Slow Cooker Citrus Carnitas
This mouthwatering dish begins with Boneless Butt Pork Roast coupled with fresh herbs and springtime citrus like orange and lime. Easy prep in the slow cooker for a tender, juicy and welcoming meal any night of the week.
Recipe - Downers Grove, IL
Slow Cooker Citrus Carnitas
Prep Time15 Minutes
Servings12
Cook Time615 Minutes
0Ingredients
1 (2 to 3 lb.) boneless pork shoulder roast
1 tsp. Fresh Thyme olive oil
1 cup Fresh Thyme orange juice
4 limes, juiced (1/2 cup)
4 cloves garlic, minced
1 Tbsp. Fresh Thyme ground cumin
1 tsp. dried oregano
1 tsp. Fresh Thyme fine sea salt
24 corn tortillas, for serving
2 limes, cut into wedges, for serving
*Desired Toppings
Directions
- Trim fat from meat. Cut meat to fit a 3- or 4-qt. slow cooker. Use a paring knife to cut 1 inch slits in the pork about every 2 inches.
- In a large skillet, warm olive oil over medium heat. Add meat and cook for about 10 minutes or until browned, turning once. Transfer meat to slow cooker.
- In a medium bowl, combine orange juice, lime juice, garlic, cumin, oregano, and salt. Pour mixture over meat.
- Cover and cook on high-heat setting for 4 to 5 hours or on low-heat setting for 8 to 10 hours. Transfer meat to a cutting board; cool slightly. Using forks, shred meat. Drain cooking juices, reserving 1/2 cup. Return meat to slow cooker. Add reserved juices to meat mixture; serve with a slotted spoon.
- For crispy carnitas, heat large nonstick skillet over medium heat. Add pork in batches, cooking and stirring for 3 to 5 minutes or until browned and desired level of crispness.
- Preheat oven to 350°F. Wrap corn tortillas in foil. Bake for 10 minutes or until warm. Serve pork on warm corn tortillas with lime wedges and desired toppings.
- *Desired toppings: Fresh Thyme guacamole, black beans, yellow rice, cooked bell pepper strips, shredded lettuce, and/or chopped tomatoes
15 minutes
Prep Time
615 minutes
Cook Time
12
Servings
Shop Ingredients
Makes 12 servings
Farm Promise Boneless Pork Butt Roast - 3.25 Pound
$11.99 avg/ea$3.69/lb
Fresh Thyme Extra Virgin Olive Oil - 33.8 Ounce
$14.99$0.44/oz
Fresh Squeezed Orange Juice - 16 Fluid ounce
$3.99$0.25/fl oz
Limes - 1 Each
3 for $1.00
$0.33 was $0.50
Garlic - 1 Each
2 for $1.00
$0.50 was $0.69
Fresh Thyme Organic Ground Cumin - 1.59 Ounce
$4.19$2.64/oz
Fresh Thyme Mexican Oregano - 0.5 Ounce
$1.49$2.98/oz
Fresh Thyme Fine Sea Salt - 26.5 Ounce
$2.79$0.11/oz
Mission Yellow Corn Tortillas - 25 Ounce
$3.69$0.15/oz
Limes - 1 Each
3 for $1.00
$0.33 was $0.50
Not Available
Directions
- Trim fat from meat. Cut meat to fit a 3- or 4-qt. slow cooker. Use a paring knife to cut 1 inch slits in the pork about every 2 inches.
- In a large skillet, warm olive oil over medium heat. Add meat and cook for about 10 minutes or until browned, turning once. Transfer meat to slow cooker.
- In a medium bowl, combine orange juice, lime juice, garlic, cumin, oregano, and salt. Pour mixture over meat.
- Cover and cook on high-heat setting for 4 to 5 hours or on low-heat setting for 8 to 10 hours. Transfer meat to a cutting board; cool slightly. Using forks, shred meat. Drain cooking juices, reserving 1/2 cup. Return meat to slow cooker. Add reserved juices to meat mixture; serve with a slotted spoon.
- For crispy carnitas, heat large nonstick skillet over medium heat. Add pork in batches, cooking and stirring for 3 to 5 minutes or until browned and desired level of crispness.
- Preheat oven to 350°F. Wrap corn tortillas in foil. Bake for 10 minutes or until warm. Serve pork on warm corn tortillas with lime wedges and desired toppings.
- *Desired toppings: Fresh Thyme guacamole, black beans, yellow rice, cooked bell pepper strips, shredded lettuce, and/or chopped tomatoes