Slow cooker pork carnitas
Servings: 4 people
Calories: 840kcal
Every tortilla dreams of carnitas. In Mexico, carnitas are traditionally cooked slowly until the pork is tender with a few crisp edges. What I like most about these slow cooker pork carnitas is the contrast between juicy meat and the browned pieces. I serve them in warm tortillas with a little onion and coriander. Roasted cherry tomato salsa goes well with them: it brings something fresh and spicy alongside the rich pork. Warm tortillas make a filling meal, but you can also eat carnitas with rice or use them in a quesadilla. If there is any left, keep it with some of the cooking juices; it will still be good the next day.
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Equipment
- 1 slow cooker about 3 to 4 litres in capacity
Ingredients
For the carnitas
- 800 g pork shoulder boneless and skinless, with some fat left on
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp dried oregano
- 1 tsp cumin powder
- 1 tsp olive oil
- 1 white onion small
- 0.5 jalapeño seeds removed
- 2 cloves garlic
- 75 ml orange juice freshly squeezed
To crisp the pork
- 1 tbsp sunflower oil
For the tacos
- 8 corn tortillas small
- 10 g coriander
- 1 lime
Instructions
Preparation
- Pat 800 g pork shoulder dry. Mix 1 tsp salt, 0.5 tsp black pepper, 1 tsp dried oregano and 1 tsp cumin powder with 1 tsp olive oil. Rub the mixture all over the pork.
- Halve 1 white onion. Roughly chop one half and save the other for the tacos. Remove the seeds from 0.5 jalapeño and chop it finely. Chop 2 cloves garlic. Put the pork in the slow cooker with the fat side up. Scatter the onion, jalapeño and garlic over it, then pour in 75 ml orange juice. There is no need for water; the pork will release plenty of liquid as it cooks.
Cooking
- Put the lid on and cook the pork on low for about 8 hours. Check from 7 hours onwards. It is ready when you can pull off pieces easily with two forks.
- Lift the pork out and let it cool for a few minutes. Pull it apart with two forks and keep the cooking juices. Skim off some fat if you like. If there is much more than about 200 ml of liquid, simmer it in a pan to reduce it.
- Heat 1 tbsp sunflower oil in a large frying pan over a high heat. Add some pork and spoon over a little of the cooking juices. Leave it undisturbed. Once the liquid has evaporated, the underside will turn brown and crisp. Turn it briefly, then lift it out. Cook the rest in two more batches. Leave some pieces soft and juicy rather than crisping every strand.
Serving
- Finely chop the remaining half onion and roughly chop 10 g coriander. Warm 8 corn tortillas briefly in a dry frying pan until pliable. Fill them with the pork, add a little warm cooking juice if you like, and scatter over the onion and coriander. Serve 1 lime and roasted cherry tomato salsa alongside.
Notes
Only crisp the pork you are about to serve. Keep any remaining pork with its cooking juices and fry it when you want to eat it.
Removing the jalapeño seeds keeps the heat mild. Add more salsa at the table if you prefer it hotter.
Nutrition
Calories: 840kcal | Carbohydrates: 27g | Protein: 57g | Fat: 54g | Saturated fat: 19g | Cholesterol: 210mg | Sugars: 3g