Twice-Baked Crockpot Carnitas

I don’t know why I have such a fascination with my crockpot lately, but I do! Whenever I see a recipe with “crockpot” in the title…I’m instantly intrigued, and when you add the word “carnitas” you’ve got me – hook, line, and sinker!

Course Main Course

Cuisine Mexican

Prep Time 10

Cook Time 7

Total Time 7 10

Servings

Calories 323kcal

Author Jill Nystul

Ingredients

6-8 pound pork butt
5-6 cloves garlic finely chopped
1 tablespoon kosher salt
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon black pepper
1 teaspoon oregano
1/2 teaspoon cinnamon
1/2 teaspoon cayenne pepper
juice of 2 limes
1/2 cup orange juice
12 ounces cola
1/2 cup salsa

Instructions

Place a 6-8 pound pork butt in your crockpot with a generous amount of finely-chopped garlic on top. You could also used the minced stuff in the jar in a pinch.
Mix garlic, salt, cumin, chili powder, black pepper, oregano, cinnamon, cayenne pepper and apply liberally to the pork butt.
After you have covered the meat with this wonderful seasoning mixture, then it's time to add the liquid. Start with the lime juice, then add orange juice, cola (I used Dr. Pepper because that's what I had on hand), and salsa (jarred or homemade, your call.)
Cook for 6 to 8 hours on LOW. (If you are in a time crunch you can do 3-4 hours on high, but it won't be as "fall-off-the-bone tender").
Shred meat
Transfer it to a baking sheet and spread it out in an even layer.
Spoon some of the juice from the crockpot on top of the meat.
Preheat the broiler in your oven and put the pan in for 5 to 10 minutes or until the edges of the meat start to brown. Remove the pan from the oven.
Stir and turn the meat with some tongs and put it BACK in the oven for another 5 to 10 minutes.

Nutrition