Description
A celebration of flavors featuring tender slow-cooked pork shoulder served with a zesty jalapeño slaw, perfect for gatherings or a cozy dinner.
Ingredients
Scale
- 3 pounds pork shoulder
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup orange juice
- 1/4 cup lime juice
- 2 jalapeños, sliced
- 1/4 cup cilantro, chopped
- 4 cups cabbage, shredded
- 1/2 cup mayonnaise
- 1 tablespoon apple cider vinegar
Instructions
- Place the pork shoulder in the slow cooker, ensuring there’s room for spices and juices.
- In a bowl, mix chili powder, cumin, garlic powder, onion powder, salt, and black pepper. Rub this spice mix all over the pork.
- Pour in the orange juice and lime juice, then add jalapeño slices.
- Cover and cook on low for 8 hours.
- Shred the pork in the slow cooker and mix it with the juices.
- In a large bowl, combine shredded cabbage, chopped cilantro, mayonnaise, and apple cider vinegar, and toss gently.
- Serve shredded carnitas with jalapeño slaw, tortillas, or over rice.
Notes
For a milder slaw, remove jalapeño seeds. Leftovers can be refrigerated for up to 4 days or frozen for 3 months.
- Prep Time: 15 minutes
- Cook Time: 490 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 823mg
- Fat: 27g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 80mg