I Used DeepSeek (An AI tool) to generate a Pork Carnitas recipe. I was a little heavy handed with the salt but it came out amazing!

Slow Cooker Pork Carnitas with Sazón, Adobo & Mojo Marinade

Prep Time: 15 mins | Cook Time: 6-8 hours (slow cooker) | Total Time: 6-8 hrs 15 mins
Servings: 6-8

Ingredients:

• 3-4 lbs pork shoulder (or pork butt), cut into 2-inch chunks
• 1 packet Sazón seasoning (with culantro & achiote)
• 1 tbsp Adobo seasoning (or 2 tsp Goya Adobo powder)
• 1 cup Mojo Criollo marinade (store-bought or homemade)
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1/2 tsp salt (adjust to taste)
• 1 large onion, sliced
• 4 garlic cloves, minced
• 1 orange, juiced (about 1/3 cup)
• 2 bay leaves
• 1/4 cup chopped cilantro (for garnish)
• Lime wedges (for serving)

Optional for Crispy Finish:

• 2 tbsp vegetable oil (for broiling or pan-frying after slow cooking)

Instructions:

1. Season the Pork

• In a large bowl, combine the pork chunks with Sazón, Adobo, cumin, oregano, smoked paprika, black pepper, and salt. Toss well to coat evenly.

2. Add Mojo & Citrus

• Pour the Mojo marinade and orange juice over the pork. Add the minced garlic and mix well. Let it marinate for at least 30 minutes (or overnight for best flavor).

3. Slow Cook

• Place the sliced onions at the bottom of the slow cooker.
• Add the marinated pork (with all the juices) on top. Toss in the bay leaves.
• Cover and cook on LOW for 6-8 hours or HIGH for 4-5 hours, until the pork is fork-tender.

4. Shred & Crisp (Optional)

• Remove the pork and shred with forks.
• (For crispy carnitas) Heat 2 tbsp oil in a skillet over medium-high heat. Add shredded pork in batches and cook until edges are crispy (about 3-4 mins per batch).

5. Serve

• Garnish with chopped cilantro and serve with lime wedges, warm tortillas, pickled onions, or avocado.

Notes:

• Mojo Marinade Substitute: If using homemade, blend 1/2 cup orange juice, 1/4 cup lime juice, 4 garlic cloves, 1 tsp cumin, 1/2 tsp oregano, and 1/4 cup olive oil.
• Storage: Keeps in the fridge for 3-4 days or freeze for up to 3 months.

This recipe delivers bold, citrusy, and savory carnitas with the perfect balance of Sazón, Adobo, and Mojo flavors. Enjoy! 🌮🔥