Recipe created by

Dani Venn

Dani Venn's Crispy Pork Carnitas (Pulled Pork)

The key to a Mexican feast is colour and lots of pops of acidity with salsas and slaws, creaminess from guacamole and mayos spiked with chipotle and of course Pork Carnitas or you can swap out this with Jackfruit for a vegan option.

In 2011 Dani appeared on Australia’s biggest cooking show, Masterchef and came fourth in the competition. Since then, Dani has hosted Weekend Feast on Channel Ten, appeared on breakfast radio with Tommy Little on Nova FM and has cooked her way around the country at live food events. More recently, she launched The Wholehearted Cook, a destination for her favourite recipes that are cooked with quality ingredients, simple, yet delicious.

Slow Cooker Cuisines Featured Recipes

Recipe created by

Dani Venn


  • 1.5 – 2kg free range pork shoulder, skin removed

Dry Spice Rub

  • 2 teaspoons ground cumin & smoked paprika
  • 1 teaspoons ground Chipotle or chilli
  • ½ teaspoon ground cinnamon
  • 1 teaspoon salt flakes
  • 1 tablespoon olive oil or sunflower oil
  • 3 garlic cloves, peeled, chopped
  • ½ brown onion, diced
  • 1 cup freshly squeezed orange juice (about 3 oranges)

Method (click to mark as completed)



  1. Cut pork shoulder into large chunks. Combine spice rub ingredients and mix well to combine then sprinkle over pork shoulder and massage well into the meat.
  2. Turn on Russell Hobbs Express Chef Digital Multicooker and press “Sauté” function.
  3. Add ½ tablespoon of oil into the cooker, when hot add half the pork to cooker turning meat once to seal meat and caramelise.
  4. Remove meat from cooker and repeat with remaining pork.
  5. When pork has been sealed, remove meat from bowl, add remaining oil and sauté onion and garlic for a few minutes until softened then place pork back in cooker, add orange juice and a little water to almost cover the pork.
  6. Secure the lid and Press “Pot Roast” function to cook for 50 minutes.
  7. When finished, release the pressure. Remove lid. Strain pork from stock, reserve stock. Press ‘Saute’ add a teaspoon oil and half the pork back into cooker and 1/2 cup reserved stock and cook until caramelised and slightly crispy.
  8. Repeat. Press ‘keep warm’ function and place pork in cooker to serve.

Completed steps (click to remove last step)