Crock Pot Carnitas Recipe

Carnitas are one of the best Mexican meats. The pork is seasoned, slow cooked and then the edges are crisped. The meat is juicy, flavorful with just the right amount of crisp.

I love this meat stuffed into a burrito, a taco, or as a burrito bowl. The burrito is definitely our favorite. It’s so simple. Spread some non-fat refried beans on a low carb tortilla. Add carnitas. Add cheese if you’d like Roll the burrito and place seam side down on an oven proof plate. Top with the juice from the carnitas & cheese. Place plate in oven under high broil until cheese melts. The plate will be hot so be careful but it’s the best wet burrito ever! Serve with sour cream or whatever toppings you like.

Crock Pot Carnitas

Recipe by Paige MurrayCourse: MainCuisine: MexicanDifficulty: Easy

Ingredients

• 4 pounds skinless, boneless pork butt (or shoulder)

• 3-4 teaspoons salt

• 1 teaspoon pepper

• 1 tablespoon dried oregano (or Mexican oregano)

• 1 tablespoon ground cumin

• 1 large brown or white onion , sliced

• 8 cloves garlic , smashed

• 2 limes , juiced

• 2 large oranges , juiced (or 3/4 cup natural orange juice)

• 3/4 cup chicken broth, beef broth or coke

• 2 bay leaves

• 1 T new Mexican red chile powder

Directions

• Add pork, salt, pepper, oregano, cumin, onion, garlic, lime juice, orange juice, broth/coke, chili powder, and bay leaves to your crock pot.
• Cover and cook on low for 8-10 hour or high heat for 5-6 hours (until the meat falls apart).
• Remove pork and shred with two forks (Save the liquid!)
• Crisp in Oven
• Preheat oven to High Broil.
• Transfer the pork to a baking sheet
• Pour 1/2 cup of the liquid from the crock pot over the pork.
• Broil on high for 5-10 minutes until the meat becomes browned & crispy on the edges