If you are looking for a new recipe for Pork, then look no further. This Slow Cooker Pork Carnitas is to die for. It takes a little time to prepare but it is so worth it! Just the smell of it slow cooking made my mouth water. And not just slow cooking but in the oven or on a stove top pressure cooker. The end results are just so amazing. So let’s get cooking so you can experience the Awe of it.
So this is what you Need
- 5 lb. Pork Shoulder (Pork Butt), skinless, bone-in (4 lb. without the bone)
- 1 Onion, chop it up
- 1 Jalapeno, deseed it and then chop it up
- 2 1/2 tsp. Salt
- 1 tsp. Black Pepper
- 4 Cloves Garlic, mince it up
- 2 Oranges, strain and use juice only or you can use 3/4 cup of Fresh Orange Juice
Now for a Great Rub
- 1 Tbsp. Dried Oregano
- 2 Tsp. Ground Cumin
- 1 Tbsp. Olive Oil
Now let’s get to Preparing
As you do with any meat preparation, rinse and day the pork shoulder, rub it down good with salt and pepper. Combine the rub ingredients all together and rub it all over the pork. Now you’re ready to place the pork into your slow cooker, fat cap up. If you’re using a smaller piece of park you MUST reduce the salt accordingly. If your pork is more than 1 lb. larger or smaller adjust the other ingredients as well.
Once you place the pork in your slow cooker, again fat cap up, top it with the onion, minced garlic, and jalapeno, don’t worry about spreading it. Squeeze the orange juice over everything.
Slow cook on low for 8 to 10 hours or 6 hours on high. If cooking in an electric pressure cooker, cook 1 hour and 30 minutes on high. I haven’t tried this in my Instant Pot yet but I believe the time would be the same as a pressure cooker. I’ll give it a try and let you all know how it works out.
I got to tell you when you remove the pork from the slow cooker, the meat will be so tender it will just fall off the bone. Now let it cool slightly and shred it using two forks. Skim the fat from the remaining juices in the slow cooker and discard. I’m getting hungry just typing this up! If you have more than 1 1/2 to 2 cups of juice reduce by slow cooking it on saute with the lid off or in a saucepan. It will be Salty, it is the seasoning for the pork. Set it aside when reduced.
Let’s get it Ready to Serve
Heat 1 Tbsp. of oil in a large nonstick pan and drizzle some juices over it. Wait until the juices have evaporated and the bottom side is Golden Brown and crusty. Turn it over and just briefly sear this side. You don’t want to brown it all over because it becomes too crispy. You want juicy and tender bits. You want to brown it in batches so you don’t crowd the pan. Remove the pork from the skillet and drizzle more juices over it. It’s ready to serve.
If you are reheating the Carnitas you will want to cook the other side, after flipping, just long enough to warm it thoroughly. I only make one side crusty and leave the other side juicy and moist.
Just a few Notes
To prepare the Pork Carnitas in the Oven add 1 cup of water to the braising liquid. Place in a 325 degree preheated oven for 2 hours covered, then uncover and roast 1 to 1 1/2 hours longer. Add more water if the liquid dries out too much. You should end up with 1 1/2 to 2 cups of liquid when it finishes cooking. You can skip the pan frying step because you will have a nice brown crust on the pork. Use pork with the skin removed, but leave some of the fat cap on because it adds juiciness to the Carnitas.
When using a Stovetop Pressure Cooker use a rack to elevate it from the base or add 3/4 cup of water. When the pork is cooked remove it and simmer the juices to reduce it to around 2 cups of liquid. And then enjoy!
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