FRASER ELISABETH TAN, PHD

Slow-Cooker Carnitas

This is easy and delicious, and freezes well, so make a lot!

GF EF DF

Ingredients

  • 4 pounds boneless pork butt, skinless, or shoulder
  • 4 teaspoons salt
  • 1 teaspoon pepper
  • 1 tablespoon dried oregano or Mexican oregano
  • 1 tablespoon ground cumin
  • 1 large brown or white onion, cut into wedges
  • 8 cloves garlic, smashed
  • 2 limes, juiced
  • 2 large oranges, juiced, or 3/4 cup natural orange juice
  • 3/4 cup Coke (original or Mexican Coke is ideal)
  • 2 bay leaves

Equipment

  • Slow cooker

Directions

  1. Rinse and pat dry the pork with a paper towel. Cut the pork into 2” pieces.
  2. In the bowl of a 6-quart slow cooker, add the pork, salt, pepper, oregano, cumin, onion, garlic, lime juice, orange juice, Coke, and bay leaves.
  3. Cover and cook on low heat for 8-10 hours, or high heat for 5-6 hours (until the meat falls apart).
  4. Remove the pork and shred with two forks. Do not discard the liquid!
  5. Skim the fat from the reserved cooking liquid, then reduce in a saucepan over medium heat by a half to two-thirds.
  6. To crisp in the oven: Transfer the pork to a baking sheet lightly sprayed with cooking oil spray (or lined with foil or parchment paper). Pour 1 ladle full (about 1 cup) of the reduced liquid over the pork to season. Broil for 5-10 minutes on high heat until the meat becomes golden brown and crispy on the edges.
  7. To crisp on the stove: Heat about 1 tablespoon of oil in a nonstick pan or cast iron skillet over high heat. When the pan is hot, add the pork in batches, and sear until just beginning to crisp. Ladle over about 1/2 cup of the reduced liquid, and continue cooking until the juices reduce down and the meat is nice and crispy.
  8. To serve: Season with a little extra salt and pepper if desired. Pour over more of the cooking juices once the meat has crisped, just before serving. Serve in tacos, burritos, or in a salad!

Source: Cafe Delites