This is a staple on those 'I just don’t feel like cooking' nights. Just throw a pork shoulder in the crockpot around lunchtime and let it do its thing. Juicy, flavorful, and perfect for build-your-own bowls, tacos, or salads. A hassle-free weeknight dinner, with almost zero cleanup!
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Add pork, onion, garlic, and bell pepper to the crockpot.
Cook on low for 5 hours, then shred the pork.
Blend the juices in the crockpot and toss the shredded pork back in.
Assemble your bowls with your favorite toppings.
If you prefer a spicier dish, add cayenne pepper to the marinade or sprinkle it over the finished pork.
For extra crispy carnitas, broil the shredded pork on a baking sheet for a few minutes before serving.
Prepare the toppings while the pork is cooking to save time.
Can I use a different cut of pork?
Yes, you can use pork butt or pork loin, but pork shoulder is preferred for its tenderness and flavor.
Can I make this recipe in advance?
Absolutely! The pork can be cooked and shredded ahead of time. Store it in the fridge and reheat when ready to serve.
What can I use as a substitute for orange juice?
You can use lime juice or pineapple juice as a substitute for orange juice in the marinade.
Can I freeze the cooked pork?
Yes, the cooked pork freezes well. Store it in an airtight container for up to 3 months.
What are some low-carb topping options?
You can use lettuce, diced tomatoes, guacamole, sour cream, and cheese for a low-carb version.
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