Crock-Pot Pork Carnitas – a delicious recipe with pork shoulder, salt, pepper, ground cumin, chili powder, oregano. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
In a small bowl, mix together the salt, pepper, ground cumin, chili powder, and oregano. Rub the mixture all over the pork shoulder.
2
Add the pork shoulder, orange juice, and lime juice to the crockpot. Sprinkle the minced garlic on top.
3
Cover and cook on low for 8-10 hours.
4
Remove the lid and shred the pork with two forks.
5
Preheat oven to broil. Line a baking sheet with aluminum foil (for easy clean up) and place the shredded pork on the baking sheet. Add a few tablespoons of the juice from the crockpot over the shredded pork (optional, but I prefer to do it).
6
Broil for 5-10 minutes or until the edges are browned.
7
Serve with flour or corn tortillas and toppings of choice.
1146
kcal
Calories
64
g
Fat
12
g
Carbs
124
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 pounds boneless pork shoulder, 2 teaspoons salt, 1 teaspoon pepper, 2 teaspoons ground cumin, and more.
Yes, Crock-Pot Pork Carnitas falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
