Envision pork shoulder, slow-cooked to perfection, where every fiber yields a tender, juicy bite infused with the rich essences of citrus and traditional Mexican spices. These carnitas are a golden-brown treasure trove of flavor, with crispy edges giving way to melt-in-your-mouth interiors, ready to be tucked into warm tortillas or enjoyed as a sumptuous stand-alone star.
Precise Preparation and Cooking Time
- Preparation Time: 15 minutes
- Cooking Time: 4 hours on high in a slow cooker (or 8 hours on low)
Number of Servings and Serving Size
Yields 8 servings, each serving size is around 150 grams.
Essential Nutritional Information Per Serving
- Calories: 290 kcal
- Proteins: 38 grams
- Carbohydrates: 2 grams
- Fats: 14 grams
- Fiber: 0 grams
- Sodium: 75 mg
Ingredients, Measured in Grams
- Pork shoulder (2000g)
- Oranges, juice and zest (150g)
- Lime, juice and zest (40g)
- Garlic cloves, minced (15g)
- Ground cumin (10g)
- Dried oregano (5g)
- Ground black pepper (5g)
- Bay leaves (2 leaves)
- Salt (to taste)
Detailed Method of Preparation
- Cut pork into 2-inch chunks, season with salt, pepper, cumin, and oregano.
- Place the pork in the slow cooker with garlic, bay leaves, and the citrus zests.
- Pour over the freshly squeezed orange and lime juice.
- Cook on high for 4 hours or low for 8 hours until the meat is tender and falls apart easily.
- Remove pork and shred with forks, then broil on a baking sheet for 5-10 minutes until edges are caramelized.
- Toss carnitas with a spoonful of the juices from the slow cooker to keep them moist.
Proven Tips for Culinary Success
- Browning the pork before placing it in the slow cooker can add a deep flavor.
- For added zest, include a splash of beer or stock into the slow cooker.
- Save the cooking liquid to moisten leftovers, keeping them flavorful and tender.
Anticipated FAQs
- Q: Can I make this recipe in an Instant Pot? A: Yes, you can adapt it for an Instant Pot. Cook on high pressure for about 90 minutes with a natural release.
- Q: How can I store leftovers? A: Keep the carnitas in an airtight container with some of the cooking liquid. They can last in the fridge for up to 3 days or be frozen for 2 months.