PREP TIME: 5 MINS | COOK TIME: 7 HRS 5 MINS | ADDITIONAL TIME: 5 MINS | TOTAL TIME: 7 HRS 15 MINS | YIELD: 8 SERVINGS
Pork Carnitas is a Mexican classic with flavorful pork butt, onion, spices, oranges, and blue moon beer. Easily make these delicious carnitas in your crockpot. I love serving these pork carnitas for filling tacos, quesadillas, and burritos. This is also amazing to serve on warm tortillas topped with your favorite toppings such as guacamole, red onions, cheese, and/or cilantro.
Ingredients
1 onion, diced
4 lbs pork butt
1 tbsp chipotle chili powder
2 tsp cumin
1 large orange
2 tsp oregano
1 (12 ounces) Blue Moon or similar wheat beer
1 tsp salt
How to make Crockpot Carnitas
Step 1: Into 4 even pieces, cut the pork butt. To the crock, transfer the pork pieces. On top of the pork, add the onion, chipotle chili powder, oregano, cumin, and salt. Zest the whole orange on top and juice the entire orange. Gradually pour in the beer. Put the lid on and set it to cook for 7 to 8 hours on low or 4 hours on high.
Step 2: Once the pork can easily be pulled apart it’s done. To a sheet pan, transfer the pork and pull it apart. Over the entire sheet pan, spread the shredded meat. Evenly sprinkle 1/4 cup of the liquid from the crockpot over the pulled pork. Place the dish on the middle rack of the oven. To get nice and crispy edges, broil the pork for about 5 to 6 minutes.
Step 3: Serve the Carnitas right away on warm tortillas topped with queso fresco cheese, cilantro, and red onions. Enjoy!
Notes:
In this recipe, make sure to use Chipotle Chili Powder and not plain Chili Powder.
Do not skip the broiling step or else your Carnitas will be wet and mushy.
You can replace beer with broth.
I recommend using a boneless cut of Pork Butt (or Boston Butt) for this recipe.
Nutrition Facts:
YIELD: 8 SERVING SIZE: 1
AMOUNT PER SERVING: CALORIES: 632 TOTAL FAT: 43G SATURATED FAT: 16G TRANS FAT: 0G UNSATURATED FAT: 23G CHOLESTEROL: 195MG SODIUM: 447MG CARBOHYDRATES: 5G FIBER: 1G SUGAR: 3G PROTEIN: 53G
Crockpot Carnitas
Ingredients
- 1 onion diced
- 4 lbs pork butt
- 1 tbsp chipotle chili powder
- 2 tsp cumin
- 1 large orange
- 2 tsp oregano
- 1 12 ounces Blue Moon or similar wheat beer
- 1 tsp salt
Instructions
- Into 4 even pieces, cut the pork butt. To the crock, transfer the pork pieces. On top of the pork, add the onion, chipotle chili powder, oregano, cumin, and salt. Zest the whole orange on top and juice the entire orange. Gradually pour in the beer. Put the lid on and set it to cook for 7 to 8 hours on low or 4 hours on high.
- Once the pork can easily be pulled apart it’s done. To a sheet pan, transfer the pork and pull it apart. Over the entire sheet pan, spread the shredded meat. Evenly sprinkle 1/4 cup of the liquid from the crockpot over the pulled pork. Place the dish on the middle rack of the oven. To get nice and crispy edges, broil the pork for about 5 to 6 minutes.
- Serve the Carnitas right away on warm tortillas topped with queso fresco cheese, cilantro, and red onions. Enjoy!
