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Introduction
Carnitas, which literally means 'little meats' in Spanish, is a beloved staple of Mexican cuisine that originated in the state of Michoacán. Traditionally, this dish involves braising or simmering pork in lard until it's tender enough to be pulled apart. Our healthier crockpot version pays homage to this culinary tradition while adapting it for modern, health-conscious cooks. By using lean cuts of pork and relying on the slow cooker's moist heat, we've created a dish that captures the essence of authentic carnitas without the excess fat. This recipe is perfect for busy families or anyone looking to enjoy a nutritious, flavorful meal with minimal effort. Whether you're preparing for a festive Cinco de Mayo celebration or simply craving a taste of Mexico on a weeknight, these carnitas are sure to become a new favorite in your recipe repertoire.
Ingredients
• 3 lbs pork shoulder (Boston butt), trimmed of excess fat and cut into 2-inch cubes
• 1 tablespoon olive oil
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 large white onion, roughly chopped
• 4 cloves garlic, minced
• 2 bay leaves
• 1 cinnamon stick
• 1/4 cup fresh orange juice
• 1/4 cup fresh lime juice
• 1/2 cup low-sodium chicken broth
Step 1:
In a large mixing bowl, combine cumin, oregano, smoked paprika, chili powder, salt, and pepper. Add the cubed pork and toss to coat evenly with the spice mixture.
Step 2:
Heat olive oil in a large skillet over medium-high heat. Brown the seasoned pork cubes in batches, about 2-3 minutes per side. Transfer the browned meat to the slow cooker.
Step 3:
Add chopped onion, minced garlic, bay leaves, and cinnamon stick to the slow cooker, arranging them around the pork.
Step 4:
In a small bowl, whisk together orange juice, lime juice, and chicken broth. Pour this mixture over the pork in the slow cooker.
Step 5:
Cover and cook on low for 8 hours, or on high for 6 hours, until the pork is tender and easily shreds with a fork.
Step 6:
Remove the pork from the slow cooker and shred it using two forks. Skim excess fat from the cooking liquid if desired.
Step 7:
Optional: For crispy edges, spread the shredded pork on a baking sheet and broil for 3-5 minutes, watching carefully to prevent burning.
Step 8:
Return the pork to the slow cooker and toss with the remaining cooking liquid to moisten. Remove bay leaves and cinnamon stick before serving.
Q: Can I make this recipe in an Instant Pot?
A: Yes, cook on high pressure for 40 minutes with a natural release of 15 minutes.
Q: How can I make the carnitas spicier?
A: Add 1/4 teaspoon of cayenne pepper to the spice mix or serve with hot sauce on the side.
Q: Can I freeze the cooked carnitas?
A: Yes, freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
• For a leaner option, use pork loin instead of pork shoulder, but be aware it may result in slightly drier meat.
• If you can't find smoked paprika, regular paprika can be used as a substitute.
• Fresh citrus juices are preferred for best flavor, but bottled juices can be used in a pinch.
• This recipe is gluten-free and dairy-free.
• For a spicier version, add 1/4 teaspoon of cayenne pepper to the spice mix.
• Choose a well-marbled pork shoulder for the most flavorful results.
• Pat the pork dry before seasoning to ensure the spices adhere well.
Serve the carnitas in warm tortillas with your favorite toppings such as diced onions, cilantro, and lime wedges.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat until crispy.
Start the recipe early in the day for dinner, or prepare overnight for lunch the next day. Brown the meat the night before to save time in the morning.
- For the best flavor, don't skip browning the meat before slow cooking.
- Allow the meat to rest for 10 minutes after cooking before shredding for juicier results.
- Save the cooking liquid to moisten leftover meat when reheating.
For a lower-fat version, use pork loin instead of shoulder. You can also try this recipe with chicken thighs for a different twist.
Pair with a light Mexican beer like Corona or a crisp Sauvignon Blanc. For non-alcoholic options, try horchata or agua fresca.
This dish can be enjoyed year-round, but it's especially comforting in fall and winter months.
This recipe contains no common allergens. However, always check individual ingredient labels for potential allergens or cross-contamination risks.
