Crispy Slow Cooker Carnitas
Ingredients
The meat and base
-
4-6
pounds
pork shoulder roast
-
¼
cup
vegetable oil
-
6-8
cups
chicken broth
-
1
large
onion
-
1
clove
garlic
-
3
tablespoons
lime juice
-
1
tablespoon
chili powder
-
½
teaspoon
dried oregano
-
½
teaspoon
ground cumin
-
to taste
salt and pepper
For serving
-
as needed
tortillas
-
as needed
cilantro
-
as needed
white onion
-
as needed
limes
Instructions
- Season the pork shoulder with salt and pepper.
- Heat oil in a large dutch oven and brown the meat on all sides.
- Transfer the meat to a slow cooker and deglaze the pan with chicken broth, scraping up browned bits.
- Add the deglazed liquid, onion, garlic, lime juice, spices, and enough chicken broth to cover the meat in the slow cooker.
- Cook on high for 3 to 4 hours or low for 7 to 8 hours until the meat is tender.
- Preheat the oven to 400°F, shred the meat, and place it on a baking sheet.
- Pour cooking liquid over the meat and bake until crispy, about 30 minutes, or broil for 5 to 10 minutes.
- Serve the carnitas in warmed tortillas topped with cilantro, onion, and lime juice.
Nutrition Facts (estimated)
Servings
10 cups
Calories
179
Total fat
10g
Total carbohydrates
5g
Total protein
20g
Sodium
800mg
Cholesterol
70mg
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