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|Calories970Calories from Fat770|
|% DAILY VALUE|
|Calories from Fat770|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Nick Skalko 13 days ago
I used one cup of vegetable oil and one cup of orange juice it turned out fantastic
Michael Scott a month ago
it was super tender and mildly spiced. I will probably change or add some spices next time, but it's a great base and SUPER easy. I have some picky eaters, and they seemed to enjoy it. great work!
Lady Palma a month ago
Wonderful! The flavor was terrific. My only regret was not taking the time to crisp it in a pan, but it was excellent anyway. I don't use vegetable oil, so I subbed avocado oil, which is unfortunately much more expensive. This was marvelous, so I will definitely make it again when I have a bigger grocery budget!
Perkins 2 months ago
It was so good! The kids loved it! Will definitely make this again!
Larissa Mitchell Gorden 6 months ago
No changes, it was amazing!!! Shred out of the oil though and it comes out nice and juicy!
Felicia Melton 6 months ago
needed a touch more salt, otherwise perfect
Rikka 7 months ago
It was okay, but I’ll try a different recipe next time. The meat cooked too fast and didn’t tear apart like it should; I believe this has more to do with my crockpot than the recipe. If I did try it again, I wouldn’t cut the pork butt/shoulder into strips and would use less oil (subbing broth).
Cassidy Duan 8 months ago
Good and juicy but very greasy. Next time I’m gonna replace vegetable oil with beef stock
Brian a year ago
This had a awesome flavor. Definitely will be making it again!!
Jorge A. a year ago
really good, i like a lot
Amy Lipke 2 years ago
Delicious! I will definitely make this again
Lovely 2 years ago
Great flavor! Perfect with fresh cilantro and lime slaw for a little crunch!
E. S. 2 years ago
So good! Made it for friends and didn't have any leftovers. Best pork I've ever made.
Krys 2 years ago
Delicious, the whole family liked it. Will be making this again!
Shayna 2 years ago
This recipe is fantastic! I converted it to instant pot time which is 30 minutes high pressure slow release. The pork was so tender, juicy, and flavorful! Take it out of the oil to shred it. Then, crisp it up just a little in a frying pan using some of the oil it was simmered in just before serving if you want to do it right! (Use the recommended amount of oil too.)
Dominique Bailey 2 years ago
Entirely too greasy and the flavor was not good. I do not recommend this recipe to anyone.
Hollie Dennis 2 years ago
Flavor was great! I cut the oil in half and mine were still pretty oily I may try to use enchilada sauce in place of the oil next time.
Kate O'Shea 2 years ago
Tasted great, very greasy, will use less oil next time.
Christie 2 years ago
Carnitas turned out good. I only added one cup of the oil and it was more than enough. Will go with half a cup next time.
wendyrosa.schell 2 years ago
Very good! I’ve made it twice. I added a TB of oregano. So tasty! Used in Cuban sliders.
Rick 3 years ago
Great , made it just like the recipe. Would definitely make it again.
Archer 3 years ago
Solid! Pretty much stuck with the recipe and it was great.
HBIC 3 years ago
Melt in your mouth meat! We are going to use this recipe as a springboard for other slow cook pork recipes and play around with the spices...so excited for leftovers later!!
Andrea M. 3 years ago
Amazing!! Only added lime juice and a splash of worcestershire sauce, and it came out so freaking good. Served in warm corn tortillas. The ground cloves were my favorite part to be honest, it gave it the perfect after taste. Also to those who say it was oily, do not shred them inside the oil!! If you think it's still oily you can also sautee them for a few minutes in a pan after shredding it.
Alex Jimenez-Ramirez 3 years ago
I’ve made this more times than I can count and there always a hit! Super easy to make and always enjoyed by all who have tried it. Kudos to the chef!
EM 3 years ago
These truly are killer and so unbelievably easy to make. I’ve made this on so many occasions I lost count. They were always super well received at any dinner party I’d host, and they make so much you’ll have plenty left over. Alternatively, they freeze well and can also make for excellent food prep at the beginning of the week. The one thing I might suggest for some that have a particular taste preference is to go a little lighter on the clove. I just found that each time I would use the full 1/2 teaspoon I would always be able to pick out the distinct clove flavor, so I just started putting in only a couple dashes. Also for those that are on the diets that cut out vegetable oil, there have been a couple times when I didn’t have enough vegetable oil, so I used olive oil instead. Now I cannot fully remember how much of a difference it made (I hope the chef isn’t shaking her boots at this), but I honestly don’t remember thinking it made that big of an impact. In sum, I’d highly recommend giving this dish a try. Tinker with the seasoning if you want, maybe try switching up the oil (?), no matter what way you won’t be disappointed.
Sara 3 years ago
It was alright, not a whole lot of flavor and reeeeaaalllyyy oily recommend cutting back of the oil and adding a bit more of the spices
Samuel Del Rio 3 years ago
Awesome!! Guest asking for recipe :)
Kristin O. 3 years ago
great!! we don't use nearly as much oil as it calls for though - maybe 1/3 cup. we spread them on a sheet pan and set the oven to broil for a few minutes after shredding the pork to get a crisp
Jenifer E. 4 years ago
These are great and they last for a couple meals.