Pork Carnitas
Feed a crowd this Cinco de Mayo with Pork Carnitas! Create your own taco station with this recipe; serve pork and your favorite taco toppings in separate bowls.
Ingredients
- 4 lbs. boneless pork shoulder
- 3 tsp. salt
- 1 tsp. freshly ground black pepper
- 1 Tbsp. dried oregano
- 1 Tbsp. ground cumin
- 1 onion, cut into wedges
- 8 cloves garlic, minced
- 2 limes, juiced
- 2 oranges, juiced
- 3/4 cup cola
- 2 bay leaves
- Tortillas shells, guacamole, cheese, sour cream and cilantro for serving
Instructions
- Rinse and pat pork dry with a paper towel. Add pork, salt, pepper, oregano, cumin, onion, garlic, lime juice, orange juice, cola and bay leaves into a slow cooker.
- Cover and cook on low for 8 to 10 hours, or high for 5 to 6 hours. Remove pork and shred with two forks.
- Transfer pork to a baking sheet lined with aluminum foil. Pour about 1 cup liquid from the slow cooker over pork. Broil for 5 to 10 minutes on high heat until meat becomes golden browned and crispy.
- Pour additional juices over pork before serving. Serve in tortilla shells, top with guacamole, cheese, sour cream and cilantro.
