Ingredients
Scale
- 3–4 lbs pork shoulder
- 1 onion, quartered
- 4 cloves garlic, minced
- 2 oranges, juiced
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
- Warm tortillas for serving
Instructions
- Trim excess fat from pork shoulder and cut into large chunks. Season with salt, pepper, cumin, oregano, and paprika. Place in slow cooker.
- Add onion, garlic, and orange juice into the slow cooker. Cover and cook on low for 8 hours.
- After 8 hours, shred the pork with two forks, and crisp in a hot skillet if desired.
- Serve garnished with fresh cilantro and warm tortillas, with optional toppings like diced onions and lime wedges.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Carnitas can be frozen for up to three months.
- Enjoy carnitas as tacos, burritos, or on a nacho platter with various toppings.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1/2 cup
- Calories: 320 Kcal
- Sugar: 1g
- Sodium: 80mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg