I tested a Slow Cooked Pork Carnitas recipe which resulted in succulent morsels of meat with crispy edges and rave reviews from my family! Flavored with subtle orange and lime undertones along with oregano, bay and cumin, this combination makes an unforgettable pork recipe.
Slow Cooked Pork Carnitas
It’s hard to be an expert on a recipe you’re making for the first time, especially when you’ve never even tasted the dish. But pork carnitas have been on my bucket list for a while, and this recipe did not disappoint. Cooked in its own fat, these tender morsels of seasoned pork developed delightfully crispy edges.
Rolled into tortillas with your favorite toppings, this pork was transformed into the perfect summer fare. My desire for this dish was magnified two weeks ago when two of my Sunday Supper friends made their versions for Cinco de Mayo. Susan, of Girl in the Little Red Kitchen, created some irresistible Duck Carnitas and my buddy, Annie, of From the Bookshelf made a more classic pork version.
Cook’s Illustrated’s Carnitas Recipe
My inspiration was a Cook’s Illustrated pork carnitas recipe which called for slow cooking the pork in water infused with lime and orange juice along with oregano, cumin, and onion. When fork tender, these pork pieces were tossed in a reduction of the fat laden (AKA extremely flavorful) juices, then broiled to get the classic crispy chunks of meat.
Served with either corn or flour tortillas and all your favorite taco garnishes, you’ll go back for seconds, then thirds. Thinly sliced radishes are a classic accompaniment, but any of your favorite taco fixin’s will do.
My crew went with queso fresco (though Bill looked at it a bit suspiciously at first as he’s more of a cheddar guy) and salsa fresca while I piled on a little of everything. These slow cooked pork carnitas were outstanding, trust me. The BEST entree I’ve made in ages!!!
Slow Cooked Sunday Supper Recipes:
Scroll down to see all the amazing slow cooked recipes shared by my Sunday Supper friends. And a huge thank you to my friend, Susan, for hosting us this week!
Low & Slow Breads & Starters:
Low & Slow Mains:
- Apricot-Mustard Baked Ham from Healthy.Delicious.
- Brisket from Sustainable Dad
- Brisket with Ale BBQ Sauce from Kudos Kitchen By Renee
- Pork Carnitas from That Skinny Chick Can Bake
- Dairyfree Chicken and Mushroom Ragout from The Not So Cheesy Kitchen
- Dry Rubbed Smoked Back Ribs from Noshing With The Nolands
- French Dip Sandwiches from Hezzi-D’s Books and Cooks
- Italian Beef from Curious Cuisiniere
- Italian Sunday Gravy from The Girl In The Little Red Kitchen
- Jambalaya from Gourmet Drizzles
- Minestrone Soup from Peanut Butter and Peppers
- Osso Buco from Webicurean
- Pork and Sauerkraut Sandwiches from Cindy’s Recipes and Writings
- Rice, Bean and Vegetable Casserole from Happy Baking Days
- Salsa Chicken from Momma’s Meals
- Sauerbraten from Magnolia Days
- Slow Cooker Chana Masala from Small Wallet, Big Appetite
- Slow-Cooker Mole from girlichef
- Slow Cooked Pork Sausage and Onions from Family Foodie
- Sweet Pork from Table for Seven
Low & Slow Sides:
- Caramelized Garlic in the Crock-Pot from Shockingly Delicious
- Slow Roasted Balsamic Tomatoes from The Wimpy Vegetarian
Low & Slow Desserts:
- 8-hour Cheesecake with Roasted Grapes (gluten free) from Vintage Kitchen
- Gluten Free Slow Cooker Glazed Cinnamon Coffee Cake from Blueberries and Blessings
- Slow-Cooked Gooey Pina Colada Cake from Juanita’s Cocina
- Slow Cooker Pineapple Coconut Rice Pudding from Sue’s Nutrition Buzz
Wine Pairing Recommendations for Low & Slow Food from ENOFYLZ Wine BlogPrint
Succulent slow cooked pork crisped up in the broiled before serving
- Prep Time: 30 mins
- Cook Time: 2 hours 45 mins
- Total Time: 3 hours 15 minutes
- Yield: 6 servings 1x
- Cuisine: Entree, Pork
- 3 1/2–4 pounds boneless pork butt roast/pork shoulder, cut into 2-inch chunks
- 2 cups water
- 1 small onion, peeled and halved
- Juice of one lime
- 1 teaspoon oregano
- 1 teaspoon ground cumin
- 2 bay leaves
- 1 orange, cut in half
- Salt and pepper
- For serving: corn or flour tortillas, queso fresco, pico de gallo, guacamole, sliced avocado, minced red onion, sprigs of cilantro, fresh lime wedges, sliced radishes, sour cream
- Preheat the oven to 300º.
- Place the pork chunks into a Dutch oven. Add enough water to cover the pork and then add onion, garlic, lime juice, oregano, cumin, bay leaves, 1 teaspoon salt, ½ teaspoon ground black pepper, and the juice from the orange along with the orange rinds. Stir, then bring to a boil over medium heat.
- Cover the pot and transfer to the lower middle rack of the oven. Cook for about 2-2½ hours or until the pork is fork tender.
- Remove the orange rinds, onion, and bay leaves. Line a baking sheet with foil and place a wire rack over the sheet. With a slotted spoon, remove the meat to a bowl. When cool enough to handle, break meat pieces in half, removing any excess fat. Set aside.
- Place Dutch oven over high heat and cook for about 15 minutes, till the juices are reduced to about a cup, stirring frequently. Pour the sauce over the meat, season with salt and pepper, mix to combine, then spread over a wire rack.
- Turn oven to broil and place pan on the lower middle rack. Broil till meat is brown and crispy, about 5-8 minutes, then flip and broil the other side.
- Serve while hot in tortillas with garnishes of your choice.
- Calories: 693kcal
- Sugar: 3g
- Sodium: 951mg
- Fat: 51g
- Saturated Fat: 18g
- Trans Fat: 0
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 49g
- Cholesterol: 201mg
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