Slow Cooker Pork Carnitas

There’s almost never a time when I’m NOT in the mood for Mexican food. This pork filling has become a staple of my cooking — and my freezer — I always have some on hand whenever I’m in the mood for Mexican. It works execellently as a filling for any taco, burrito, enchilada, etc. or a great topping for nachos. I’ve tried this recipe quite a few different times now, and have tweaked it to my liking.


DSC031813-4 lbs. pork sirloin or other boneless pork roast
2 tablespoons oil
1 tablespoon dried oregano
2 teaspoons cumin
1 tablespoon dehydrated onion or onion powder
1 or 2 jalapenos or green chilis, diced
1 tablespoon kosher salt or sea salt
black pepper, to taste
2 teaspoons minced garlic
2/3 cup orange juice concentrate

Combine oil, oregano, cumin and onion to make a rub. Coat the pork roast. Marinate for up to 24 hours ahead of time and then place in large slow-cooker.

Add other ingredients on top of whole roast: jalapenos, salt, pepper, garlic and orange juice concentrate. Cook on low for 8 hours or high for 4, or until meat falls apart. Pull the pork into shreds with fork or similar utensil (I have a bamboo cooking utensil that looks like a large “spork”).

Cook the pork a hour or so longer in its juices. Store and freeze with its juices in small containers (1 or 2 servings each) for easy access and defrosting. Before serving, fry the defrosted carnitas in a non-stick skillet in order to brown/caramelize some of the meat shreds as you reheat.

Serve with favorite fixings, such as avocado, lime juice, cheese, salsa, sour cream, etc. with taco shells

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