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Nutrition Facts
Serving Size 286 g
(Approx. 8 Servings)
Amount Per Serving
Calories 360 Calories From Fat 200
% Daily Value*
Total Fat 22 g 34%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 105 mg 35%
Sodium 240 mg 10%
Total Carbohydrate 10 g 3%
Dietary Fiber 1 g 4%
Sugars 8 g
Protein 28 g
Vitamin A 6% Iron 10%
Vitamin C 60% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Crock Pot Crispy Carnitas

Prep Time
10 minutes
Cook Time
7 h 15 m
Total Time
7 h 25 m
8  People


Recipe makes 8 Servings

3 Lb pork shoulder roast, (also called Boston Butt)
2 cup(s) H-E-B Select Ingredients Reduced Sodium Chicken Broth
2 cup(s) orange juice
1 cup(s) red onion, thinly sliced
1 Tsp cumin
1 cup(s) fresh cilantro, stems and leaves separated, plus leaves need to be chopped
1 small serrano pepper, chopped
2 Tsp honey
2 Tbsp grapeseed oil
1/2 Tsp sea salt
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Place roast, broth, juice, onions, cumin, cilantro stems and peppers in crock pot. Cook on low heat 7 hours, or until pull-apart tender.
Remove pork from pot. Pour broth into a pan and bring to a simmer over medium heat. Cook 10 to 15 minutes, or until reduce by half.
Place meat on a flat baking sheet and pull apart with 2 forks to create a shredded texture.
Heat a large skillet over medium-high. Meat will be cooked in batches. Add oil, 1 tablespoon per batch.
Sear shredded pork in batches to a slightly crispy texture. Set aside.
Add honey to reduced sauce. Stir and drizzle over crispy pork. Adjust seasoning with salt and garnish with cilantro leaves.
Chef's note: Serve crispy carnitas in tacos, on nachos or with eggs.


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