Ally
Right now, before you go any further, save this recipe because it is absolutely TO DIE FOR! Hands down, these are the most amazing crispy crockpot carnitas I have ever eaten, and the spicy avocado crema? Girl, stop. You’re going to need to tell a friend to come over ASAP with some margs because honey, this is about to be a party.
It’s simple, really. Perfectly tender pork that’s just falling apart and bursting with the flavors of chipotle, onion, garlic, orange juice, and cinnamon. A major flavor party on your tongue. But then the pork gets placed under your broiler until it’s charred and crispy along the edges. Is your mouth watering yet?
Then, we’re going to slather on our spicy, limey, tangy avocado crema onto perfectly browned, pillowy corn tortillas. It’s the perfect base for what’s about to happen on top. Pork, red onion, cilantro. Those are the traditional toppings and that’s all you need. It’s perfection. I had 6 of them, no joke.
This is a national emergency. Tell a friend, share the love, and don’t rest until these are on your table, in your mouth, and in your belly. Goodnight, and you’re welcome 🙂
Crispy Crockpot Carnitas with Spicy Avocado Crema
Prep time
Cook time
Total time
Seriously THE MOST AMAZING crispy crockpot pork carnitas. The meat has so much flavor, and the spicy avocado crema is to die for!
Author: Ally
Serves: 4 servings
Ingredients
- 4 lb. boneless pork shoulder (pork butt)
- 1 Tbsp. salt
- Freshly ground black pepper
- 1 Tbsp. chipotle powder
- 4 cloves garlic, peeled and halved
- 2 cinnamon sticks
- 1 yellow onion, peeled and quartered
- 3 oranges, juiced and zested
- 1 lime, juiced and zested
- ¼ cup avocado oil or olive oil
- Corn tortillas, for serving
- Fresh cilantro, for serving
- Raw sliced red onion, for serving
- Avocado crema, for serving (recipe below)
- Avocado Crema:
- 1 ripe avocado
- 3 limes, juiced
- ¼ cup sour cream
- ½ cup cilantro leaves
- 1 Tbsp. honey or agave
- ½ tsp. cumin
- 1 jalapeno or serrano pepper (optional, if you like it spicy!)
- salt & pepper
Instructions
- First, cut your pork into 2" cubes.
- Aggressively season the pork all over with salt, pepper, and chipotle powder.
- If a cube has a fat cap on it, (white) make a 1" cut into the fat with your knife and stick a piece of garlic in it.
- Place the pork cubes in the slow cooker sitting fat sides up.
- Nestle the cinnamon sticks and onion quarters around the pork.
- Pour the freshly squeezed orange juice and freshly squeezed lime juice over the pork. Sprinkle the zest from the oranges and lime over the pork as well. Drizzle the oil evenly over everything.
- Secure the lid to your slow cooker and cook on high heat for 4 hours, or low heat for 8 hours.
- When the meat is finished cooking, carefully transfer the chunks one by one onto a baking sheet. Remove the fat from each piece, then shred the meat with two forks. It should fall apart easily.
- Drizzle some of the residual sauce in the slow cooker over the meat, and then put the sheet pan in your oven.
- Turn your broiler on high, and let it broil in there for about 7 minutes. Keep an eye on it. You want the meat to get slightly blacked and crispy along the edges.
- Meanwhile, make the avocado crema.
- In a blender or food processor purée the avocado, juice of 3 limes, sour cream, cilantro, honey, cumin, your hot pepper of choice, and a pinch of salt and pepper until smooth and creamy.
- Char some corn tortillas over your burner, and serve the pork tacos with fresh cilantro, raw onion, and some spicy avocado crema. Absolute heaven!
