• Erik Hassy

Slow cooked Pork Carnitas

Whenever there is a choice of what type of meat to put in your mexican dish, you really cannot go wrong with pork carnitas. This is a dish I have grown to love and nowadays whenever I get a chance to grab street tacos off a truck, carnitas are usually the meat of choice. When we make this at home, we normally cook the carnitas to be made into tacos but you can also use the meat as the main protein for other dishes such as enchiladas or a side dish to go along with eggs and salsa for breakfast. You can even put carnitas as a topping to go along with your nachos. Either way you cannot go wrong. This recipe serves 3-4.


1 tsp chili powder

1 tsp cumin

1 tsp dried oregano

3/4 tsp salt

1 tsp black pepper

2 lbs pork shoulder

2 cloves of minced garlic

1 onion chopped ( red or yellow)

1/2 cup orange juice

1 or 2 limes juiced


1: In a small bowl mix together the chili powder, cumin, oregano, salt and pepper. Sprinkle all over the pork shoulder meat and make sure you rub into all sides of the meat thoroughly.

2: Add the garlic, onion, orange juice and lime juice to the slow cooker. Next place the meat on top of your ingredients inside of the cooker and set to low. Cook for 4-5 hours.

3: Remove and shred the meat. While you are shredding the meat preheat your oven to broil and bring out a baking sheet. Cover the aluminum foil and load the shredded meat onto the sheet

4: Broil until crisp which is normally around 3-4 minutes. Remove and place on a tortilla. Add your favorite taco extras such as salsa, cheese, guacamole and enjoy!

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