Alright you guys it’s time to get serious about pork butts.

  But seriously…

Pork butt/shoulder (they are the same) is one of the best cuts of the pig (sorry Wilbur). Everyone eats this cut (think any kind of pulled pork), but few make it at home. It’s a shame because IT’S SO EASY. The trick with these tough fatty pieces of meat is to braise them. Cooking pork butt for a long time on a low temperature is the best way to get tender, delicious, mind blowing carnitas.

I am a HUGE Mexican food fanatic. When I traveled to Mexico a couple years ago, I was blown away by the carnitas. Since returning, I have been trying to recreate the flavors I had there and let me tell ya…I think I got it.

If you don’t want to read on and on about this recipe you can jump to the recipe below. My feelings won’t be hurt too bad.

Jump to Recipe

The secret is orange juice.

You get the hint of sweetness and the acidity helps tenderize the meat. These carnitas just melt in your mouth and explode with flavor. The BEST thing…you make them in the crock pot (remember the whole braising concept? Crockpots are the life hack for braising). Who has time to babysit something in the oven all day? I don’t. These are great. You put everything in the crock pot in the morning and it’s ready for dinner. That’s a win in my book all day long. Plus these carnitas are great on everything. Tacos? YES. Quesadillas? YES. Cauli rice bowl with mango salsa? YES YES YES. Make a big batch and you have lunch for the whole week!

Alright lets get started:

PORK BUTT: You will want to get about 3-4 pounds of pork butt or shoulder for this recipe. Trim off the extra large pieces of fat. TIP: Cut the pork into 4-5 chunks for extra flavor. Season the pork with your spice mix. This is a large cut of meat. Trust me, you NEED a lot of seasoning.

Chilis: While you can use canned green chilis in a pinch for this recipe, I do recommend using fresh chilis and fire roasting them for ultimate flavor.

Orange juice: Fresh squeezed (I get it in the produce section at the grocery store) is always the best, but you can use pre bottled juice too.

Put all your ingredients in the crock pot and cook on high for 8-10 hours. It’s as easy as that!

Once your pork is done, shred it (should shred VERY easily) and put it all on a baking sheet. Spoon some chilis and about a cup of your cooking liquid on top and broil for 5-6 min until you reach your desired amount of golden brown deliciousness. Squeeze the lime juice on top if desired, and serve them up however you like!  

Storing:

Your carnitas will store in the fridge for 4-5 days and freeze for up to 3 months. For reheating frozen carnitas I recommend using a heat safe bag and then heating up the carnitas (still in the bag) in a boiling pot of water. That way you don’t lose any of the moisture or flavor. Remember to heat to 165.

I seriously can’t believe how simple it is to make something THIS delicious. Enjoy!