Slow Cooker Ranch Carnitas
Ingredients(6)
2 tablespoons
extra-virgin olive oil
2 tablespoons
boneless pork shoulder
1 3-lbs.
onion, diced
1 large
orange, halved
1
Tortillas and desired toppings (see instructions below) for serving
For safe meat preparation, reference the USDA website.
Steps(5)
- 1
In a small bowl, stir the Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker with the olive oil. Rub the mixture all over the surface of the meat.
- 2
Place the pork in a slow cooker and top with the onion. Squeeze the orange juice over the meat and place the two spent halves into the pot. Cover and cook on low for 8 hours or on high for 4 hours.
- 3
Once the meat is cooked and cool enough, pull apart with a fork.
- 4
Serve with tortillas and desired toppings (cabbage, sour cream and avocado work well).
- 5
For a more traditional preparation, heat a large sauté pan coated with olive oil over high heat. Press the carnitas into the pan and cook until crusty on one side before serving.
Multi-Cooker-Friendly Recipe Instructions
- 1
In a small bowl, stir the Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker with the olive oil. Rub the mixture all over the surface of the meat.
- 2
Place the pork in the inner pot of your multi-cooker and top with the onion. Squeeze the orange juice over the meat and place the two spent halves into the pot, along with 1 cup chicken broth.
- 3
Turn on the multi-cooker and secure lid, setting pressure valve to “sealing.” Select “manual” or “pressure cook” and cook on high-pressure for 60 minutes. Select “cancel” to turn off the machine.
- 4
Allow the pressure valve to natural pressure release for at least 10 minutes, then quick-release the pressure by turning the seal to “venting.”
- 5
Once the meat is cooked and cool enough, pull apart with a fork. Serve in tortillas with desired topping. For a more traditional preparation, see step 5 of the standard recipe.
* Always follow manufacturer’s instructions.
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