Food & Drink


This could be the most delicious food I’ve ever cooked using the slow cooker. No joke. The subtle combination of spice, orange essence, and the smoky flavor of the slowly cooked pork is delicious. I am going to put aside my pork that is rubbed with chili to make this Cooker Carnitas. I want to make sure I have this in my freezer all the time for burritos tac, os, and NACHOS. Yes, there are Nachos that I can create using these pork ribs…


If mixing orange and cinnamon with pork may sound a bit strange at first, don’t be afraid! The flavor is subtle and gives layers of flavor you didn’t think meat could ever have. The taste isn’t sweet; it’s incredible. You can promise me that you’ll try it.


When I was using the slow cooker in order to simmer the meat until it was juicy and tender, I then fried it in a skillet to achieve crisp edges. It is best to be patient until the moment you are ready time to make the meat crispy. If you don’t intend on serving all 3 pounds of meat in one sitting, put the rest of it within the juices from cooking. I cut my slow-cooked meat into two pieces and transferred half to the freezer, following chilling for a night. I then fried the rest in a skillet before making deliciously rich tacos using the pickled onions.


And yes, it is possible to do this with a speedy Instant Pot. 😉 Layer everything inside your Instant Pot, just like I did using my slow cooker. Close the lid and press the button. It is suggested that you cook the pork butt roast according to the Instant Pot manual means 45-50 minutes of high pressure to cook the pork butt roast.


This recipe is one of my top choices for meal prep! It is easy to freeze, and I’m able to make an enormous batch and then portion portions as needed prior to freezing. A week later, I’ll use it to make a bowl of food or burritos, another week for a bowl meal, or maybe a week of nachos. It’s helpful to have the meat that has been cooked ready to go into the freezer.


One yellow onion ($0.32)

Four cloves of garlic ($0.32)

Two small sticks of cinnamon ($0.95)

1/2 Tbsp oregano ($0.08)

1 Tbsp of cumin ($0.08)

1/2 tsp salt ($0.02)

Opens a New WindowFreshly cracked pepper($0.05)

1/2 teaspoon chipotle pepper ($0.05)

3 lb of pork butt roast ($5.26)

Two small (or an enormous) or one large) orange ($0.67)


Peel and dice the onion. Garlic cloves. Put the onion, garlic, and cinnamon sticks into the base of the slow cooker.

In a small bowl, mix the cumin, oregano, salt pepper, and oregano, along with the chipotle spice. Cut the roast pork into two-inch cubes. Place the cubes of meat in a bowl, then sprinkle the spice mix on the top. Mix the heart with the spices until it is evenly coated. Place the beef that has been seasoned inside the slow cooker on top of the onions, garlic, cinnamon, and onions.

Utilize a vegetable peeler to take off the thin layer of orange zest from the other orange. Squeeze about 1/2 cup juice out of the citrus. Pour the juice of an orange over the meat that is in the slow cooker. Next, sprinkle the orange zest on the top.

Put a lid over the cooker. Turn it to high, then cook it for five hours up to the point that the meat is cooked and breaks apart.

Utilize tongs to mix and shred the meat, and then remove any cinnamon sticks. Divide the liquid and meat into smaller containers to chill to use later on, or transfer the heart along with a portion of the liquid into an oven (preferably cast iron that is non-stick or non-stick). The meat should be cooked over medium heat until brown and crispy around the edges. Do not stir the heart too much, as it will break into small pieces. Make use of the heart that is crispy to fill tacos, burritos, and burrito bowls or nachos.