Slow Cooker Carnitas

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 91.

	this recipe	typical
liquid	0%	7%
fat	0%	0%
aromatics	8%	9%
acid	9%	0%
salt	1%	0%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Where it stands out

• #1 of 91 for gravy quality

Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

2041 g	4 to 5 pounds boneless pork butt ((Boston butt, or pork shoulder))
11 g	1 tablespoon kosher salt
123 g	1/2 cup freshly squeezed orange juice from about 1 large orange
61 g	1/4 cup freshly squeezed lime juice
9 g	3 cloves garlic (minced, about 1 tablespoon)
8 g	1 tablespoon chipotle chile powder
4 g	2 teaspoons ground cumin
2 g	2 teaspoons ground oregano
3 g	1 teaspoon chili powder
1 g	1/2 teaspoon ground black pepper
150 g	1 yellow onion (diced)
	Flour or corn tortillas (or cooked brown rice)
	Toppings of choice: chopped fresh cilantro (and feta or queso fresco, sliced avocado, sliced or diced onion, diced jalapeno)

Method: 10 steps, published by www.wellplated.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Delicious and so simple to make. I’ve been making a far more elaborate version of carnitas for years, and decided to switch it up and try this one instead today. So easy, and the results are equal to or better than the version I’ve always made. This will be a ” — a cook, 5★

“I have made this recipe several times now, and it is easily the best one I have found so far. The flavor is incredible, and the setup is simple. Chicken thighs can be used instead of pork, if that’s something you’d want to do. Thank you Erin for this recipe! I” — a cook, 5★