crock pot carnitas


To make sure I stay committed to my new year’s resolution I also established a monthly “family” dinner with my close friends from college- pot luck style to make sure everyone brings something!  This month the theme was Mexican, so I decided to dust off my crock pot and get festive!  The result was a set and forget recipe that was out of this world.  I even had a carnitas salad the next day for lunch at work- delish even cold!


4 lbs. pork shoulder

5 cloves garlic

1 tablespoon salt

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon black pepper

1 teaspoon oregano

¼ teaspoon cinnamon

½ teaspoon cayenne pepper

Hot sauce, to taste

Juice of 2 limes

½ cup orange juice

12 ounces beer

½ cup salsa


Place pork shoulder in the slow cooker.  Roughly chop the garlic and rub it onto the meat to get as much garlic flavor as possible.

Sprinkle each side of the meat with half the salt, cumin, chili powder, black pepper, oregano, cinnamon and cayenne pepper.  Rub seasonings into the pork.


Add lime juice, orange juice, beer and salsa.  Cover and cook on low for 8 hours.


Shred meat with two forks directly in the slow cooker.  It should fall apart easily.

Preheat broiler and line a baking sheet with aluminum foil.  Place shredded meat on the baking sheet and pour a few spoonfuls of sauce over the top.  Broil for 5-10 minutes or until the edges of the pork are browned.

Serve on tortillas or over salad with fresh cilantro, avocado, and lime juice.


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