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Crockpot Carnitas


  • 3/4 cup orange juice, fresh

  • 1/4 cup lime juice, fresh

  • 1 (4 oz.) can chopped green chili

  • 2.5 lb pork roast from SFMC

Dry Rub:

  • 2.5 tsp salt

  • 1 tsp black pepper

  • 2.5 tsp ground cumin

  • 2 tsp oregano

  • 2 tsp garlic powder

  • 2 tsp onion powder

  • 1.5 tsp chili powder

  • 1/4 tsp cayenne pepper


  • Street size taco shells (corn or flour)

  • Diced white or yellow onion

  • Chopped Cilantro

  • Lime wedges

  • Thinly sliced jalapeno


  1. Mix all dry rub ingredients in a small bowl, set aside.

  2. Add the pork to the crockpot and sprinkle both sides with the dry rub.

  3. Poor the orange juice and lime juice over the pork. Include the orange and lime rinds in the crockpot.

  4. Pour the can of hatch green chilis on top of the port roast.

  5. Close the lid, and cook on high for 4 hours or on low for 8 hours.

  6. Remove the pork form the crockpot with a slotted spoon, or tongs, and place into a large bowl. Shred the pork with two forks, or the tongs, and discard any large chunks of fat.

  7. Pour 2 cups of the cooking liquid into a bowl and let the extra fat rise to the top. Skim the fat off of the cooking liquid.

  8. Place shredded pork onto a baking sheet and pour 3/4 cup of the reserved cooking liquid onto the pork

  9. Place the sheet pan in the oven on a high broil for 5 minutes or until the ends are crispy

  10. Remove the sheet pan and add another 3/4 cup of reserved cooking liquid to the pork. Place the pan back in the oven on broil for another 5 minutes.

  11. When finished add the shredded pork carnitas top your favorite taco shells (corn or flower) and add your toppings. This recipe would also be great added to rice! The taco shells are great when charred in a skillet before adding toppings.

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