Slow Cooker Peach Carnitas

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Slow Cooker Peach Carnitas

The combination of tender pork, crunchy fresh toppings, and soft warm tortillas make for a fun, satisfying meal that each person can customize to their exact mood and preferences. Traditional carnitas always hit the spot, but, come summer, I like to switch things up and make a vibrant peach salsa.

If you’re a bit skeptical about the idea of peach carnitas, let me reassure you that you won’t be left with pork cooked in peach jam. One halved peach just adds a slight perfume to complement the deep flavors of the pork.

The rest of the peaches are made into a fresh, chunky salsa. If you’re not a fan of tomato salsa or just want a different option, this peach salsa balances out ripe juicy peaches with white onion, jalapeño, lime juice, and cilantro.

Servings:

Calories: 607kcal

Author: Christine Gallary

Ingredients

For the carnitas

4 pounds boneless pork shoulder cut into 2-inch chunks
1 ½ tablespoons kosher salt
2 teaspoons dried oregano
1 yellow onion peeled and quartered
1 medium peach halved and pitted
8 garlic cloves peeled
3 bay leaves
½ cup water
2 tablespoons lime juice freshly squeezed

For the peach salsa

1 pound peaches small dice (about 2 cups)
¼ cup white onion finely chopped
½ medium jalapeño seeded if desired to reduce spiciness, finely chopped
2 tablespoons fresh cilantro coarsely chopped
1 teaspoon lime juice freshly squeezed
½ teaspoon kosher salt

For serving

12 6-inch corn tortillas
1 avocado sliced
6 Lime wedges
Hot sauce

Instructions

Make the carnitas

Place the pork in 6-quart or larger slow cooker.
Sprinkle with the salt and oregano, and toss to combine.
Tuck the peach, onion, garlic, and bay leaves among the pork.
Pour in the water and lime juice.
Cover and cook until fork-tender, about 8 hours on the LOW setting, or 4 to 5 hours on the HIGH setting.
When the pork is ready, arrange a rack about 6 inches from the broiler and heat the broiler to high.
Line a rimmed baking sheet with aluminum foil.
Using tongs or a slotted spoon, transfer the pork to the baking sheet. (Discard the juices or strain out the solids and save for another use.)
Use a fork to slightly shred the meat into an even layer.

Make the salsa

Combine all the ingredients in a medium bowl.
Taste and season with salt as needed; set aside for the flavors to meld while browning the carnitas.

Finish the carnitas

Broil the carnitas until a dark golden-brown crust forms on top, 4 to 5 minutes.
Flip the carnitas and broil until the second side is golden-brown, about 4 minutes more.
Meanwhile, warm the tortillas one at a time over a gas burner, or stack and wrap completely in aluminum foil and warm in the oven while the carnitas is browning.
Transfer the pork to a serving bowl.
Serve with the warmed tortillas, peach salsa, avocados, lime wedges, and hot sauce.

Nutrition