These crockpot Carnitas are fantastic. The pork is incredibly flavorful and tender by the end of the process. There’s a couple of reasons for that.

First and foremost crockpots can darn near make golf balls tender over time if they want.

Secondly, cooking the Country Style Ribs THEN shredding them and adding the onions, peppers, and garlic means that every ounce of the meat gets flavor, not just the outside of the meat as in most recipes.

Try it…it’s super easy even if it looks complicated…you won’t regret it.

Prep Time: 15 minutes
Cook Time: 6 Hours slow cooker time
Number of Servings: 12
INGREDIENTS
3 lbs Country Style Pork Ribs
2 tsp ground cumin
2 tsp salt
1 tsp black pepper
1 cup water
Juice from 2 Oranges
1 medium onion, chopped rough
1 large poblano pepper, chopped
1 Jalapeno Pepper, seeded, chopped
2 cloves Garlic
1 Lime, quartered

DIRECTIONS

1. Trim the excess fat cap a bit from your country style ribs. Coat ribs with cumin, salt, black pepper and place in crock pot Add water. Cook on low for 5 hours or until pork is tender enough to shred with fork.
2. Remove ribs from crock and shred, keep all juice in the crockpot (skim fat off the top if you wish)
3. Add onion, poblano, jalapeño, and garlic to crock pot juices and then add meat back to crock and cook on HIGH for 1 hour.
4. Remove meat mixture from crock and place into a colander to drain off juices/fat.
5. Heat orange juice in Cast Iron Pan for 3 minutes over medium high heat. Place meat mixture into pan and mix around, allowing the meat to “brown” and mix with orange juice.
6. Squeeze lime over entire mixture.
   Serve either on tortillas (like soft tacos) or over rice.

NOTES: You can take steps to minimize the fat, trimming to begin with, skimming off later and that will bring the calorie count down if you’re a counter. You can also serve this with just some rice and veggies as I show in the picture…and it’s super good.