Enjoy taco Tuesday every day with this simple Slow-Roasted Carnitas recipe, perfect for putting in the slow cooker before work and coming home to a meal flavored with orange, cumin, and oregano!
We all have our favorite take-out dish from the local Mexican restaurant, and oftentimes it includes slow-roasted, juicy meat. It takes all day to get that moist, flavorful meat to become fall-off-the-bone tender, but some of us do not have all day to babysit a pork roast.
Instead, why not make dinner while you work? Slow-Roasted Carnitas are the perfect slow-cooker meal to set and forget – until dinnertime! Simply add the ingredients to your crockpot before work, set it on low, and come home to the aromas of tender pork, orange zest, and smoky cumin!
Uses for Carnitas
Carnitas are a famous Mexican dish made of slow-roasted pork seasoned with cumin, oregano, and orange juice. You can find it on almost any Mexican restaurant’s menu, where it is served in a variety of ways. Once you know how to make Carnitas, you can make a bunch of Mexican dishes with it!
Feel free to use your carnitas on:
- Tacos
- Nachos
- Enchiladas
- Burritos
- Flautas
- Chimichangas
- Tamales
- Fajitas
Also, be sure to use this carnitas recipe in our own original recipe for Carnitas Tostadas with Avocado Crema!
Ingredients in Slow-Roasted Carnitas
For the rub:
- 2 teaspoons salt
- 1 teaspoon freshly cracked pepper
- 2 teaspoons garlic powder
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 1 tablespoon olive oil
For braising:
- 1 4-5 lb. pork shoulder
- 1 onion, chopped
- 1 jalapeño pepper, chopped
- 5 cloves garlic, peeled
- 1 orange, zested
- 2 oranges, juiced
How to Make Slow-Roasted Carnitas
Begin by making the rub. In a bowl, combine the salt, pepper, garlic powder, oregano, cumin, and oil. Mix to form a paste.
Rub the seasoning all over the outside of the meat. Wash your hands thoroughly.
Place the shoulder into your slow cooker.
Top with the chopped onion, jalapeño, garlic cloves, orange zest, and juice.
Turn your slow cooker to low and cook, covered, for 5-6 hours until the meat is falling apart.
Remove the shredded meat from the slow cooker and place onto a baking sheet.
Preheat the oven to 450 degrees F.
Toast the meat until the top has browned and crispy edges, about 10-15 minutes.
Remove from the oven and serve on tortillas with toppings of your choice. Drizzle more cooking juices over the top.
Slow-Roasted Carnitas
Ingredients
For the rub:
- 2 tsp salt
- 1 tsp freshly ground black pepper
- 2 tsp garlic powder
- 1 tbsp dried oregano
- 2 tsp ground cumin
- 1 tbsp olive oil
For braising:
- 1 4-5 lb. pork shoulder
- 1 onion, chopped
- 1 jalapeno pepper, chopped
- 5 cloves garlic, peeled
- 1 orange, zested
- 2 oranges, juiced
Instructions
- Begin by making the rub. In a bowl, combine the salt, pepper, garlic powder, oregano, cumin, and oil. Mix to form a paste.
- Rub the seasoning all over the outside of the meat. Wash your hands thoroughly.
- Place the shoulder into your slow cooker.
- Top with the chopped onion, jalapeño, garlic cloves, orange zest, and juice.
- Turn your slow cooker to low and cook, covered, for 5-6 hours until the meat is falling apart.
- Remove the shredded meat from the slow cooker and place onto a baking sheet.
- Preheat the oven to 450 degrees F.
- Toast the meat until the top has browned and crispy edges, about 10-15 minutes.
- Remove from the oven and serve on tortillas with toppings of your choice. Drizzle more cooking juices over the top.
