Ok, I know I say this every time, but this recipe for Crockpot Citrus Carnitas is maybe my favorite recipe. The flavor is just so good. Right out of the crockpot, the meat melts in your mouth. But then, you crisp it up in the oven and it gives it just a little crunch to it. Everyone in my family LOVED it! These Korean BBQ tacos that you cook in the crockpot are another favorite of ours.
Whenever I am asked about my favorite food, I go back and forth between a good pizza and tacos of any kind. I’d eat either any day of the week. But these Crockpot Citrus Carnitas may take the cake. They are that good.
So for those of you that don’t know me well, I was a Spanish major in college. I lived in Spain for a semester, and I also spent a summer in Monterrey, Mexico volunteering. When I was in Mexico, we often ate at small little taco stands on the street. They had the BEST tacos. No other taco I have ever eaten has compared to them.
Mexican Food vs. Tex Mex Food
Growing up, when I thought of “tacos”, I usually just thought of the traditional ground beef taco with cheese, lettuce, tomato, salsa, etc. It wasn’t until I went to Mexico and had real tacos, did I experience how amazing tacos could actually be. Because let’s be real, Mexican food is NOT the same as Tex Mex. Read this!
The tacos we ordered were carnitas or pork prepared another way and they were always served with a “salsa” of diced white onion and cilantro. So I knew when we started this blog that I needed to recreate a version of my favorite taco. That’s how I landed on these Crockpot Citrus Carnitas tacos.
Crockpot Citrus Carnitas
Season the pork butt with garlic, cumin, onion powder, salt and pepper and then seared for flavor. Then, put in the crockpot with the juice of one orange where it cooks all day. After you take it out and shred it, I pop it in the oven to give it a little extra crispiness. Served on a corn tortilla with cilantro, onion and avocado!
5 de mayo (which isn’t Mexico’s Independence, but the celebration of winning an important battle against the French) is coming up soon and I highly recommend that you make this recipe with the amazing Bar Taco marg if you like to “celebrate”! Enjoy, friends!
Crockpot Citrus Carnitas
Equipment
- Crockpot
Ingredients
- 3 lbs. pork butt
- 1 orange
- 1 white onion
- 1/2 cup chopped cilantro
- 1 lime
- 1 pkg. corn tortillas
- 1 tsp. salt, pepper, garlic powder, onion powder and cumin
- 2 Tbsp avocado oil or butter
- 1 avocado (optional)
Instructions
- Mix together the seasonings in a small bowl.
- Start by cutting the pork butt into small chunks (like 2 in thick).
- Pat the meat dry and then rub about 3/4 of the seasoning over all sides of the meat.
- Heat the oil/butter in a skillet or pan on high heat.
- Once it is hot, add the meat just long enough to sear each side (until it's golden brown).
- Once you've seared each side of all pieces of the meat (you may need to do this in batches depending on the size of your pan), place the meat in the crock pot.
- Slice 1/2 on the onion into rounds and place that over the meat.
- Using a vegetable peeler, peel the skin of the orange and add those peels to the meat as well.
- Sprinker the remaining seasoning on top.
- Lastly, squeeze in the juice of the entire orange over the top.
- Cook on high for 4-5 hours.
- While the meat is in the crockpot, finely dice the rest of the white onion and mix it with the chopped cilantro. Add a little salt and store in the refrigerator until you need it.
- Once it's done cooking, remove and using two forks, separate the meat from the fat and then shred the meat. (I know this is a pain, but the fat is what gives the meat good flavor.)
- Place the meat on a pan lined with parchment paper.
- Juice one lime over the top and then season with a little bit of salt as well.
- Turn your oven to "broil/high" and put the meat in for about 4-5 minutes or until slightly crispy.
- Serve in tortillas (microwave in wet paper towel to soften), and top with the onion/cilantro mixture and avocado!
