Recipes

  1. Home
  2. /
  3. Recipes
  4. /
  5. Slow Cooker Pork Carnitas
Slow Cooker Pork Carnitas

Slow Cooker Pork Carnitas

  • Preparation Time
    Prep:
    20 min.
  • Cooking Time
    Cook:
    5 hrs. - 7 hrs.
  • Serves
    Serves:
    6-8

Guests coming? Check out one of Antoni's favorite dinner party recipes.

“Pork and the slow cooker are a match made in heaven. Heady with citrus and chile, the pork becomes deeply flavorful, succulently tender, and easy to shred after a long but totally unattended braise. Then all you need are a stack of warm tortillas, a heap of cilantro, maybe some crisp radish slices and/or shredded cabbage, chopped onion, and fresh lime (choose your favorites), and you have an impressive meal on your hands. Pass the hot sauce. Any leftover pork (with its juices) freezes well. Heat with a can or two of pinto or black beans for a second tasty meal later on.” - Antoni

Throw the perfect dinner party.

Recipe tags: smoky-chipotle base, moderate difficulty, lunch, pork, slow

Ingredients

Quantity Ingredient
6 navel oranges
4 large limes
1 4- to 4½-pound pork loin
2 tbsp dried oregano
2 tbsp chili powder
1 tsp ground cumin
½ tsp ground cinnamon
2 large garlic cloves, grated or minced
½ jalapeño minced
½ cup olive oil
3 tbsp Better Than Bouillon® Smoky Chipotle Base
3 bay leaves

Directions

  • 1

    Halve and juice enough of each fruit to yield 1½ cups orange juice and ½ cup lime juice.

  • 2

    With the tip of a paring knife, make about 25 X-shaped slits, each about ⅓ inch deep, all over the pork.

  • 3

    Combine the citrus juices, oregano, chili powder, cumin, cinnamon, garlic, minced jalapeño, olive oil and the Better Than Bouillon Smoky Chipotle together.

  • 4

    Rub the spice all over the pork and into the slits.

  • 5

    Place the pork, bay leaves, and the citrus juice in a slow cooker.

  • 6

    Cover and cook on low for 8 to 10 hours or on high for 5 to 7 hours.

  • 7

    Once cooked, transfer the pork to a cutting board, leaving the juices in the cooker, and let rest for 10 minutes, then shred the meat and place it in a bowl. Season the pork with a splash or two of the cooking juices.

  • 8

    Serve with any or all of the suggested accompaniments.

Serve with warm corn tortillas, thinly sliced radishes and/or shredded cabbage, chopped red or white onion, chopped fresh cilantro, lime wedges, and/or hot sauce

Share:

Print recipe