Sweet Pork Carnitas
Nachos are one of my favorite foods! Don’t believe me? Just check out my “about me” page. For several years in a row, I requested a nacho bar for my birthday and this is the meat I make. Some people like to order burgers or pizza wherever they go. I usually order nachos if I can. This wonderful recipe comes from a family friend and to her, I will be ever grateful for such a delicious recipe!
There is a small amount of prep work, but the 15 – 20 minutes is worth it! You can also make extra meat and freeze it for another day. Simply defrost and reheat in the microwave or on the stovetop. Enjoy your nachos with melted cheese, jalapeños, salsa, olives, guacamole, hot sauce, beans, and whatever else you love on your nachos! My personal favorite would be: gluten free corn tortilla chips, sweet pork carnitas, spicy Velveeta cheese, and my homemade hot pepper relish. Sometimes I add a few more toppings, but I usually keep is simple.
Sweet Pork Carnitas
Equipment
- Slow Cooker
Ingredients
- 2½ - 3 lbs Pork Loin Roast
- ½ Cup Packed Brown Sugar
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- ½ tsp Ground Oregano
- 1 tsp Beef Bouillon Granules (1 Cube Crushed)
- Salt & Pepper to Taste
- 1 Cup Orange Juice
- 2 Limes, Juiced
- 2 TBSP Soy Sauce
Instructions
- In a dry skillet, sear all sides of the roast until brown, set aside.
- In a bowl, combine brown sugar, spices, and bouillon.
- Use the dry mixture to coat all sides of the seared roast.
- Place roast in a slow cooker and cover with any extra brown sugar mixture.
- Mix all liquids together. Add liquids to bottom of the slow cooker.
- Cook on low 8-9 hours or cook on high 5-6 hours.
- Remove roast and shred. Place shredded roast back in slow cooker to absorb juices.
- Serve your delicious sweet pork carnitas in fried corn tortillas or on a crispy bed of tortilla chips!
Notes
- I have used various liquids when making these carnitas. There have been times when I haven't had orange juice or a lime, so I've used lemon juice. I've also used citrus flavored sparkling water!
- The original recipe only called for half the liquids, but I found doubling the liquids, which is the amount above, allowed for more juices in the slow cooker and helped to keep the pork moist.