How to make slow cooker pork carnitas

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My favorite taco or burrito filling by far has to be carnitas. Slow-cooked pork shoulder simmered with some simple aromatics makes this mouthwatering dish a winner. I love serving this pork dish to my family and friends on game nights, pool parties or picnics. Although any time is a good time to eat carnitas! When you add the orange, make sure to peel slices of zest using a vegetable peeler and then juice the orange. Add the orange peel right in with the pork. This along with the cinnamon stick and bay leaves will make for an amazing flavor. Make enough so everyone can have seconds!
Make this pork carnitas recipe directly in your slow cooker, or combine everything in a large zip-lock bag and store in the freezer for two to three weeks. This dish is so easy to prep; it's as easy as prep and freeze. When you're ready to cook, all you have to do is thaw the contents of the bag and throw it all in your slow cooker! I love serving these as a filling for tacos or burritos, but these carnitas are just as good by themselves. Serve with green onion and cilantro rice for a wonderful complete meal. Yum!
Cooktop Cove 
Slow cooker pork carnitas
5 minutes
8 hours
8 hours, 10 minutes
2 pounds pork shoulder, cut into 2-inch chunks
Salt and pepper to taste
1 Mexican cinnamon stick
2 oranges, peeled and juiced (reserve orange peel)
2 bay leaves
½ cup water
Season pork generously with salt and pepper to taste, then place in a 1-gallon zip-lock bag.
Add the remaining ingredients, then close the bag, removing as much air from the bag as possible.
Give the bag a gentle shake to mix everything together. Store in the freezer for up to two to three weeks.
Remove from freezer the night before cooking. Place the bag in a large bowl or plate, and set in the refrigerator to thaw overnight.
When all the ingredients have completely thawed, empty the bag into a 6-quart slow cooker. Make sure to get everything out, using a spoon or spatula if needed to scrape the bag.
Cover and cook on high for 4 hours, or on low for 8 hours.
Serve with green onion and cilantro rice.
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