• Prep Thyme Kim


Carnitas is Mexican for braised or roasted pork served shredded. I love these as tacos or even served on a sandwich.

Serves 12-15 people, Prep 15 minutes, Cooking 6-8 hours


  • 4–5 pounds pork shoulder (Boston Butt)

Spice Mixture

  • 5 cloves garlic minced

  • 1 teaspoon salt

  • 1 teaspoon each: cumin, chili powder, black pepper, oregano

  • ¼ teaspoon cinnamon

  • 1/2 teaspoon cayenne pepper


  • juice of 2 limes

  • 1/2 cup orange juice

  • 1/2 cup salsa

  • optional cilantro, avocado and pickled onions


  1. In a slow cooker (crock pot), add Boston butt

  2. Pour orange juice, salsa and lime juice in slow cooker

  3. Add spice mixture

  4. Cover and keep on low setting, and enjoy the smell all day (6-8 hours)

  5. 1 hour before serving, pull apart meat with two forks

  6. Optional: when ready to serve, put on a pan an broil for 5-7 minutes, add extra sauce from crock pot to keep moist

For Serving optional

  • Fresh cilantro, avocado, and lime juice. Pickled onions

Why do you call a pork shoulder a Boston Butt? The meat is from the hog shoulder. Pre-revolutionary New Englanders would store and transport the meat in a barrel called a Butt. The shoulder cut became popular and known as the Boston Butt.

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