This is the recipe that I use for every carnitas that I make. I use it for tacos, enchiladas, tamales, and nachos. It has a nice bit of spicy sweetness with a little crispies like it has been grilled. Super easy to make, it cooks all day in the crockpot and is broiled for a few minutes before serving. I have even had great luck with freezing any leftover meat for our next carnitas meal.
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Carnitas (Mexican shredded pork)
Equipment
- Large crock pot
- sheet pan
Ingredients
- 3 lb boneless pork butt
- 1 tbsp Mexican oregano
- 1 tbsp Ground cumin
- 1 tbsp Chili powder
- 1 tsp Sea salt
- 1/2 tsp Fresh ground black pepper
- 1 cup Chicken broth
- 1 Large yellow onion
- 4 cloves Garlic
- 2 jalapeños
- 2 tbsp Orange marmalade
Instructions
- Take pork out of the refrigerator and allow to sit at room temperature for 30 minutes.
- In a small bowl, combine oregano, cumin, chili powder, salt and pepper.
- Rub the spices over entire pork butt.
- Heat a cast iron skillet over medium.
- Sear pork on all sides, creating a deep browning on the outside of the meat.
- Place the pork in the crockpot.
- Deglaze the skillet with chicken broth, scraping the bottom to release any brown bits. Pour this broth into the crockpot over the top of the pork.
- Add onion, garlic, jalapeño, and orange marmalade to the crockpot. I usually spread a little on top of the pork and drop a little on either side of the meat into the chicken broth.
- Set on low for 8-10 hours.
- When pork is tender and falling apart, remove from the crockpot and shred onto a sheet pan. Remove any grisly or fatty pieces. Pour the broth from the crockpot over the shredded pork.
- Turn broiler on high and broil for about 4 minutes, or until parts of the meat is crisping. Stir on the sheet pan and broil again to get even more crispiness.
