Chipotle-Orange Slow Cooker Carnitas

Chipotle-Orange Slow Cooker Carnitas

John Kanell @preppykitchen


Chipotle-Orange Carnitas

  • 2 Tbsp kosher salt 34g
  • 1 Tbsp chili powder 8g
  • 1 Tbsp ground cumin 6g
  • 1 tsp cocoa powder 2g
  • 1/2 tsp ground coffee 500mg
  • 1/2 tsp ground cinnamon 1g
  • 1 Tbsp orange zest 6g
  • 1 6 to 7 lb. Boston butt pork roast
  • 6 garlic cloves halved
  • 3 Tbsp olive oil 45mL
  • 1 cup lager beer 236mL, such as Corona
  • 2 cups peeled and chopped orange 450g
  • 3 Tbsp pureed chipotle chiles in adobo
  • 1 orange halved
  • 1 Tbsp chile para naranja
  • Lime-Cilantro Cabbage Slaw and Quick Black Beans to serve
  • Toasted tortillas salsa, and diced avocado, to serve


Lime-Cilantro Cabbage Slaw

  • 1/2 head red cabbage 25g, thinly sliced
  • 2 tsp lime zest 4g
  • 2 Tbsp lime juice 30mL
  • 1/2 tsp kosher salt 3g
  • 1/2 cup chopped fresh cilantro 25g

For the Chipotle-Orange Carnitas

  1. In a small bowl, stir together salt, chili powder, cumin, cocoa, coffee, cinnamon, and orange zest.
  2. Sprinkle half of mixture over pork roast. Using a paring knife, make 1-inch-deep incisions all over pork roast.
  3. Using your fingers, insert garlic cloves into pork. Refrigerate overnight, if desired, or proceed with recipe.
  4. Heat olive oil in a large skillet over medium-high heat. Add pork; cook 2 to 3 minutes per side until browned.
  5. Transfer pork to a 5 to 6 quart slow cooker. Pour beer around pork; add chopped orange, chipotle-adobo puree, and remaining seasoning mix.
  6. Cover and cook on low for 10 hours. Shred meat using two forks; discard fat and bones.
  7. Let meat marinate in slow cooker for 30 minutes.
  8. Transfer desired amount of meat to a colander; let drain (reserve liquid in slow cooker).
  9. Transfer meat to rimmed sheet pans; scatter in an even layer. Squeeze one orange over pork; tuck other orange half onto sheet pan.
  10. Sprinkle pork and orange with chili para naranja. Broil meat on high until crispy, 4 to 6 minutes.
  11. Serve crispy pork with toasted tortillas, salsa, diced avocado, Lime-Cilantro Slaw, and Quick Black Beans.

For the Lime-Cilantro Cabbage Slaw

  1. In a medium bowl, stir together all ingredients. Refrigerate until ready to serve.
  2. For the Quick Black Beans
  3. In a medium bowl, stir together 1 can of rinsed and drained black beans with ¼ cup reserved liquid from slow cooker and 1 teaspoon kosher salt.
  4. Microwave on high for 1 minute, if desired.

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