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Crock Pot Carnitas

A house favorite that never disappoints. Goes great with Mexican grilled "street" corn which also uses cotija cheese. When it comes to leftovers, this pork is very versatile. Goes great with eggs, salads, and reheats well for sandwiches or more tacos.


  • 1 Orange (sliced in half)
  • 3-4lbs Pork Shoulder Roast
  • 1 tbsp Chile Powder
  • 2 tsp Cumin Powder
  • 1 ½ tsp Garlic Powder
  • 1 tbsp Salt
  • ½ tsp Chipotle Chile Powder
  • ½ tsp Pepper
  • ½ tsp Oregano
  • 1 Red Onion
  • ½ c Cotija Cheese
  • Corn Tortillas
  • 1 bunch Cilantro
  • 3 Limes


  1. Mix spices together in a bowl

  2. Squeeze one half of the orrange into the dry spices and mix to make a soupy paste

  3. Juice the other half of the orange into the bottom of the crock pot

  4. Place Pork in crock pot

  5. Pour/rub the spice paste all over the pork

  6. Place the spent orrange halves into the crock pot with the pork

  7. Cook on high for 1.5 hours

  8. Reduce heat to Low and continue to cook for 6-8 hours

  9. Preheat oven to 400

  10. Remove pork to a large baking sheet and shred using two forks

  11. Spread shredded pork out evenly on the pan and place in the oven

  12. Cook for 10 minutes

  13. While pork is cooking, pour all the delicious juices from the crock pot through a strainer into a small sauce pot

  14. Bring to a boil and reduce heat to a strong simmer (medium heat). Simmer until reduced to about ½ - ¾ cup. Set aside

  15. After pork has cooked for 10 min, use tongs to toss/stir and re-spread the pork.

  16. Return pork to the oven and cook for an additional 10 minutes.

  17. Pour sauce/juices from the sauce pot over the pork. Mix and re-spread the pork

  18. Return pork to the oven for 5 minutes

  19. Remove pork from the oven, juice a lime over thee pork and toss to coat

Serve with:

  1. Warm corn tortilla

  2. Grated cotija cheese

  3. Minced red onion

  4. Chopped cilantro

  5. Lime wedges

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