Pork Carnitas

I typically use this for tacos or burritos, but its also good on salads.


2-4 lbs. Pork Shoulder, cut into 1-2 inch pieces

1 1/2 tsp. Seasoning Salt

3/4 tsp. Ground Pepper

1 tsp. Oregano

1 tsp. Cumin

2T Lime Juice (Fresh is best)

1 Medium Orange, juiced (save rind)

1 Onion, peeled and quartered

2C Water


  1. Place all ingredients in crock-pot, cook 6-8 hours, or until pork falls apart.

  2. Using slotted spoon remove pork, shred the pork and set aside.

  3. Strain onion and orange peels out of broth (I used a mesh strainer)and throw them away.  Place broth in pot on stove, over medium/low heat, allow broth to thicken.  Mix thickened broth with pork.*

4. In large skillet, over medium/high heat, place pork.  You want the pork to crisp up a bit or you can place pork in foil lined pan and broil 5-7 minutes, turn meat over and cook other side 5-7 minutes.

  1. Serve in tortillas with your favorite toppings (mine are onion, bell pepper and sour cream)

*If you want to freeze the pork, when it is cool, place in freezer bag.  Allow to completely defrost and cook as stated in 4.

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