Crockpot Pork Carnitas

Hands-on

27 min

of 507 min total

Servings

max 8 per cycle

Calories

541

per serving

Protein

48.3 g

per serving

Attention required27 of 507 min

95% of the cook time is unattended

Caveat. OVERSTATES FAT AND CALORIES. Computed from raw pork shoulder, but step 5 discards the cooking liquid where most rendered fat collects. True values are materially lower. To fix properly, weigh the discarded liquid's fat once and add a retention_factor to the pork.

Ingredients

Ingredient	Amount	Grams	FDC
boneless pork shoulder trimmed of large fat caps, cut into 3-inch chunks	3 lb	1360	167849
orange juiced	1 each	131	169917
lime juiced	1 each	67	168155
yellow onion quartered	1 each	150	790646
garlic cloves smashed	4 clove	12	1104647
ground cumin	2 tsp	4.2	170923
dried oregano	1 tsp	1	171328
salt	1 1/2 tsp	9	746775

Method

Trim the large fat caps off the pork shoulder and cut into 3-inch chunks. (8 min)
Quarter the onion, smash the garlic, juice the orange and lime. (6 min)
Layer onion and garlic in the crockpot. Add pork, sprinkle with cumin, oregano, and salt, then pour the citrus juice over. No other liquid. (3 min)
Cook on LOW. (480 min)unattended
Remove pork, discard the onion and cooking liquid (most of the rendered fat is in it). Shred with two forks. (7 min)
Portion. Freeze at least 2 servings. (3 min)

Nutrition per serving

Nutrient	Amount
Calories	541
Protein (g)	48.3
Carbohydrate (g)	8.5
Fat (g)	33.9
Fiber (g)	1.8
Sugar (g)	3.8
Sodium (mg)	865

Computed from USDA FoodData Central values on each ingredient, divided by batch servings. Not hand-entered.

Storage & variety

Fridge life

5 days

Freezer

Yes

Reheat quality

excellent

Cuisine

mexican

Reheats better than it started. Freezes indefinitely well.