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- 2 pounds boneless pork butt cut into 1.5 inch cubes
- 1 cup water
- 1 orange quartered
- 1 lime juiced quartered
- 1 white onion thinly sliced
- 3 cloves garlic smashed and peeled
- 2 bay leaves
- 1 teaspoon kosher salt
Add all of the ingredients to your slow cooker. Stir them around to ensure that all of the ingredients are well mixed.
Cook on low for 8 hours, or high for 5 hours, or until the pork is falling apart.
Optional, but highly recommended! To crisp the carnitas, shred the pork and then heat a large skillet over medium-high heat.
Add one tablespoon of olive oil and then add the pork. Cook for 5-7 minutes, stirring occasionally, or until the pork is crisp around the edges.
Serve warm, with your choice of toppings. Store any leftover carnitas in an airtight container in the fridge for up to three days.
Serving: 1g | Calories: 429kcal | Carbohydrates: 5g | Protein: 35g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 15g | Cholesterol: 130mg | Sodium: 314mg | Fiber: 1g | Sugar: 3g
Course Slow Cooker
Cuisine Tex Mex
Keyword crock pot carnitas, crock pot pork carnitas, easy pork carnitas, pork butt recipes, pork carnitas, pork recipes, slow cooker carnitas
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