Slow Cooker Pork Carnitas
Ingredients
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons salt, or more, to taste
1 teaspoon ground black pepper
4 pound pork shoulder, excess fat trimmed
4 cloves garlic, peeled
2 onions, quartered
2 oranges, juiced
2 limes, juiced
Directions
In a small bowl, combine chili powder, cumin, oregano, salt and pepper. Season pork shoulder with spice mixture, rubbing in thoroughly on all sides.
Place garlic, onions, orange juice, lime juice and seasoned pork shoulder into a slow cooker. Cover and cook on low heat for 8 hours or high for 4-5 hours.
Remove pork shoulder from the slow cooker and shred the meat before returning to the pot with the juices; season with salt and pepper, to taste, if needed. Cover and keep warm for an additional 30 minutes.
Preheat oven to broil. Place carnitas onto a baking sheet and broil until crisp and crusted, about 3-4 minutes.
Serve immediately.
Nutrition
Calories 382.3 Calories from Fat 144.9
Saturated Fat 5.5g 28%
Trans Fat 0g
Cholesterol 152.0mg 51%
Sodium 771.1mg 32%
Total Carbohydrate 10.5g 4%
Dietary Fiber 1.1g 4%
Sugars 6.4g
Protein 45.6g