Crockpot Pork Carnitas
Crockpot Pork Carnitas are Mexican pulled pork made lazy. Pork shoulder cooks low and slow with beer and a cinnamon stick until it falls apart, then gets crisped up for tacos, burritos, or whatever you're craving.
Servings: 8
Calories: 341kcal
Equipment
Ingredients
- 4 pounds pork shoulder
- 1 large onion quartered
- 1 tablespoon garlic powder
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 2 teaspoons onion powder
- 1 teaspoon oregano dried
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 bay leaves
- 1 stick cinnamon
- 1 cup orange juice
- 12 ounce beer
Instructions
- Cut the pork shoulder into 2 inch chunks and trim excess fat.
- Add the onion, garlic powder, cumin, chili powder, onion powder, oregano, salt, pepper, bay leaves, cinnamon stick, orange juice, and beer to the crockpot and stir. Add the pork and stir again until it's coated. The liquid should come close to covering the pork.
- Cook on low for 8 hours or high for 5 hours, until the pork shreds easily with a fork.
- Remove the pork with a slotted spoon and shred it with two forks. Spoon some of the cooking liquid over the meat, or strain the rest to make a gravy.
- Serve on tacos, burritos, tamales, or sandwiches.
Video
Notes
- Crispy carnitas: Line a baking sheet with foil, spread the shredded pork out in a single layer, and broil for 3 to 5 minutes. Stay close, it goes from golden to gone in about ninety seconds.
- Skillet method: Heat a tablespoon of oil in a large skillet, add the pork with a splash of the cooking liquid, and let the liquid evaporate before flipping. Same crispy result, a little more control.
- Gravy: Strain the leftover cooking liquid into a saucepan, whisk in 2 to 3 tablespoons of flour, and bring to a boil over medium heat, whisking until it thickens up.
- No beer on hand: Swap in an equal amount of chicken broth. You'll lose a little depth, but it still works.
- Storage: Keeps in an airtight container in the fridge for 3 to 4 days, or in the freezer for up to 3 months.
- Nutrition: Calculated for the pork only, not for tacos, burritos, or whatever you pile it into. Add those separately if you're counting.
Nutrition
Serving: 1serving | Calories: 341kcal | Carbohydrates: 9g | Protein: 52g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 136mg | Sodium: 435mg | Potassium: 1016mg | Fiber: 1g | Sugar: 4g | Vitamin A: 377IU | Vitamin C: 17mg | Calcium: 48mg | Iron: 3mg
