Pork Carnitas Recipe

This slow cooker pork makes the best burrito filler!
  • Prep time: 8 hours
  • Chill/Cook time: 10 minutes
  • By:
  • Servings: 6-8

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ingredients

cooking methods

  • Slow Cooker

directions

Combine all ingredients in slow cooker. Cover and cook on high for 6-8 hours until the meat easily falls apart. Transfer pork to a bowl using a slotted spoon; remove orange halves and onion and throw away. Pour the broth into a small saucepan and simmer until thick and syrupy (about 10 minutes). Preheat oven to broil setting. Break each piece of pork in half; add reduced broth. Season with salt and pepper; if desired. Spread pork onto a cooling rack set over a rimmed cookie sheet and place on a lower-middle rack. Broil until top of meat is well browned (not charred) and edges are crisp; about 5 minutes. Turn meat over and broil until browned on other side; about 5 minutes. Serve with warm tortillas, Simply Salsa™, shredded lettuce, sour cream ... whatever you like! Makes 6-8 servings.

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Rated 5 out of 5 by from So GOOD! The whole family loved it and the leftovers were awesome and versatile.
Date published: 2015-09-10
Rated 5 out of 5 by from As good as my favorite mexican restaurant! I can't believe how good this is and that it came out of my crock pot! This will be served over and over again
Date published: 2015-08-15
Rated 5 out of 5 by from Delicious!!! Simple, easy & delicious! My husband loved it! Me too!
Date published: 2015-08-05
Rated 4 out of 5 by from very tender My family loved it! I used every ingredient except for the orange. Came out great. I topped it with lime, cilantro, onion, and pico de gallo.
Date published: 2014-03-25
Rated 5 out of 5 by from favorite freezer meal Love the flavors of this and the fresh citrus flavor. Use the leftovers to make pulled pork taco pizza. Spread tomatillo salsa on pizza crust, top with sautéed onions and peppers, mozzarella cheese. Bake at 400 for 12-15 min. The top with warmed pork, sliced green onions. Serve with sides of guacamole, sour cream, and salsa.
Date published: 2014-02-13
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