Pork Carnitas

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Pork Carnitas

Pork Carnitas are a go to in my home for hosting! The are so delicious and can be partnered with Pineapple Slaw, Pickled Red Onions, and Avocado Ranch (all included in recipe).
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Ingredients

Carnitas

  • 5-6 lbs pork roast
  • 2 tbsp olive oil
  • 2 1/2 tbsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1 tbsp dried oregano
  • 3 tsp ground cumin
  • 1 onion quartered
  • 4 large cloves garlic
  • 3 oranges quartered
  • 2 limes quartered
  • 1 cup water or orange juice

SPICY PINEAPPLE SLAW

  • 1/2 small head green cabbage shredded or thinly sliced
  • 1/2 small  head red cabbage shredded or thinly sliced
  • 1/2 red onion thinly sliced
  • 1/2 cup cilantro chopped
  • 1/2 fresh pineapple diced
  • 1  jalapeno seeded and diced
  • 1/4 cup olive oil
  • 1 tbsp  lemon juice
  • 1 tbsp  lime juice
  • 1 tbsp honey
  • 1/4 tsp salt

AVOCADO BUTTERMILK RANCH

  • 1 haas avocado, halved, pitted and peeled
  • 1 1/4 cup buttermilk
  • 1 tsp apple cider vinegar
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh chives
  • 1/4 cup chopped fresh dill
  • 1/4 cup chopped fresh parsley
  • black pepper
  • salt

PICKLED RED ONIONS

  • 1 red onion, thinly sliced (use a mandoline if you have one)
  • 1/2 cup apple cider vinegar
  • 1 tbsp granulated sugar
  • 1 1/2 tsp salt
  • 1 cup hot water(not boiling)

Instructions

  • Stir together the olive oil, salt, pepper, oregano, and cumin. Rub the spice mixture over the pork roast. Place the roast in the slow-cooker with the fat cap facing up. Place the onions, oranges, limes and garlic in the crock pot. Pour the water or orange juice over the roast.
  • Cover with lid and cook on LOW for 9-11 hours, until tender and falling apart. Carefully pull apart the roast, discarding extra fat. Use a slotted spoon, spatula, or tongs to lift the meat out of the slow-cooker.
  • Place the pork on metal baking sheets and shred as desired. Place under the broiler until meat starts to crisp.
  • Transfer to a serving dish and drizzle with some of the juices from the slow-cooker. Serve with avocado buttermilk ranch, pickled onions and spicy slaw.

PICKLED RED ONION INSTRUCTIONS

  • Slice the red onions as thin as you can. I use a mandoline but a sharp knife works well, too.
  • Stuff all the red onions in the jar of your choice. A bowl works too but a jar is easier to store in the fridge.
  • In a measuring cup, combine apple cider vinegar, salt, sugar, and warm water. Stir to dissolve the sugar and salt. Pour the pickling mixture over the sliced onions, making sure they are immersed in the liquid, and let them set for an hour.

Spicy Pineapple Slaw

  • Add first 6 ingredients to a bowl
  • whisk together olive oil, lemon juice, lime juice and salt. Mix with cabbage mixture, refrigerate for 30 minutes

AVOCADO BUTTERMILK RANCH

  • Puree all ingredients together.

Notes

FREEZER INSTRUCTIONS: If you are freezing extra pork or making the recipe in advance, skip the stove-top cooking step and simply place the shredded pork in a gallon size zip-close bag along with the crock-pot juices. When ready to use, thaw completely in the refrigerator and then use the above directions to crisp the pork in a pan on the stove. We found this recipe on https://barefeetinthekitchen.com/slow-cooker-pork-carnitas-recipe/#wprm-recipe-container-26129https://barefeetinthekitchen.com/slow-cooker-pork-carnitas-recipe/%23wprm-recipe-container-26129