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250ml Cuban Mojo Infused Olive Oil Blend – authentic Cuban flavor
Garden Infuzions

Slow Cooker Pork Carnitas with Cuban Mojo Infused Blend Olive Oil

Slow Cooker Pork Carnitas with Cuban Mojo Infused Blend Olive Oil brings bright citrus, garlic, and slow-cooked pork together for a juicy, flavor-packed dinner with effortless comfort.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Caribbean, Mexican
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 3 to 4 pounds pork shoulder trimmed and cut into large chunks
  • 3 tablespoons Cuban Mojo Infused Olive Oil Blend
  • 1 large yellow onion sliced
  • 6 cloves garlic minced
  • 1 tablespoon kosher salt
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 cup orange juice
  • 1/2 cup chicken broth
  • 2 tablespoons lime juice
  • 2 bay leaves
  • 2 tablespoons chopped cilantro for serving
  • 12 small corn tortillas for serving
  • 1/2 cup diced white onion for serving
  • 1 lime cut into wedges

Equipment

  • 1 Slow Cooker 6-quart or larger
  • 1 Large skillet For searing the pork
  • 1 pair Tongs For turning meat while searing
  • 1 Sheet Pan Optional for crisping the shredded pork
  • 2 Forks For shredding the pork

Method
 

Instructions
  1. 1. Pat the pork shoulder dry and season it evenly with salt, cumin, oregano, black pepper, and smoked paprika.
  2. 2. Heat the Cuban Mojo Infused Olive Oil Blend in a large skillet over medium-high heat, then sear the pork chunks on all sides until browned.
  3. 3. Add the sliced onion and minced garlic to the slow cooker. Place the browned pork on top.
  4. 4. Pour in the orange juice, chicken broth, and lime juice, then tuck in the bay leaves.
  5. 5. Cover and cook on low for 8 hours or until the pork is very tender and shreds easily with a fork.
  6. 6. Remove the pork from the slow cooker and shred it with two forks, discarding any large pieces of fat and the bay leaves.
  7. 7. Skim off excess liquid if needed, then return the shredded pork to the cooker and stir it into the cooking juices.
  8. 8. For crisp edges, spread the shredded pork on a sheet pan and broil for 4 to 6 minutes, watching closely until the edges brown.
  9. 9. Serve the carnitas in warm tortillas with diced onion, chopped cilantro, and lime wedges.
  10. 10. Spoon a little of the cooking liquid over the pork before serving for extra flavor and moisture.

Notes

For the deepest flavor, let the seasoned pork sit for 15 to 20 minutes before searing if you have time. If the slow cooker liquid looks too thin after cooking, simmer it in a saucepan for a few minutes before spooning it back over the shredded pork. The featured blend should stay the only blend in the recipe.

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