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carnitas

Carnitas (Mexican shredded pork)

Discover an easy carnitas recipe perfect for tacos, enchiladas, and more. Enjoy spicy sweetness and crispy perfection.
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Prep Time 5 minutes
Cook Time 8 hours
Course dinner
Cuisine Mexican
Servings 12 servings
Calories 200 kcal

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 Large yellow onion, diced
  • 4 cloves Garlic, crushed
  • 2 Jalapeños, diced
  • 1 cup Chicken broth
  • 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 the entire pork butt.
  • Heat a cast iron skillet over medium heat.
  • Sear the 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 the diced onion, crushed garlic, diced jalapeño, and orange marmalade to the crockpot. Spread a little bit on top of the pork and drop a little bit on either side of the meat into the chicken broth.
  • Set the crock pot on low for 8 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.

Nutrition

Serving: 1cupCalories: 200kcal
Keyword crockpot
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