From barefeetinthekitchen.com

Slow-Cooker Pork Carnitas

12 servings · 10 min prep · 10 hours cook

Ingredients

Ingredients

• 5-6 lb pork roast
• 2 tbsp olive oil
• 2 tbsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tbsp dried oregano
• 2 tsp ground cumin
• 1 yellow onion, sliced thin
• 4 large cloves garlic, minced
• 2/3 cup orange juice

Steps

1. Rinse and pat dry the 5-6 lb pork roast. Stir together 2 tbsp olive oil, 2 tbsp salt, 1 tsp pepper, 1 tbsp oregano, and 2 tsp cumin. Rub the spice mixture all over the pork roast. Place the roast in the slow-cooker with the fat cap facing up. Place 1 onions and 4 garlic over the roast. Pour ⅔ cup orange juice over the roast.
2. Cover with lid and cook on LOW for 9-11 hours, until tender and falling apart. (If the fat cap is still intact over the 5-6 lb roast, pull the biggest pieces of it off and discard.) Carefully pull apart the roast, leaving plenty of bite-size chunks of meat. (Try not to shred it to tiny pieces.) Use a slotted spoon, spatula, or tongs to lift the meat out of the slow-cooker.

   9-11 hours

3. Heat a large non-stick skillet over high heat. Place about 2 cups shredded pork into the hot pan and press down with a spatula. Cook until the bottom side of the pork is crispy and browned, about 2 minutes.

   2 min

4. Transfer to a platter or serving dish and drizzle with some of the juices from the slow-cooker. Repeat with the remaining 5-6 lb pork. Enjoy!

Nutrition

Per serving

kcal

284

protein

43 g

carbs

3 g

fat

10 g

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