Description
Tender, juicy pork marinated in spices and slow-cooked to perfection, served with a refreshing jalapeño slaw.
Ingredients
Scale
- 3 pounds pork shoulder
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 jalapeño, diced
- 1/4 cup fresh cilantro, chopped
- 1/2 head green cabbage, shredded
- 1/4 cup mayonnaise
- 2 tablespoons lime juice
- Salt and pepper to taste
Instructions
- In a skillet, heat olive oil over medium heat. Rub the pork shoulder with chili powder, cumin, garlic powder, onion powder, salt, and pepper. Sear the pork on all sides until it develops a beautiful golden crust.
- Place the seared pork in a slow cooker. Add diced jalapeño and a bit of water. Set your slow cooker to low for 8 hours or high for 4-5 hours.
- In a bowl, combine shredded cabbage, mayonnaise, lime juice, cilantro, salt, and pepper. Mix well and set aside in the fridge.
- Once the pork is done cooking, remove and shred it with two forks.
- Serve the carnitas topped or alongside the jalapeño slaw with extra cilantro and lime wedges.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen over time.
- Prep Time: 20 minutes
- Cook Time: 495 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 1g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 100mg