crockpot pork carnitas with homemade pico de gallo

pork carnita close

In all my years of cooking experience (which add up to about 3…) I have never produced a more delicious hunk of meat. This pork is TO DIE FOR. But don’t die or you won’t be able to enjoy its succulent, sweet flavor.

Besides being mouth-wateringly delicious, this recipe has another thing going for it. It’s cooked in a crock-pot which, in my opinion, is the best invention after the Shop-Vac. 

I just can’t seem to describe my feelings for the crock-pot without getting emotional. That’s just how much I loooove it.

I can’t take all the credit for this recipe however. It comes from, which I highly recommend subscribing to. I just made a few adjustments and voila! Incredible pork carnitas.

ingredients for pork: (Will serve about 4 people. If you’re just cooking for 2, save the leftovers for another recipe which will be coming later this week!) 

  • 2-4 lbs. pork shoulder
  • 2 cloves garlic, roughly chopped in small pieces
  • 1 tablespoon salt
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon black pepper
  • 1 teaspoon oregano
  • ¼ teaspoon cinnamon
  • juice of a lime
  • ½ cup orange juice
  • 1 can chicken broth
  • ½ cup salsa
    *I used a lime-flavored salsa and it was really good

directions for pork:

  1. Chop your garlic and rub all over the pork shoulder. Place the meat in the crock-pot.
  2. Mix together the salt, cumin, chili powder, black pepper, oregano and cinnamon. Rub the seasonings onto the pork. (Don’t be shy, really RUB it in!)
  3. Add the lime juice, orange juice, chicken broth and salsa. Cover and cook on low for 8 hours.
  4. Shred the meat in the crock-pot.
  5. Serve on tortillas with fresh cilantro, avocado, cheese (I used pepper-jack) and fresh pico de gallo.


pork carnita

ingredients for pico de gallo

  • 2 large red tomatoes
  • 1 small white onion
  • LOTS of cilantro
  • juice from a lime
  • 1 jalapeno pepper, cut into tiny pieces
  • salt to taste

directions for pico de gallo

  1. Cut tomatoes into small chunks
  2. Dice the onion and jalapeno
  3. Wash and chop cilantro into smaller pieces
  4. Add everything in a bowl, mix together and refrigerate for at least an hour

picco de gallo

P.S. Make sure to keep all the leftovers! They’ll be used for another scrumptious recipe, which will be coming soon!


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