Pork Carnitas

Name: Pork Carnitas
Prep time: 20 min
Cook time: 595 min
Total time: 615 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 pounds Boneless pork shoulder; Salt; Freshly ground black pepper; 2 teaspoons Dried oregano; 1 teaspoon Ground cumin; 1 tablespoon Olive oil; 1 Yellow onion, coarsely chopped; 4 cloves Garlic cloves, minced; 1 Jalapeño pepper, seeded and ribs removed, chopped; 1 Orange, cut in half; 3 tablespoons Vegetable oil

Recipe GLPR848e08b0c06357

Mexican

Main Course

615 min

414 cal

Servings: 6

Slow Cooker

Stovetop

SNAP eligible

Tender, succulent pork shoulder slow-cooked with aromatic spices, citrus, and vegetables until fall-apart tender, then crisped in hot oil for a golden, crispy exterior. This authentic Mexican classic is perfect for tacos, tostadas, or served on its own with fresh garnishes.

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Ingredients

2 pounds Boneless pork shoulder

Salt

Freshly ground black pepper

2 teaspoons Dried oregano

1 teaspoon Ground cumin

1 tablespoon Olive oil

1 Yellow onion, coarsely chopped

4 cloves Garlic cloves, minced

1 Jalapeño pepper, seeded and ribs removed, chopped

1 Orange, cut in half

3 tablespoons Vegetable oil

Directions

Rinse the pork shoulder under cold water and pat completely dry with paper towels. Season generously all over with salt and freshly ground black pepper. In a small bowl, combine the dried oregano and ground cumin. Drizzle in the olive oil and stir until a paste forms. Rub this spice paste evenly over all sides of the pork.
Place the seasoned pork into a slow cooker. Scatter the chopped onion, minced garlic, and chopped jalapeño around the pork. Cut the orange in half, squeeze the juice over the pork, and place both orange halves into the cooker.
Cover the slow cooker and cook on low heat for 8 to 10 hours, until the pork is very tender and shreds easily. Alternatively, cook on high heat for 4 hours for the same result.
Carefully remove the pork from the slow cooker and transfer to a cutting board. Allow it to cool for 5 to 10 minutes until it is cool enough to handle. Using two forks, shred the pork into bite-sized pieces, discarding any excess fat.
Heat the vegetable oil in a large sauté pan over high heat until shimmering and very hot. Working in batches if needed, add the shredded pork to the hot oil and press it gently with the back of a spatula, allowing it to crisp and brown on the bottom, about 3 to 5 minutes. You want a golden, crispy crust to form.
Once the carnitas have developed a crispy, golden exterior, transfer to a serving dish. Serve immediately with your choice of accompaniments such as warm tortillas, fresh cilantro, diced onion, lime wedges, and salsa.

Comments

Grocery List Plus Editorial Staff4.5

Carnitas is a Charlotte-friendly dish built on ingredients all major chains carry—pork shoulder is routinely on sale at Harris Teeter and Food Lion, oranges and jalapeños are standard, and the spice list is basic pantry. The 615-minute stated time is honest for the slow, low cook required, though a reader should know most of that is unattended; active prep is 15 minutes. At roughly $2 per serving (shoulder runs $1.50–$2 per pound depending on sales), this is genuinely cheap for six portions, and it reheats superbly for lunches or a second dinner. The main drawback is that carnitas demands a real oven commitment over ten hours, making it impractical on a random weeknight—this is weekend territory, not a rotation player for a weekday meal plan.