Crispy on the outside, juicy on the inside, my slow cooker Mexican Shredded Pork Carnitas recipe is a six-ingredient, 5-minute prep delight, that your whole family will love! To season the pork, I used our Tex-Mex Rub, and to slow cook the pork, I used our new Rockcrok®Digital Slow Cooker Stand, which pairs with the Rockcrok® Dutch Oven:
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Rockcrok®Digital Slow Cooker Stand
Slow Cook & Keep Warm
Take your Rockcrok® Dutch Oven or Everyday Pan and turn it into a slow cooker with the Rockcrok® Digital Slow Cooker Stand. The slow cooker lets you cook food on your own time, or easily transfer it from the oven or stovetop directly into the stand to keep it warm. Control the temperature and timing of your food with the stand’s digital display and keep your cabinets tidy with compact cord storage for when you aren’t using the stand. Two inset handles make lifting easy, and the stand even wipes clean for simple cleanup.
COOK ANY MEAL FOR A CROWD
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Let’s jump right in!
Ingredients
- 3 lb. pork shoulder
- 2 oranges, juiced
- 2 tbsp Tex Mex Rub, divided
- 1 onion, chopped
- 4 cloves garlic, chopped
- 1 – 4 oz can sliced poblano peppers
Instructions
Juice oranges; chop onions and garlic.
Pat pork dry with a paper towel. Rub one tablespoon of Tex-Mex Rub all over pork.
Combine onions, garlic, one tablespoon of rub, poblano peppers and juice in Rockcrok. Place pork on top of mixture. Cover and place it in the Rockcrok® Slow Cooker Stand and cook on LOW for 8 hours, or HIGH for 4 hours.
Once cooked, remove pork from Rockcrok, and shred.
Heat a pan over medium-high heat, and add a very small spoonful of the sauce from the Pork. Add SOME (not all) of the shredded pork to the pan, cooking one side until it is crispy; remove from pan, and continue with the rest of the pork.
You can heat tortillas in the same pan. Add shredded pork to tortillas, along with any toppings you like, and serve immediately.
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Slow Cooker Mexican Shredded Pork Carnitas
Equipment
Ingredients
- 3 lb pork shoulder
- 2 oranges juiced
- 2 tbsp Tex-Mex Rub divided
- 1 onion chopped
- 4 cloves garlic chopped
- 4 oz can poblano peppers
Instructions
- Juice oranges; chop onions and garlic.
- Pat pork dry with a paper towel. Rub one tablespoon of Tex-Mex Rub all over pork.
- Combine onions, garlic, one tablespoon of rub, poblano peppers and juice in Rockcrok. Place pork on top of mixture. Cover and place it in the Rockcrok®Slow Cooker Stand and cook on LOW for 8 hours, or HIGH for 4hours.
- Once cooked, remove pork from Rockcrok, and shred.
- Heat a pan over medium-high heat, and add a very small spoonful of the sauce from the Pork. Add SOME (not all) of the shredded pork to the pan, cooking one side until it is crispy; remove from pan, and continue with the rest of the pork.
- You can heat tortillas in the same pan. Add shredded pork to tortillas, along with any toppings you like, and serve immediately.
Notes
Nutrition Estimate
Nutritional Information Disclaimer:
The provided nutritional information is automatically calculated and should only be used as an approximation. It is offered as a courtesy and may not reflect exact values due to variations in ingredients, cooking methods, and other factors. We recommend consulting with a qualified healthcare professional or nutritionist for precise dietary information.
