Slow Cooker Mexican Shredded Pork Carnitas
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!
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
This freezes well, except I would not brown any you are planning on freezing UNTIL ready to eat.
Store in a freezer-safe container up to three months.
Nutrition
Calories: 182kcalCarbohydrates: 6gProtein: 21gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 215mgPotassium: 458mgFiber: 1gSugar: 4gVitamin A: 133IUVitamin C: 31mgCalcium: 32mgIron: 1mg
Tried this recipe?Let us know how it was!