Pork Carnitas (Slow Cooker)

Ingredients

• about 1810 g Pork shoulder (Boston butt)
• 1 cup Orange juice
• 1/2 cup Lime juice
• 4 cloves Garlic (minced)
• 1 tsp Oregano
• 1 tsp Cumin
• 2 tsp Salt
• 1 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Carefully cut the about 1810 g pork shoulder (Boston butt) into large chunks, each about 5.08-7.62 cm in size.
2. 2Place the cut pork chunks into your slow cooker. Pour in the 1 cup of orange juice and the 1/2 cup of lime juice. Add the 4 cloves of minced garlic, 1 tsp of oregano, 1 tsp of cumin, 2 tsp of salt, and 1 tsp of black pepper. Stir all the ingredients together thoroughly to ensure the pork chunks are coated with the liquids and seasonings.
3. 3Cover the slow cooker with its lid. Cook the pork on the low setting for 8 hours, or on the high setting for 4 hours, until the pork is very tender and easily falls apart when poked with a fork. The internal temperature of the pork should reach 87.78-96.11°C (88-96°C).
4. 4Carefully remove the cooked pork chunks from the slow cooker and transfer them to a large cutting board or a large bowl.
5. 5Using two forks, pull apart and shred the pork into smaller, bite-sized pieces.
6. 6To crisp the carnitas, spread the shredded pork evenly in a single layer on a baking sheet. Place the baking sheet under a broiler set to high heat (around 260°C or 260°C) for 2 to 4 minutes. Watch the pork continuously, removing it when the edges become slightly crispy and caramelized.
7. 7Serve the Pork Carnitas immediately.

Related Guides