Description
Tender and flavorful slow-cooked carnitas made with citrus and spices, then crisped in the oven for juicy meat with crispy edges.
Ingredients
- 2 teaspoons ground cumin
- 2 teaspoons chipotle chile powder
- 2 teaspoons salt
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- 4 pounds shoulder roast
- 1 white onion, roughly chopped
- 3 whole jalapeno peppers
- 2 oranges, juiced (rinds reserved)
Instructions
- Mix cumin, chipotle powder, salt, oregano, garlic powder, onion powder, and black pepper to create a dry rub.
- Place chopped onion and whole jalapenos in the bottom of the slow cooker.
- Squeeze orange juice into the slow cooker and add the orange rinds.
- Rub seasoning mixture all over the shoulder roast.
- Place the seasoned roast into the slow cooker on top of the onions and peppers.
- Cook on low for 7–9 hours until the meat is tender and easily shredded.
- Remove the meat, shred it with forks, and discard excess fat.
- Spread shredded meat on a baking sheet and bake at 425°F (220°C) for 6–10 minutes until crispy.
- Strain cooking liquid and spoon some over the meat before serving.
Notes
- Cooking on low yields more tender meat than high heat.
- Whole jalapenos add flavor without too much spice.
- Crisping step adds texture but can be skipped.
- Save cooking liquid to keep meat moist when reheating.
- Great for tacos, bowls, or wraps.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 110 mg
