CROCK POT PORK CARNITAS

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Your family will love these Easy Crock Pot Pork Carnitas.

Pork Carnitas - The Southern Lady Cooks

 

This Easy Crock Pot Pork Carnitas is absolutely delicious and so versatile. Once you have the pork made you can serve it in tortillas, over tortilla chips, on a salad or over rice. We like to make this on a Monday and enjoy it a few different ways.

 

Easy Crock Pot Pork Carnitas Ingredients:

3lb Pork Shoulder

1 tbsp of cinnamon

1 tbsp of cumin

1 tbsp of chili pepper

1 tbsp or garlic powder or minced garlic

2 bay leaves

1 medium onion, cut in large chunks

12 ounces of Orange Juice

 

Combine cinnamon, cumin, chili powder and garlic powder and rub on each side of the pork shoulder. Put seasoned pork shoulder in crock pot and place chunks of onion around the pork. Pour orange juice over pork and toss in 2 bay leaves. Cook on high for 5-7 hours or low from 8-10. Once done, shred meat. Place meat on baking sheet and pour a few teaspoons of the juice over the meat and broil for 2-3 minutes to make the edges crispy. Note: I only take out the meat I plan to eat for that evening and broil it, leaving the rest in the juice. That way the meat stays hydrated for the next meal.

I served this over blue corn tortilla chips, topped with fresh cilantro, red onion and avocado. You can top with cheese, sour cream and salsa. Enjoy!

Crock Pot Pork Carnitas
Prep Time
10 mins
 

This recipe for Easy Crock Pot Pork Carnitas is one your family will love. So versatile! 

Course: Main Course
Cuisine: American, Mexican
Ingredients
  • 3 lb Pork Shoulder
  • 1 tbsp of cinnamon
  • 1 tbsp of cumin
  • 1 tbsp of chili pepper
  • 1 tbsp or garlic powder or minced garlic
  • 2 bay leaves
  • 1 medium onion cut in large chunks
  • 12 ounces of Orange Juice
Instructions
  1. Combine cinnamon, cumin, chili powder and garlic powder and rub on each side of the pork shoulder. Put seasoned pork shoulder in crock pot and place chunks of onion around the pork.
  2. Pour orange juice over pork and toss in 2 bay leaves. Cook on high for 5-7 hours or low from 8-10.
  3. Once done, shred meat. Place meat on baking sheet pour a few tablespoons of the juice over meat and broil for 2-3 minutes to make the edges crispy.

Recipe Notes

I only take out the meat I plan to eat for that evening and broil it, leaving the rest in the juice. That way the meat stays hydrated for the next meal. Makes 8-10 servings.

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2 Comments

  1. My husband Greg & I have enjoyed your recipes we have cooked, they are so easy to prepare and the flavors are Awesome. Thanks for sharing. Marie Goodson

    • The Southern Lady says:

      You’re very welcome Marie. We are so glad you are enjoying the recipes and thank you for being a part of The Southern Lady Cooks Community. Have a wonderful week!

We enjoy your comments but due to the large volume we must delete comments often. We try to do this weekly and sometimes more often. Positive comments about a recipe you tried and loved are always welcome. Thank you so much for commenting here.