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–+ servings
pork carnitas with onion cilantro and lime over a tortilla and rice

Slow Cooker Pork Carnitas

Source: donuts2crumpets
Pork is slow cooked in mango and peach nectar with brown sugar, chipotle chili powder, cumin, onion powder, garlic and oregano then broiled for crispiness!
Servings: 12
Prep Time 15 minutes
Cook Time 8 hours
5 from 3 votes

Ingredients
  

  • 1 tsp chipotle chili powder
  • 1 Tbsp cumin
  • 1/2 Tbsp onion powder
  • 1/2 Tbsp garlic salt
  • 1/2 Tbsp oregano
  • 3-4 pounds boneless pork (I have used loin, shoulder/butt and even boneless ribs)
  • 11-12 oz can mango nectar
  • 11-12 oz can peach nectar
  • 1/2 cup brown sugar

Instructions
 

  • Mix together the chipotle chili powder, cumin, onion powder, garlic salt, and oregano.
  • Rub the spice mixture all over the boneless pork.
  • Place the pork in the slow cooker.
  • Pour both cans of nectar around the meat.
  • Sprinkle the brown sugar into the nectar.
  • Cook on high for 5-6 hours or low 7-8 hours until the meat just falls apart.
  • Shred the pork in the juices, then using tongs, place the pork on a large foil lined cookie sheet, (don’t pour out the juices on to the cookie sheet.)
  • Brush the meat with some of the juices from the slow cooker and then broil on high till you reach your desired crispiness. (You can take the sheet pan out of the oven, toss the pork about a bit with the tongs, then put it under again for maximum crispiness.)
  • Serve with the remaining juice on the side to drizzle over the meat if desired. (Or you can throw the meat back in to the juice to keep it moist.)