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slow cooker essentials: spicy carnita pork

Recipe by
Andy Anderson !
Wichita, KS

This recipe takes a bit of time (about 8 – 10 hours); however, most of that time the pork is getting nice and yummy in your slow cooker, or instant pot. And when it is finished you will have some pretty yummy pork, for making carnitas, put over rice, or whatever yummy way you choose to serve it. So, you ready… Let’s get into the kitchen

yield serving(s)
prep time 15 Min
cook time 10 Hr
method Slow Cooker Crock Pot

Ingredients For slow cooker essentials: spicy carnita pork

  • 3 - 4 lb
    pork shoulder (pork butt), bone-in
  • salt, kosher variety, to taste
  • black pepper, freshly ground, to taste
  • 2 Tbsp
    grapeseed oil
  • 3 clove
    baked garlic, smashed
  • 1 Tbsp
    ground cumin
  • 2 tsp
    smoked paprika
  • 1 tsp
    dried oregano
  • 1te
    chili powder
  • 1/2 tsp
    onion powder
  • 4 oz
    diced green chilies, plus juice, 1 small can
  • 3/4 c
    orange juice, about 2 large oranges, squeezed
  • 6 oz
    dried mango slices (optional)

How To Make slow cooker essentials: spicy carnita pork

  • 1
  • 2
    Gather your Ingredients (mise en place).
  • 3
    Using a paring knife, cut 1/2-inch (1.25cm) slits over the surface of the pork, about 20 or 30.
  • 4
    Sprinkle salt and black pepper on the roast, and then rub it in thoroughly.
  • 5
    Add the grapeseed oil to a heavy-bottomed pot over medium-high heat.
  • 6
    When the oil begins to shimmer, add the pork, and sear on all sides, about 2 – 3 minutes per side.
  • 7
    Chef’s Tip: If your slow cooker or instant pot have a searing function, you can do the searing directly in the device’s bowl, and make this a one-pot dish.
  • 8
    Combine the ground cumin, smoked paprika, garlic powder, dried oregano, chili powder, and onion powder in a small bowl, and then rub into the roast.
  • 9
    Add the green chilies, garlic, dried mango slices, and orange juice to the slow cooker, and then place the pork roast on top (fat cap up).
  • 10
    Chef’s Note: The dried mango slices was a last-minute decision; however, I feel they really enhanced the flavor of the pork.
  • 11
    Allow the roast to cook for 8 – 10 hours on low, or 6 hours on high. It should be fork tender.
  • 12
    Remove the roast from the slow cooker, and allow to rest for 10 minutes.
  • 13
    Discard the bone, and shred (I usually use two forks).
  • 14
    Return to the slow cooker, mix with the juices, and allow to warm up, about 20 additional minutes.
  • 15
  • 16
    Serve as carnitas, or over rice. Or how about tacos, nachos, enchiladas... The list is endless. Enjoy.
  • 17
    Keep the faith, and keep cooking.

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