Tender, juicy, savory, fall-apart pork roast cooked in a slow cooker and browned in a cast iron pan, or baking sheet under the broiler. Tuck the carnitas into warm corn tortillas and keep the toppings simple with diced white onion, cilantro, and a squeeze of lime.
Carnitas, literally meaning "little meats", is a dish of Mexican cuisine that originated in the state of Michoacán. To make this Carnitas recipe, the pork is seasoned to perfection, then slow-cooked until fork tender.
Carnitas are the Mexican version of pulled pork and can be used for tacos, burritos, nachos, enchiladas, and quesadillas.
How to Make Pork Carnitas
- Place the pork shoulder into the slow cooker, and add chopped chile peppers, cumin, oregano, minced garlic, orange juice, lime juice, and broth. Turn on low (8-10) hours or high (4-6)hours.
- Let meat cool, then pull it apart with forks.
- Preheat your broiler to high heat and prepare two baking sheets with aluminum foil. With a slotted spoon transfer the pork to the prepared baking sheets, spreading the pork in an even layer and leaving the juices behind in the slow cooker. Set aside juices.
- Place one sheet under the broiler for about 5 minutes, or until the edges of the pork begin browning and crisping up. Remove the sheet from the oven, then ladle about 1/4 cup of the juices from the slow cooker evenly over the pork, and then give it a good toss with some tongs.
- Broil for an additional 5 minutes to get the meat more crispy. Then remove and ladle an additional 1/4 cup of broth over the crispy pork. Repeat with the other baking sheet of pork.
- Serve on two warm corn tortillas, and top with onions, cilantro, and guacamole.
What to serve with Pork Carnitas
Carnitas can be used not only for tacos, but for burritos, nachos, quesadillas, and more!
