A slow cooker makes the pork easy to prepare ahead, while a short broil adds the browned edges associated with carnitas. Keep some of the cooking liquid to moisten the meat after crisping, and serve with tortillas and simple toppings.
Serves: 6
Prep: 15 minutes
Cook: 8 hours on low
Ingredients
- 3 pounds boneless pork shoulder, cut into 3 large pieces
- 1 1/2 teaspoons fine salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1 medium yellow onion, sliced
- 5 garlic cloves, smashed
- 1 orange, juiced and cut into quarters
- 1/2 cup low-sodium chicken broth
- 12 corn tortillas
- 2 cups shredded cabbage
- 1 lime, cut into wedges
Method
- Season pork with salt, cumin, oregano, and pepper. Place onion, garlic, orange juice, orange quarters, and broth in the slow cooker.
- Set pork on top, cover, and cook on low for 8 hours or high for 4 to 5 hours, until it shreds easily and reaches at least 190°F for tender shoulder.
- Transfer pork to a board and shred with two forks. Skim fat from the cooking liquid and reserve 1/2 cup.
- Spread shredded pork on a rimmed sheet pan. Broil 4 to 6 minutes, watching closely, until some edges brown. Toss with enough reserved liquid to moisten.
- Warm tortillas in a dry skillet and serve with pork, cabbage, and lime.
Variations
Use pork butt or shoulder with similar marbling. For a milder citrus flavor, use half the orange juice and replace the rest with broth. Offer salsa and diced onion at the table.
Storage and reheating
Refrigerate pork and cooking liquid separately for up to 4 days. Reheat together in a covered pan until steaming hot, then broil briefly if you want to restore crisp edges.
Read the the meal-planning guide for social evenings and the pantry and freezer expiry review for more practical dinner planning. Add this recipe to the Lucru Home meal planner and note any missing ingredients before shopping.
