Slow-Cooked Carnitas Fajitas with Citrus and Spices (Print version)
Tender citrus-spiced pork shoulder gets crisped at the edges and folded into warm fajitas with peppers, onions, lime, and cilantro.
# Ingredients:
For the carnitas
01 -
3 lb (1.4 kg) boneless pork shoulder, trimmed of large surface fat and cut into 3-inch chunks
02 -
2 teaspoons kosher salt
03 -
1 teaspoon black pepper
04 -
1 tablespoon ground cumin
05 -
2 teaspoons dried oregano
06 -
2 teaspoons chili powder
07 -
1 teaspoon smoked paprika
08 -
1/4 teaspoon ground cinnamon, optional
09 -
5 cloves garlic, minced
10 -
1 large yellow onion, sliced
11 -
3/4 cup (180 ml) fresh orange juice
12 -
1/4 cup (60 ml) fresh lime juice
13 -
1/2 cup (120 ml) low-sodium chicken broth
For the fajitas
14 -
2 tablespoons olive oil, divided
15 -
3 bell peppers, mixed colors, sliced
16 -
1 large yellow onion, sliced
17 -
1/2 teaspoon kosher salt
18 -
8 small flour tortillas, warmed
19 -
1 avocado, sliced
20 -
1/2 cup fresh cilantro leaves
21 -
2 limes, cut into wedges
# Instructions:
01 -
Place the pork chunks in a large bowl. Add salt, pepper, cumin, oregano, chili powder, smoked paprika, cinnamon if using, and garlic. Toss until the pork is evenly coated.
02 -
Scatter the sliced onion in a 6-quart slow cooker. Add the seasoned pork, then pour orange juice, lime juice, and chicken broth around the meat.
03 -
Cover and cook on low for 8-10 hours, or on high for 5-6 hours, until the pork pulls apart easily with two forks.
04 -
Transfer the pork to a rimmed sheet pan. Strain and reserve the cooking liquid. Shred the pork into bite-size pieces and spoon about 1/2 cup of the liquid over the top.
05 -
Broil the shredded pork 6 inches from the heat for 4-6 minutes, until browned and crisp at the edges. Toss once and broil 1-2 minutes more if you want extra crispy pieces.
06 -
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the bell peppers, onion, and salt. Cook for 6-8 minutes, stirring often, until browned at the edges and tender-crisp.
07 -
Fill warm tortillas with crispy carnitas, peppers, onions, avocado, cilantro, and lime juice. Serve with extra reserved cooking liquid on the side for drizzling.
# Good to know:
01 -
Low setting gives the juiciest texture for pork shoulder.
02 -
Save the strained cooking liquid for reheating leftovers.
03 -
Use corn tortillas for a gluten-free serving option.