Carnitas Recipe
Slow Cooked Pork, Chile Gravy, Salsa Tomatillo, Queso Fresco, Cebollita, Salsa Albanil, Chicharron
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Carnitas
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Carnitas Ingredients
Method
Cooking Directions
Prepare the Marinade
In a bowl, mix the orange juice, lime juice, garlic, cumin, oregano, salt, and black pepper. Pour this marinade over the pork shoulder and let it marinate for at least 2 hours, preferably overnight in the refrigerator.
Slow Cook the Pork
Place the marinated pork shoulder in a slow cooker. Add bay leaves and dried chiles. Cook on low for 8 hours, or until the pork is tender and easily shredded.
Make the Salsa Tomatillo
While the pork is cooking, roast the tomatillos in a hot pan until charred. Blend the charred tomatillos with some salt to taste to create the salsa tomatillo.
Shred the Carnitas
Once the pork is cooked, remove it from the slow cooker and shred it with two forks. Optionally, you can crisp the carnitas in a hot skillet with some oil for added texture.
Assemble the Dish
Serve the shredded pork on a platter topped with salsa tomatillo, queso fresco, chopped cebollita, salsa albanil, and chicharron. Enjoy with warm tortillas.