Slow Cooker Carnitas

These Slow Cooker Carnitas from the Fraîche Table Meal Plan are cooked low-and-slow in the crockpot for the most amazing, juicy, fall-apart tender goodness!

Course Dinner

Cuisine Mexican

Keyword Crockpot, Dinner, pork, slow cooker, tacos

Cook Time 8 hours

Servings 8 Servings

Author Fraîche Table

Ingredients

For The Pork:

4 teaspoons cumin
4 teaspoons paprika
1 tablespoon chili powder
1 tablespoon dried oregano
Salt (as desired)
2 teaspoons brown sugar
4 lbs trimmed pork shoulder
8 smashed garlic cloves
2 peeled & quartered yellow onion
1 chopped jalapeño
2 oranges, juiced (save the rinds)
2 limes, juiced
2 cups stock (chicken or vegetable)
2 teaspoons oil

To Serve:

16 small tortillas
crumbled feta optional topping
roughly chopped cilantro optional topping
sliced avocado optional topping
Pickled red onions optional topping

Instructions

In a small bowl stir together the cumin, paprika, chili powder, dried oregano, salt and brown sugar. Rub the spice mix on the pork, coating evenly on all sides. Add the pork to the slow cooker along with the garlic cloves, onion, jalapeño, orange juice (and rind), lime juice and stock. Cook on low for around 8 hours.
Remove the pork from slow cooker and use two forks to shred the pork.
Heat a frying pan over medium-high heat with the oil. When the pan is hot, add the pork along with around a ¼ cup of the liquid and cook 3-4 minutes until the pork is slightly crisp.
Assemble the tacos with your desired toppings! I used feta, cilantro, avocado and pickled red onions.