Slow Cooker Carnitas
What You Will Need
Ingredients
- 1 orange, cut in half
- 1 cup water
- 1/2 cup whole milk
- 2 Tbsp. olive oil
- 1 small white onion, quartered
- 5 garlic cloves
- 1 tsp. oregano
- 900-1400 g pork shoulder, cut into 4 large pieces
- taco size corn or flour tortillas for serving
- ½ cup cilantro, for topping
- 1/2 cup white onion, chopped
- 1 small bunch of radishes, sliced
- Limes for serving
Seasoning
- 2 tsp. salt
Dressing
- Lee Kum Kee Sriracha Mayo
Made with
Lee Kum Kee products
How to make it
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In a slow cooker squeeze orange halves and add the rinds. Add water, milk, oil, quartered onions, garlic, 2 tsp. salt, oregano, and pork pieces.
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Mix together and cover slow cooker. Cook for 8 hours on low.
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When the pork is done transfer it to a plate reserving some fat and juices from the slow cooker pot and dispose of the rest of the juices.
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In a cast-iron pan heat some of the fat from the cooking liquid or use vegetable oil (optional) over medium high heat. Sear pork chunks in the skillet until the outside is crispy. Add in reserved juices from the slow cooker to the carnitas.
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Serve the carnitas with warmed tortillas, cilantro, onions, radishes, lime and drizzle with Lee Kum Kee Sriracha Mayo.
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