Recipe Detail

Slow Cooker Pork Carnitas with Pickled Red Onions

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  1. 2 cups - low-sodium chicken broth
  2. - juice of 2 oranges
  3. - juice of 2 limjes
  4. 1 tablespoons - ground cumin
  5. 1 teaspoons - chili powder
  6. 1 teaspoons - dried oregano
  7. 1/4 teaspoons - crushed red pepper flakes
  8. - small pinch of ground cloves
  9. - kosher salt
  10. 1 - medium white onion quartered
  11. 6 cloves - garlic peeled
  12. 2 - bay leaves
  13. 3 pounds - boneless pork shoulder fat trimmed, cut into 2-inch pieces
  14. - freshly ground black pepper
  15. 1/4 cups - lard
  16. - soft corn tortillas for serving
  17. - cilantro leaves for serving
  18. - sliced jalapenos for serving
  19. - pickled red onions below, for serving
  20. 2 - small red onions thinly sliced
  21. 3/4 cups - white vinegar
  22. 1/4 cups - orange juice
  23. 3 tablespoons - lime juice
  24. 2 - bay leaves
  25. 1 tablespoons - granulated sugar
  26. 1 teaspoons - coriander seeds
  27. - kosher salt


Add the chicken broth, orange juice, lime juice, cumin, chili powder, oregano, red pepper flakes, cloves, and 2 teaspoons kosher salt to a large slow cooker and whisk to combine.

Add the onion, garlic and bay leaves and stir to combine. Add the pork and toss to coat. Cover and cook on high until the meat is tender, about 5 hours.

Transfer the pork to a large bowl with a slotted spoon and discard the bay leaves, onion, and garlic. Shred the pork into bite-size pieces with 2 forks, leaving some larger chunks, and season with salt and pepper.

Heat 2 tablespoons of the lard in large nonstick skillet over medium-high heat. Add half the shredded pork and press down into an even layer with a spatula. Cook, pressing occasionally with a spatula, until crisped and browned, 2 to 3 minutes. Transfer to a serving platter and cover with foil to keep warm. Repeat with the remaining 2 tablespoons lard and shredded pork.

Serve with tortillas, cilantro, jalapenos and pickled red onions.

Pickled Red Onions

Put the sliced onions in a medium heatproof, nonreactive bowl. Put the vinegar, orange juice, lime juice, bay leaves, sugar, coriander and 1 tablespoon kosher salt in a small saucepan and whisk to combine. Bring to a boil over high heat and cook, whisking occasionally, until the sugar dissolves, about 1 minute. Pour the mixture over the red onions and set aside until cooled to room temperature. Serve at room temperature or cover and refrigerate up to 4 days.


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