CLE Carnitas
Cleveland meets Mexico City. This blend creates fall-apart tender pork carnitas with bold, authentic flavor that is perfect for tacos, burritos, rice bowls, or nachos. A Crock'n CLE original that our customers cannot stop ordering.
What You'll Need
2-3 lb pork shoulder (pork butt) · 1-2 limes · 1/2 cup orange juice (optional) · 1/4 cup water or chicken broth
Suggested Pairings
Corn tortillas, pico de gallo, guacamole, cilantro, diced white onion, queso fresco, and lime wedges
Great For
Taco Tuesday, Mexican night, meal prep, feeding a crowd, game day
Crockpot Directions
Place pork shoulder in crockpot. Squeeze lime juice over the pork and add orange juice and water. Season lightly with salt and add the packet. Cover. Cook. When pork is tender, shred in the crockpot using two forks. Serve in tacos, burritos, rice bowls, or over nachos. Top with cilantro, onion, avocado, or queso fresco.
Alternative Cooking Method
Instant Pot: Add all ingredients. Cook on HIGH pressure 60 minutes. Natural release 15 minutes. Shred pork and spread on a sheet pan. Broil 5-7 minutes for crispy caramelized edges.
Blend Ingredients
Cumin, dark chili powder, granulated onion, ground black pepper, oregano
Dietary marks reflect the blend only — not added ingredients called for in packet instructions. Always check the full recipe on the packet before cooking.
Make It Crispy
Spread shredded pork on a sheet pan and broil 5-7 minutes, tossing once, until the edges are beautifully crispy and caramelized.
Make It a Burrito
Load into a large flour tortilla with rice, beans, cheese, sour cream, and guacamole for a monster burrito.
Make It Nachos
Layer crispy carnitas over tortilla chips with melted cheese, jalapenos, pico de gallo, and a drizzle of crema.
Make It a Bowl
Serve over cilantro lime rice with black beans, corn, pico, and guacamole for a Chipotle-style bowl at home.
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