Succulent Secrets: The Ultimate Slow-Cooked Pork Carnitas Odyssey


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.

Succulent Secrets: The Ultimate Slow-Cooked Pork Carnitas Odyssey

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

  1. Cut pork into 2-inch chunks, season with salt, pepper, cumin, and oregano.
  2. Place the pork in the slow cooker with garlic, bay leaves, and the citrus zests.
  3. Pour over the freshly squeezed orange and lime juice.
  4. Cook on high for 4 hours or low for 8 hours until the meat is tender and falls apart easily.
  5. Remove pork and shred with forks, then broil on a baking sheet for 5-10 minutes until edges are caramelized.
  6. 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.