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Slow Cooker Pork Carnitas

Slow Cooker Pork Carnitas
Total Time:
about 4 hours
Active Time:
10 minutes


2 (1/2-inch-thick) pork shoulder blade steaks (about 2 lb)
8 oz fresh prediced onions
1/2 cup fresh orange juice
1 tablespoon green pepper sauce
2 teaspoons ground cumin
2 teaspoons dried oregano leaves
2 teaspoons total seasoning
8 corn tortillas
Toppings such as diced onions, cilantro, and fresh lime juice, for serving


  1. Combine all ingredients (except tortillas and toppings) in slow cooker.
  2. Cook on HIGH 3 1/2–4 hours (or LOW 5–6 hours) until tender and pork is 190°F (for shreddable). Remove pork and shred (discard bones).
  3. Drain liquid, reserving onions; add onions to pork. Serve in tortillas with toppings.

Other Preparation Methods

  • Braise: Coat 2 lb pork shoulder blade steaks with 2 tablespoons barbecue seasoning. Preheat large sauté pan on medium-high 2–3 minutes. Place 1 tablespoon oil in pan, then add pork; cook 1 minute on each side. Reduce heat to low; add 1/2 cup red wine and 1 cup chicken stock, then cover and simmer 1 hour, stirring often. Remove pork. Whisk 1/4 cup peach preserves into pan sauce. Cut pork into bite-size pieces; toss in sauce.

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Nutritional Information

Amount per 1/4 recipe serving: Calories 530, Total Fat 27.00g, Sat Fat 9.00g, Trans Fat 0.00g, Chol 140mg, Sodium 470mg, Total Carb 31g, Fiber 3.00g, Sugars 5g, Protein 38g, Calc 6%, Vit A 4%, Vit C 20%, Iron 15%

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