Ingredients
Scale
- 4 pounds pork shoulder
- 2 jalapeño peppers, diced, ribs and seeds removed
- 1 sweet onion, diced
- 2 tablespoons jarred minced garlic
- 1 teaspoon oregano
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup chicken broth
- 1/4 cup orange juice
- 1 tablespoon lime juice
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar
Instructions
- Place the pork shoulder, diced jalapeños, onion, and garlic in the slow cooker.
- Sprinkle the oregano, chili powder, salt, and pepper over the roast.
- In a separate bowl, stir together the chicken broth, orange juice, lime juice, tomato paste, and brown sugar.
- Pour the mixture over the pork roast in the slow cooker.
- Cover and cook on low for 7-9 hours, until the pork reaches an internal temperature of at least 201°F.
- Once cooked, remove the roast from the slow cooker and shred the meat with forks.
- Return the shredded pork to the slow cooker to soak up the sauce.
- For extra crispiness, place the shredded pork on a foil-lined cookie sheet under the broiler for 5-10 minutes, or serve it as is.
Notes
For extra flavor, let the carnitas soak longer in the sauce before serving.
Serve with warm tortillas and your favorite toppings for a delicious meal.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 7-9 hours
- Category: Entrees
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 350
- Sugar: 1g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 90mg