Slow Roasted Carnitas
March 4, 2025 • 0 comments
Start this one in the morning, and by dinnertime you’ll have a mouthwatering, wholesome meal ready with almost no effort. Our pasture-raised (forest-raised) pork picnic roast comes from the hardworking shoulder, a cut full of rich marbling, muscle, and connective tissue. As it simmers throughout the day, all that goodness breaks down into a juicy, melt-in-your-mouth roast that's both deeply satisfying and packed with nutrients.
- Prep Time:
- Cook Time:
Ingredients
- (Approximately 4 lbs) Pork - Boneless Picnic Roast
- (1Tbs) Chili Powder
- (2 tsp) Ground Cumin
- (2 tsp) Oregano
- (to taste) Salt and Pepper
- (2) Garlic cloves
- (1) Onion - diced
- Juice from 1 Orange
- (optional) Lime and cilantro
Directions
- Combine chili powder, cumin, oregano, salt and pepper and rub in thoroughly on all side of Picnic roast.
- Place garlic, onions, orange juice, lime juice and seasoned pork shoulder into a slow cooker or Dutch Oven. 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 your pot; season with salt and pepper, to taste, if needed.
- If you like crispy carnitas - Preheat oven to broil. Place carnitas onto a baking sheet, drizzel with orange juice and broil until crisp and crusted, about 3-4 minutes.
- Serve with cilantro, lime and all your favorite taco fixings.
