Mexican Carnitas
7 hrs 15 min (mostly cooking)Serves 8
Slow-cooked pork shoulder seasoned with chiles and citrus, shredded and crisped under the broiler for authentic carnitas.
| prepTrim excess fat from pork shoulder | |||||
| 2 tablespoons chili powder | Combine spices, season pork | Add pork, aromatics & citrus to slow cooker | Cook on LOW 7–8 hrs or HIGH 4–5 hrs | Remove pork, shred, taste & adjust seasoning | Broil on baking sheet 2–3 min until crispy |
| 4 teaspoons ground cumin | |||||
| 3 teaspoons dried oregano | |||||
| 2–3 teaspoons salt, or more to taste | |||||
| 1 1/2 teaspoons freshly ground black pepper | |||||
| 4–5 lb / 1.8–2.3 kg pork shoulder | |||||
| 4 cloves garlic, minced | |||||
| 2 onions, roughly chopped | |||||
| juice from 2 large oranges | |||||
| juice from 2 limes | |||||
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