Pork Carnitas

Total Time:
7 hr 15 min
15 min
7 hr

4 to 6 servings

  • 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

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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4.6 110
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&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
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

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Recipe courtesy of Food Network Kitchen