Slow Cooker Mexican Pork Carnitas Recipe

Enjoy the flavors of Mexico with this mouthwatering Slow Cooker Mexican Pork Carnitas recipe. Tender and juicy pork, seasoned with a blend of spices, slow-cooked to perfection, and then crisped up for a delightful texture. Serve it in tacos, burritos, or over rice for a delicious and satisfying meal. This recipe is easy to make and can be prepared in just a few simple steps. Perfect for gatherings or busy weeknights, this dish is sure to impress your family and friends.

Ingredients

• 3 lbs boneless pork shoulder, cut into chunks
• 1 onion, diced
• 4 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1 cup chicken broth
• Juice of 2 limes
• Tortillas, for serving
• Cilantro, for garnish
• Sliced avocado, for serving

Directions

1. In a skillet over medium heat, brown the pork chunks on all sides.
2. Transfer the browned pork to a slow cooker.
3. In the same skillet, sauté the diced onion and minced garlic until fragrant and translucent.
4. Add the chili powder, cumin, oregano, salt, black pepper, and cayenne pepper to the skillet. Stir well to combine.
5. Pour in the chicken broth and lime juice. Bring to a simmer and cook for 5 minutes.
6. Pour the mixture over the pork in the slow cooker.
7. Cover and cook on low heat for 8 hours or until the pork is tender and easily shreds.
8. Once the pork is cooked, remove it from the slow cooker and shred it using two forks.
9. Preheat the broiler.
10. Transfer the shredded pork to a baking sheet lined with foil, spreading it out in an even layer.
11. Pour some of the remaining liquid from the slow cooker over the pork to keep it moist.
12. Broil the pork for 5 minutes or until the edges are crispy and browned.
13. Serve the slow cooker Mexican pork carnitas in warm tortillas topped with cilantro and avocado slices.

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