Slow-cooker pork carnitas
4
Points®
Total time: 6 hr 23 min • Prep: 15 min • Cook: 6 hr 8 min • Serves: 10 • Difficulty: Easy
Ingredients
Ancho chili powder
1 Tbsp
Dried oregano
1 tsp
Ground cumin
¾ tsp
Ground coriander
¾ tsp
Kosher salt
1½ tsp
Uncooked lean boneless pork loin roast
32 oz, roast, trimmed
Cooking spray
2 spray(s)
Orange juice
¾ cup(s)
Tomato paste
1 Tbsp
Light beer
12 fl oz, (1 bottle)
Garlic
4 large clove(s), crushed
Cinnamon stick
1 item(s)
Bay leaf
3 tsp
Fresh lime juice
1 Tbsp
Instructions
1
1 Combine chile powder, oregano, cumin, coriander, and 3/4 teaspoon salt in cup; rub spice mixture on all sides of pork.
2
2 Spray large skillet with nonstick spray and set over medium- high heat. Add pork and cook, turning occasionally, until browned on all sides, about 8 minutes.
3
3 Meanwhile, whisk together orange juice and tomato paste in 5- or 6-quart slow cooker.
4
4 Transfer pork to slow cooker. Add beer, garlic, cinnamon stick, and bay leaves. Cover and cook until pork is fork-tender, 6–7 hours on Low.
5
5 Transfer pork to cutting board. Remove garlic, cinnamon stick, and bay leaves; discard cinnamon stick and bay leaves. Mash garlic with fork and set aside.
6
6 Stir together mashed garlic and remaining 3/4 teaspoon salt in small bowl.
7
7 When cool enough to handle, coarsely shred pork with 2 forks. Transfer to large bowl and stir in cooking liquid, garlic mixture, and the lime juice.
8
Serving size: (about 1/2 cup)
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