Crispy Pork Carnitas in the Crockpot
Yield: 6
Crispy Pork Carnitas
Prep Time
10 minutes
Cook Time
8 hours
Total Time
8 hours 10 minutes
Ingredients
- 3-4 pounds of boneless pork butt
- 4 teaspoons salt
- 1 teaspoon pepper
- 1 TBSP dried oregano
- 1 TBSP ground cumin
- 1 white onion , sliced
- 8 cloves garlic , minced
- 2 limes, juiced
- 2 large oranges, juiced (or 3/4 cup orange juice)
- 3/4 cup coke
- 2 bay leaves
Instructions
- Rinse and pat dry pork with a paper towel.
- In the bowl of a slow cooker, add pork, 4 teaspoons salt, 1 tsp pepper, 1 TBSP oregano, 1 TBSP cumin, 1nsliced yellow onion, 8 cloves garlic, juice from 2 limes, 3/4 cup orange juice, 34 cup coke, and 2 bay leaves.
- Cover and cook on low heat setting for 8-10 hours, or high heat for 5-6 hours (until the meat falls apart).
- Remove pork and shred with two forks (DO NOT DISCARD THE LIQUID!) and remove the bay leaves.
- Place pork on a parchment lined baking sheet and broil for 3-5 minutes until ends start to crisp (you may have to do this in batches).
- Place back in the juice after crisping.
- Serve on mini "street" tortillas with pickled onion, cilantro, lime and cojita cheese.
I like to serve with Cilantro Lime Rice and Mexican Street Corn!
Notes
This recipe is from Cafe Delights
