Description
Fall-apart tender pork, crisped to perfection. Perfect for tacos, tortas, or just a bowl!
Ingredients
Units
- 1 tbsp olive oil
- 4-5 lbs (1816-2268 g) pork shoulder/pork butt trimmed of excess fat
- 1 lime (juiced)
- 5 cloves garlic (minced)
- 1 medium onion (roughly chopped)
- 1 (113 g) can diced green chiles
- 1 cup (237 ml) chicken broth
- 3 bay leaves
- 1 tbsp chipotle chili powder
- 1 tsp pepper
- 1 tsp salt
- 1 tsp chili powder
- 2 tsp cumin
- 2 tsp oregano
Instructions
- Heat oil in a large pan over high heat. Add the pork and sear on each side until browned, about 1-2 minutes per side.
- Transfer pork to a large slow cooker.
- Add the remaining ingredients to the slow cooker. Cook on low for 8 hours or on high for 4-5 hours, or until the pork is tender.
- Remove the bay leaves.
- Remove the meat from the slow cooker and shred. Make sure to keep the liquid.
- Transfer the shredded pork to a baking sheet and broil for 5 minutes, or until crispy.
- Remove from the oven and pour 1/4 cup of the reserved juices from the slow cooker onto the crispy pork and toss.
- Place the baking sheet back in the broiler for an additional 5 minutes, or until the meat is crispy. Pour an additional 1/4 cup liquid over the crispy pork and serve immediately.
Notes
- For deeper flavor, marinate the pork in the lime juice, garlic, and spices for at least 30 minutes before searing.
- If your slow cooker is smaller, you may need to cook the pork in two batches.
- Leftover carnitas can be stored in the refrigerator for up to 4 days and reheated in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 300 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 20
- Fiber: 5
- Protein: 40
- Cholesterol: 100