Carnitas
Ingredients
Dry Rub
-
1
tablespoon
garlic powder
-
1½
teaspoons
chipotle powder
-
½
tablespoon
brown sugar
-
½
tablespoon
chili powder
-
½
tablespoon
onion powder
-
½
teaspoon
ground oregano
-
½
teaspoon
paprika
-
½
teaspoon
ground cinnamon
-
½
teaspoon
black pepper
-
1
teaspoon
salt
Other Ingredients
-
3-4
pounds
pork shoulder
-
2
tablespoons
olive oil
-
1
medium
white onion, chopped
-
5
cloves
garlic, minced
-
½
cup
broth
-
¼
cup
orange juice
Serving Suggestions
-
3
tablespoons
lime juice
-
⅓
cup
fresh chopped cilantro
Instructions
- Combine the spices for the dry rub in a small bowl and set aside.
- Season the pork shoulder with the dry rub and let it sit for 10-15 minutes.
- Place the onion, garlic, and broth into the slow cooker and turn it on high.
- Heat olive oil in a skillet over medium/high heat and brown the pork shoulder for 3-4 minutes on each side.
- Transfer the browned pork shoulder into the slow cooker, pour the orange juice over it, and cover.
- Cook the pork shoulder on high for 7-8 hours until it falls apart.
- Preheat the oven to 450ºF and spray a baking sheet with non-stick spray.
- Shred the pork in the slow cooker and mix it with the juices.
- Spread the shredded pork on the baking sheet and bake for 5-7 minutes until crispy.
- Remove from the oven, squeeze lime juice over the pork, and sprinkle with cilantro before serving.
Nutrition Facts (estimated)
Servings
8
Calories
316
Total fat
14g
Total carbohydrates
10g
Total protein
34g
Sodium
mg
Cholesterol
mg
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