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Crispy Carnitas

Crispy Carnitas

5 from 5 reviews
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  • 3 pounds pork shoulder
  • 1 teaspoon salt adjust to taste
  • ½ teaspoon pepper adjust to taste
  • 2 teaspoons oregano
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • 1 bay leaf
  • 1 cinnamon stick
  • 1 onion coarsely chopped
  • 6 cloves garlic minced (I used my garlic press)
  • 1-2 serrano peppers minced
  • 2 oranges juiced
  • 1 lime juice
  • 3 tablespoons ghee or as much as you need to fry your meat


  • Put the pork in a crock pot and add salt, pepper, oregano, cumin and chili powder to both sides of the meat.
  • Add the onion, garlic, serrano pepper, bay leaf and cinnamon stick on top.
  • Squeeze the oranges and lime on top and then cook on high for 4 hours or low for 6-8.
  • Shred the meat with two forks. Heat ghee in a skillet and fry the meat on one side until golden and crispy.
  • Reserve the juices in the crockpot and pour some on top of the meat. Squeeze lime juice on top and serve.
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