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Serve carnitas in tacos, burritos, rice bowls, or on top of salads.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Carnitas freeze well: portion into freezer bags and freeze for up to 3 months. Thaw and crisp up in a hot pan before serving.
Variations:
Add Citrus: For a brighter flavor, add lime juice along with the orange.
Spicy Version: Toss in a few chopped jalapeños or a chipotle pepper during slow cooking.
Herb Twist: Sprinkle fresh cilantro over the finished carnitas for extra freshness.
FAQ:
Q: Can I use a slow cooker?
A: Yes! Brown the pork first, then transfer everything into a slow cooker and cook on low for 6–8 hours.
Q: Do I have to crisp the meat in the oven?
A: It's optional, but highly recommended to get that authentic crispy texture.
Q: Can I use a different cut of pork?
A: Pork shoulder is ideal due to its fat content, but pork butt also works very well.
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