Crispy Crockpot Carnitas

A baking sheet filled with shredded pulled pork.

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Crispy Crockpot Carnitas

Crockpot carnitas made with pork shoulder, oranges, garlic, and cinnamon, slow cooked until tender, then broiled crispy for easy tacos or quesadillas!

Servings: servings

Calories: 208kcal

Author: Ansley Beutler

Ingredients

For the carnitas

3 oranges sliced into rounds (peel on)
1 white onion diced
6 garlic cloves minced
3 lb boneless pork shoulder fat untrimmed
1 tablespoon sea salt
2 teaspoon ground cumin
2 teaspoon dried oregano
1 teaspoon black pepper
2 cinnamon sticks
½ cup orange juice

For serving

Corn tortillas
Shredded Mexican cheese
Plain Greek yogurt
Smashed avocado
Fresh cilantro

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Instructions

Arrange the orange slices along the bottom of the crockpot, then top with the onion and garlic.
3 oranges, 1 white onion, 6 garlic cloves
Pat the pork shoulder dry with a paper towel. Season all sides with the sea salt, cumin, oregano, and black pepper. Place the pork on top of the oranges and onion.
3 lb boneless pork shoulder, 1 Tbsp sea salt, 2 tsp ground cumin, 2 tsp dried oregano, 1 tsp black pepper
Add the cinnamon sticks and pour the orange juice over the pork. Cover and cook on LOW for 6 - 8 hours, until fall-apart tender. (HIGH for 3 - 4 hours works in a pinch, but the pork can dry out.)
2 cinnamon sticks, ½ cup orange juice
Remove and discard the cinnamon sticks. Transfer the pork to a baking sheet and shred it with two forks. Drizzle a ladleful of the cooking liquid from the crockpot over the pork and toss.
Set an oven rack to the middle position and turn the broiler to HIGH. Broil the pork for 3- 4 minutes, until sizzling and crispy on the edges.
Assemble into tacos or quesadillas with your favorite toppings.
Corn tortillas, Shredded Mexican cheese, Plain Greek yogurt, Smashed avocado, Fresh cilantro

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