Slow Cooker Pork Carnitas Crock Pot Recipe (Mexican Pulled Pork)

🧂 Ingredients

• 6-8 lbs pork shoulder

  (or pork butt)
• 3 tablespoon taco seasoning mix
• 2 tablespoon chipotle peppers

  (in adobo sauce)
• 2 tablespoon olive oil
• 2 oranges

  (fresh squeezed, or ½ cup orange juice)

Instructions

• 1 Combine taco seasoning mix, chipotle peppers (diced) and the adobo sauce they
  are packed, and olive oil in a small bowl. Coat all sides of your pork shoulder
  with the seasoning mixture.
  
• 2 Place seasoned pork shoulder portion into your slow cooker and set to low
  temperature (to cook for 8 hours) or high temperature (to cook for 6 hours).
  Squeeze fresh oranges or add orange juice directly onto the pork in the slow
  cooker.
  
• 3 Cover and cook for 6-8 hours, then remove the pork to a large serving plate or
  platter and shred. Skim fat from the liquid left in the crock pot and ladle
  about 1 cup portion (if using about half of your shredded pork) into a bowl for
  pan frying your cooked pork carnitas meat.
  
• 4 Heat a large skillet or frying pan to medium high heat and brown the pulled
  pork, adding the liquid in gradually while cooking. When the liquid has steamed
  off, add more about a ladle full at a time until the pork carnitas meat is
  browned and slightly crispy on the ends. Serve immediately and enjoy!
  
• 5 To store leftover pork carnitas meat, refrigerate in an airtight container with
  enough of the liquid remaining in the crock pot to cover about an inch of the
  bottom of the container.
  
• 6 If freezing, also include an adequate amount of the slow cooker liquid when
  packaging as it contains the majority of your seasoning and flavor.
  

Nutrition Info