We are getting our pork on, thanks to Smithfield! All recipes and opinions are my own, so enjoy!
Did you know, it wasn’t until I was well into my twenties…like late twenties, that I first tried carnitas? And let me tell you, I was so sad that I had not had them all those years before, because carnitas are amazeballs. Slow cooked in the simplest juices and spices, this carnitas recipe is prepped in just minutes, so you can spend the day not worrying about dinner.
Seriously, I am not sure why I don’t use my slow cooker more often. I’ve used it for those amazing short ribs, but it’s almost like I am too lazy to be lazy. Does that even make sense?
Whatever. I still love me some super easy dinners like this one, zomg.
Slow Cooker Mexican Pork Carnitas Recipe
- Rinse and pat dry the pork roast. Coat with the salt and pepper and press it down into the meat. Mix together the oregano, cumin, and olive oil and spread over the roast. Set the roast inside a slow cooker, with the fat side up.
- Toss in the onion, Serrano pepper, and garlic, then squeeze the orange quarters of their juice over the roast and veggies. Toss the rinds into the slow cooker, then cover and cook on low for 8-10 hours, or on high for 4-6 hours. Once cooked through and tender, remove from the slow cooker and gently shred with forks.
- Heat the canola oil in a large skillet over medium, medium-high heat. Add the shredded carnitas and let cook for a few minutes, until the bottom is browned and crusty. Remove from heat and serve in corn tortillas with onion, cilantro, and fresh chile.
I would say, really, the secret is the orange juice. You can’t really taste orange in the meat, but it definitely adds a whole new dimension of flavor to the meat. Of course, it helps when that meat is Smithfield Boneless Netted Pork Shoulder Roast. It’s hand-trimmed and easy to prepare, so you can just throw it in the slow cooker and let it go.
Just the way I like it, yo!
Look at how pretty that is! And it’s not even cooked yet! But the roast was so ridiculously tender, I didn’t even need to work to shred it, it just fell apart as I pulled it out with some tongs. It was perfect. I was giddy with excitement, really.
After shredding it up, I tossed it in a skillet with some oil and quickly browned the bottom til it was crispy, then served it on some street taco-style corn tortillas (the little ones, for reference), with some cilantro and cebolla, avocado, and fresh chile.
This is such the perfect dinner for spring! Enjoy!
Be sure to check out more recipe inspirations from Smithfield HERE!