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Description / Notes
Create the most juicy and tender carnitas right in your crockpot. Then broil it in the oven for the perfect crispy, golden edges. Watch the video below to see how I make it in my kitchen!
Instructions
1. Mix the seasoning. In a small bowl stir together the oregano, cumin, black pepper, salt, and chili powder. 2. Season the pork. Trim any excess fat from the pork shoulder (but remember that some fat is good), then rub the spice mixture generously around the entire pork shoulder and place in the slow cooker. 3. Add ingredients. Add the onion, minced garlic, jalapeno pepper, and orange juice to the slow cooker. Cover and cook on low for 8 to 10 hours, or high for 5 to 6 hours (until the meat falls apart). 4. Shred the pork. Remove the pork from the slow cooker to a large cutting board and use two forks to shred the meat. If the meat doesn't shred easily, just place it back in the slow cooker for another 30 minutes, or until it does shred easily. Don't get rid of the liquid as you will be using it later. 5. Pour liquid on top. Place the shredded pork on a baking sheet. Pour 1 cup of the reserved slow cooker liquid over the pork to keep it moist and tender. 6. Crisp it up. Broil for 5 to 10 minutes or until the meat becomes golden browned and crispy on the edges.
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