Throw a pork butt, some orange juice, a jalapeno, an onion, and some spices together in the morning to make this delicious pork carnitas that can go in tacos, bowls, or anything you like! We keep it simple with the recipe only calling for cumin, oregano, salt, pepper, and garlic for seasoning. Mix those with some olive oil and you’ll have a rub that you can slather over the pork. If you want, you can even prep this the night before by adding all the ingredients into the slow cooker insert, then starting it up in the morning.
Tricks for the Perfect Carnitas
- The orange juice will transform your pork butt into decadent carnitas. The OJ helps make a rich and delicious broth for the pork to sit in.
- Slow cooking the pork allows it to be infused with amazing flavors. It will also be pull apart tender after 8 hours in the slow cooker.
- Pan fry the shredded carnitas with a tsp of oil to get a golden crispy carnitas!
Instant Pot Method
Strapped for time? You can totally make this in the instant pot as well. Just cook it on manual low pressure for 80 minutes. Let it natural release for 5 minutes and it will come out tender and juicy.
Storing the Leftovers
For the leftovers, you can store them in the refrigerator for up to 3-4 days per the USDA’s recommendation. You can store it in the freezer for 3 months. Defrost the meat overnight then heat it in a skillet with some olive oil to get that signature crispy texture.