Carnitas Recipe
Slow-cooked pork served with rice and beans.
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
For Serving
Method
Preparing the Pork
- 1
Prep the Pork
Trim any excess fat from the pork shoulder, then cut it into large chunks.
- 2
Season the Meat
In a large bowl, combine pork chunks with orange juice, lime juice, minced garlic, cumin, oregano, salt, black pepper, and bay leaves. Mix well to ensure the pork is evenly coated with the marinade.
- 3
Slow Cook
Place the marinated pork in a slow cooker. Add the chopped onion on top. Cover and cook on low for 8 hours or until the pork is tender and easily shreds with a fork.
Finishing Touches
- 4
Shred the Pork
Once cooked, remove the pork from the slow cooker and shred it using two forks. Discard any large pieces of fat and bay leaves.
- 5
Crisp the Carnitas
Optional: For crispy edges, preheat your oven broiler. Spread the shredded pork on a baking sheet and broil for 5-7 minutes until the edges are crispy.
Serving
- 6
Plate the Dish
Serve the carnitas hot with cooked rice, black beans, and warm tortillas on the side. Top with fresh cilantro and lime wedges for added flavor.
