Pack sliced onions into a heatproof bowl. In a saucepan, whisk vinegar, orange juice, lime juice, bay leaves, sugar, coriander seeds, and 1 tablespoon kosher salt.
2. Boil over high heat, stirring until sugar dissolves, about 1 minute.
3. Pour hot mixture over onions; cool to room temperature. Serve fresh or refrigerate up to 4 days for peak tang.

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