Pork Carnitas for Tacos and Bowls
Pork shoulder rubbed with cumin, oregano and chili and cooked with orange and lime, then crisped under the broiler.
Pork Carnitas for Tacos and Bowls
Course: Main CourseDifficulty: Easy8
servings15
minutes8
hoursPork shoulder rubbed with cumin, oregano and chili and cooked with orange and lime, then crisped under the broiler.
Ingredients
3 lb boneless pork shoulder, cut into 4 pieces
1/2 cup orange juice
1/4 cup lime juice
1 yellow onion, quartered
6 garlic cloves, smashed
2 teaspoons ground cumin
2 teaspoons dried oregano
1 tablespoon chili powder
2 teaspoons salt
1 teaspoon black pepper
2 bay leaves
12 small tortillas, warmed
Directions
- Mix the cumin, oregano, chili powder, salt and pepper.
- Rub the spice mix all over the pork pieces.
- Put the onion, garlic and bay leaves in the slow cooker.
- Add the pork and pour the orange and lime juice over it.
- Cover and cook on LOW for 8 hours or on HIGH for 5 hours, until the pork shreds easily.
- Remove the pork and shred it with a silicone spatula and a fork.
- Skim the fat from the cooking liquid and discard the bay leaves.
- Spread the pork on a sheet pan, spoon over some liquid and broil for 5 minutes.
- Serve in warm tortillas with onion, cilantro and lime.
Notes
- Add a pinch of cinnamon for a warm note. Keeps 5 days in the fridge and freezes for 3 months. Reheat in a skillet for crispy edges.
Pork Carnitas that crisp up
Pork shoulder has enough fat to stay juicy through a long cook, and orange and lime juice add brightness. The broiler step is what makes it carnitas, with crisp, browned edges against soft shreds.
Spoon some of the liquid over the pork before it goes under the broiler.
Swaps
Pork butt is the same cut and works fine. Lemon can replace the lime. Mexican oregano is great if you have it.
Do not skip skimming the fat from the cooking liquid, or the pork turns greasy.
Serving and freezing
Serve in tortillas with onion, cilantro and salsa, or over rice for bowls. Reheat in a hot skillet to bring back the crisp edges. It freezes well in portions.
A mistake to skip
Crowding the sheet pan. If the pork is piled up, it steams instead of crisping. Spread it in a thin layer, broil, and flip a few pieces for browning on both sides. Watch it closely, because the edges go from brown to burnt quickly. Work in two batches if your oven is small.
Pork Carnitas for Tacos and Bowls at a glance
- Prep time: 15 minutes
- Cooking time: 8 hours
- Servings: 8 servings
- Ingredients: 12, led by boneless pork shoulder, orange juice, lime juice, yellow onion
Tips for Pork Carnitas for Tacos and Bowls
Add a pinch of cinnamon for a warm note. Keeps 5 days in the fridge and freezes for 3 months. Reheat in a skillet for crispy edges.
Pork Carnitas for Tacos and Bowls FAQ
How long does Pork Carnitas for Tacos and Bowls take?
Pork Carnitas for Tacos and Bowls takes 8 hours of cooking after 15 minutes of prep.
How many people does Pork Carnitas for Tacos and Bowls serve?
This recipe makes 8 servings.
What do I need to make Pork Carnitas for Tacos and Bowls?
12 ingredients, led by boneless pork shoulder, orange juice, lime juice, yellow onion. Amounts are in the recipe card above.
Part of: 25 Lazy High Protein Crockpot Recipes for Busy Weeknights
