Slow Cooker Carnitas
Slow cooked pork shoulder that falls off the bone. Be sure to broil a bit of the shredded pork in the oven to crisp up the ends. Delicious!
Equipment
- Slow Cooker
Ingredients
- 7 pounds pork shoulder, or pork butt
- 1 onion, diced
- 2 tbsp ando chile powder
- 1 tbsp oregano
- 1 tbsp cumin
- 2 tsp garlic
- 2 tsp salt
- 1 large orange, zest and juice
- 1 12 ounce beer
Instructions
- Cut pork into 3-4 large chunks. Place in slow cooker fat side up. Add spices, orange zest, and orange juice. Pour beer over pork. Cover and cook on high for 4 hours, then low for 3 hours
- Remove pork from slow cooker and cool for 10 minutes before shredding. Strain juices in slow cooker saving juices. Place juices in the refrigerator until a fat layer forms on the top. Carefully remove fat.
- Prior to serving, spread shredded pork on a baking sheet. Drizzle some of the reserved juices over pork. Broil on high 6-8 minutes until the ends of the pork become crispy. Serve.
Notes
- I can never seem to find a pork shoulder smaller than 7 pounds, so I cook it all and freeze into smaller portions for later.
- Add to soft tortillas with red onion, queso fresco and guacamole, or spread over nachos and top with cheese, jalapeno and salsa.