Easy Carnitas, Slow Cooker or Dutch Oven
Recipe type: Entree
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 8
Easy Carnitas with tortillas.
  • 4 pounds boneless pork shoulder
  • sea salt
  • 1 tablespoon olive oil
  • 1 onion, coarsely chopped
  • 2 jalapeno, seeded and ribs removed, chopped
  • 4 cloves garlic, peeled and sliced
  • 1 orange, cut in half
  • 4 limes, divided
  • 1 cinnamon stick
  • 1 teaspoon chile powder
  • 3 tablespoons olive oil
  • 2-4 cups beef broth (or water)
  • tortillas
  • 2 red onions diced (to serve with carnitas)
  • handful cilantro
  • guacamole or sliced avocado
  1. Trim excess fat from pork shoulder. Cut into 4 separate pieces.
  2. Salt liberally.
  3. Heat oil in dutch oven and brown pork pieces on all sides. Remove.
  4. Add onions, pepper to pan. Cook for two minutes. Add garlic. Cook for one minute.
  5. Add in juice of orange and orange pieces, juice of lime. I refrain from adding in lime pieces; they tend to add a bitterness.
  6. Add pork back in.
  7. Add in just enough water or broth to cover ⅔ of the meat. Add cinnamon Stick.
  8. Cover and braise for 3½ hours.
  9. You place in slow cooker on high for 4 hours, or low for 10 hours. (You may need to add in a little more water. Check hourly if you are using dutch oven. ). I put my dutch oven in a 300 degrees F. oven with lid.
  10. Remove from oven. Take pork out, reserve broth. Pull pork into pieces. Add in a baking pan. Strain the broth. Pour over the pork. Carnitas can dry out if there is not enough broth.
  11. Bake in oven at 375 for approximately twenty minutes until most of the broth is gone and the meat is has crispy crackling edges.
  12. Serve with tortillas, chopped red onion, cilantro, sliced avocado, lime slices
Recipe by Spinach Tiger at http://spinachtiger.com/easy-carnitas-slow-cooker-or-dutch-oven/