Carnitas Inspired Pork Roast

We used to (pre-COVID) spend most of our New Year’s Eve holidays at a rented cabin with a whole lot of friends. Generally a few people would sign up to cook for everyone each night. The year we rang in 2018, my friend Sara made this carnitas inspired pork roast in a crockpot that was SO good I asked her for the recipe. This is heavily inspired by that!

I have since made this a few times and I change it up based on what we have around in the house, but it has yet to disappoint. One step that I added that I’m really excited about is broiling the meat when it’s done in the crockpot. This gets those crispy edges, like the carnitas you get at a restaurant!

It’s super versatile and can be paired all sorts of ways. I like to eat this carnitas inspired pork roast on nachos, with mac-n-cheese and BBQ sauce, or even on a salad!

Ingredients:

• 2-3 pounds of pork roast
• 1/3 cup orange juice (fresh or bottled)
• 1/3 cup vinegar (I used a combo of apple cider vinegar and white vinegar)
• 1/4 cup lemon juice (fresh or bottled)
• 2 tbsp cumin powder
• 1 tbsp chili powder
• 1 tbsp cayenne powder (more or less to taste)
• 4-5 whole cloves or 1/2 tsp ground cloves
• 1/4 tsp all-spice
• 1/4 tsp smoked paprika
• Salt and pepper
• 1 shot of tequila!

Instructions:

Start by browning your pork roast on all sides in a hot skillet. I do about 2 minutes per side, so it’s nice and browned. Place in the crockpot.

Add remaining ingredients to the crockpot and cook on high for 4-5 hours or low for 7-8 hours. Once you are nearing the end of time, the pork should be mostly fork-tender. Shred the pork and stir it into all the juices.

Once you’re ready to eat, remove the shredded pork from the crockpot and spread it out on a baking sheet. Place under a broiler for 5-7 minutes or so, until it’s nice and browned and crispy! Watch closely to prevent burning.

Print Recipe

Carnitas Inspired Pork Roast

An easy crock-pot pork roast that is super versatile

Course: Main Course

Keyword: Crock-Pot, Low-FODMAP, Pork, Slow Cooker

Servings: 6

Ingredients

• 2-3 pounds pork roast or pork butt
• 1/3 cup orange juice fresh or bottled
• 1/3 cup vinegar combo of white and apple cider
• 1/4 cup lemon juice fresh or bottled
• 2 tbsp cumin powder
• 1 tbsp chili powder
• 1 tbsp cayenne powder more or less to taste
• 4-5 whole cloves or 1/2 tsp ground cloves
• 1/4 tsp all spice
• 1/4 tsp smoked paprika
• salt and pepper
• 1 shot tequila

Instructions

• Start by browning your pork roast on all sides in a hot skillet. I do about 2 minutes per side, so it's nice and browned. Place in the crockpot.
• Add remaining ingredients to the crockpot and cook on high for 4-5 hours or low for 7-8 hours. Once you are nearing the end of time, the pork should be mostly fork-tender. Shred the pork and stir it into all the juices.
• Once you're ready to eat, remove the shredded pork from the crockpot and spread it out on a baking sheet. Place under a broiler for 5-7 minutes or so, until it's nice and browned and crispy! Watch closely to prevent burning.