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carnitas recipe

Slow-cooked pork shoulder that’s tender, juicy, and finished with crispy edges. Packed with flavor and perfect for tacos, bowls, or easy meals all week.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 10
Course: Main Course
Cuisine: maxican inspired
Calories: 578
Ingredients Equipment Method

Ingredients
  

  • 2 kg / 4 lb pork shoulder pork butt, skinless, boneless
  • 2 1/2 tsp salt
  • 1 tsp black pepper
  • 1 onion chopped
  • 1 jalapeno deseeded, chopped
  • 4 cloves garlic minced
  • 3/4 cup juice from orange 2 oranges
  • Rub
  • 1 tbsp dried oregano
  • 2 tsp ground cumin
  • 1 tbsp olive oil

Equipment

  • Slow cooker
  • Large skillet or non-stick pan
  • Mixing bowl
  • Knife and cutting board
  • Two forks (for shredding)

Method
 

  1. Step 1: Prep the pork: Rinse and dry the pork shoulder, then rub it all over with salt and pepper.
  2. Step 2: Add the rub: Mix oregano, cumin, and olive oil, then rub it all over the pork like you mean it.
  3. Step 3: Into the slow cooker: Place pork in the slow cooker, fat side up.
  4. Step 4: Add everything else: Throw in onion, jalapeño, garlic, and pour over the orange juice. No need to be neat here.
  5. Step 5: Slow cook: Cook on low for 10 hours or high for 7 hours. This is the part where you do literally anything else.
  6. Step 6: Shred the pork: Remove pork, let it cool slightly, then shred using two forks. Try not to snack too much during this step.
  7. Step 7: Save the juices: Skim excess fat, and if there’s too much liquid, reduce it slightly. This is flavor gold.
  8. Step 8: Crisp it up (optional but important): Heat oil in a pan, spread pork, drizzle juices, and let it crisp up. Don’t stir too soon. Let it get golden.
  9. Step 9: Repeat if needed: Do this in batches so it actually crisps instead of steaming.
  10. Step 10: Serve: Drizzle with extra juices and serve hot however you like.