We think there’s a little bit of magic that happens when taking such an ordinary, cheap cut of meat and turning it into this culinary masterpiece. Especially considering how little effort is required to get this going! Once your meat is chopped, all you have to do is throw everything in the crockpot, mix ingredients by hand really quick, and then go about your day. It is the perfect meal for a busy weeknight! Carnitas belong in all Mexican food: burritos, quesadillas, enchiladas, you can even eat it by itself! No matter how you choose to serve them, they are absolutely delicious!
Orange Juice Options:
In some regions of Mexico, carnitas contain orange juice or zest. You can add both to this recipe for a citrus zing. Simply add 1/2 cup of orange juice and up to 1 tablespoon of orange zest into this recipe with the oil and spices.
My pork is really fatty. Do I need to trim a bunch of fat off?
Trimming isn’t necessary, but it all depends on your personal tastes. Fat does not render in a slow cooker so you will end up with gristle and blobs of fat. If you’re not a fan of gristly meat, you’ll want to trim off some of the larger pieces of fat. Don’t worry about trimming it all though, just the larger pieces.
Why do you call for so much oil?
We are essentially slow frying the pork, which requires a lot of oil. The secret to the most amazing carnitas is a crisp exterior and tender interior, and you can’t do that without a good amount of oil. At the end, there will be a good amount of oil remaining to drain out, so you’re not actually eating all of that oil. Also keep in mind, this recipe makes a lot of meat. This is much more than just a couple of servings. While you could certainly replace the oil with broth, Coca Cola, or other liquids, we highly recommend using oil for the most amazing results.
Vegetable Oil Alternatives:
Don’t want to use vegetable oil? You can also use one of these vegetable oil substitutes in the same amount:
Peanut OilCorn OilLardCanola OilCoconut Oil (though flavor may be impacted)
We do not recommend using olive oil or avocado oil for this recipe. While they could certainly work, they are expensive and better used for shallow pan frying. Cover with lid or aluminum foil tightly cover the roast with foil. Roast at 350 degrees for 3 to 3 1/2 hours, until pork shreds easily with a fork. Shred in the pot or pan. If you like this recipe, you may be interested in these other delicious Mexican inspired recipes:
Restaurant Style Mexican Black BeansAuthentic Mexican RiceAuthentic Mexican Street CornThe Best Mexican Beef Barbacoa
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes. Δ Δ
