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–+ servings

Lighter Carnitas

Course: Dinner/Slow Cooker
Cuisine: Mexican
Keyword: carnitas
Servings: 8
Author: Michelle De La Cerda


  • 2 tbsp chicken bouillon
  • 1/4 tsp black pepper
  • 1 cup orange juice
  • 2 cloves of garlic; grated/minced
  • 1/2 medium onion; chunked
  • 1-2 orange rinds; cleaned
  • Salt-to taste
  • 2-3 pound pork roast
  • Olive oil


  1. In your slow cooker add all ingredients except salt, roast, and olive oil. Mix well.
  2. Taste the broth for salt content.
  3. Add salt to your liking. I added about 1/4 teaspoon more. The chicken bouillon is fairly salty on its own so add salt to you personal tastes.
  4. Add roast. Cook on low at least 6 hours.
  5. When ready to serve, pull the roast out and let sit on cutting board for about 20 minutes.
  6. Shred the roast into desired size.
  7. Meanwhile, heat a frying pan with a bit of olive oil.
  8. Once hot, add shredded pork and quickly "fry" up.
  9. Serve as desired…in corn tortillas with lime, onion, and cilantro perhaps.