Dinner is often the meal that requires the most time and thought. For those who cook and work, slow cooker meals can often save the day.
This week’s featured recipe is for Slow Cooker Carnitas (Shredded Pork). This flavor-filled, slightly spicy meal will wow your families and give you several options for serving. We suggest using this recipe in the following ways:
- Use the shredded pork as a filling for tacos, burritos, fajitas, enchiladas, chimichangas, quesadillas, or as a nacho topping.
- Serve the shredded pork on a bun, and add barbecue sauce if desired.
- Add the shredded pork to your chili or stew.
- If desired, heat 1 tbsp. olive oil in a non-stick pan over high heat. Place shredded pork into the pan, press down and cook until the bottom side is golden brown and crusty.
How will you eat your carnitas?
Slow Cooker Carnitas (Shredded Pork)
3 1/2 to 4 lb Pork Shoulder, bone-in
1 1/2 tbsp Kosher Salt
3/4 tsp Black Pepper
1 tbsp Olive Oil
1 cup Orange Juice
- Trim the fat from the pork shoulder.
- Rinse and dry the pork shoulder, rub in salt & pepper. Mix the Southwest Jalapeno Chipotle with 1 tbsp olive oil, then rub all over the pork.
- Place the pork in the slow cooker. Sprinkle some of the orange juice on the pork, then pour the rest into the slow cooker.
- Cook on low for 8 hours or on high for 4 hours. The meat should be tender and falling off the bone.
- Remove from the slow cooker, let cool slightly, and then shred the pork using two forks. Skim off the fat from the juices remaining in the slow cooker, discard the fat, and pour over the shredded pork.