Crock Pot Carnitas Recipe With Orange Juice Recipe For Meatloaf

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SLOW COOKER CARNITAS



Slow Cooker Carnitas image

Carnitas means 'little meats' and is traditionally fried then braised. This recipe is made much easier using the slow cooker but the results are just as tasty. This makes a great filling for tamales, enchiladas, tacos and burritos. This filling is also great combined with your favorite barbecue sauce and served on buns.

Provided by Erin Parker

Categories     World Cuisine Recipes     Latin American     Mexican

Time 10h10m

Yield 10

Number Of Ingredients 9

1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon ground cumin
½ teaspoon crumbled dried oregano
½ teaspoon ground coriander
¼ teaspoon ground cinnamon
1 (4 pound) boneless pork shoulder roast
2 bay leaves
2 cups chicken broth

Steps:

  • Mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl. Coat pork with the spice mixture. Place the bay leaves in the bottom of a slow cooker and place the pork on top. Pour the chicken broth around the sides of the pork, being careful not to rinse off the spice mixture.
  • Cover and cook on Low until the pork shreds easily with a fork, about 10 hours. Turn the meat after it has cooked for 5 hours. When the pork is tender, remove from slow cooker, and shred with two forks. Use cooking liquid as needed to moisten the meat.

Nutrition Facts : Calories 222.7 calories, Carbohydrate 0.7 g, Cholesterol 73.3 mg, Fat 13.8 g, Fiber 0.2 g, Protein 22.2 g, SaturatedFat 5 g, Sodium 474.3 mg, Sugar 0.3 g

CARNITAS (MEXICAN SLOW COOKER PULLED PORK)



Carnitas (Mexican Slow Cooker Pulled Pork) image

Recipe VIDEO above. Spiciness: Not at all. Scale recipe using Servings slider.These carnitas capture that elusive combination of flavourful, juicy AND crispiness. Pan frying to get the golden bits is not optional! Broiling/grilling will not produce the same results. Stuff them in tacos for an authentic Carnitas Tacos experience, see notes for other uses! FAQ below recipe.

Provided by Nagi | RecipeTin Eats

Categories     Slow cooking

Time 6h15m

Number Of Ingredients 10

2 kg / 4 lb pork shoulder (pork butt) (, skinless, boneless (5lb/2.5kg bone in) (Note 1))
2 1/2 tsp salt
1 tsp black pepper
1 onion (, chopped)
1 jalapeno (, deseeded, chopped)
4 cloves garlic, minced
3/4 cup juice from orange (2 oranges)
1 tbsp dried oregano
2 tsp ground cumin
1 tbsp olive oil

Steps:

  • Rinse and dry the pork shoulder, rub all over with salt and pepper.
  • Combine the Rub ingredients then rub all over the pork.
  • Place the pork in a slow cooker (fat cap up), top with the onion, jalapeño, minced garlic (don't worry about spreading it) and squeeze over the juice of the oranges.
  • Slow Cook on low for 10 hours or on high for 7 hours. (Note 2 for other cook methods)
  • Pork should be tender enough to shred. Remove from slow cooker and let cool slightly. Then shred using two forks.
  • Optional: Skim off the fat from the juices remaining in the slow cooker and discard.
  • If you have a lot more than 2 cups of juice, then reduce it down to about 2 cups. The liquid will be salty, it is the seasoning for the pork. Set liquid aside - don't bother straining onion etc, it's super soft.

Nutrition Facts : ServingSize 205 g, Calories 578 kcal, Carbohydrate 1.7 g, Protein 45 g, Fat 42 g, SaturatedFat 15 g, Cholesterol 173 mg, Sodium 616 mg, Sugar 0.5 g, UnsaturatedFat 23.1 g

SLOW COOKER CARNITAS RECIPE BY TASTY



Slow Cooker Carnitas Recipe by Tasty image

Have you ever gone out for Mexican food, eaten carnitas, and thought "gosh, I wish I could make this myself"? Well, you can with the help of your slow cooker. Just add pork butt or shoulder to a slow cooker with citrus juice, garlic, onion, and some spices, then let it cook for about eight hours until it's tender and easy to shred with a fork. Then, you can enjoy your home-cooked carnitas in tacos, burritos, or on top of your favourite grains.

Provided by Scott Loitsch

Categories     Dinner

Time 8h10m

Yield 6 servings

Number Of Ingredients 18

4 lb boneless pork butt, or shoulder, cut into six equal pieces
2 teaspoons salt
1 teaspoon pepper
1 tablespoon dried oregano
1 tablespoon cumin
8 cloves garlic, crushed
1 medium onion, quartered
3 leaves bay leaf
1 lime, juiced
1 large orange, juiced, save the spent halves
tortilla, taco shell
rice
1 can black beans
salsa
guacamole
sour cream
fresh cilantro
1 cup cheese

Steps:

  • Cut pork into 6 equal pieces. Add it to the slow cooker.
  • Add salt, pepper, oregano, cumin, garlic, onion, bay leaves, lime juice and juice the orange. Add orange to the cooker as well. Mix together until the meat is well-coated.
  • Cover and cook on low for 8-10 hours, or until the meat pulls apart easily.
  • Remove the pork and transfer to a foil-lined baking sheet. Shred the pork and spread across the baking sheet in a single layer.
  • Pour about 1 cup (235 ml) of the liquid remaining in the slow cooker over the shredded pork. Broil for 5-10 minutes until the meat browns and crisps along the edges.
  • Serve immediately. Great as a filling in tacos, burritos, salads, or nachos!
  • Enjoy!

Nutrition Facts : Calories 810 calories, Carbohydrate 23 grams, Fat 48 grams, Fiber 7 grams, Protein 72 grams, Sugar 5 grams

SLOW COOKER PORK CARNITAS



Slow Cooker Pork Carnitas image

The easiest carnitas you will ever make in the crockpot, cooked low and slow for the most amazing fall-apart tender goodness!

Provided by Chungah Rhee

Yield 8 servings

Number Of Ingredients 10

1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons salt, or more, to taste
1 teaspoon ground black pepper
4 pound pork shoulder, excess fat trimmed
4 cloves garlic, peeled
2 onions, quartered
2 oranges, juiced
2 limes, juiced

Steps:

  • In a small bowl, combine chili powder, cumin, oregano, salt and pepper. Season pork shoulder with spice mixture, rubbing in thoroughly on all sides. Place garlic, onions, orange juice, lime juice and seasoned pork shoulder into a slow cooker. Cover and cook on low heat for 8 hours or high for 4-5 hours. Remove pork shoulder from the slow cooker and shred the meat before returning to the pot with the juices; season with salt and pepper, to taste, if needed. Cover and keep warm for an additional 30 minutes. Preheat oven to broil. Place carnitas onto a baking sheet and broil until crisp and crusted, about 3-4 minutes. Serve immediately.

SLOW COOKER PULLED PORK WITH ORANGE JUICE



Slow Cooker Pulled Pork with Orange Juice image

'Discovered' this by accident when starting the pork butt about 10 p.m. one night (the butt was still partially frozen). Started with the basics, but decided to add the stone ground mustard and the orange juice on a whim. Husband loves it, so I must have been inspired.

Provided by Goblinmama

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 6h15m

Yield 8

Number Of Ingredients 7

1 (5 pound) pork butt roast
1 cup water
½ cup orange juice
salt and ground black pepper to taste
1 ½ tablespoons minced garlic
1 tablespoon stone-ground mustard, or more to taste
1 large sweet onion (such as Vidalia®), chopped

Steps:

  • Place pork butt in a slow cooker with the fattier side facing upwards. Pour water and orange juice into the slow cooker. Season pork and liquid with salt and pepper.
  • Mix garlic and mustard together in a small bowl; spread over the top of the pork butt. Sprinkle onion over the pork.
  • Cook on Low, turning the butt a few times, until the meat falls apart easily when pulled with a fork, 6 to 8 hours.
  • Remove pork from slow cooker; allow to sit until cool enough to handle. Trim away and discard any visible chunks of fat. Shred remaining pork into strands. Return shredded pork to the slow cooker; stir. Remove portions of pork from slow cooker with a slotted spoon to serve.

Nutrition Facts : Calories 381.3 calories, Carbohydrate 4 g, Cholesterol 111.8 mg, Fat 26.8 g, Fiber 0.4 g, Protein 29.4 g, SaturatedFat 9.8 g, Sodium 110.9 mg, Sugar 2.1 g

PORK CARNITAS- SLOW COOKER



Pork Carnitas- Slow Cooker image

Slow Cooker or Crock Pot Pork Carnitas should be fork tender and bursting with flavor. You'll love this easy recipe for pork carnitas with little prep and lots of flavor.

Provided by Aimee

Categories     Main Dish

Time 6h10m

Number Of Ingredients 18

4 pounds pork tenderloin (or pork shoulder/butt)
4 cloves garlic, pressed
2 teaspoon olive oil
1 teaspoon kosher salt
½ teaspoon pepper
1 teaspoon cumin
1½ cups fresh cilantro, snipped
1 cup salsa
1/4 cup chicken broth
¼ cup tequila (or beer)
1 can (4 ounce) chopped green chilies
1 orange, juiced
tortillas
black beans
guacamole
pico de gallo
cilantro
onions

Steps:

  • Place pork in crock pot. Sprinkle with garlic, oil, salt, pepper and cumin. Top with cilantro, salsa, broth, tequila, green chilies, and juice from one orange. Cover and cook on low for about 6-8 hours.
  • Shred pork with two forks and continue to cook until heated through.
  • Serve on a tortilla with all the fixings, or make a rice bowl with black beans and all the fixings. Enjoy!

Nutrition Facts : Calories 381 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 166 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 60 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 682 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

PORK CROCK POT CARNITAS RECIPE



Pork Crock Pot Carnitas Recipe image

The possibilities for this slow cooker carnitas recipe are endless - you can use this for a quesadilla, burrito, nachos, and a lot more.

Provided by Calleigh

Categories     entree

Time 8h10m

Number Of Ingredients 11

5 lbs pork shoulder
1 onion ((chopped))
1 jalapeno ((deseeded, chopped))
2 ½ tsp salt
1 tsp black pepper
4 cloves garlic ((minced)
2 oranges ([juice only (or sub with 3/4 cup fresh orange juice)])
½ tbsp dried oregano
½ tbsp Italian seasoning
2 tsp ground cumin
1 tbsp olive oil

Steps:

  • Clean and wipe dry the pork shoulder before rubbing with salt and pepper.
  • Gather the rub ingredients, mix all together and rub them over the pork.
  • Now, using a slow cooker, put the pork with fat cap up and top with minced garlic, onions, jalapeno, and squeeze the orange juice.
  • Set the slow cooker on low for 8 to 10 hours or set it to high for around 6 hours.
  • Once it's done, remove it from the slow cooker and let it cool before shredding the meat (the meat should be falling off the bone and be tender).
  • If you have 2 cups of leftover juice, you can reduce the juice in a saucepan (set aside as we'll be using it for reheating.)
  • Heat 1 tbsp of oil in a large non-stick pan over high heat. Place shredded pork into the pan, drizzle over some juices.
  • Wait until the juices evaporate and the bottom side is golden brown and crusty. Turn and just briefly sear the other side - you don't want to make it brown all over because then it's too crispy, need tender juicy bits.
  • Repeat in batches don't crowd the pan.
  • Remove pork from skillet. Drizzle over more juices and serve immediately.
  • If you are using defrosted carnitas, this is not applicable as the juices are already on the meat.
  • If you are reheating the carnitas, then flip and cook the other side briefly just to warm through. Only make one side crusty and leaving the other side juicy and moist.

Nutrition Facts : Calories 566 kcal, Carbohydrate 4.23 g, Protein 39.47 g, Fat 42.34 g, SaturatedFat 14.37 g, Sodium 608.71 mg, Fiber 0.68 g, Sugar 2.08 g, ServingSize 1 serving

CROCK POT 'CARNITAS'



Crock Pot 'carnitas' image

Make and share this Crock Pot 'carnitas' recipe from Food.com.

Provided by mariposa13

Categories     Pork

Time 8h20m

Yield 8 serving(s)

Number Of Ingredients 12

1 1/2-2 lbs pork tenderloin, cut into 2 inch cubes
1 medium onion, peeled and sliced
1 fresh jalapeno pepper, seeded and sliced
4 slices orange rind, from half an orange (optional)
1 (12 ounce) can Mr Pibb soda or 1 (12 ounce) can Coca-Cola
16 fajita-size flour tortillas
1 large tomatoes, cored and chopped
1 medium onion, finely chopped
1/2 jalapeno pepper, seeded and finely chopped, to taste
1/2 cup fresh cilantro leaves, chopped
1 tablespoon fresh lime juice
salt and pepper

Steps:

  • Combine pork, onion, jalapeno, orange peel and soda in a crock pot.
  • Cover and cook on low for 8 hours.
  • Uncover and shred the meat using 2 forks.
  • Serve on flour tortillas and top with pico de gallo, if desired.
  • For Pico de Gallo:.
  • Combine all ingredients in a small bowl, seasoning to taste with salt and pepper.
  • Cover and refrigerate until ready to use; Makes 1 1/2 cups.
  • Note: Also, up to 2 teaspoons each of fresh minced garlic and dried oregano can be added to taste.
  • The carnitas can be served rolled into flour tortillas or in taco shells.
  • Topping options include pico de gallo, guacamole or shredded cheese with a bit of taco sauce.

Nutrition Facts : Calories 585.3, Fat 15.6, SaturatedFat 4.2, Cholesterol 56.1, Sodium 936.3, Carbohydrate 80, Fiber 5.1, Sugar 8.4, Protein 29.6

BEST CARNITAS (SLOW COOKER PULLED PORK)



Best Carnitas (Slow Cooker Pulled Pork) image

Create the most juicy and tender carnitas right in your slow cooker. Then broil it in the oven for the perfect crisp, golden edges. Watch the video above!

Provided by Lisa Bryan

Categories     Main Course

Time 8h10m

Number Of Ingredients 10

4 pound boneless pork shoulder or butt
1 tablespoon dried oregano
1 tablespoon ground cumin
2 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon black pepper
1 yellow onion (diced)
4 garlic cloves (minced)
1 jalapeno (deseeded and finely diced)
1 orange (juiced)

Steps:

  • In a small bowl place oregano, cumin, black pepper, salt, and chili powder, then stir together.
  • Trim any excess fat from the pork shoulder (but remember that some fat is good), then rub the spice mixture generously around the entire pork shoulder and place in the slow cooker.
  • Add the onion, minced garlic, jalapeno and orange juice in the slow cooker. Cover and cook on the low setting for 8-10 hours, or high heat for 5-6 hours (until the meat falls apart).
  • Remove the pork from the slow cooker to a large cutting board and use two forks to shred the meat. Don't get rid of the liquid as you will be using it later.
  • Place the shredded pork on a baking sheet. Pour 1 cup of the reserved slow cooker liquid over the pork to keep it moist and tender.
  • Broil for 5-10 minutes or until the meat becomes golden browned and crispy on the edges.

Nutrition Facts : Calories 227 kcal, Carbohydrate 5 g, Protein 28 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 93 mg, Sodium 406 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

PORK CARNITAS (MEXICAN SLOW COOKER PULLED PORK)



Pork Carnitas (Mexican Slow Cooker Pulled Pork) image

Crispy Pork Carnitas (Mexican Slow Cooked Pulled Pork) is a winner! The closest recipe to authentic Mexican Carnitas (NO LARD), with a perfect crisp finish!

Provided by Karina - Cafe Delites

Categories     Dinner

Time 10h10m

Number Of Ingredients 11

4 pounds (or 2 kg) skinless, boneless pork butt (or shoulder)
3-4 teaspoons salt
1 teaspoon pepper
1 tablespoon dried oregano ((or Mexican oregano))
1 tablespoon ground cumin
1 large brown or white onion (, cut into wedges)
8 cloves garlic (, smashed)
2 limes (, juiced)
2 large oranges (, juiced (or 3/4 cup natural orange juice))
3/4 cup coke ((Original or Mexican coke is ideal)*)
2 bay leaves

Steps:

  • Rinse and pat dry pork with a paper towel.
  • In the bowl of a 6-quart slow cooker, add pork, salt, pepper, oregano, cumin, onion, garlic, lime juice, orange juice, coke, and bay leaves.
  • Cover and cook on low heat setting for 8-10 hours, or high heat for 5-6 hours (until the meat falls apart).
  • Remove pork and shred with two forks (DO NOT DISCARD THE LIQUID!)

Nutrition Facts : Calories 228 kcal, Carbohydrate 7 g, Protein 28 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 90 mg, Sodium 282 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

SLOW COOKER CARNITAS



Slow Cooker Carnitas image

Authentic & Crispy Slow Cooker Carnitas make the best pork tacos! They are easy to make with the help of your crockpot!

Provided by Amanda Carlisle

Categories     dinner

Time 4h5m

Number Of Ingredients 12

3-4 pound pork shoulder (trimmed slightly)
1 ½ teaspoon dried oregano
1 teaspoon ground cumin
2 teaspoon salt
1 teaspoon black pepper
1 onion (small , diced)
3 cloves garlic (minced)
⅓ cup orange juice
2 teaspoon orange peel (finely shredded )
⅓ cup lime juice
1 chipotle pepper in adobo sauce (chopped)
1-2 tablespoons oil (- vegetable or canola)

Steps:

  • In a small bowl, whisk together the dried oregano, cumin, salt and pepper
  • Rub seasoning mixture onto pork shoulder on all sides
  • Add onion, garlic, orange juice and peel, lime juice and chipotle pepper to slow cooker
  • Place pork on top
  • Cover and cook on low for 4-6 hours or until internal temperature is 145 degrees F
  • Remove pork from slow cooker onto cutting board, let cool slightly
  • Shred pork with forks
  • Heat oil in skillet on stove ** see notes
  • Add pork and some of the juice from the slow cooker
  • Turn often to brown the pork until juices have evaporated and pork is nicely browned
  • Repeat with more pork if your skillet doesn't hold all of it
  • Serve immediately with tortillas and toppings
  • Store leftovers in refrigerator

Nutrition Facts : Calories 250 kcal, Carbohydrate 6 g, Protein 28 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 93 mg, Sodium 914 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

SLOW-COOKER PORK CARNITAS



Slow-Cooker Pork Carnitas image

This easy and delicious slow-cooker recipe will impress any taco lover. While it's an extra step, crisping up the shredded meat in a skillet before serving adds extra flavor and creates the crunchy bits that are typical of carnitas. And don't skip the pickled red onions! They complement the richness of the pork.

Provided by Food Network Kitchen

Categories     main-dish

Time 5h15m

Yield 4 to 6 servings

Number Of Ingredients 27

2 cups low-sodium chicken broth
Juice of 2 oranges
Juice of 2 limes
1 tablespoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
Small pinch ground cloves
Kosher salt
1 medium white onion, quartered
6 cloves garlic, peeled
2 bay leaves
3 pounds boneless pork shoulder, fat trimmed, cut into 2-inch pieces
Freshly ground black pepper
1/4 cup lard
Soft corn tortillas, for serving
Cilantro leaves, for serving
Sliced jalapenos, for serving
Pickled red onions, recipe follows
2 small red onions, thinly sliced
3/4 cup white vinegar
1/4 cup orange juice
3 tablespoons lime juice
2 bay leaves
1 tablespoon granulated sugar
1 teaspoon coriander seeds
Kosher salt

Steps:

  • Add the chicken broth, orange juice, lime juice, cumin, chili powder, oregano, red pepper flakes, cloves, and 2 teaspoons kosher salt to a large slow cooker and whisk to combine. Add the onion, garlic and bay leaves and stir to combine. Add the pork and toss to coat. Cover and cook on high until the meat is tender, about 5 hours.
  • Transfer the pork to a large bowl with a slotted spoon and discard the bay leaves, onion, and garlic. Shred the pork into bite-size pieces with 2 forks, leaving some larger chunks, and season with salt and pepper.
  • Heat 2 tablespoons of the lard in large nonstick skillet over medium-high heat. Add half the shredded pork and press down into an even layer with a spatula. Cook, pressing occasionally with a spatula, until crisped and browned, 2 to 3 minutes. Transfer to a serving platter and cover with foil to keep warm. Repeat with the remaining 2 tablespoons lard and shredded pork.
  • Serve with tortillas, cilantro, jalapenos and pickled red onions.
  • Put the sliced onions in a medium heatproof, nonreactive bowl. Put the vinegar, orange juice, lime juice, bay leaves, sugar, coriander and 1 tablespoon kosher salt in a small saucepan and whisk to combine. Bring to a boil over high heat and cook, whisking occasionally, until the sugar dissolves, about 1 minute. Pour the mixture over the red onions and set aside until cooled to room temperature. Serve at room temperature or cover and refrigerate up to 4 days.

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Crock Pot 'carnitas' Recipe - Food.com hot www.food.com. Combine pork, onion, jalapeno, orange peel and soda in a crock pot. Cover and cook on low for 8 hours. Uncover and shred the meat using 2 forks. Serve on flour tortillas and top with pico de gallo, if desired. Combine all ingredients in a small bowl, seasoning to taste with salt and pepper.
From therecipes.info


CARNITAS RECIPE ORANGE JUICE - ALL INFORMATION ABOUT ...
Users searching carnitas recipe orange juice will probably have many other questions related to it. Currently, there are 20 results released and the latest one is updated on 05 Jan 2022. The above search results can partly answer users' queries, however, there will be many other problems that users are interested in. We list the most common ones below.
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CARNITAS SLOW COOK RECIPE - ALL INFORMATION ABOUT HEALTHY ...
Place garlic, onions, orange juice, lime juice and seasoned pork shoulder into a slow cooker. Cover and cook on low heat for 8 hours or high for 4-5 hours. Remove pork shoulder from the slow cooker and shred the meat before returning to the pot with the juices; season with salt and pepper, to taste, if needed.
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