Ingredients:

  • 4 lbs pork shoulder, trimmed and cut into large chunks
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 3 cloves garlic, minced
  • 1 onion, quartered
  • 1 orange, juiced (plus the spent halves)
  • 1 lime, juiced (plus the spent half)
  • 1 cup chicken broth
  • Corn tortillas (optional for serving)
  • Fresh cilantro, chopped (optional for serving)
  • Diced onions (optional for serving)
  • Lime wedges (optional for serving)
  • Salsa (optional for serving)

Instructions:

  1. In a large bowl, combine cumin, paprika, salt, pepper, oregano, and minced garlic. Add the pork chunks and toss to coat evenly. Squeeze in the juice of the orange and lime, mixing well. Add the quartered onions and spent halves of the orange and lime to the mix.
  2. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or overnight for best flavor.
  3. Transfer the marinated pork and onions into a slow cooker or Dutch oven. Add the chicken broth and ensure the pork is covered. Cook on low for 8 hours or high for 4 hours (until fork-tender).
  4. Preheat your oven to 400°F (200°C). Using tongs, transfer the cooked pork to a baking sheet. Shred the pork with two forks and spread it out evenly. Roast in the oven for about 15-20 minutes until edges are crispy.
  5. Serve crispy carnitas with corn tortillas and toppings of choice.