Easy Slow Cooker Carnitas
Slow cooker carnitas are tender, juicy, and can be used in so many ways. Make this delicious Mexican pork recipe in just a few steps!
Servings 8 people
In a large measuring cup, add the chicken stock, orange, lime, cumin, chilli powder, oregano, salt and black pepper. Stir everything well to combine. Set aside.
Place the pork shoulder chunks, onions and garlic in the slow cooker.
Pour over the chicken broth mixture and add in the bay leaves.
Cover and cook on low for 8 hours or high for 4-5 hours.
Shred meat with two forks directly in the slow cooker using 2 forks. Set your oven to broil.
Remove all the meat from the slow cooker and transfer to a foil-lined baking sheet, discard the bay leaves and ladle some of the sauce on top.
Broil the meat for 10 minutes, stirring the pork after 5 minutes in the oven.
Serve on tortillas with guacamole, salsa and lime.
Serving: 18 | Calories: 265kcal | Carbohydrates: 6g | Protein: 32g | Fat: 14g | Sodium: 535mg | Potassium: 39mg | Fiber: 1g | Sugar: 3g