Carnitas Recipe
pulled pork, white onion, cilantro, cotija, crema
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Toppings
Method
Cooking the Carnitas
- 1
Prepare the Pork
Trim excess fat from the pork shoulder and cut it into large chunks.
- 2
Season the Pork
In a large bowl, combine cumin, chili powder, oregano, salt, and black pepper. Rub this mixture all over the pork chunks.
- 3
Add Aromatics
Place the pork in a slow cooker. Add chopped white onion and minced garlic on top.
- 4
Add Juices
Pour lime juice and orange juice over the pork and aromatics.
- 5
Cook the Pork
Cover and cook on low for 8 hours, or until the pork is tender and easily shreds with a fork.
- 6
Shred the Pork
Once cooked, remove the pork from the slow cooker and shred it using two forks.
- 7
Crisp the Carnitas (Optional)
For crispy edges, spread the shredded pork on a baking sheet and broil in the oven for 5-7 minutes, until crispy.
Serving the Carnitas
- 8
Prepare the Toppings
Chop the cilantro and crumble the Cotija cheese.
- 9
Assemble the Dish
Serve the shredded carnitas in a bowl or on a platter. Top with fresh cilantro, Cotija cheese, and a drizzle of crema.
- 10
Enjoy!
Serve with tortillas or as desired, and enjoy your delicious carnitas!