Carnitas Recipe (Mexican Pulled Pork)

Servings: 8 servings 4 lb boneless pork roast, (pork butt or pork shoulder) 3 tsp fine sea salt, (or 2 1/2 tsp table salt) 1 tsp ground black pepper 1 tsp dried oregano 1 large yellow onion, diced 5 garlic cloves 4 Tbsp lime juice, (from 2 limes) 1/2 cup orange juice, (from 2 oranges) 1 cup chicken broth 2 bay leaves, optional


Pat the pork dry with a paper towel. Combine salt, pepper and dried oregano and rub pork with the seasoning.


In the slow cooker, add chopped onion, garlic cloves, broth, lime juice, orange juice, and bay leaves if using.

Add the pork to the slow cooker. Cook on high for 5 hours or on low for 7-9 hours.

Remove the pork from the slow cooker and transfer it to a rimmed baking sheet. Shredded the pork with two forks and drizzle the top with 1/2 cup of the slow cooker juices.

To get crispy edges, broil in the oven for 5-7 minutes, or until golden brown.

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