How to make slow cooker orange and bay pork carnitas

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We are always in the mood for sticky pork carnitas, especially when they can be made effortlessly in the slow cooker! Pork carnitas is traditionally made from a cheap cut of pork such as pork shoulder, which is then braised over a long period of time until it literally falls off of the bone. There are many ways to put your own spin on a carnitas recipe; from the spice mix to the braising liquid itself (you can even use beer!), the possibilities truly are endless when it comes to producing fabulous carnitas. That being said, this stand-out recipe for slow cooker orange and bay pork carnitas brings this humble dish to a whole new level of deliciousness!
In this recipe, simple bay leaves are left to simmer with a home-made pork rub, punctuated by savory chicken stock and the surprising, yet sumptuous addition of orange and lime juice. This recipe has fresh fruit juice added in along with the rind of an orange, where its citrus notes are absorbed back into the pork over 10 luxurious hours of slow cooking, leaving you to sit back, relax, and try your best to resist the mouth-watering aromas wafting out of the kitchen!
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orange and bay pork carnitas
6-8
20 minutes
10 hours
10 hours, 20 minutes
4lb (1.8kg) boneless pork shoulder
2 cups (470ml) chicken broth
1 lime, juiced
1 orange, halved and juiced
1 onion, thinly sliced
2 cloves garlic, minced
1 tsp cumin
1 tsp salt
½ tsp chili powder
¼ tsp cinnamon
¼ tsp ground coriander
2 bay leaves
TO SERVE:
½ bunch fresh cilantro, chopped
1 avocado, finely diced
Corn tortillas
Place the sliced onion into the bottom of a well-greased slow cooker along with the bay leaves. In a small bowl, mix together the minced garlic, cumin, salt, chili powder, cinnamon and ground coriander.
Place the pork shoulder on top of the onions and rub the spice mixture into the top of the pork. In a medium-sized bowl, mix together the chicken broth, lime juice and fresh orange juice and pour around the pork. Place the orange rind in the slow cooker with the pork during the cooking process (remove before eating).
Cover and cook on low for 10 hours, or until pork can be pulled apart easily, Once cooked, remove pork shoulder from the slow cooker and pull apart using two forks. Return the pork to its cooking juices and stir well. Serve with corn tortillas and fresh cilantro and avocado.
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Pro tip: To ensure that the spice rub is absorbed by the pork, try scoring your pork shoulder before beginning. This consists of making shallow cuts along the top of the shoulder that the spices can sink into when rubbed in.
*Always remember to wash your hands immediately after working with raw pork.
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