Description
Tender slow-cooked pork shoulder flavored with roasted Hatch green chile, orange, lime, cumin, oregano, onion, and garlic, then broiled for crisp carnitas-style edges.
Ingredients
3½ pounds boneless pork shoulder
2 teaspoons kosher salt
2 teaspoons ground cumin
1½ teaspoons Mexican oregano
1 teaspoon ground black pepper
1 tablespoon neutral cooking oil
1 large yellow onion, sliced
5 garlic cloves, minced
2 cups roasted, peeled, and chopped Hatch green chile
½ cup low-sodium chicken broth
Juice of 1 medium orange
Juice of 1 lime
Instructions
1. Pat the pork dry and cut it into six large pieces. Trim only thick exterior fat.
2. Season the pork with the kosher salt, cumin, Mexican oregano, and black pepper.
3. Heat the neutral oil in a large skillet over medium-high heat. Brown the pork in batches for 2–3 minutes per broad side.
4. Place the sliced onion and minced garlic in a 6-quart slow cooker. Arrange the browned pork over them.
5. Add the roasted Hatch green chile, chicken broth, orange juice, and lime juice.
6. Cover and cook on LOW for about 8 hours or HIGH for 4–5 hours, until the pork separates easily with a fork.
7. Transfer the pork to a rimmed sheet pan. Remove large fatty pieces and shred the meat with two forks.
8. Skim excess fat from the slow cooker liquid. Spoon ½–¾ cup of the cooking liquid, onion, and chile over the shredded pork.
9. Spread the pork into a shallow layer and broil on HIGH for 5–8 minutes, turning once, until the edges are browned and crisp while most of the meat remains moist.
10. Taste the carnitas, adjust the seasoning if needed, and serve hot.
Notes
Hatch green chile heat can range from mild to hot, so select the heat level that suits your preference.
Use fully thawed pork rather than placing frozen pork directly in the slow cooker.
Do not add enough broth to cover the pork. The meat, onion, citrus, and peppers release additional liquid as they cook.
Broil only the portion you plan to serve immediately for the best crisp texture.
Pork shoulder may reach a temperature well above the safe minimum before it becomes tender enough to shred.
Refrigerate cooled carnitas in a shallow airtight container for 3–4 days.
Freeze meal-size portions with a small amount of cooking liquid for up to three months for best quality.
Reheat in a covered skillet with a splash of broth, then uncover during the final few minutes to restore the crisp edges. Reheat leftovers to 165°F.
Nutrition
- Serving Size: About ¾ cup
- Calories: 430 kcal
- Sugar: 4g
- Sodium: 620mg
- Fat: 27g
- Saturated Fat: 9g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 120mg