Description
Simple recipe for tender, flavorful pork shoulder cooked in a slow cooker.
Ingredients
Scale
- 3 lb pork shoulder (Boston butt), trimmed and cut into 2-inch chunks
- 1 large onion, quartered
- 4 cloves garlic, minced
- 1/2 cup orange juice
- 1/4 cup lime juice
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup water or chicken broth
Instructions
- Place the pork chunks, onion, and garlic in the slow cooker.
- Pour the orange juice and lime juice over the pork.
- Sprinkle with cumin, oregano, salt, and pepper.
- Add the water or broth to the slow cooker.
- Cover and cook on low for 8 to 10 hours, or on high for 4 to 5 hours, until the pork is easily shredded.
- Remove the pork from the slow cooker and shred it using two forks.
- Return the shredded pork to the slow cooker liquid.
- If you want crispy edges, spread the shredded pork on a baking sheet and broil for 3-5 minutes until browned.
- Serve immediately.
Notes
- For extra flavor, add 1 bay leaf to the slow cooker before cooking.
- If the cooking liquid is too thin after shredding, remove the pork and simmer the liquid on the stovetop until reduced.
- Prep Time: 15 min
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving (approx. 5 oz)
- Calories: 350
- Sugar: 3
- Sodium: 450
- Fat: 22
- Saturated Fat: 8
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 1
- Protein: 32
- Cholesterol: 100
Keywords: carnitas, crockpot, slow cooker, pork shoulder, mexican food, shredded pork