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Slow Cooker Crispy Carnitas

  • Serves: 10
  • Prep Time: 5 min
  • Cook Time: 8 hrs
  • Calories: 293
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Ingredients

  • 3 lbs pork shoulder cut into 3-5 inch pieces
  • 2 bay leaves
  • 2 tsp dried oregano
  • 2 tsp chilli powder
  • 2 tsp kosher salt
  • 2 tsp cumin
  • 1 tsp freshly ground pepper
  • 1/4 tsp cayenne pepper
  • 1 onion, quartered
  • 1 large orange, juiced and rind
  • 1 lime, juiced
  • 2 cups chicken stock

Method

  1. In a large slow cooker combine all ingredients, including the orange rind (for flavor).
  2. Cook the pork for 8 hours on high until pork pulls apart with a fork. Strain and reserve liquid.
  3. Using a slotted spoon move all the pork to a large sheet pan.
  4. Use two forks to pull the pork apart into 1 inch pieces. Discard any large fatty pieces. Using a pastry brush coat the meat with reserved liquid.
  5. With your oven broiler set to hi, set the meat in the oven on a middle rack and cook until the ends are crispy. This should take about 5-8 minutes. Remove from oven and turn the meat over using a spatula, broil for five more minutes.
  6. The meat can be made ahead of time and stored in the refrigerator and used for just about anything! It also freezes very well.

Make in an Instant Pot:

  1. In an Instant Pot, combine all ingredients (using only 1 cup of stock instead of 2 and 1/2 tsp more salt, for flavor), including the orange rind.
  2. Seal the lid of the Instant Pot, being sure to close the vent valve. Cook on manual high pressure for 40 minutes. Once time is up, allow pressure to release naturally for 10 minutes, followed by a quick manual release.
  3. Using a slotted spoon move all the pork to a large sheet pan.
  4. Use two forks to pull the pork apart into 1 inch pieces. Discard any large fatty pieces. Using a pastry brush coat the meat with reserved liquid.
  5. With your oven broiler set to high, set the meat in the oven on a middle rack and cook until the ends are crispy. This should take about 5-8 minutes. Remove from oven and turn the meat over using a spatula, broil for five more minutes.
  6. The meat can be made ahead of time and stored in the refrigerator and used for just about anything! It also freezes very well.

Make them in a Dutch oven:

  1. Preheat the oven to 375°F with a rack in the center position.
  2. In a large Dutch oven, combine stock, onion, orange juice and rind, lime juice, oregano, chili powder, salt, cumin, pepper, cayenne and bay leaves. Place the pot over high heat and bring to a boil.
  3. Nestle in the meat, cover and roast for 2.5 to 3 hours, until the pork is tender and can be pulled apart easily with a fork.
  4. Using a slotted spoon move all the pork to a large sheet pan.
  5. Use two forks to pull the pork apart into 1 inch pieces. Discard any large fatty pieces. Using a pastry brush coat the meat with reserved liquid.
  6. With your oven broiler set to high, set the meat in the oven on a middle rack and cook until the ends are crispy. This should take about 5-8 minutes. Remove from oven and turn the meat over using a spatula, broil for five more minutes.