Description
A recipe for making tender, slow-cooked pork that finishes with a crispy exterior.
Ingredients
Scale
- 3 lb pork shoulder, cut into 2-inch chunks
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/2 cup water
- 1/4 cup orange juice
- 1 onion, quartered
- 4 cloves garlic, smashed
Instructions
- Season the pork chunks with salt, pepper, cumin, oregano, and chili powder.
- Place the seasoned pork, water, orange juice, onion, and garlic in a slow cooker.
- Cook on low for 8 hours or on high for 4 hours, until the pork is very tender.
- Remove the pork from the slow cooker and shred it using two forks. Discard the solids (onion, garlic).
- Preheat your oven broiler.
- Spread the shredded pork in a single layer on a baking sheet.
- Drizzle 2 tablespoons of the cooking liquid over the pork.
- Broil for 3 to 5 minutes, watching closely, until the edges of the pork are crispy.
- Serve immediately.
Notes
- You can use the reserved cooking liquid as a sauce.
- For extra crispiness, you can pan-fry the shredded pork in a little oil instead of broiling.
- Prep Time: 15 min
- Cook Time: 8 hr
- Category: Main Dish
- Method: Slow Cooking and Broiling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2
- Sodium: 450
- Fat: 25
- Saturated Fat: 9
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 0
- Protein: 50
- Cholesterol: 150
Keywords: pork, carnitas, crispy pork, slow cooker, Mexican food, shredded pork