Pork Carnitas

Total Time:
7 hr 15 min
Prep:
15 min
Cook:
7 hr

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 2 pounds boneless pork shoulder (or 2 1/2 pounds bone-in)
  • Salt and freshly ground black pepper
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1 tablespoon olive oil
  • 1 onion, coarsely chopped
  • 4 cloves garlic, minced
  • 1 jalapeno, seeded and ribs removed, chopped
  • 1 orange, cut in half
  • 3 tablespoons vegetable oil
Directions

Rinse and dry the pork shoulder. Salt and pepper liberally. Mix the oregano and the cumin with olive oil and rub all over pork. Place the pork in a slow cooker and top with the onion, garlic, and jalapeno. Squeeze over the juice of the orange and add the two halves. Cover and cook on low for 8 to 10 hours or on high 4 hours.

Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with a fork. In a large saute pan, heat the vegetable oil over high heat. Press the carnitas into the oil and fry until crusty on one side. Serve.


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4.6 114
Could not be easier to make and the meat had so much flavor. I used this meat for enchiladas and they were amazing! My go to recipe for when I need carnitas or in the mood for pork.  item not reviewed by moderator and published
I almost literally could not stay away from these. It was a huge amount of meat for two adults and a kiddo, so there were plenty of leftovers. I found myself grabbing little bites, plus using it for lunch for two days - I did NOT make another family meal with it, because then I would have to share! Made according to recipe. I recommend watching the quick video to see just how easy it is to make. item not reviewed by moderator and published
This is my new favorite recipe. Followed it exactly as shown and it was just perfect.  item not reviewed by moderator and published
For spice add a small can of diced green chiles...or some jalapenos...no oranges or citrus needed <br /> item not reviewed by moderator and published
Is there a specific type of orange that should be used? I'm asking because I made the recipe two weeks ago and used a large navel orange. I left the halves in throughout the cooking process as instructed. The meat turned out perfect, though my only complaint was that there was a strong bitter flavor associated with the orange rinds. I'm planning on making this again tonight but am considering discarding the orange after juicing. I'm also planning on adding 4-6oz of beer as well as I've read other recipes that use it. item not reviewed by moderator and published
I've made this a few times and it's really easy and delicious. I only make a few changes. I use a lot more of all of the seasonings, by maybe 2-3 times the amount and I include a lime with the orange. I tried searing the pork before slow cooking, but it doesn't really add anything, so now I just put it in and turn it on. item not reviewed by moderator and published
My husband cooked this today for dinner. It was delicious. He did change some of the ingredients. Instead of using oranges, he used a little over a tablespoon of lemon and lime juice each. He also used about 2 tablespoons of Tequila in the crockpot with a 2.43lb pork ribeye roast. Instead of frying in a pan, he spread it out on cookie sheet and put it under the broiler. We will definitely be having this dish again. YUM!! item not reviewed by moderator and published
Let me start by saying that I've never had carnitas before, so I have nothing to compare this to. Based on other reviews, I increased the cumin and oregano a little. I also added two limes and their juices along with the orange. After frying the meat, I added the remaining liquid from the crockpot to the pan and reduced it to hopefully give the meat more flavor. It smelled great and shredded so easily but I don't know- it certainly wasn't bad, but not the best either. I would have liked more spiciness. Don't think I would make this again. item not reviewed by moderator and published
I tried this with the exception of frying at the end. I took a slightly different twist; I used my smoker grill using charcoal and had my pork strips in a stainless steel pot with an amber ale beer and a cup of red wine vinegar that had been marinating it over night. It cooked over indirect heat of 275 for just over 9 hours. The pork was falling apart as tonged it from the pot. It was moist and delicious. piled high in a flour tortilla with homemade pineapple salsa. Another note, I put on a water soaked hickory log every other hour. item not reviewed by moderator and published
I can't believe some people actually screw up the recipe and come up with something bland. The recipe did say use salt and pepper liberally. I don't cook much, but this made me look good with everyone. I fried it with the drippings until one side was crispy, as the recipe suggested. Delicious! Thank you. item not reviewed by moderator and published
Carnitas were great but don't skip the frying to crisp up the meat at the end! item not reviewed by moderator and published
Wonderful! The husbo made the burrito bowl, but I made a salad. This easy recipe worked in both dishes. item not reviewed by moderator and published
This recipe rocks! I was skeptical to try it but still wanted to give it a whirl. After reading some of the reviews I decided I would bump up the amount of spices; extra cumin, coriander instead of oregano, garlic powder (including 3 garlic cloves), S&amp;P, and added the juice of 2 limes, onion, jalapeno, and orange. Ah-amazing! I could've eaten the entire pan after I threw it in the skillet to put a little crisp on it!! Oh, and I used about 2 pounds of pork loin because that's what I had/like. Served with flour tortillas, cilantro lime rice, extra cilantro and a dab of sour cream. Sooooooo full of flavor I might make it my midnight snack! Try it, you will not be disappointed! item not reviewed by moderator and published
I hate to be the minority but mine lacked flavor as well. I have cooked a lot of different slow cooker pork recipes and have never had such a bland result which was disappointing. Next time I will use lime and definitely take the advice of one rater and flavor the meat again while it is frying. item not reviewed by moderator and published
I make this recipe ALL the time for myself and parties. It has been a huge hit! The only thing I'd recommend is to salt the meat again while frying--it helps to bring out the flavor. item not reviewed by moderator and published
I made this last night and it was a huge success! And so easy! I did add a Mexican coke to the liquid in the slow cooker as I thought that the amount of liquid was insufficient for a slow cooker recipe. After about 7 hours of cooking my roast was falling off the bone tender so using a pair of tongs I easily shredded the pork and left it in the slow cooker for another hour and a half to infuse with the flavor of the broth. I did take the extra few minutes to fry the carnitas after I removed them from the slow cooker and I believe this makes all the difference in the world. The sweet Mexican coke caramelized on the pork and gave us crispy crunchy delicious pork. DON'T SKIP THIS STEP! I promise you won't regret it. The pork is good straight out of the slow cooker, but AMAZING after you fry it! Makes a really good stuffing for tacos or burritos. item not reviewed by moderator and published
this my 2nd time to making this recipe...thank you so much melissa for the recipe... item not reviewed by moderator and published
Love this recipe!! So easy too!! item not reviewed by moderator and published
I guess I will be the minority here and say that this wasn't as good as I expected. I like most of Melissa's recipes, but just like the other reviewers had pointed out, this one lacked flavor. I also didn't like how overpowering the orange was in this recipe. Maybe next time I will try to double the seasoning and omit the orange altogether. I am sure that with a few tweaks this could be an ok carnitas recipe. To use up the not so great leftovers, I will probably add some chipotle peppers, green chiles, corn and tomatoes and make an echillada filling to use up the 4 lbs of meat I made. item not reviewed by moderator and published
This recipe tastes like authentic carnitas! Its awesome! item not reviewed by moderator and published
I am getting ready to make this now. I hope someone sees this quickly.....My question is the liquid involved. The only listed liquid is the juice on one orange, which is about 1/4 cup? How can this be enough for a slow cooker??? Any help? item not reviewed by moderator and published
Really good! To get that extra flavor, my butcher recommended adding a bottle of Mexican Coke! This is so tender and yummy but when you take it out and fry it up a bit, that coke flavor carmelizes and just takes it to another level. I recommend adding the Coke. item not reviewed by moderator and published
Pork carnitas is delicious. I also love how it's so versatile. You can make some brown or white rice ladle some of the meat and juices on top or on the side with beans and a salad, or just rap it up in a tortilla with rice, bean, tomatoes, avocado, and some Greek yogurt. Amazing! item not reviewed by moderator and published
These were absolutely delicious!! I did not fry them in the oil at the end, as it really seemed unnecessary. My entire family loved them. We served them on tortillas, topped with splashes of lime juice. My kids topped theirs with mozzarella cheese, and my husband and I had raw spinach on ours. (no lettuce or cabbage chopped up, and the spinach was ready-to-go) item not reviewed by moderator and published
These carnitas are delicious. I had never eaten carnitas so I was a little afraid. I follow the recipe exactly! (the salt and pepper I use liberally on the pork) Because Carnitas meat is usually inexpensive, we have this at least once every 2 weeks. We eat them on corn tortillas with sour cream, cheese and salsa. Yum!!! item not reviewed by moderator and published
This is a great recipe. So easy! It has become a "go to" for crockpot nights in my home. I've found that the lack of flavor can be a result of not salting the meat enough. Be sure to salt and pepper it before you put the cumin/oregano mix on. Seems to matter. I've also stopped frying it after taking it out to save time (the reason why we crockpotted in the first place). I also put some cilantro, garlic, juice from two limes and olive oil in a food processor and then mix it with the rice. Top it with some Mexican style cheese and a corn/bean salsa ...Nice! item not reviewed by moderator and published
I love this recipe!!! If you serve it blue corn tortillas, topped with a little cilantro, avocado, pickled red onions, a twist of lime juice and a little queso blanco, it is a perfect bite. item not reviewed by moderator and published
I have made this several times and gotten raves on it. So easy and inexpensive to make. The house smells wonderful while this is cooking in the crockpot. This is perfect for a crowd and also makes for tasty leftovers. I made it exactly as the recipe states and the flavors are fantastic. item not reviewed by moderator and published
I had a 7 pound bone in so cooked on high for 9 hours. I used 4X the spices and about 5 jalapenos. The meat is cooked, tender, and falling apart as it should, but it doesn't taste like much of anything even after frying. item not reviewed by moderator and published
I was a little disappointed that the meat wasn't more flavorful. The smells coming out of the crockpot all day had my mouth watering, but the taste just didn't really deliver. It's still good, and I will likely make it again, but it needs more flavor. item not reviewed by moderator and published
A go to dish. Great to store leftovers in freezer for a quick taco night. item not reviewed by moderator and published
Wow, this is the exact recipe from La Fogata restaurant. Not exactly original. item not reviewed by moderator and published
This recipe, first of all, is not bad whatsoever. It's tasty, easy, and juicy, though maybe not quite as flavorful as homemade carnitas usually would be. I didn't find the orange to be overpowering, though it may depend on the orange in question. I find it better to add chicken stock to the crock pot at the beginning, then it really makes everyone say "mmmm!" with every bite. In my house, this one got the reviews "not as amazing as usual, but definitely really good." I also like adding a couple tablespoons of light brown sugar, we missed that sweetness this time without it, but that's more a personal preference as I haven't seen it in a carnitas recipe before. I didn't see any reason in letting the meat cool before shredding; I've always just opened the crock pot and let it fall apart by just grabbing at it with some tongs, then removing about 2/3rds of the juice with a ladle. The frying of the meat was ok, I usually pop it in the oven for about 15 minutes instead to keep the fat down. item not reviewed by moderator and published
This recipe just played to rave reviews in my house. I'm "hard to please" when it comes to Mexican/Southwestern recipes, but I really liked this one. I followed the recipe to a tee (although I accidentally dropped a couple of bay leaves in) and served it with pintos, Mexican rice, and lettuce/salsa salad. Next time, I think I'll probably marinate the pork over night...maybe in some lime juice and chilies. I really like this one. item not reviewed by moderator and published
These carnitas are delicious. I cooked for about 8 hours on low then shredded the meat and added it back to the crockpot for another 2 hours with the juices (that I strained). Definitely needed much more seasoning when I tasted the carnitas by itself, but once I added it to my rice/beans/guac etc it was deeeelicious item not reviewed by moderator and published
Not a favorite. The meat was kind of dry and although it smelled good, was lacking in flavor, with an overbearing orange note. Ended up shredding the meat and mixing with BBQ sauce for pulled pork in order to salvage a ruined roast. Next time, I'll just make the pulled pork BBQ from the get-go!!! item not reviewed by moderator and published
FABULOUS!!! The flavor was perfect, and the meat was so tender it just fell off the bone. One taste, and I decide to serve it right out of the slow cooker (I omitted the pan fry step). I served it on soft flour tortillas with sour cream, sliced avocado, and Ellie Krieger's mango salsa. Everyone went back for seconds. This one is a keeper - easy and delicious! item not reviewed by moderator and published
Great tasting and easy dish! I used 3lbs. bonless pork tenderloin instead of shoulder and it turned out incredibly well in just 6 hours. item not reviewed by moderator and published
This was easy and fun and it made my whole house smell great!! I started it last night and we are ready today/ tonight for taco Tuesday!! I have my Iron Skillet ready to go and I plan on frying it in bacon grease just to finish it off. The taste is perfect ! Not to hot and not to mild. Perfect for taco's or Burritos or even Nachos. One can add spice Hot Sauce ect !! But this is perfect to serve for Kids and Adults !! Thank you Melissa item not reviewed by moderator and published
Really good only suggestion, fry with bacon grease gives it good flavor! Thank you! item not reviewed by moderator and published
The key is browning at the end. Don't skip it. item not reviewed by moderator and published
Awesome. Don't skip the frying!! 4.5 lb shoulder took around 9 hours. Reduce the liquids by half, dip the pulled (and fried pork, place in a tortilla/taco, add your favorite toppings and enjoy. I used Canola oil on super high heat for about 1-2 minutes. Still cannot believe the flavor. item not reviewed by moderator and published
I thought this recipe was good, though not as spectacular as other reviewers. I've noticed in many reviews on many sites that people seem to exaggerate a lot! I marinated the meat overnight before putting it in the crock pot in the morning - following all directions exactly for measurements. Also I did fry it in a cast iron pan afterwards and pour the sauce over it. The meat was very tender and did pull apart easily, but was not as flavorful as it could have been. Also the orange flavor was too overpowering for me - I tasted that more than anything. So, I'll make it again but tweak it by increasing the seasonings next time and only using 1/2 an orange. item not reviewed by moderator and published
Great recipe! Used Poblano instead I'm not a fan of jalapeno..Make sure after it's done that you do fry the pork, it makes the difference. Used 5 lb pork roast..so when you S&amp;P it, don't be stingy! It took me 12 hrs in crockpot since it was a big roast! item not reviewed by moderator and published
I didn't care for this recipe as much as others. The meat was definitely tender, but not nearly as flavorful as I'd hoped. Pureeing the sauce (as another reviewer suggested and mixing it in helped. Unfortunately, I wasn't all that fond of the sauce flavor either. I'll use the meat in some pork sandwiches so it won't go to waste, but for me, this isn't a keeper. Last week, I'd tried a different food network recipe for pork tacos and found it more to my liking. I tried to include a link, but looks like it's not allowed. Just search "pork tacos" -- it uses several chili peppers (you can choose your own combo to regulate heat that you puree. You then cook the sauce with a little honey, cider vinegar and oregano (and add molasses for more flavor. It will be my keeper. item not reviewed by moderator and published
Very authentic flavors, easy and delicious!!! Thanks Melissa! The only change I made was doubling the orange juice. item not reviewed by moderator and published
I mad this yesterday in the crockpot. My upstairs neighbor asked me what I was making because it smelled fantastic. I am happy to report the recipe is easy and so good. I live carnitas and this is a great recipe that matches what I have had previously. item not reviewed by moderator and published
Made this for Cinco de Mayo, it was awesome. I took the leftover liquid from the slow cooker and reduced it down and degreased it to add to the meat for flavor. I made the rice and pico also, it was a Great Meal that I will definitely make again. item not reviewed by moderator and published
For Cinco de Mayo, I wanted to prepare a dish other than our usual enchiladas. My husband's favorite Mexican dish is carnitas and after searching many recipes, I am thrilled to say Melissa's recipe is now in my recipe book. It was so easy to prep and letting it sit in the crock pot for 9 hrs made it amazingly tender. It literally fell apart with a fork. I did not fry it but served it, as is, with cilantro, avocado and sour cream. Since it is just the two of us, we did have leftovers...lucky for us! I poured some of the juices over the carnitas before storing it. It was even tastier the next day. A couple tweeks I will make the next time: Marinate w/the olive oil/spices the night before and add 2-3 jalapenos for more flavor. Maybe add chipotle to the crock pot for added heat? This dish is now on our regular menu! item not reviewed by moderator and published
I've made this recipe 3 times. Two times I've used it for two different meals, carnitas tacos one night and barbecue pulled pork sandwiches the next. I think it needs more spice than one jalapeno, so I actually use about 3/4 of a can of diced jalapenos. I've definitely had carnitas that were more flavorful, but I think this is a good and easy recipe that I will continue to use. item not reviewed by moderator and published
I have never made Carnitas before but wanted to try since it's one of my favorite things. I was a little nervous because it seemed like A LOT of onions once I put it all in the slow cooker, but I trusted it and am so glad I did. This turned out AMAZING! I actually created an account with food network JUST to review this. I can't say enough good things. YUM! Time for seconds! ;- item not reviewed by moderator and published
I was a bit unsure about the orange, but I used it. The pork as amazing flavor with a tiny hint of orange. My husband wants to make sure I keep the recipe. I think I will try chicken breast next time. item not reviewed by moderator and published
Excellent. Perfect flavor combinations. I added a little extra cumin and salt but thats all. Served on warm corn tortillas (I'm told by my husband from CA that is how you are supposed to serve them with homemade guacomole, sour cream, lettuce, beans and rice on the side. Awesome. Now I have the leftovers that i can make enchiladas, tamales, burritos - can't wait. Thanks Melissa. item not reviewed by moderator and published
WONDERFUL!! Made the pico de gallo with it too!! item not reviewed by moderator and published
This was DELICIOUS!!!! I could not believe how juicy and tender the meat was. The taste was amazing and it was so easy to make in the crock pot.The best Carnitas I have ever had and being Mexican I've had MANY Carnitas tacos and none can compare to this. I am so excited I found this recipe. I made a salsa with avocado and tomatillos. We made tacos, served on a warm tortilla and sprinkled with a bit of lime and topped it off with salsa. DELICIOUS does not begin to describe it. You HAVE to try this!! item not reviewed by moderator and published
Could only find a picnic roast w/bone, 4#, this was the only change I made, except to up seasoning proportions accordingly. Extremely EASY to prepare. I found that after shredding the meat, and removing lots of fat, the meat needed more seasoning as many have mentioned in other reviews. So in the final prep I did make changes by chopping extra garlic and adding more cumin before browning in the pan, even found it needed some garlic powder and a squeeze of lime. I also strained the liquid and reduced by half as it was flavorful and I thought I may want to add later. Glad I did, as a couple of tablespoons flavored the meat after browning although w/out would have been ok, too. I warmed flour tortillas then layered cheese, meat, salsa verde, guacamole, sour cream and chopped fresh jalapeno, and rolled them up. Served w/ sides of rice and beans. Very delicious! and very easy... item not reviewed by moderator and published
Oh Porky Goodness! I have these Carnitas cooking away in my slow cooker right now, and they still have a little while to go but I CAN'T STOP going in for a little taste again and again. Absolutely terrific recipe! item not reviewed by moderator and published
These were easy and fantistic. Fall apart tender and juicy. I thought there would be leftovers but no luck, my family kept getting more over and over again. item not reviewed by moderator and published
FAMILY AND I LOVE THIS RECIPE AMAZING FLAVOR!! item not reviewed by moderator and published
This turned out so good it is now our go-to recipe for carnitas. The meat turned out so tender and juicy and flavorful. We heated corn tortillas on the comal, put some of the meat on them, sprinkled with chopped white onion and cilantro. SO good! item not reviewed by moderator and published
Great recipe! I used a nearly 4 lb. boneless pork shoulder and cut into 3 large pieces and adjusted the ingredients for the portion. Everyone raved about it. I did finish it off in the pan as directed since we like our carnitas a little crispy. Will definitely make this again! item not reviewed by moderator and published
Chose the less expensive bone-in pork. Boneless is almost twice as much per pound. The meat fell apart and off the bone - so glad I went with bone-in. This recipe was a hit with the whole family. Definitely adding it to our regular menu rotation! We wrapped the meat in tortillas with cilantro lime rice, black beans, and salsa verdi. New family favorite! item not reviewed by moderator and published
I went out and bought a Crock Pot just so I could try out this recipe. Totally worth it. Any time I've made tacos in the past I usually just cook up ground beef in a frying pan. No more my friends. No more. You could seriously apply this method to any big cheap cuts of beef or pork and slow cook them all day and end up with some incredibly tasty tacos or burritos. I have a ton of left-over carnitas from the night before and I'm going to cook it up with some eggs for breakfast. Crock Pots aren't just for chilli and stews! Can't wait to play around some more with this. item not reviewed by moderator and published
Awesome recipe. The meat turned out very tender and very tasty! The only thing that I did different was that I seared the meat before I put it in the crock pot and didn't fry it up after it was done cooking. Everyone in my house loved it item not reviewed by moderator and published
I have attempted crock-pot pork canitas in the past and was disappointed with the limp, soggy pork more akin to pulled pork rather than carnitas. Frying the pork after shredding it really gives it the Mexican restaurant texture. The spices and the orange juice and jalapeno gave it authentic Mexican flavor. This recipe would work well in a "make your own" carnita burro or taco party. My husband loved it! item not reviewed by moderator and published
The meat is so good! I took the advice from so other reviews and after you take the meat out and let it cool, take everything inside the crockpot and put in a blender or food processor, scoop out the pulp from the orange and add it in, blend til it's all smooth. Pour all of it in a sauté pan and simmer until it thickens then tose the meat in, it's gives the meat so much more flavor, I skipped the frying part but the meat is perfect for tacos, burritos or nachos, make sure to serve it with limes, it brings out more flavor. item not reviewed by moderator and published
Thank you something that is actually Mexican...it also tastes really good. item not reviewed by moderator and published
This was really easy to make, and my fiancé called it "the best carnitas I've ever had." I skipped the final step of browning, as many commenters suggested, and it was great. item not reviewed by moderator and published
Great recipe - and easy too. I have made this a couple of times now and made a couple of additions. I leave the recipe as is but add a small can of chipotle in adobo (pureed and a fresh anaheim pepper. The two additions kick up the heat and the flavor a bit. Family loves it. item not reviewed by moderator and published
Solid entree or entree ingredient for extended use. Tasty and easy to get the kids to like what the grown-ups are eating! item not reviewed by moderator and published
I live in southern California and have great Mexican restaurants around me, but I will probably never buy carnitas again. This is, far and away, the best carnitas I've ever had (and carnitas is a big favorite of mine in general. I did cut the cumin in half, because I find it can be a little overwhelming in most recipes, but other than that I followed the recipe exactly. Absolutely phenomenal. item not reviewed by moderator and published
I followed the directions but had a small change and additions. I used orange and mango juice and lime juice and zest and added cilantro during the crisping phase. Word of caution, don't let the crisping phase go for to long. I had to remove some "sheets" of black over crisping. We made tacos out of the carnitas with guac, salsa lettuce and crema. The smell was mouth watering and it tasted even better. item not reviewed by moderator and published
I made this recipe and it was a success. I do not particularly like the cumin taste, but I wanted to try to make It following the recipe as it is. The meat was tender and juicy. For next time, I will omit the cumin, add another jalapeño, and maybe a lemon. This was a hit at home. My husband used it to make quesadillas, and I used it in tacos. I like how versatile it is; it makes an easy and quick breakfast to reheat with toast, or if we have time we can have it with eggs. item not reviewed by moderator and published
This recipe is DELICIOUS. I've had carnitas several times, and always assumed they would be too difficult to make properly. I'm very glad to find out that I was wrong! Not only was this recipe incredibly easy to prepare, you barely have to pay attention to it while it's cooking. Very good if you have a busy day, but still want to make a great dinner. I served these on torta rolls, with melted queso fresco, mashed avocado, chopped onion, cilantro and lime juice -- we even dipped the sandwiches in the crock pot juice, like a Mexican au jus! Thank you for such a great recipe! item not reviewed by moderator and published
Top notch to say the least! The aroma that fills the whole house is enough to make anything and everyone hungry! The only thing I did different is I added a bit more of the spices again at the end when browning the pork. If you want to try something that will not take allot of effort but will amaze those that will be eating it.....Cook this recipe! Your friends will love you for it! item not reviewed by moderator and published
Great for the carnitas or put in on a bun &amp; add some BBQ sauce to it too! My kids even liked it. I only changed out the jalapenos &amp; replaced with diced green bell pepper since I wasn't sure if it would make it spicy for the kids. You don't even need to shred with a fork, it is so tender that I was using my tongs. I woud highly recommend crusting one side like she did on her show. It only took few extra minutes &amp; it was worth it. I did add some of the juice on top to give it a little moisture. This was a hit &amp; easy! item not reviewed by moderator and published
Hang on to your shorts is correct jonnynu!!! My husband and son LOVED these! So did I. Easy to make and absolutely planning to make again this week. I took the juices in the pot with all veggies. scrapped the pulp from the orange rinds and reduced until almost all the liquid was gone. WOW.... I made in my oven instead of crock pot. 300 degrees for 4 hours. Served in warm flour tortillas, sliced avocado, buttermilk dressing and not a crispy crumb was left! Thank you Melissa! item not reviewed by moderator and published
Hang on to your shorts! This recipe is absolute dynamite! Perfect flavor and crunch...positively outstanding!!! Forget going to the carne markets...this blows them away...and there are many many of them in my neck of the woods...thanks for sharing Melissa! item not reviewed by moderator and published
This recipe is fantastic!! This is my third time doing it, but this time for sixteen people for the 4th! Had two slow cookers going and it worked out great with many compliments, the kitchen aromas pretty much had them begging. I put the rub on the night before and it was fine. I didn't crisp it up, but it was perfect, just pile on the salsa verde!! Large flour tortillas warmed on the gas grill. item not reviewed by moderator and published
Made this for Father's Day with the seasoned rice, Melissa's perfect black beans, and pico de gallo. Served as burrito bowls with some shredded cheese and a dollop of sour cream. All ten guests loved it and want it for a big family picnic in July. Something different and fun. Melissa is such a great addition to the food network team. item not reviewed by moderator and published
This is a hit at our house! It's only me and my husband here, so I cook a big roast and after I pull all the meat apart I divide it into servings for two and freeze it. The Carnitas are great, but the meat also makes a great sandwich with a little BBQ sauce, yummy soft tacos, etc. I love this recipe! item not reviewed by moderator and published
My husband and I LOVE this dish. I usually tweak recipes but this was perfect just the way it is. Melissa d'Arabian is my new favorite Food Network Star. item not reviewed by moderator and published
Very good recipe. It needs minor tweaking. I wasn't sure if I was supposed to throw the entire orange rind in, but I did. I followed the recipe to a T except the final step. I dumped the contents of the crock pot through a colander, saving the cooking/braising liquid. I fished out the meat and placed it on a cutting board, chopping it coarsely. I have a cooktop griddle pan that I heated up over 2 burners. I put the vegetable oil on the pan to fry it. I HAD to add about 2 tsp. cumin 3 tsp. oregano 2 tsp. salt 1 tsp cayenne pepper and 2 tsp black pepper. I sprinkled the additional seasoning on the meat and as it got dry, I added that reserved cooking juice. Turns out, you want the meat to be a bit juicy and the extra juice is necessary. I served this meat on warmed corn tortilla, shredded Monterey jack cheese and the ALL important LIME wedge. Must add the lime. My family thought this recipe was ok. I thought it was insanely delicious! item not reviewed by moderator and published
I had bought this HUGE 8# roast, so of course adjusted the measurements for everything. I did cut the roast into about 6 pieces first, and added 2 extra jalapenos---only thing I did different. My kitchen smelled MARVELOUS, and we crisped this up in a skillet, piled some on 2 warmed corn tortillas with Queso fresco, chopped onion, lime and cilantro. OMG! It fed several guys, whose grandmothers are authentic Mexican cooks and they loved it. None left! I got compliments abound, and had to promise to make it again for a cookout this summer. It was so easy, I said yes! Thanks, Melissa, for a hit recipe! item not reviewed by moderator and published
This recipe is easy and very good. If you like heat definitely add more jalapenos or chipotles in adobo sauce. We serve this with tomatillo sauce which really compliments the pork and did not sear prior to serving. The pork is also great in a taco with Monterrey jack cheese. item not reviewed by moderator and published
Very good, but I will make with more seasoning next time and more heat. item not reviewed by moderator and published
Made this tonight and it was great! Recently pulled a few days in the hospital and saw this on my blackberry, couldnt wait to try it. Went well with Guy's cuban beans. I followed the recipe exactly but used my pressure cooker to speed up cooking time. Fed a crowd and they all raved! item not reviewed by moderator and published
This is my third time making this, and it's going to be great for my Superbowl Sunday party. Thank you Melissa. item not reviewed by moderator and published
It needed more seasoning for me. I added salt and pepper to it when I was browning it in the frying pan. item not reviewed by moderator and published
This is our new crockpot go to dish!! Like others, I "tweaked" the recipe slightly to accommodate the taste of our family. I added the juice of one lime and half a can of Mexican beer to the crockpot as well as the extra heat of dried red peppers. Absolutely delicious! item not reviewed by moderator and published
Made this for the 3rd time today. So good! I added a little more heat (red pepper flakes &amp; extra jalapeno. Also, added 2 oranges &amp; Sazon Tropical Seasoning. Shredded the pork in the broth instead of pan frying, too. We like the Food Network Black Bean recipe with it. Thanks Melissa. Your recipes are easy to make &amp; full of flavor! item not reviewed by moderator and published
All I can say is Perfecto!!!!! This was so easy and so delicious!! My husband said it was better than most restaurant carnitas plates. I turned my rub into an overnight marinade, used brown rice and finished it with a lime creama. I will make this recipe a staple go to dinner for the rest of my days! Thank you Melissa! item not reviewed by moderator and published
This stuff is AWESOME however the last step of frying it is totally unnecessary. I understand it gives a bigger variety of texture, but in reality it just adds more fat. Having the fork tender pork with a little heat, sweetness from the citrus and and various spices is amazing all on its own! This is DEFINITELY one of my favorite Melissa recipes!! item not reviewed by moderator and published
So I bought this epic slow-cooker years ago and since then every slow-cooker recipe I have attempted failed. I started to think that my slow-cooker was a lemon... until this recipe. You can pretty much omit that bit about shredding the pork because it just falls apart into shreds. I like things a bit on the spicy side so in addition to the jalapeno I added about a tsp of cayenne. For the onion I cut it into 8 wedges making sure the root held them together-- after cooking I fished the soggy onion wedges out along with the orange and mixed the shredded pork into the cooking liquid... and then lacking all self-control we made up the burrito bowls and noshed to our hearts content-- completely forgetting to fry the carnitas after shredding. BUT it tasted AWSOME. I want to try this recipe with steak and chicken. item not reviewed by moderator and published
Super delicious and very easy. item not reviewed by moderator and published
So tender and easy! It was hard to control how much I ate since it is so good and just falls apart! item not reviewed by moderator and published
The meat was fall off the bone tender but I didn't think that the flavors really penetrated all the meat. No one at my house was falling over each other to finish this off. item not reviewed by moderator and published
This recipe has been a BIG hit at our house. My family has requested it 2 Sunday's in a row, and I'm making it for a crowed today! Very easy receipe. Make the Pico and Rice recipe too , and have tortilla's for everyone! There are never any leftovers! item not reviewed by moderator and published
This was a HUGE hit. Honestly, I was skeptical at first. However, this dish turned out delicious. I can't wait to make it again! Don't forget all the extras (pico, avocado, cheese, tortillas, etc. Next time, I'm going to have a salsa verde sauce ready. It needs some kind of sauce.... otherwise, excellent. item not reviewed by moderator and published
Melissa, OMG, this recipe is a keeper. So flavorful and so good. I could only find a pork butt/shoulder with a small bone but bought it anyways, as it added a ton of flavor. I didn't have a fresh orange so I used orange juice instead, came out awesome. I left some of the pork shredded and 1/2 put in a frying pan to crisp it up, so worth the extra time to crisp it up, so good. I then layerd it with my own Jasmine cilantro lime rice, then the meat, cheese, your pico de gallo (awesome!!!, green scallions and sour cream on top. Big hit, tasted like eating at Chipotle Mexican Grille for half the cost. This is a keeper. My family loved it and will make it again and next time for a crowd!! Just a great family meal. item not reviewed by moderator and published
So you have never had carnitas before, didn't follow the recipe, soaked away all the spices in water, and you're surprised it's not spicier? Add some spices next time, and don't delude it. Oh wait, there won't be a next time. Never mind... must be the recipe *smh item not reviewed by moderator and published
i agree with your advice, but "delude?" really? hahaha. that's dilute, champ. item not reviewed by moderator and published
How did you fry afterwards with the coke? Did you heat some oil in a pan and throw the shredded meat in there? item not reviewed by moderator and published
you don't actually need that much liquid in a slow cooker, just 1/2 cup item not reviewed by moderator and published
Great comment. Glad that the recipe is similar to a restaurant that no one has heard of. I can't imagine that somehow out of the 6 billion people on the planet that there are two similar recipes!!!! item not reviewed by moderator and published
11041097 did not say it was similar, they said it was the exact recipe, so maybe that would explain it better, and your comment about being similar does not match their comment, think maybe that's the reason??? :) item not reviewed by moderator and published
11041097, maybe I can't see it, but where did she say it was an original recipe??? item not reviewed by moderator and published
Hello!, I made this recipe with the following modifications and it turned out beautifully. Double or triple the spices. Add 1 cup of beer or stock to the pot and sub lemon and lime for orange. Also add 4 chipotles. Cook for 7-8 hours. Moist and delicious. item not reviewed by moderator and published
I have made this a few times now and have stuck with the chopotles and fresh anaheims.  Last time I also let the pan juices settle, removed most of the fat and reduced the rest by about half before pureeing with a stick blender into a sauce and adding additionl seasoning as needed.  When the meat is crisping in the pan add sauce which brings a ton of flavor and moisture back into the pork.  Great way to adjust the flavor profile at the last minute as well. item not reviewed by moderator and published

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