Cauldron Carnitas

cauldron-carnitas-recipe

The authentic carnitas recipe.  We named this one for Halloween but comforting goodness of  this slow-cooked pork recipe really needs no excuse.  Perfect for every age.

Rate this Recipe

Cauldron Carnitas

Print this Recipe

Recipe Ingredients

  • 1 pork shoulder (6-pound pork butt, cut into large chunks)
  • 1 (16-ounce) jar LA VICTORIA® Thick 'n Chunky Salsa, Salsa Verde
  • 1/2 cup orange juice
  • 1 medium yellow onion, thinly sliced
  • 8 cloves garlic, peeled
  • 1 bay leaf
  • 2 tsp dried oregano
  • 1 tsp ground cumin
  • 1/4 tsp cinnamon, ground
  • 4 tsp kosher salt
  • Freshly ground pepper, to taste

Cooking Directions

  1. Trim any excess fat from the meat and discard. Place all of the ingredients in the slow-cooker and set to cook on LOW for 8 hours. When the pork is cool enough to handle, lift the meat from the juices and place it in a large bowl. Shred the meat using two forks, adding liquid from the slow-cooker as necessary, to keep the shredded pork moist.
  2. Skim the fat from the juices and keep for re-heating the pork.
  3. To serve, warm the corn tortillas and offer a taco bar of sour cream, pickled red onions, sliced avocado, shredded cabbage, shredded cheese, cilantro leaves and LA VICTORIA® SUPREMA® Salsa. Welcome guests to assemble their own tacos.