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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Equipment
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
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