Description
Juicy, flavorful slow-cooked pork shoulder seasoned with citrus, garlic, and spices, then crisped to perfection for the ultimate taco or bowl topper.
Ingredients
Scale
- 3 to 4 pounds pork shoulder, boneless and trimmed
- 1/2 cup orange juice
- 1/4 cup lime juice
- 4 garlic cloves, smashed
- 1 large onion, quartered
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 bay leaves
- 1/2 cup chicken broth
Instructions
- Preheat a skillet with oil if searing the pork before slow cooking.
- Place pork shoulder in the slow cooker and pour in orange juice, lime juice, and chicken broth.
- Add garlic, onion, cumin, oregano, salt, pepper, and bay leaves over the pork.
- Ensure the pork is evenly arranged and slightly submerged. Cover with lid.
- Cook on low for 8 hours or high for 4 to 5 hours until fork-tender.
- Remove pork, shred with two forks, and discard bay leaves and onion pieces.
- Optional: Spread shredded pork on a baking sheet and broil 5 to 8 minutes until crispy.
- Serve in tacos, bowls, or salads with desired garnishes.
Notes
- Sear the pork before slow cooking to deepen flavor.
- Drizzle reserved juices over crispy carnitas to keep them moist.
- Use fresh lime and orange juice for best results.
- Store leftovers with cooking liquid for maximum flavor retention.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 780mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 95mg