Melt in your mouth carnitas simmer in your slow cooker so you barely have to lift a finger to whip together a fantastic taco night at home!
Prep Time 10minutes
Cook Time 4hours
Total Time 4hours10minutes
4 pounds boneless pork shoulder cut into 2-inch cubes
1½ teaspoons kosher salt
freshly ground pepper
1 teaspoon garlic powder
1 yellow onion, peeled and halved
2 bay leaves
1 teaspoon dried oregano
2 tablespoons fresh lime juice
1 cup chicken stock
½ cup fresh orange juice
2 tablespoons fresh cilantro, roughly chopped
2 tablespoons olive or peanut oil for frying cooked carnitas
Sprinkle pork with kosher salt, freshly ground pepper, garlic powder, and cumin. Toss in the slow cooker along with the rest of the ingredients. Cook on low for 6-8 hours, until pork shreds easily, or on high for 4 hours.
Remove cooked carnitas from slow cooker with a slotted spoon and use two forks to pull the cubes apart into smaller, bite-sized pieces. (Discard cooking liquid. Though we use the remaining liquid to make posole with any leftover carnitas).
Heat oil in a large nonstick skillet (I like to use peanut oil but olive or vegetable would work fine too--if you want to impart an even deeper flavor, use shortening!). Fry shredded carnitas in 1-2 cup batches until golden grown and crispy. Devour in tacos, burritos, arepas, or quesadillas!
This makes a rather large batch. We like to freeze half of the carnitas straight out of the slow cooker. We portion the half into two quart-sized freezer bags. Thaw in the fridge overnight and fry in oil before dinner to make them crispy and delicious!