Recipe of The Week: Slow Cooker Citrus Carnitas

Mmmm … there are few things like a well-done, tender shoulder roast.

Fortunately we have lots of great way to incorporate a shoulder roast into a great weekday meal.

This slow-cooker Citrus Carnitas will not only be easy on the wallet, but it’ll fill stomachs and make enough for leftovers!

Bon apetit!


  • 1 (2 to 3 lb.) boneless pork shoulder roast
  • 1 tsp. olive oil
  • 1 cup  orange juice
  • 4 limes, juiced (1/2 cup)
  • 4 cloves garlic, minced
  • 1 Tbsp ground cumin
  • 1 tsp. dried oregano
  • 1 tsp. fine sea salt
  • 24 corn tortillas, for serving
  • 2 limes, cut into wedges, for serving
  • Optional toppings:  guacamole, black beans, yellow rice, cooked bell pepper strips, shredded lettuce, and/or chopped tomatoes.


1. Trim fat from meat. Cut meat to fit a 3- or 4-qt. slow cooker. Use a paring knife to cut 1 inch slits in the pork about every 2 inches.

2. In a large skillet, warm olive oil over medium heat. Add meat and cook for about 10 minutes or until browned, turning once. Transfer meat to slow cooker.

3. In a medium bowl, combine orange juice, lime juice, garlic, cumin, oregano, and salt. Pour mixture over meat.

4. Cover and cook on high-heat setting for 4 to 5 hours or on low-heat setting for 8 to 10 hours. Transfer meat to a cutting board; cool slightly. Using forks, shred meat. Drain cooking juices, reserving 1/2 cup. Return meat to slow cooker. Add reserved juices to meat mixture; serve with a slotted spoon.

5. For crispy carnitas, heat large nonstick skillet over medium heat. Add pork in batches, cooking and stirring for 3 to 5 minutes or until browned and desired level of crispness.

6. Preheat oven to 350°F. Wrap corn tortillas in foil. Bake for 10 minutes or until warm. Serve pork on warm corn tortillas with lime wedges and desired toppings.


234 calories, 7 g fat, 2 g saturated fat, 0 g trans fat, 50 mg cholesterol, 231 mg sodium, 25 g carbohydrates, 3 g fiber, 2 g sugar, 18 g protein. Daily values: 1% vitamin A, 17% vitamin C, 5% calcium, 11% iron.

** Total time: 25 minutes plus 4 hours cook time • makes 12 tacos (Recipe adapted from original, here).


2018-03-29T20:51:06-05:00 March 29th, 2018|CrossFit, Fitness, Recipe|0 Comments

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