The whole family will love this tender, slow-cooked pulled pork. See our tip below for how to make these crispy carnitas tacos.
- Prep time 20 minutes
- Total time 5 hours & 15 minutes
- Portion size 8 servings
Sprinkle pork with 1 tsp each of the salt and pepper. In large skillet, heat oil over medium-high heat; brown pork, about 2 minutes per side. Transfer to slow cooker.
Reduce heat to medium-low. Add onion, garlic, jalapeño pepper, bay leaves and remaining 1/4 tsp each salt and pepper to pan; cook, stirring often, until softened, about 5 minutes. Add chili powder, cumin, oregano and coriander; cook for 2 minutes. Add broth; bring to boil, scraping up browned bits. Add orange juice. Transfer to slow cooker.
Cover and cook until pork is tender, 4 to 5 hours on high or 8 to 10 hours on low.
Transfer pork to large bowl. Using 2 forks, shred pork. Discard bay leaves and skim any fat from surface of cooking liquid; gradually stir about 1 cup of the cooking liquid into pork until saucy. Serve immediately with any remaining cooking liquid on the side or cover and refrigerate for up to 3 days.
Photography: Maya Visnyei | Food styling: Michael Elliott/JudyInc.com | Prop styling: Renée Drexler/Geary House
In large skillet, heat 1 tbsp canola oil over medium-high heat; cook about 2 cups pulled pork, without stirring, until crispy on bottom, about 5 minutes. Divide among 8 corn tortillas; top with sliced radishes, sliced jalapeño peppers, cilantro leaves and crumbled Cotija cheese. Drizzle with cooking liquid, if desired. Serve with lime wedges. Makes 4 servings.
Nutritional facts PER SERVING: about
- Fibre 1 g
- Sodium 588 mg
- Sugars 3 g
- Protein 36 g
- Calories 316
- Total fat 15 g
- Potassium 605 mg
- Cholesterol 114 mg
- Saturated fat 4 g
- Total carbohydrate 6 g
- Iron 14
- Folate 8
- Calcium 4
- Vitamin A 3
- Vitamin C 23