Mexican Carnitas Feast

Rich and tender slow-braised pork shoulder, crisped to perfection, served with warm corn tortillas, zesty cilantro-lime rice, and a crisp cabbage slaw for an authentic Mexican meal.

• Prep: 20 min
• Cook: 3 hr
• Total: 3 hr 20 min
• Servings: 4
• Cuisine: Mexican
• Difficulty: Medium

Dietary

• Dairy-Free
• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• comfort food
• savory
• slow cooker

Ingredients

• 2 pound boneless pork shoulder (boneless)
• 1 orange (halved)
• 2 limes (halved)
• 1 tablespoon ground cumin
• 1 teaspoon Mexican oregano
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1.5 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon vegetable oil
• 1.5 cup white rice (uncooked)
• 0.5 bunch fresh cilantro (chopped)
• 0.5 head green cabbage (thinly shredded)
• 0.25 red onion (thinly sliced)
• 2 tablespoon white vinegar
• 1 tablespoon sugar
• 12 corn tortillas (small)

Instructions

1. Preheat your oven to 325°F. Cut the boneless pork shoulder into 2-inch chunks. In a large bowl, toss the pork with 1 teaspoon ground cumin, Mexican oregano, garlic powder, chili powder, 1 teaspoon salt, and 1/4 teaspoon black pepper.
2. Heat vegetable oil in a large Dutch oven over medium-high heat. Sear the seasoned pork chunks in batches until golden brown on all sides. Remove the pork and set aside.
3. Return all pork to the Dutch oven. Squeeze the juice from the orange and 1 lime over the pork, then add the orange and lime halves to the pot. Add enough water to barely cover the pork (about 2-3 cups). Bring to a simmer, then cover the Dutch oven and transfer to the preheated oven.
4. Braise for 2 1/2 to 3 hours, or until the pork is fork-tender. Remove the pork from the liquid and shred it using two forks. Discard the citrus halves.
5. Skim most of the fat from the braising liquid and discard (reserve a tablespoon or two for crisping). Return the shredded pork to the Dutch oven, add a splash of the cooking liquid, and stir to coat. For crispy carnitas, spread the pork on a baking sheet and broil for 5-7 minutes until edges are crisp, or pan-fry in a hot skillet with a little rendered fat.
6. While the pork braises or crisps, prepare the cilantro-lime rice. Cook the white rice according to package directions. Once cooked, fluff with a fork and stir in the chopped fresh cilantro and the juice from the remaining 1 lime. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
7. For the slaw, in a medium bowl, combine the thinly shredded green cabbage and thinly sliced red onion. Whisk together white vinegar, sugar, and a pinch of salt and pepper. Pour over the cabbage mixture and toss to combine.
8. Warm the corn tortillas according to package directions. Serve the Mexican carnitas with warm corn tortillas, cilantro-lime rice, and cabbage slaw.

Notes

Carnitas are excellent for meal prep, and the pork can be braised ahead of time and crisped just before serving. Leftovers can be used for tacos or burritos.

Nutrition (per serving)

• Calories: 930
• Protein: 34.9 g
• Carbohydrates: 98 g
• Fat: 39 g
• Fiber: 9 g
• Sodium: 575 mg
• Saturated Fat: 12 g
• Sugar: 12 g
• Cholesterol: 100 mg