Crockpot Pork Carnitas
Crockpot Pork Carnitas
This is a delicious Mexican dish
Print Recipe
Ingredients
- 4 lb pork loin
- 2 Tbsp Italian seasoning
- 4 tsp cumin
- 1 Tbsp salt
- 1 tsp black pepper
- 6 cloves garlic
- 1 medium jalapeno
- 1 medium onion
- 3 medium oranges (1 cup)
Other:
- olive oil
Instructions:
- In a small bowl, combine the Italian seasoning, cumin, salt, and pepper.
- Cover the pork loin with the seasonings and pat them in.
- Deseed and dice the jalapeno and dice the onion.
- Place the pork in a slow cooker (fat cap up), cover the meat with the diced onion, jalapeno, and minced garlic. Squeeze the orange juice over the top.
- Cook on low for 10 hours or on high for 6 hours. (See note for baking instructions.)
- When the meat is tender, remove the juice and set aside for later. Shred the meat with 2 forks or with a handheld mixer.
To Crisp:
- Close to serving time, heat a large skillet and add a couple Tbsp olive oil. Add a layer of pork and drizzle some of the juice over it. Allow to cook until the juice has evaporated and the bottom of the meat is brown and crispy. Flip and sear briefly (don't let the meat get too dry).
- Remove the meat from the skillet and repeat with more meat.
- Keep the meat warm in the crockpot or the oven. (You can drizzle a little of the juice over the crisped meat to keep it moist.)
Notes:
Baking Option: You can cook the pork in the oven. Follow the recipe, but put the pork in a roasting pan and add 2 cups of water. Cover tightly and bake at 325° for 2 hours, then uncover and bake for another 1 1/2 hours. Add more water if it begins to evaporate too much. (There should be about 2 cups of liquid when it’s finished cooking.) You don’t need to pan-fry the pork if you bake it, because it will already be crispy on the outside. Simply shred and serve!
Make Ahead: This is a great recipe to throw in the crockpot early in the day.
Diet: Gluten Free, Dairy Free, Egg Free