Food & Drink


Okay, this could be the most amazing recipe I’ve ever cooked with the slow cooker. No joke. The subtle combination of spices, the orange essence, and the richness of slow-cooked pork is simply amazing. I’m going to retire my chili-rubbed pork to these slow Cooker Carnitas. I want to ensure that I have this in my freezer all the time to make burritos, tacos, and NACHOS. Yes, there are Nachos that I can create using these pork ribs…


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 pan to create crisp edges. It’s best to put it off until just before serving time to crisp the meat. So when you aren’t planning to serve the whole 3 lbs of meat in one sitting, put the rest of it within the juices from cooking. I cut my slow-cooked meat into two and then put half of it in the freezer following chilling overnight. I fried the other half in a skillet before making deliciously rich and tasty tacos made with red onions picked up in pickles.


And yes, you can achieve this feat in the quickest time with your Instant Pot. 😉 Layer everything in your Instant Pot as I did using the slow cooker. Then, secure the lid, then press the button. According to the Instant Pot manual, 45-50 mi notes at high pressure for a pork butt roast.


This recipe has now become one of my absolute favorite recipes for meal preparation! It’s 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, and the next week, I’ll use it for burritos and maybe even one week for nachos. It’s great 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)

Small cinnamon sticks ($0.95)

1/2 Tbsp oregano ($0.08)

Half TBSP cumin ($0.08)

1/2 tsp salt ($0.02)

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 one large) Orange ($0.67)


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

In a small bowl, mix the cumin, oregano, salt and pepper. Then, mix in the chipotle powder. Cut the roast into 2-inch cubes. Place the meat cubes in a bowl, then sprinkle the spice mix on the top. In the bowl, toss the meat with the spices until it is evenly coated. Place the beef that has been seasoned inside the slow cooker over the top of the onions, garlic, cinnamon, and onion.

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. Then, sprinkle the orange zest on the top.

Cover your slow cooker. Then turn it up to high and cook it for five hours until your meat is cooked and breaks apart.

Utilize tongs to mix and shred the meat, and then remove all the cinnamon sticks. You can either divide the liquid and meat into smaller containers and refrigerate them for later use or move the heart and a small amount of the liquid into an oven (preferably Cast iron or nonstick). The meat should be cooked over moderate heat until brown and crispy around the edges. Be careful not to stir the heart too much, as it will break into small pieces. Make use of the heart that is crispy as fillings for tacos, burritos, nac, hos, and burrito bowls.