Low and Slow Savory Pork Carnitas

CategoryDifficultyIntermediate

Yields7 Servings
Total Time8 hrs 10 mins

RECIPE AND PHOTO COURTESY OF: Cooking Classy

Perfection takes time, and this savory pork carnitas dish is worth the wait. The intensely savory shredded pork, tucked into a tortilla shell and crowned with fresh cilantro, pico de gallo, hot salsa, cool sour cream, and a little kick of fresh lime is a delight to the senses.

With instructions for both oven-baked and slow-cooker carnitas below, this recipe will enable you to create delicious carnitas at any time. Great for family dinner or a build-your-own pork carnitas bar for entertaining!

 3 lbs boneless pork shoulder, trimmed of excess fat
 ¾ cup chicken broth
 ¾ cup fresh orange juice (about 2 - 3 oranges)
 3 tbsp fresh lime juice (about 2 limes)
 2 tsp salt, or to taste
 1 tsp freshly ground black pepper
 2 tsp ground cumin
 2 tsp dried Mexican oregano (can substitute Italian oregano)
 1 tsp ground coriander
 1 tsp ancho chili powder
 1 tsp cayenne pepper, to taste
 1 small yellow onion, chopped
 6 garlic cloves, minced (about 2 Tbsp)
 1 ½ tbsp vegetable oil
 Warmed corn tortillas, diced yellow onions, cilantro (for serving)

How to Make in a Slow-Cooker
1

Place pork in slow cooker. Pour in chicken broth, orange juice and lime juice.

2

Sprinkle in salt, pepper, cumin, oregano, coriander, chili powder and cayenne pepper, onions and garlic.

3

Cover and cook on low heat 8 hours.

4

Leave the liquid in the slow cooker, remove pork and shred with two forks.

5

Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray.

6

Place pork on baking sheet, pour over 1 cup reserved broth (try and strain out onions when ladling broth out), drizzle with oil and toss and spread into an even layer.

7

Position oven rack near broiler and preheat broiler to high.

8

Broil until pork is browned and crispy in places about 3 - 6 minutes.

9

Serve warm in tortillas with desired toppings.

How to Make in the Oven
10

Preheat oven to 325 degrees.

11

Cut pork into 4 portions place in a large pot and cover, then and roast with the broth, juices, and spices until it easily shreds with a fork, about 3 1/2 – 4 hours.

12

Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray.

13

Place pork on a baking sheet, pour over 1 cup reserved broth (try and strain out onions when ladling broth out), drizzle with oil and toss and spread into an even layer.

14

Position the oven rack near broiler and preheat broiler to high. Broil until pork is browned and crispy in places about 3 – 6 minutes.

15

Serve warm in tortillas with desired toppings.

Ingredients

 3 lbs boneless pork shoulder, trimmed of excess fat
 ¾ cup chicken broth
 ¾ cup fresh orange juice (about 2 - 3 oranges)
 3 tbsp fresh lime juice (about 2 limes)
 2 tsp salt, or to taste
 1 tsp freshly ground black pepper
 2 tsp ground cumin
 2 tsp dried Mexican oregano (can substitute Italian oregano)
 1 tsp ground coriander
 1 tsp ancho chili powder
 1 tsp cayenne pepper, to taste
 1 small yellow onion, chopped
 6 garlic cloves, minced (about 2 Tbsp)
 1 ½ tbsp vegetable oil
 Warmed corn tortillas, diced yellow onions, cilantro (for serving)

Directions

How to Make in a Slow-Cooker
1

Place pork in slow cooker. Pour in chicken broth, orange juice and lime juice.

2

Sprinkle in salt, pepper, cumin, oregano, coriander, chili powder and cayenne pepper, onions and garlic.

3

Cover and cook on low heat 8 hours.

4

Leave the liquid in the slow cooker, remove pork and shred with two forks.

5

Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray.

6

Place pork on baking sheet, pour over 1 cup reserved broth (try and strain out onions when ladling broth out), drizzle with oil and toss and spread into an even layer.

7

Position oven rack near broiler and preheat broiler to high.

8

Broil until pork is browned and crispy in places about 3 - 6 minutes.

9

Serve warm in tortillas with desired toppings.

How to Make in the Oven
10

Preheat oven to 325 degrees.

11

Cut pork into 4 portions place in a large pot and cover, then and roast with the broth, juices, and spices until it easily shreds with a fork, about 3 1/2 – 4 hours.

12

Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray.

13

Place pork on a baking sheet, pour over 1 cup reserved broth (try and strain out onions when ladling broth out), drizzle with oil and toss and spread into an even layer.

14

Position the oven rack near broiler and preheat broiler to high. Broil until pork is browned and crispy in places about 3 – 6 minutes.

15

Serve warm in tortillas with desired toppings.

Low and Slow Savory Pork Carnitas

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