Ingredients
Scale
- 3 lbs (1.4 kg) pork shoulder, trimmed and cut into chunks
- 1 onion, quartered
- 4 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper (optional)
- 1 cup (240 ml) orange juice
- 2 limes, juiced
- Salt and pepper to taste
Instructions
- In a slow cooker, combine the pork shoulder, onion, garlic, cumin, oregano, smoked paprika, cayenne pepper, orange juice, and lime juice. Season with salt and pepper.
- Cover and cook on low for 8 hours, or until the pork is tender and easily shredded.
- Once cooked, shred the pork with two forks and mix it with the juices in the slow cooker.
- Serve in tacos, burritos, or over rice with your favorite toppings.
Notes
- For extra crunch, broil the shredded meat for 5-10 minutes after slow cooking.
- Can be made ahead of time and stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sodium: 480 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 4 g
- Protein: 23 g
- Cholesterol: 80 mg
Keywords: slow cooker carnitas, Cinco de Mayo, pork tacos