Description
A delicious and easy recipe for Slow Cooker Carnitas, perfect for Paleo and Whole30 diets.
Ingredients
Scale
- 3 pounds pork shoulder
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 orange, juiced
- 1 lime, juiced
- Salt and pepper to taste
Instructions
- Cut the pork shoulder into large chunks and season with salt, pepper, chili powder, and cumin.
- Place the chopped onion and minced garlic in the bottom of the slow cooker.
- Arrange the seasoned pork shoulder on top of the onion and garlic.
- Pour the orange juice and lime juice over the pork.
- Cover the slow cooker and cook on low for 8 hours or high for 4 hours, until the pork is very tender.
- Once cooked, remove the pork from the slow cooker and shred it using two forks.
- Optional: For crispy carnitas, spread the shredded pork on a baking sheet and broil for 5-10 minutes until crispy.
- Serve the carnitas in tacos, salads, or over rice, and enjoy!
Notes
- For extra flavor, marinate the pork shoulder overnight with seasonings.
- Leftover carnitas can be refrigerated for several days or frozen for later use.
- Prep Time: 15
- Cook Time: 480
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1
- Sodium: 150
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 1
- Protein: 25
- Cholesterol: 75